Qualification Outline

Date retreived
22/07/2026 6:37 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Certificate III in Meat Processing (Boning Room)

Certificate III in Meat Processing (Boning Room)

Qualification
National Code:
AMP30116
State Code:
BDI8
TGA Status:
Current
DTWD Status:
Approved
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
04/08/2016
Approved Date
21/05/2021
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
560
Duration
2 Semesters
Current Release Number
2.00
Current Release Date
13/02/2021
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
2.00 13/02/2021 Current Approved
1.00 04/08/2016 Replaced Approved
Description

This qualification covers work activities undertaken by workers in boning rooms or in meat wholesale enterprises which prepare meat cuts from whole carcases.
Graduates from this qualification will have a wide range of cognitive, technical and communication skills to select and apply a specialised range of tools, materials and information to:
complete routine activities
provide and transmit solutions to predictable and sometimes unpredictable problems
Graduates will apply knowledge and skills to demonstrate autonomy and judgement and to take limited responsibility in known and stable contexts within established parameters.
No licensing, legislative or certification requirements are known to apply to this qualification at the time of publication.

Schedule
Packaging Rules
Total number of units = a minimum of nine (9) units to a minimum of 54 points
Core Units = seven (7) (24 points)
Elective Units = a minimum of two (2) units to a minimum value of 30 points
- select at least elective two (2) units to a minimum value of 30 points
- a maximum of three (3) units can be selected from other Certificate III qualifications in this Training Package, or from another Training Package or accredited course. Selected units must be relevant to job outcomes in a boning room and must be chosen to ensure the integrity of the qualification outcome at AQF level 3.
- selected units which do not already carry points will be worth two (2) points

Note: Please refer to Training.gov.au for the allocation of points to the imported units.
1. Core Units

All seven (7) units (24 points) must be completed.

State Code National Code Title Hours Type
AVX13 AMPCOR202 Apply hygiene and sanitation practices 40 Unit of competency
AVX10 AMPCOR205 Communicate in the workplace 40 Unit of competency
AVX12 AMPCOR203 Comply with Quality Assurance and HACCP requirements 40 Unit of competency
AVX11 AMPCOR204 Follow safe work policies and procedures 40 Unit of competency
AVX14 AMPCOR201 Maintain personal equipment 20 Unit of competency
AVX09 AMPCOR206 Overview the meat industry 20 Unit of competency
AVW33 AMPX209 Sharpen knives 40 Unit of competency
2. Elective Units

A minimum of two (2) units to a minimum value of 30 points to be completed:
- select at least elective two (2) units to a minimum value of 30 points
- a maximum of three (3) units can be selected from other Certificate III qualifications in this Training Package, or from another Training Package or accredited course. Selected units must be relevant to job outcomes in a boning room and must be chosen to ensure the integrity of the qualification outcome at AQF level 3.
- selected units which do not already carry points will be worth two (2) points

State Code National Code Title Hours Type
BAZ02 AMPA3050 Bone large stock carcase - forequarter 150 Unit of competency
BAZ01 AMPA3051 Bone large stock carcase - hindquarter 150 Unit of competency
BAZ04 AMPA3048 Bone small stock carcase - leg 150 Unit of competency
BAY93 AMPA3064 Bone small stock carcase - middle 75 Unit of competency
BAY95 AMPA3063 Bone small stock carcase - shoulder 150 Unit of competency
BAY98 AMPA3054 Break carcase using a bandsaw 150 Unit of competency
BAY96 AMPA3062 Operate trunk boning machine 100 Unit of competency
BAZ00 AMPA3052 Slice and trim large stock forequarter 150 Unit of competency
BAY99 AMPA3053 Slice and trim large stock hindquarter 150 Unit of competency
BAZ03 AMPA3049 Slice and trim leg - small stock 150 Unit of competency
BAY92 AMPA3066 Slice small stock carcase - middle 150 Unit of competency
BAY94 AMPA3065 Slice small stock carcase - shoulder 75 Unit of competency
Replaces
State Code National Code Title Type
D599 MTM30111 Certificate III in Meat Processing (Boning Room) Qualification
No information
Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships
(TR07840) MEAT PROCESSING - BONING (LEVEL 3) Traineeship