Overview of the Meat Industry - Meat Retail

Pricing

Learner Guide: $28.00 Add To Cart
Preview
  • PDF thumbnail

Description

This learning guide introduces the trainee to the main sectors of the meat industry and the roles and responsibilities of each sector. Industrial awards and enterprise agreements are explained, along with the responsibilities of the employer, the employee and the training provider within the apprenticeship.

Classifications

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

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
No description specified.

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-761

TAFEshop Catalogue: 09.063.0413-E2

ISBN: 978-1-86393-309-4

TAFE SA

Related Resources


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

Apply Hygiene and Sanitation Practices - Meat Retail

This learning guide explains the practice involved in personal hygiene and sanitation for workers in a retail meat establishment. At the completion of this module students will be able to: maintain a clean work area during and after operations, identify sources of contamination and spoilage and follow the hygiene and sanitation requirements for the workplace.

Learner Guide$31.25

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