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

Competency Field
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 © 2018 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


Store Meat Products - Meat Retail

This Learning Guide covers the following units of competence: • Store meat product – MTMR103C • Monitor meat temperature from receival of sale – MTMR109B • Select, weigh and package meat for sale – MTMR203C.
When you have completed this Learning Guide you will be able to • correctly store meat products • rotate stock • maintain clean holding rooms • monitor temperature of meat products • monitor temperature of cool room and display cabinet • select, weigh and package meat for sale.

Learner Guide$28.00

Lamb Butchery - Meat Retail

This practical handbook introduces the classification and various cuts which can be obtained from a sheep carcass. The DVD presents various methods of breaking a lamb carcass including the preparation, slicing, cutting, boning, rolling and trimming of all traditional lamb cuts. The DVD was produced in 1999.
Duration: 48 minutes.

DVD$16.95
Learner Guide$29.00

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