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Training.gov.au
This handbook covers the following units of competence: • Trim meat to specifications – MTMSR202C • Prepare and produce value added products – MTMR308C • Produce and sell value added products – MTMR211B. When you have completed this Practical Handbook you will be able to: • select ingredients for the formulation of value added products • mix ingredients • prepare meat, stuffings, seasonings and force meats for value added products • produce value added products • store products and ingredients • prepare and operate processing equipment. This learning guide is supported by the DVD titled "Prepare and produce value added products".
AQF - Australian Quality FrameworkCertificate II, Certificate III, Certificate IV
Industry Classification SchemeHospitality
National Code - Training.gov.auMTMR211A: Product and sell value added products, MTMR308B: Prepare and produce value added products, MTMSR202B: Trim meat to specifications
Copyright © 2017 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.
TAFEshop Identifier: TAFESA-1396
TAFEshop Catalogue: 09.063.0416-E2
ISBN: 978-1-86393-273-8
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The trainee meat retailer is introduced to the methods and procedures of ordering and managing stock for a retail meat outlet. The principles covered include: ordering and managing stock, assessing carcass/product quality, calculating yield of carcass or product and cost and price meat products.