Qualification Outline
22/07/2026 4:24 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 II in Meat Processing (Food Services)
Certificate II in Meat Processing (Food Services)
MTM20411
D598
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 3.00 | 20/04/2013 | Current | Approved |
Description
This qualification covers work activities undertaken by workers commencing work in meat enterprises which undertake specialised services, such as preparing specialty meat cuts, gourmet meat, bulk value-added products, and providing meat preparation customer service.
The MTM20411 Certificate II in Meat Processing (Food Services) is a highly flexible qualification enabling selections to be made from a wide range of units.
This qualification may be suitable for inclusion as a VET in Schools program, but careful attention must be given to ensuring appropriate work placement opportunities are available for the selected units.
Job roles
Job role titles covered by this qualification may include:
meat wholesale preparation worker
meat department customer service worker
meat wholesale packer/wrapper
meat wholesale packer/slicer
butcher shop customer service worker
delicatessen assistant
value-adding worker in a boning room
workers in single species retail outlets
workers undertaking shelf-ready preparation of meat products
'meals ready-to-eat' preparers
portion control slicer and packer.
Schedule
Packaging Rules
Complete fourteen (14) units in total.Complete all six (6) core units.
Complete eight (8) technical units.
Note:
- The eight (8) technical units can be selected from a Certificate I and/or Certificate II from the Abattoirs, Smallgoods, Meat Retailing and/or Food Processing sectors.
- Units selected from the Abattoirs sector must be worth 2 or more points (if a 1-point unit is selected, then an additional unit must be selected to make up the 2 points).
Up to two (2) units can be selected from another Training Package or accredited course. Units selected must be relevant to the identified job role and must not replicate units already selected.
1. Core Units
Complete all six (6) core units
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| D8750 | MTMCOR202A | Apply hygiene and sanitation practices | 40 | Unit of competency |
| D8751 | MTMCOR203A | Apply Quality Assurance practices | 40 | Unit of competency |
| D8753 | MTMCOR205A | Communicate in the workplace | 40 | Unit of competency |
| D8752 | MTMCOR204A | Follow safe work policies and procedures | 40 | Unit of competency |
| D8749 | MTMCOR201A | Maintain personal equipment | 20 | Unit of competency |
| D8754 | MTMCOR206A | Overview the meat industry | 20 | Unit of competency |
2. Elective Units
The eight (8) elective units can be selected from a Certificate I and/or Certificate II from the Abattoirs, Smallgoods, Meat Retailing and/or Food Processing sectors.
Note: Units selected from the Abattoirs sector must be worth 2 or more points (if a 1-point unit is selected, then an additional unit must be selected to make up the 2 points).
Please refer to the packaging rules for the full details of available options.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| W305 | MTM20407 | Certificate II in Meat Processing (Food Services) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BDI4 | AMP20116 | Certificate II in Meat Processing (Food Services) | Qualification |
No information
Entry Requirements
Not Applicable
Traineeships and Apprenticeships