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


Forequarter Beef Butchery - Meat Retail

This practical handbook is an introduction to various breeds of cattle and the characteristics of the carcasses produced by selective breeding programs. The handbook is designed so the student can gain knowledge and experience in the break up, boning, rolling and basic selling and display of a forequarter beef. The DVD covers: the identification and breaking processes of the forequarter beef and boning, rolling, slicing, cutting and trimming of the primal cuts derived from beef forequarter. The DVD was produced in 1999.
Duration: 53 minutes.

DVD$16.95
Learner Guide$28.50

Cure, Corn and Smoke Meat Products - Meat Retail

This practical handbook introduces the preparing, process, cleaning and storage procedures involved in the curing, corning and smoking of meat products. Used in conjunction with the DVD, the content covers: preparation or meat for curing, corning and smoking, preparation of brines, identification, correct assembly and operation of equipment, processing and storage of cured meat products and cleaning, sanitising and storage of equipment. The DVD was produced in 1999.
Duration: 40 minutes.

DVD$16.95
Learner Guide$28.50

Order and Manage Stock - Meat Retail

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.

Learner Guide$30.25