Produce and Sell Value Added Products - Meat Retail

Pricing

Learner Guide: $29.50 Add To Cart
Preview
  • PDF thumbnail

Description

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".

Classifications

AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
MTMR211A: Product and sell value added products, MTMR308B: Prepare and produce value added products, MTMSR202B: Trim meat to specifications

Copyright Description

Copyright © 2017 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-1396

TAFEshop Catalogue: 09.063.0416-E2

ISBN: 978-1-86393-273-8

TAFE SA

Related Resources

Pork Butchery - Meat Retail

This handbook is used in conjunction with the DVD on Pork Butchery. On completion of this unit the student will be able to: identify the primal sections of the pork carcass and the primal cuts serviced from each section, break pork carcass, prepare all primal cuts, slice, cut, trim label and display primal cuts, bone, roll, sew/net pork primal cuts and trim and prepare all pork cuts. The DVD covers the identification and breakup of pork carcass along with the preparation, boning, slicing, cutting, rolling and trimming of all pork primal cuts.
Duration: 59 minutes.

DVD$16.95
Learner Guide$27.75

Use Numerical Applications in the Workplace

On completion of this unit of competence students will be able to implement work requirements including: 
• mathematical information in work instructions, SOPs and documents • basic mathematical operations used to perform workplace tasks.

Learner Guide$29.00

Preparing Minced Meat Products - Meat Retail

The printed Learning Guide introduces the procedure of manufacturing minced meat products and provides guidelines to follow to develop the essential skills necessary to produce quality minced meat products. In the DVD component issues of trimming, manufacturing, mincer part identification, assembly operation and sanitation are discussed. In the DVD these points are presented clearly and in a manner suitable for study by apprentice Meat Retail Industry workers.
DVD Duration: 18 minutes.

DVD$16.95
Learner Guide$29.25