Qualification Outline
22/07/2026 6:24 AM AWST
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Certificate III in Meat Processing (Food Services)
Certificate III in Meat Processing (Food Services)
AMP30216
BDI7
Current
Approved
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 5.00 | 13/02/2021 | Current | Approved |
| 4.00 | 18/12/2020 | Replaced | Approved |
| 3.00 | 10/09/2019 | Replaced | Approved |
| 2.00 | 01/02/2018 | Replaced | Approved |
| 1.00 | 04/08/2016 | Replaced | Approved |
Description
This qualification covers work activities undertaken by workers in meat enterprises which undertake specialised services, such as preparing shelf ready packs from wholesalers or boning rooms, specialty meat cuts, gourmet meat, bulk value-added products, providing meat preparation customer service, and so on.
The AMP30216 Certificate III in Meat Processing (Food Services) is a highly flexible qualification enabling selections to be made from a wide range of units.
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 apply to this qualification at the time of publication.
Schedule
Packaging Rules
To achieve this qualification, competency must be demonstrated in twelve (12) units of competency:- six (6) core units plus
- six (6) elective units
Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.
The electives are to be chosen as follows:
- four (4) units from the elective groups A, B, C, D, E, or F
- the remaining two (2) units may be selected from the elective list, or this or any other endorsed Training Package or Accredited Course.
Selected units must be relevant to job outcomes in Food Services and must be chosen to ensure the integrity of the qualification outcome at AQF level 3.
1. Core Units
All six (6) units 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 |
2. Group A Elective Units - Abattoirs Sector
Select four (4) units from Group A, B, C, D, E or F.
The remaining two (2) units may be selected from the elective units listed.
Please refer to the packaging rules for the full details of available options.
3. Group B Elective Units - Meat Retailing Sector
Select four (4) units from Group A, B, C, D, E or F.
The remaining two (2) units may be selected from the elective units listed.
Please refer to the packaging rules for the full details of available options.
4. Group C Elective Units - Smallgoods Sector
Select four (4) units from Group A, B, C, D, E or F.
The remaining two (2) units may be selected from the elective units listed.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| BAY01 | AMPS308 | Batch meat | 40 | Unit of competency |
| BAX94 | AMPS315 | Blend meat product | 60 | Unit of competency |
| BAY05 | AMPS301 | Cook, steam and cool product | 20 | Unit of competency |
| BAX95 | AMPS314 | Ferment and mature product | 36 | Unit of competency |
| BAY06 | AMPS303 | Fill casings | 20 | Unit of competency |
| BAX98 | AMPS311 | Operate complex slicing and packaging machinery | 30 | Unit of competency |
| BAX99 | AMPS310 | Operate link and tie machinery | 30 | Unit of competency |
| BAY08 | AMPS300 | Operate mixer or blender unit | 70 | Unit of competency |
| BAY00 | AMPS309 | Operate product forming machinery | 30 | Unit of competency |
| BAY07 | AMPS302 | Prepare dried meat | 40 | Unit of competency |
| BAX97 | AMPS312 | Prepare meat-based pates and terrines for commercial sale | 30 | Unit of competency |
| BAX96 | AMPS313 | Prepare product formulations | 30 | Unit of competency |
| BAY02 | AMPS307 | Sort meat | 70 | Unit of competency |
| BAY03 | AMPS305 | Thaw product - air | 10 | Unit of competency |
| BAY04 | AMPS304 | Thaw product - water | 20 | Unit of competency |
5. Group D Elective Units - Meat Processing Cross Sectoral
Select four (4) units from Group A, B, C, D, E or F.
The remaining two (2) units may be selected from the elective units listed.
Please refer to the packaging rules for the full details of available options.
6. Group E Elective Units - Food Processing
Select four (4) units from Group A, B, C, D, E or F.
The remaining two (2) units may be selected from the elective units listed.
Please refer to the packaging rules for the full details of available options.
7. Group F Elective Units - Imported
Select four (4) units from Group A, B, C, D, E or F.
The remaining two (2) units may be selected from the elective units listed.
Please refer to the packaging rules for the full details of available options.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D600 | MTM30211 | Certificate III in Meat Processing (Food Services) | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships