Communication in the Workplace - Meat Retail

Pricing

Learner Guide: $27.00 Add To Cart
Preview
  • PDF thumbnail

Description

Communication at an interpersonal level is the focus of this learning guide.

Classifications

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

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
MTMMP5C: Communicate in the workplace

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-749

TAFEshop Catalogue: 09.063.0402-E1

ISBN: 978-1-86393-214-1

TAFE SA

Related Resources


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

Receive and Package Meat Products - Meat Retail

This learning guide introduces the trainee to proper storage and packaging procedures. It encompasses cool room, freezer and display store requirements with suggested storage times for commonly sold meat products. Packaging materials and machinery are also explained.

Learner Guide$27.00

Chicken Butchery - Meat Retail

This practical handbook provides the learner with easy to follow methods of boning and preparation. Further utilization of chicken cuts by value adding is also presented. Some of the value adding techniques included are marinating, skewering seasoning, stuffing and pastry wrapping chicken cuts.  The DVD "Chicken Butchery and Preparing and Producing Specialised Value-added Products" supports this resource. The DVD was produced in 1999.
Duration: 60 minutes.

DVD$16.95
Learner Guide$28.50