Course Details

This qualification covers work activities undertaken by individuals working in a meat processing environment, in supervisory, leadership or quality assurance roles. At this level workers provide specialist technical skills, knowledge and leadership, and have responsibility for overseeing the work carried out in a meat processing environment. They are required to work autonomously, use judgement, interpret information, and apply solutions to routine and some non-routine problems. They may take some responsibility for the output of others.
This qualification offers optional specialisations in:

• Leadership
• Quality management.

All work must be carried out to comply with workplace procedures, according to state/territory food safety, and work health and safety codes, regulations and legislation that apply to the workplace.
Graduates from this qualification will have a wide range of cognitive, technical and communication skills to select and apply a specialised range of tools, materials and information to:

• complete routine activities
• provide and transmit solutions to predictable and sometimes unpredictable problems

The AMP40222 Certificate IV in Meat Processing is a highly flexible qualification enabling selections to be made from a wide range of units.
Typical occupational outcomes from this qualification are:

• Technical supervisor
• Section manager
• Quality Assurance manager

Pathways & Opportunities:
The Certificate IV qualification reflects the role of individuals to undertake work in varied contexts using a broad range of specialised knowledge and skills.
Certificate IV is suitable for senior workers and technicians who supervise or lead teams. It is also a pathway to further learning..

Course Outcome:
AMP40222 Certificate IV in Meat Processing.

Entry Requirements:
Participants should already be employed within the abattoir sector.

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, knives and sharpening tools. More details will be provided after enrolment or during induction.

Timeframe:
12 Months

Fees:
Fee for Service - $6,000

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.

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

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:
  • 4 core units plus
  • 10 elective units.

The electives are to be chosen as follows:

• at least 8 units from elective Groups A – C
• up to 2 units from this or any other endorsed training package or accredited course. Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

Any combination of electives that meets the packaging rules above can be selected for the award of the AMP40222 Certificate IV in Meat Processing.
Where appropriate, electives may be packaged to provide a qualification with a specialisation as follows:

• At least 6 Group A electives must be selected for the award of the Certificate IV in Meat Processing (Leadership)
• At least 6 Group B electives must be selected for the award of the Certificate IV in Meat Processing (Quality Management).

For Unit selections - AMP40222 Course Flyer - Click Here