Boner, Slicer, Bandsaw Operator
After successful completion of this qualification, students may have the opportunity to enter into other qualifications in the Australian Meat Processing Training Package.
Students must have access to a workplace that has personal protective equipment in place, including appropriate head attire and suitable tools of the trade.
Credit may be assigned for the recognition of equivalence in content and learningoutcomes between different types of learning and/or qualifications. Credit reducesthe amount of learning required to achieve a qualification and may be acquired through Credit Transfer or Recognition of Prior Learning (RPL).
Students are required to reach a minimum level of English: IELTS 5.5 (with no individual band less than 5.0) or TOEFL 530 or ISLPR 2+.
For further advice or assistance, please contact the International Student Manager.
Other IELTS equivalence :
- PTE Academic 42
- Cambridge (adv) 47
- OET: Pass
Notes: Tests older than two years are not acceptable
(the snapshot under each course does not have this information which is required)
Workplace Based – offered in Queensland, workplace based (combination of training and assessment delivery methods, including written assessment, portfolio of evidence, logbook and practical observation), 6 months (assessment only, no gap training).
RPL – offered in Australia, external based (combination of assessment of written evidence, practical observation and competency conversations), duration and fees will be determined by quality of evidence submitted and amount of gap training required.
Workplace Based (Fee for Service): Administration Fee: $30.00, Tuition Fees: $2,500.00
Students must successfully complete all 7 mandatory core units in order to achieve this qualification:
- AMPCOR201 Maintain personal equipment
- AMPCOR202 Apply hygiene and sanitation practices
- AMPCOR203 Comply with Quality Assurance and HACCP requirements
- AMPCOR204 Follow safe work policies and procedures
- AMPCOR205 Communicate in the workplace
- AMPCOR206 Overview the meat industry
- AMPX209 Sharpen knives
Students must successfully complete a minimum of 2 elective units of competency to a minimum value of 30 points in order to achieve this qualification:
- AMPA3048 Bone small stock carcase – leg
- AMPA3063 Bone small stock carcase – shoulder
- AMPA3064 Bone small stock carcase – middle
Elective unit selection may be contextualised to business requirements. All electives chosen must contribute to a valid, industry-supported vocational outcome.