Qualification Outline

Date retreived
22/07/2026 6:36 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)

Certificate III in Meat Processing (Boning)

Qualification
National Code:
MTM30100
State Code:
E227
TGA Status:
Deleted
DTWD Status:
Archived
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
29/11/2000
Approved Date
19/03/2002
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
540
Duration
Unspecified
Current Release Number
1.00
Current Release Date
29/11/2000
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
1.00 29/11/2000 Current Archived
Description
Schedule
1.

COMPULSORY CORE UNITS:
To meet the Training Package requirements, all Core Units in Group 1 must be successfully completed (200 hours). The compulsory technical unit MTMP11B Sharpen Knives in Group 2 plus units from the Group 3 Elective Technical Units should be selected to the value of another 340 hours.

State Code National Code Title Hours Type
E1515 MTMMP2B Apply hygiene and sanitation practices 40 Unit of competency
E1516 MTMMP3B Apply quality assurance practices 40 Unit of competency
E1518 MTMMP5B Communicate in the workplace 40 Unit of competency
E1517 MTMMP4B Follow safe work policies and procedures 40 Unit of competency
E1514 MTMMP1B Maintain personal equipment 20 Unit of competency
E1519 MTMMP6B Overview the meat industry 20 Unit of competency
2.

COMPULSORY TECHNICAL UNIT

State Code National Code Title Hours Type
E1522 MTMMP11B Sharpen knives 40 Unit of competency
3.

ELECTIVE TECHNICAL UNITS

State Code National Code Title Hours Type
E1505 MTMP3055A Bone carcase - forequarter 150 Unit of competency
E1506 MTMP3056A Bone carcase - hindquarter 150 Unit of competency
E1502 MTMP3052A Bone small stock carcase - leg 150 Unit of competency
E1501 MTMP3051A Bone small stock carcase - shoulder and middle 150 Unit of competency
E1509 MTMP3059A Break carcase using a bandsaw 150 Unit of competency
E1510 MTMP3060A Operate leg boning machine 100 Unit of competency
E1511 MTMP3061A Operate trunk boning machine 100 Unit of competency
E1507 MTMP3057A Slice and trim forequarter 150 Unit of competency
E1508 MTMP3058A Slice and trim hindquarter 150 Unit of competency
E1504 MTMP3054A Slice and trim leg - small stock 150 Unit of competency
E1503 MTMP3053A Slice and trim shoulder and middle - small stock 150 Unit of competency
Replaces
State Code National Code Title Type
E048 MTM30198 Certificate III in Meat Processing (Boning) Qualification
Replaced By
State Code National Code Title Type
W306 MTM30107 Certificate III in Meat Processing (Boning Room) Qualification
VET Info Notes
This training program is a representation of the qualification code MTM30100 taken from the AUSTRALIAN MEAT INDUSTRY TRAINING PACKAGE MTM00 which should be consulted for full description of requirements. MTM00 is accredited until 30 November 2003.

1. This qualification is the copyright of The Australian National Training Authority.

2. Further information on this qualification is contained in the Training Package available from Australian Training Products Ltd., Tel: (03) 9630 9836.

3. This qualification was entered on to the STARS by the Service Industries Curriculum Support Services Network, South East Metropolitan College of TAFE on 12 March 2002.
Entry Requirements
No information
Traineeships and Apprenticeships
No information