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Certificate III in Meat Processing (Retail Butcher) AMP30815
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Overview

This qualification is the trade qualification for butchers and it covers work activities undertaken by workers working in meat retailing enterprises.

Qualification:

 Certificate III in Meat Processing (Retail Butcher) AMP30815

Next Intake:

 Semester 1 2025

Course No:

 C3-TH45

Campus:

 CIT Reid*


*From Semester 2 2025, the location of this course will transition from CIT Reid to the new CIT Woden campus. CIT will provide support for students who will be making the move to Woden. Learn more.

Duration:

 6 Semesters
Delivery is only offered through the onsite mode with a blend of training by the employer and CIT.

Cost Info:

Fee information for completing this course under an Australian Apprenticeship arrangement is available on the Apprenticeships and Traineeships page. The total course cost may vary if subjects are attempted more than once.

Indicative Cost:

 Apprentice/trainee
  • Subsidised fee $1,790
  • Full fee $12,141

Likely Job Outcome:

 This qualification is the trade qualification for butchers and supports engagement as a meat trades worker and meat retailer. It is only available to students who are engaged in an Australian Apprenticeship training contract.

Application Type:

 Apprentice/Trainee
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Additional Information

You must provide your own uniform and trade tools. At enrolment you must provide your training agreement number, commencement date, and your employer (or representative) must sign your training plan.

Entry Requirements

You must:
- be able to read and write documents and understand maths concepts to a level required to complete Year 10 (early in your course your skills will be checked - if you cannot read and write documents and complete maths work to the level needed, you will be enrolled in additional subjects to help you build the skills needed to successfully complete the course).
- be an Apprentice under the Australian Apprenticeships arrangements, you must be employed in the industry and you must register with an Apprentice Network Provider (ANP) prior to enrolment.

Skills Recognition

To study any course at CIT (excluding non-accredited training) you must have a Unique Student Identifier (USI).

Literacy Skills Information

We suggest that you will need Australian Core Skills Framework levels of at least 2 across reading, writing, learning, oral communication and, depending on your course of study, numeracy skills to successfully complete this course. If you do not have this level, you can still enrol and seek support to improve your skills or you may prefer to begin with a lower level course, or enrol in the Certificate II in Skills for Work and Vocational Pathways (FSK20119) to develop your literacy skills. Please visit CIT Foundation Skills page.

Transition Information

Qualifications at CIT are regularly updated or replaced to meet current industry needs and maximise your employment opportunities. If this occurs while you are part way through a qualification, you may need to vary your learning to meet the new national requirements. CIT will aim to make this as smooth as possible for you.

Subject Cancellations/Changes

To ensure positive outcomes for all students, CIT may need to cancel or change classes at short notice. CIT will make every effort to inform students as soon as changes are made and will also make every effort to offer alternative arrangements for students to meet the requirements of the subject and complete their qualification. In an unfortunate instance when this cannot be met, you will receive a full refund. Please ensure you maintain current contact details via CIT Self Service or by contacting CIT Student Services at infoline@cit.edu.au.


Subject Information

Complete 44 subjects

Complete all 15 subjects

  • AMPCOR201   Maintain personal equipment
    • CIT Code: BUTC105
      Cost: Standard $44.00
      Description: This unit describes the skills and knowledge required to maintain, clean and store personal equipment, including Personal Protective Equipment (PPE). This unit can be used as part of a worker's induction to a meat processing establishment, smallgoods producer, retail premises or other meat establishment. This unit must be delivered in the context of Australian meat industry standards and regulations.
      Prerequisites: Nil
  • AMPCOR202   Apply hygiene and sanitation practices
    • CIT Code: BUTC102
      Cost: Standard $88.00
      Description: This unit covers the skills and knowledge workers require to apply personal hygiene and sanitation practices in a meat operation. It also covers appropriate methods for cleaning equipment and immediate work areas during operations. This unit is applicable to workers in abattoirs, boning rooms, smallgoods plants, wild game harvester operations, wild game depots, game processing plants, knackeries, food service premises, wholesalers and retail meat establishments. This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.
      Prerequisites: Nil
  • AMPCOR206   Overview the meat industry
    • CIT Code: BUTC103
      Cost: Standard $44.00
      Description: This unit describes the skills and knowledge required to provide employees with an understanding of the structure of the meat industry, their own workplace and the policies, procedures and conditions relevant to their employment. This unit provides an introduction to the meat industry and all its sectors. It gives the individual an introduction to the types of products produced in a meat company, the conditions workers enjoy and their responsibilities to follow the company's policies and procedures. This unit can be used as part of an employee's induction or pre-employment training program. This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.
      Prerequisites: Nil
  • AMPCOR204   Follow safe work policies and procedures
    • CIT Code: OHSS191
      Cost: Standard $88.00
      Description: This unit describes the skills and knowledge required to work safely in a meat establishment. This unit is applicable to workers in abattoirs, knackeries, boning rooms, game processing plants, smallgoods plants, food services operations, wholesalers and meat retail premises. This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.
      Prerequisites: Nil
  • AMPCOR205   Communicate in the workplace
    • CIT Code: COMM250
      Cost: Standard $88.00
      Description: This unit describes the skills and knowledge required to carry out workplace communication practices. It includes the competencies to identify the enterprise's communication channels, use communication skills to undertake and complete workplace requirements, and contribute to positive workplace relations. This unit can be used as part of a meat establishment workplace induction program introducing an individual to the industry and workplace communication requirements. This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.
      Prerequisites: Nil
  • AMPX209   Sharpen knives
    • CIT Code: BUTC106
      Cost: Standard $88.00
      Description: This unit describes the skills and knowledge required to maintain knives for safe and effective use in a meat establishment. This unit is applicable to any worker who is required to sharpen a knife to use in a processing, wholesaling or retail meat establishment. This unit is a pre-requisite for any other unit where a knife is used to perform a task. This unit must be delivered in the context of Australian meat industry standards and regulations. All work should be carried out in accordance with workplace requirements, regulatory requirements and hygiene standards. This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.
      Prerequisites: Nil
  • AMPR101   Identify species and meat cuts
    • CIT Code: BUTC107
      Cost: Standard $33.00
      Description: This unit describes the skills and knowledge required to identify species and meat cuts. This unit is applicable to boning rooms, smallgoods manufacturing and meat retail operations. All training must be conducted according to Australian meat industry standards and regulations. All work should be carried out to comply with workplace requirements. This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy.
      Prerequisites: Nil
  • AMPR102   Trim meat for further processing
    • CIT Code: BUTC108
      Cost: Standard $22.00
      Description: This unit describes the skills and knowledge required to use a knife for trimming lesser-valued cuts of meat. The trim is usually performed prior to further processing such as mincing and sausage-making. This unit is applicable to workers in boning rooms, smallgoods manufacturing and meat retail 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 alongside a supervisor in most situations and exercise limited autonomy.
      Prerequisites: AMPX209 Sharpen knives
  • AMPR103   Store meat product
    • CIT Code: BUTC109
      Cost: Standard $22.00
      Description: This unit describes the skills and knowledge required to store meat products. This unit is applicable to workers in boning rooms, smallgoods manufacturing and meat retail 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.
      Prerequisites: Nil
  • AMPR104   Prepare minced meat and minced meat products
    • CIT Code: BUTC110
      Cost: Standard $33.00
      Description: This unit describes the skills and knowledge required to prepare minced meat and minced meat products in accordance with regulatory requirements. This unit is applicable to workers in boning rooms, smallgoods manufacturing and meat retail 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 undertake routine activities in highly structured and stable contexts.
      Prerequisites: AMPX209 Sharpen knives
  • AMPR105   Provide service to customers
    • CIT Code: RETL160
      Cost: Standard $33.00
      Description: This unit describes the skills and knowledge required to provide service to customers. It also describes the skills and knowledge required to establish and maintain good customer relations. It encompasses the key skills of identifying and satisfying basic customer requirements. This unit is applicable to workers in meat retail operations. All training must be conducted according to Australian meat industry standards and regulations. All work should be carried out to comply with workplace requirements. This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy.
      Prerequisites: Nil
  • AMPR203   Select, weigh and package meat for sale
    • CIT Code: BUTC118
      Cost: Standard $22.00
      Description: This unit describes the skills and knowledge required to select, weigh and package meat for sale. This unit is applicable to workers in boning rooms and meat retailing establishments. All training must be conducted in accordance with 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, exercise limited autonomy and have some accountability for their own work.
      Prerequisites: Nil
  • FBPOPR2069   Use numerical applications in the workplace
    • CIT Code: WKNV203
      Cost: Standard $66.00
      Description: This unit of competency describes the skills and knowledge required to use numerical applications in the workplace. This unit applies to individuals who work under general supervision. No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
      Prerequisites: Nil
  • AMPR212   Clean meat retail work area
    • CIT Code: BUTC182
      Cost: Standard $44.00
      Description: This unit describes the skills and knowledge required to clean a meat retail work area. This unit is applicable to workers in meat retail operations. Cleaning methods and procedures are used to clean and sanitise food preparation surfaces, equipment, machinery and premises. All training must be conducted in accordance with 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, exercise limited autonomy and have some accountability for their own work.
      Prerequisites: Nil
  • AMPR108   Monitor meat temperature from receival to sale
    • CIT Code: BUTC159
      Cost: Standard $22.00
      Description: This unit describes the skills and knowledge required to monitor temperatures of meat products from the receival area to the display cabinet in a meat retail outlet. The unit is applicable to workers in meat retail operations. All training must be conducted according to Australian meat industry standards and regulations. All work must be carried out to comply with workplace and hygiene requirements. This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy.
      Prerequisites: Nil

Complete all 11 subjects

  • AMPCOR203   Comply with Quality Assurance and HACCP requirements
    • CIT Code: BUTC101
      Cost: Standard $88.00
      Description: This unit describes the skills and knowledge required to apply Quality Assurance (QA) procedures and Hazard and Critical Control Points (HACCP) requirements in a meat establishment. This unit is applicable to workers in abattoirs, knackeries, boning rooms, game processing plants, food services operations, wholesalers and meat retail operations. This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.
      Prerequisites: Nil
  • AMPR201   Break and cut product using a bandsaw
    • CIT Code: BUTC115
      Cost: Standard $22.00
      Description: This unit describes the skills and knowledge required to break and cut products using a bandsaw. This unit is applicable to workers in meat processing plants, smallgoods factories, boning rooms, food services operations, knackeries, game processing plants, wholesale and retail operations. All training must be conducted in accordance with Australian meat industry standards and regulations. All work should be carried out according to 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.
      Prerequisites: AMPX201 Prepare and operate bandsaw
  • AMPR202   Provide advice on cooking and storage of meat products
    • CIT Code: COOK165
      Cost: Standard $22.00
      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.
      Prerequisites: AMPR105 Provide service to customers
  • AMPR204   Package products using manual packing and labelling equipment
    • CIT Code: BUTC119
      Cost: Standard $22.00
      Description: This unit describes the skills and knowledge required to package meat products using manual packing equipment. It includes the skills required to set up the packaging unit, accurately identify products and package products to meet customer requirements. This unit is applicable to workers in boning rooms, meat retailing and food services enterprises. All training must be conducted in accordance with 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, exercise limited autonomy and have some accountability for their own work.
      Prerequisites: Nil
  • AMPR205   Use basic methods of meat cookery
    • CIT Code: BUTC163
      Cost: Standard $66.00
      Description: This unit describes the skills and knowledge required to use a range of cookery methods to prepare meat dishes. This unit is applicable to workers in meat retailing, food services and smallgoods operations. Cookery methods are used to prepare meat and meat dishes for sale, and in the preparation of smallgoods products. Cookery methods are also used for recommendations when selling meat. All training must be conducted against 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, exercise limited autonomy and have some accountability for their own work.
      Prerequisites: AMPX209 Sharpen knives
  • AMPR208   Make and sell sausages
    • CIT Code: BUTC161
      Cost: Standard $44.00
      Description: This unit describes the skills and knowledge required to make and sell sausages. This unit is applicable to workers in meat retail operations. All training must be conducted in accordance with 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, exercise limited autonomy and have some accountability for their own work.
      Prerequisites: Nil
  • AMPR209   Produce and sell value-added products
    • CIT Code: BUTC162
      Cost: Standard $22.00
      Description: This unit describes the skills and knowledge required to produce and sell value-added products such as stir-fries, sprinkles, glazes, pre-marinated meat, satays, and forced, stuffed and seasoned meat. The products may be made with pre-prepared ingredients, such as commercially-prepared marinades and ready-cut meat, or by following recipes and preparing ingredients. This unit is applicable to workers in meat retail and food services operations. All training must be conducted in accordance with Australian meat industry standards and regulations. All work should be carried out to comply with workplace requirements and hygiene standards. This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.
      Prerequisites: AMPX209 Sharpen knives
  • AMPX201   Prepare and operate bandsaw
    • CIT Code: BUTC114
      Cost: Standard $44.00
      Description: This unit covers the skills and knowledge required to assemble, clean, disassemble and operate a bandsaw. This unit is applicable to workers in meat processing plants, smallgoods factories, boning rooms, food services operations, knackeries, game meat processing plants, wholesale and retail operations. This unit must be delivered in the context of Australian meat processing standards and regulations.
      Prerequisites: Nil
  • AMPX210   Prepare and slice meat cuts
    • CIT Code: BUTC116
      Cost: Standard $66.00
      Description: This unit describes the skills and knowledge required to prepare and slice meat into finished meat cuts. This unit is applicable to operators in smallgoods, food services and meat retail businesses where products are prepared for sale. This unit must be delivered in the context of Australian meat industry standards. All work should be carried out in relation to workplace requirements, regulatory requirements and hygiene standards. This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.
      Prerequisites: AMPX209 Sharpen knives
  • AMPX211   Trim meat to specifications
    • CIT Code: BUTC117
      Cost: Standard $44.00
      Description: This unit describes the skills and knowledge required to trim a selection of meat cuts in accordance with workplace specifications. This unit applies to operators in smallgoods enterprises, meat retail and meat wholesale operations. This unit must be delivered in the context of Australian meat industry processing standards and regulations. All work should be carried out in relation to workplace requirements, regulatory requirements and hygiene standards. This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.
      Prerequisites: AMPX209 Sharpen knives
  • AMPR206   Vacuum pack products in a retail operation
    • CIT Code: BUTC164
      Cost: Standard $44.00
      Description: This unit describes the skills and knowledge required to pack meat products using vacuum packaging in a retail operation. This unit is applicable to workers in meat retail operations. All training must be conducted in accordance with 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, exercise limited autonomy and have some responsibility for their own work.
      Prerequisites: Nil

Complete all 18 subjects

  • AMPR301   Prepare specialised cuts
    • CIT Code: BUTC127
      Cost: Standard $44.00
      Description: This unit describes the skills and knowledge required to select and prepare specialised meat cuts, such as 'trim lamb' or 'new-fashioned pork'. This unit is applicable to workers in boning rooms, food services and meat retailing operations. All training must be conducted in accordance with 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 broad direction and take responsibility for their own work.
      Prerequisites: AMPX209 Sharpen knives
  • AMPR302   Assess carcase or product quality
    • CIT Code: BUTC128
      Cost: Standard $22.00
      Description: This unit describes the skills and knowledge required to assess carcase and product quality in accordance with workplace or customer specifications. This unit is applicable to workers in boning rooms and meat retail enterprises. All training must be conducted in accordance with 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 broad supervision and take responsibility for their own work.
      Prerequisites: Nil
  • AMPR303   Calculate yield of carcase or product
    • CIT Code: BUTC129
      Cost: Standard $33.00
      Description: This unit describes the skills and knowledge required to calculate the yield of carcases or meat products. This unit is applicable to workers in boning rooms, meat retailing operations and smallgoods enterprises. All training must be conducted in accordance with 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 broad direction and take responsibility for their own work
      Prerequisites: Nil
  • AMPR304   Manage stock
    • CIT Code: BUTC130
      Cost: Standard $33.00
      Description: This unit describes the skills and knowledge required to receive and rotate stock, undertake stock control and re-order stock. This unit is applicable to workers in meat retailing enterprises. All training must be conducted in accordance with Australian meat industry standards and regulations. All work should be carried out to comply with workplace requirements. This unit applies to individuals who work under broad direction and take responsibility for their own work.
      Prerequisites: Nil
  • AMPR305   Meet customer needs
    • CIT Code: BUTC131
      Cost: Standard $33.00
      Description: This unit describes the skills and knowledge required to identify customer needs. It also describes the use diverse sales techniques to satisfy these needs and promote enterprise products and services. This unit is applicable to workers in meat retailing enterprises. All training must be conducted in accordance with 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 broad supervision and take responsibility for their own work.
      Prerequisites: AMPR105 Provide service to customers
  • AMPR306   Provide advice on nutritional role of meat
    • CIT Code: BUTC132
      Cost: Standard $22.00
      Description: This unit covers the skills and knowledge required for the provision of information regarding the role of meat in the diet to ensure the customer is able to make informed decisions regarding purchases. This unit is applicable to workers in meat retailing enterprises. All training must be conducted in accordance with 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 broad supervision and take responsibility for their own work.
      Prerequisites: Nil
  • AMPR307   Merchandise products, services
    • CIT Code: BUTC133
      Cost: Standard $55.00
      Description: This unit describes the skills and knowledge required to arrange and present products and services within the workplace. It includes pricing, set-up of display cabinets, stock bins, product displays, signage, ticketing, wrapping of products and merchandising strategies. This unit is applicable to workers in meat retailing enterprises. All training must be conducted in accordance with Australian meat industry standards and regulations. All work should be carried out to comply with workplace, regulatory and hygiene standards. This unit applies to individuals who work under broad supervision and take responsibility for their own work.
      Prerequisites: Nil
  • AMPR316   Cure, corn and sell product
    • CIT Code: BUTC167
      Cost: Standard $44.00
      Description: This unit describes the skills and knowledge required to cure, corn and sell various meat products. This unit is suitable for all sectors of the meat industry. Smallgoods and value-adding establishments may prepare products for wholesale customers, meat retail establishments and retail customers. All training must be conducted in accordance with Australian meat industry standards and regulations. All work should be carried out in accordance with workplace requirements and hygiene standards. This unit applies to individuals who work under broad direction and take responsibility for their own work.
      Prerequisites: Nil
  • AMPR317   Assess and sell poultry products
    • CIT Code: BUTC168
      Cost: Standard $22.00
      Description: This unit describes the skills and knowledge required to assess and sell poultry products. The unit is applicable to workers in meat retail operations. All training must be conducted in accordance with Australian meat industry standards and regulations. All work should be carried out to comply with workplace requirements and hygiene standards. This unit applies to individuals who work under broad direction and take responsibility for their own work.
      Prerequisites: Nil
  • AMPR319   Locate, identify and assess meat cuts
    • CIT Code: BUTC169
      Cost: Standard $88.00
      Description: This unit describes the skills and knowledge required to locate, identify and assess cuts on a carcase. This unit is applicable to meat tradespersons who prepare and further process primal cuts. All training must be conducted in accordance Australian meat industry standards and regulations. All work should be carried out in accordance with workplace requirements and hygiene standards. This unit applies to individuals who work under broad direction and take responsibility for their own work.
      Prerequisites: Nil
  • AMPR320   Assess and address customer preferences
    • CIT Code: BUTC177
      Cost: Standard $88.00
      Description: This unit describes the skills and knowledge required to research local areas to make informed decisions on product lines stocked and inform customers on product features and benefits. This unit is applicable to meat retailing enterprises. All training must be conducted in accordance with Australian meat industry standards and regulations. All work should be carried out in accordance with workplace requirements. This unit applies to individuals who work under broad direction and take responsibility for their own work.
      Prerequisites: Nil
  • AMPR322   Prepare and produce value added products
    • CIT Code: BUTC180
      Cost: Standard $22.00
      Description: This unit describes the skills and knowledge required to prepare and produce more complex value added products, such as those employing pastry, dairy products or cooking. It includes preparing ingredients and following recipes. The operation of processing equipment to produce value-added products may also be required. This unit is applicable to workers in meat retailing and food services enterprises. All training must be conducted in accordance with Australian meat industry standards and regulations. All work should be carried out to comply with workplace requirements and hygiene standards. This unit applies to individuals who work under broad direction and take responsibility for their own work.
      Prerequisites: AMPX209 Sharpen knives
  • AMPX304   Prepare primal cuts
    • CIT Code: BUTC139
      Cost: Standard $88.00
      Description: This unit describes the skills and knowledge required to bone and trim primals into specific finished meat products (cuts). This unit is applicable to skilled operators in a smallgoods establishment or tradespeople in a meat retail enterprise. Primal cuts may be prepared for sale or further processing. This unit must be delivered in the context of Australian meat processing standards and regulations. All work should be carried out to comply with workplace requirements and hygiene and sanitation standards. This unit applies to individuals who work under broad direction and take responsibility for their own work, including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.
      Prerequisites: AMPX209 Sharpen knives
  • AMPR323   Break small stock carcases for retail sale
    • CIT Code: BUTC183
      Cost: Standard $88.00
      Description: This unit describes the skills and knowledge required to break small stock carcases for retail sale. This unit is applicable to meat tradespersons in the retail industry who separate carcases into primal cuts for further processing or preparation. All training must be conducted in accordance with Australian meat industry standards and regulations. All work should be carried out to comply with workplace requirements and hygiene standards. This unit applies to individuals who work under broad direction and take responsibility for their own work.
      Prerequisites: AMPR319 Locate, identify and assess meat cuts
      AMPX209 Sharpen knives
  • AMPR324   Break large stock carcases for retail sale
    • CIT Code: BUTC184
      Cost: Standard $88.00
      Description: This unit describes the skills and knowledge required to break large stock carcases for retail sale. This unit is applicable to meat tradespersons in the retail industry who separate carcases into primal cuts for further processing or preparation. All training must be conducted in accordance with Australian meat industry standards and regulations. All work should be carried out in accordance with workplace requirements and hygiene standards. This unit applies to individuals who work under broad direction and take responsibility for their own work.
      Prerequisites: AMPR319 Locate, identify and assess meat cuts
      AMPX209 Sharpen knives
  • AMPR309   Bone and fillet poultry
    • CIT Code: BUTC136
      Cost: Standard $22.00
      Description: This unit describes the skills and knowledge required to manually bone and fillet poultry. This unit is applicable to workers in meat retailing enterprises. All training must be conducted in accordance with Australian meat industry standards and regulations. All work should be carried out to comply with workplace requirements and hygiene standards. This unit applies to individuals who work under broad direction and take responsibility for their own work.
      Prerequisites: AMPX209 Sharpen knives
  • AMPR310   Cost and price meat products
    • CIT Code: BUTC137
      Cost: Standard $33.00
      Description: This unit describes the skills and knowledge required to calculate costs and set prices of meat and meat products. This unit is applicable to workers in meat retail operations. All training must be conducted in accordance with Australian meat industry standards and regulations. All work should be carried out to comply with workplace requirements. This unit applies to individuals who work under broad direction and take responsibility for their own work.
      Prerequisites: Nil
  • AMPR313   Order stock in a meat enterprise
    • CIT Code: BUTC172
      Cost: Standard $44.00
      Description: This unit describes the skills and knowledge required to order stock while working under the supervision of the store buyer in a meat enterprise. This unit is applicable to workers in the retailing, processing and smallgoods sectors of the meat industry. Employees may be involved in the ordering of stock such as:
      - cleaning materials
      - food preparation requirements
      - meat products
      - packaging
      - Personal Protective Equipment (PPE) supplies and safety equipment
      - rendering materials.

      All training must be conducted in accordance with Australian meat industry standards and regulations. All work should be carried out to comply with workplace requirements. This unit applies to individuals who work under broad direction and take responsibility for their own work.
      Prerequisites: Nil

More Information

For more information about this course please contact CIT Student Services on (02) 6207 3188 or email infoline@cit.edu.au