Learner Resources-AMP30815 Certificate III in Meat Processing (Retail Butcher)

Our learner resources contain everything you need to begin training your learners.

Our learner resources include:

• Learner Guide
• PowerPoint Presentation
• Session Plan
• Classroom Activities
• Self Study Guide

Our learner resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted:

• Industry consultation
• Robust validations
• Assessment of best practice holistic delivery

We provide all documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce these within your registered training organisation (RTO). Our learner and assessment resources can be used for an unlimited number of students within your RTO. Don't forget about our QUALITY ASSURANCE GUARANTEE!

Learner Guide

The learner guide meets training package criteria and is developed in a logical order. Formative assessments within the learner guide help VET trainers and teachers identify concepts that students are struggling to understand, skills they are having difficulty acquiring, or learning standards they have not yet achieved. The trainers/teachers can then adjust lessons/sessions, instructional techniques, and academic support accordingly.

Self-Study Guide

The self-study guide is a tool that can be used to help a student extend their learning. It can be effective when students begin to prepare for a summative assessment.

Class activities book

The class activities book helps VET trainers and assessors to create an interactive learning environment. The trainers can use these activities to improve training and support the students in journey towards summative assessment.

PowerPoint presentation

The PowerPoint presentation supports the trainer/teacher in creating an interactive learning environment.

Session Plans

The session plan enables trainers to deliver effective, engaging and compliant classroom delivery of a qualification.

We develop resources using the following steps:

1. We hire subject matter experts to write our learning resources to ensure they are industry and workplace relevant and current.
2. Before we commence writing our learner resources we identify the requirements of the training package/accredited course and collect feedback from industry.
3. We design and develop our resources in consultation with VET experts, trainers and assessors and industry experts. This is to ensure each component of the learning resources demonstrate relevance and currency in the industry and meet training package and regulatory compliance requirements.
4. All resources go through a compliance and quality check with highly experienced professionals who have worked in the VET sector, with ASQA and other regulators.

RTOs purchase a license for their RTO only and are not permitted to share the documents with any other entity. Purchasers are asked to agree to a license agreement to this effect prior to purchase.

Core units
AMPCOR201	Maintain personal equipment
AMPCOR202	Apply hygiene and sanitation practices
AMPCOR204	Follow safe work policies and procedures
AMPCOR205	Communicate in the workplace
AMPCOR206	Overview the meat industry
AMPR101	Identify species and meat cuts
AMPR102*	Trim meat for further processing
AMPR103	Store meat product
AMPR104*	Prepare minced meat and minced meat products
AMPR105	Provide service to customers
AMPR203	Select, weigh and package meat for sale
AMPR212	Clean a meat retail work area
AMPX209	Sharpen knives
FBPOPR2069	Use numerical applications in the workplace
AMPCOR203	Comply with Quality Assurance and HACCP requirements
AMPR201*	Break and cut product using a bandsaw
AMPR202*	Provide advice on cooking and storage of meat products
AMPR204	Package products using manual packing and labelling equipment
AMPR205*	Use basic methods of meat cookery
AMPR208	Make and sell sausages
AMPR209*	Produce and sell value-added products
AMPX201	Prepare and operate bandsaw
AMPX210*	Prepare and slice meat cuts
AMPX211*	Trim meat to specifications
AMPR301*	Prepare specialised cuts
AMPR302	Assess carcase or product quality
AMPR303	Calculate yield of carcase or product
AMPR304	Manage stock
AMPR305*	Meet customer needs
AMPR306	Provide advice on nutritional role of meat
AMPR307	Merchandise products, services
AMPR316	Cure, corn and sell product
AMPR317	Assess and sell poultry product
AMPR319	Locate, identify and assess meat cuts
AMPR320	Assess and address customer preferences
AMPR322	Prepare and produce value added products
AMPX304*	Prepare primal cuts
Elective Units
AMPR108	Monitor meat temperature from receival to sale
AMPR210	Receive meat product
AMPR323	Break small stock carcases for retail sale
AMPR309	Bone and fillet poultry
AMPR312	Bone game meat
AMPR315	Utilise the Meat Standards Australia system to meet customer requirements
AMPR313	Order stock in a meat enterprise

* We can develop additional elective units that are not listed on request (Please contact us for further information).