Code | Module/Unit of Competency | Hours |
CORE UNITS OF COMPETENCY (complete all 37) |
AMPCOR201 | Maintain personal equipment | 20 |
AMPCOR202 | Apply hygiene and sanitation practices | 40 |
AMPCOR204 | Follow safe work policies and procedures | 40 |
AMPCOR205 | Communicate in the workplace | 40 |
AMPCOR206 | Overview the meat industry | 20 |
AMPR101 | Identify species and meat cuts | 15 |
AMPR102* | Trim meat for further processing (Pre-req AMPX209) | 10 |
AMPR103 | Store meat product | 10 |
AMPR104* | Prepare minced meat and minced meat products (Pre-req AMPX209) | 15 |
AMPR105 | Provide service to customers | 15 |
AMPR203 | Select, weigh and package meat for sale | 10 |
AMPR212 | Clean a meat retail work area | 20 |
AMPX209 | Sharpen knives | 40 |
FBPOPR2069 | Use numerical applications in the workplace | 30 |
AMPCOR203 | Comply with Quality Assurance and HACCP requirements | 40 |
AMPR201^ | Break and cut product using a bandsaw (Pre-req AMPX201) | 10 |
AMPR202# | Provide advice on cooking and storage of meat products (Pre-req AMPR105) | 10 |
AMPR204 | Package product using manual packing and labelling equipment | 10 |
AMPR205* | Use basic methods of meat cookery (Pre-req AMPX209) | 30 |
AMPR208 | Make and sell sausages | 20 |
AMPR209* | Produce and sell value-added products (Pre-req AMPX209) | 10 |
AMPX201 | Prepare and operate bandsaw | 20 |
AMPX210* | Prepare and slice meat cuts (Pre-req AMPX209) | 30 |
AMPX211* | Trim meat to specifications (Pre-req AMPX209) | 20 |
AMPR301* | Prepare specialised cuts (Pre-req AMPX209) | 20 |
AMPR302 | Assess carcase or product quality | 10 |
AMPR303 | Calculate yield of carcase or product | 15 |
AMPR304 | Manage stock | 15 |
AMPR305# | Meet customer needs (Pre-req AMPR105) | 15 |
AMPR306 | Provide advice on nutritional role of meat | 10 |
AMPR307 | Merchandise products, services | 25 |
AMPR316 | Cure, corn and sell product | 20 |
AMPR317 | Assess and sell poultry product | 10 |
AMPR319 | Locate, identify and assess meat cuts | 40 |
AMPR320 | Assess and address customer preferences | 40 |
AMPR322 | Prepare and produce value added products | 10 |
AMPX304* | Prepare primal cuts (Pre-req AMPX209) | 40 |
| Total nominal hours for core units | 795 |
ELECTIVE UNITS OF COMPETENCY (complete all 7) |
AMPR108 | Monitor meat temperature from receival to sale | 10 |
AMPR311 | Prepare portion control to specifications | 10 |
AMPR206 | Vacuum pack product in retail operations | 20 |
AMPR323*+ | Break small stock carcasses for retail sale (Pre-req AMPX209, AMPR319) | 40 |
AMPR324*+ | Break large stock carcasses for retail sale (Pre-req AMPX209, AMPR319) | 40 |
AMPR308 | Prepare, roll, sew and net meat | 10 |
AMPR309* | Bone and fillet poultry (Pre-req AMPX209) | 10 |
| Total nominal hours for elective units | 140 |
| Total nominal hours for Independent Retail Butchers | 935 |