Qualification Outline

Date retreived
22/07/2026 2:55 PM 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.

Diploma of Meat Processing

Diploma of Meat Processing

Qualification
National Code:
AMP50221
State Code:
BGQ5
TGA Status:
Current
DTWD Status:
Approved
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
09/04/2021
Approved Date
08/07/2021
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
440
Duration
1 Semester
Current Release Number
1.00
Current Release Date
09/04/2021
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
1.00 09/04/2021 Current Approved
Description

The qualification reflects the role of individuals who apply knowledge, practical skills and experience in team leadership and/or management roles across operational, functional, technical and business meat industry contexts to process meat and produce meat products for domestic and export markets.
No licensing, legislative or certification requirements are known to apply to this qualification at the time of publication.

Schedule
Packaging Rules
To achieve this qualification, competency must be demonstrated in six (6) units of competency.
The units are to be chosen as follows:
- At least four (4) units from the electives listed below, of which at least two (2) units must be coded AMP
- Two (2) additional units from the electives listed below, or any other endorsed Training Package or accredited course.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.
1. Elective Units

At least four (4) units must be chosen from the elective unit list, of which at least 2 units must be coded AMP.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
AVX04 AMPMGT501 Design and manage the food safety system 100 Unit of competency
AWX03 SIRXMKT005 Develop a marketing strategy 80 Unit of competency
ODC05 AMPMGT514 Develop, manage and maintain quality systems 90 Unit of competency
OBR07 TLIX0011X Establish blockchain in supply chains 70 Unit of competency
OCF86 BSBAUD514 Interpret compliance requirements 20 Unit of competency
OCD90 BSBTWK501 Lead diversity and inclusion 55 Unit of competency
AWX08 SIRXMGT005 Lead the development of business opportunities 65 Unit of competency
AVW98 AMPMGT507 Manage and improve meat industry plant operations 100 Unit of competency
OCG31 BSBFIN501 Manage budgets and financial plans 65 Unit of competency
OCF06 BSBOPS502 Manage business operational plans 50 Unit of competency
AVW97 AMPMGT508 Manage environmental impacts of meat processing operations 90 Unit of competency
ODC04 AMPMGT511 Manage feedlot facility 70 Unit of competency
OBR04 TLIX0015X Manage fundamental aspects of supply chains 55 Unit of competency
AVX00 AMPMGT505 Manage maintenance systems 80 Unit of competency
AVX03 AMPMGT502 Manage new product or process development 100 Unit of competency
ODC03 AMPMGT512 Manage supply chain and enterprise animal welfare performance 70 Unit of competency
OCD89 BSBTWK502 Manage team effectiveness 55 Unit of competency
ODC08 AMPMGT513 Manage transportation of meat, meat products and meat by-products 70 Unit of competency
AVW99 AMPMGT506 Manage utilities and energy 80 Unit of competency
AVW96 AMPMGT509 Manage, maintain and continuously improve workplace health and safety plans and systems 100 Unit of competency
OCE84 BSBPMG430 Undertake project work 55 Unit of competency
Replaces
State Code National Code Title Type
AYV1 AMP50215 Diploma of Meat Processing Qualification
AYV5 AMP50115 Diploma of Meat Processing (Meat Retailing) Qualification
No information
Entry Requirements

Entry into this qualification is open to an individual who can demonstrate the skills and knowledge and to:
have completed the following units of competency prior to commencement of this qualification:
AMPCOR401 Manage own work performance
AMPCOR402 Facilitate Quality Assurance process
AMPCOR403 Participate in workplace health and safety risk control process
AMPCOR404 Facilitate hygiene and sanitation performance
Or
may have acquired the skills and knowledge through industry experience or through the completion of a Certificate IV Meat Processing qualification or equivalent.

Traineeships and Apprenticeships
(TR09960) PRODUCTION MANAGER (MEAT PROCESSING) Traineeship