Unit of competency Outline
Date retreived
23/07/2026 4:51 AM AWST
23/07/2026 4:51 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.
Make first leg (opening) cuts
Make first leg (opening) cuts
Unit of competency
National Code
MTMP3012A
MTMP3012A
State Code
E1723
E1723
TGA Status
Deleted
Deleted
DTWD Status
Archived
Archived
State Implementation and Classification
Approved Date
11/04/2002
Field of Education
110105 - Butchery
Original Release Date
11/04/2002
Nominal Hours
40
Description
Notes
Elements and Performance Criteria
No information
No information
No information
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| W6680 | MTMP3012B | Make first leg opening cuts | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| E230 | MTM30500 | Certificate III in Meat Processing (Slaughtering) | Qualification |