Unit of competency Outline

Date retreived
22/07/2026 6:44 AM AWST

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Provide advice on cooking and storage of meat products

Provide advice on cooking and storage of meat products

Unit of competency
National Code
AMPR202
State Code
AVW69
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
01/12/2015
View on TGA
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
110105 - Butchery
Original Release Date
03/05/2016
Nominal Hours
20
Description
This unit describes the skills and knowledge required to provide information about cooking methods for various cuts of meat, in accordance with customer requirements.This unit is applicable to workers in meat retailing operations.All training must be conducted according to Australian meat industry standards and regulations.All work should be carried out to comply with workplace and hygiene requirements.This unit applies to individuals who work under general supervision and exercise limited autonomy with some accountability for their own work.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Provide information on cooking specific meat cuts
  • 1.1 Identify cooking method for various meat cuts to maximise eating quality
  • 1.2 Provide information for cooking times for various meat cuts to meet customer needs
  • 1.3 Provide information on complementary herbs, spices, vegetables, sauces or other flavours according to customer needs
2. Provide information on specific cuts for cooking methods
  • 2.1 Identify available meat cuts for specific cooking method according to customer needs
  • 2.2 Provide information for cooking times for various meat cuts to meet customer needs
3. Provide information on storage and shelf life of fresh meat and cooked meat products
  • 3.1 Provide information on the storage and shelf life of fresh meat and cooked meat products
4. Provide hygiene information on handling of meat products
  • 4.1 Provide information on the safe and hygienic handling, storage and preparation of meat products
No information
No information
Replaces
State Code National Code Title Type
D9051 MTMR202C Provide advice on cooking and storage of meat products Unit of competency