Aimed At:

This qualification covers work activities undertaken by workers commencing work in meat enterprises which undertake specialised services, such as preparing shelf ready retail products, meat wholesalers, specialty meat cuts, gourmet meat, bulk value-added products, and providing meat preparation customer service.
The AMP20117 Certificate II in Meat Processing (Food Services) is a highly flexible qualification enabling selections to be made from a wide range of units.
Graduates from this qualification will be able to:

• access, record and act on a defined range of information from a range of sources
• apply and communicate known solutions to a limited range of predictable problems
• use a limited range of equipment to complete tasks involving known routines and procedures with a limited range of options.

Pathways & Opportunities:
This qualification is aimed at new workers. The Certificate II qualification reflects the role of individuals who undertake mainly routine work. Generally, Certificate II is used as an induction into the industry and is aligned to operator, production and assistant roles. It is also a pathway to further learning.

Course Outcome:
AMP20117 Certificate II in Meat Processing (Food Services)

Entry Requirements:
Participants should already be employed within the food services industry.

Resources Required:
It is recommended that you have access to a reliable Internet connection to access FS Alliances online learning system aXcelerate, and a computer or device with up-to-date software, including Microsoft Office and Adobe Acrobat Reader.
You are responsible for meeting the minimum occupational health and safety requirements in practical assessments. This includes having access to and wearing appropriate attire including workplace specific PPE, appropriate clothing, safety footwear as per the workplace policy, knifes and sharpening tools. More details will be provided after enrolment or during induction.

Timeframe:
12 Months

Assessment Method:
Assessment will be conducted via a number of different assessments, for example, written assessment (Quiz), workplace observation, and third party verification by supervisor/employer.

Fees:
Fee for Service - $3,000
Queensland Government User Choice Program – See units for Student contribution fees* - Note eligibility criteria needs to be met to receive funding refer to the funding page on our website www.fsalliance.edu.au for further details, including any tuition fee exemptions that may apply and the eligibility criteria. 

Intake:
Enrolments are taken all year

Location:
Applicants accepted Australia Wide.

Study Mode:

• Workplace – face to Face
• Work in industry
• Blended (Face-to-Face and Online using aXcelerate)

Credit Transfer:
We can assess your skills, directly apply credits from previous successful study, and give you advanced standing in your course.

Requirements for Completion of the Qualification: 
The following provides the packaging rules for this qualification, followed by the list of relevant units of competency.
To achieve this qualification, competency must be demonstrated in:

• 14* units of competency:
• 6 core units plus
• 8 elective units.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

• 6 from the elective groups A, B, C, D, E, F or G
• Either AMPA2068 Inspect meat for defects or AMPA2078 Inspect meat for defects in a packing room may be selected. A candidate may not select both units.

* Important note : Units selected from Group A must be worth 2 or more points (if a 1-point unit is selected, then an additional unit must be selected to make up the 2 points).
The remaining 2 units may be selected from the elective list, or this or any other endorsed Training Package or Accredited Course. Selected units must be relevant to job outcomes in Food Services and must be chosen to ensure the integrity of the qualification outcome at AQF level 2.

For Unit selections - AMP20117 Course Flyer - Click Here