Domain - Meat Retailing
All unit standards registered on the Directory of Assessment Standards may be accessed here.
TOP > Manufacturing > Meat Processing > Meat Retailing
| 0 Qualifications | 32 Assessment Standards (32 Units) | View Education Organisations with Consent to Assess |
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Assessment Standards
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| Level 1 | ||||||
| 26263 | Unit |
Demonstrate knowledge of meat cuts and stock control This standard has expired and is no longer available. |
4 Credits | |||
| Level 3 | ||||||
| 17237 | Unit |
Describe the purpose of and methods for adding value to meat products for retail sale |
4 Credits |
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| 17238 | Unit |
Demonstrate knowledge of nutritional values and cooking methods for meat products |
4 Credits |
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| 17239 | Unit |
Explain the purpose and application of legislation governing the retail meat industry This standard is expiring. The last date for assessment to take place is 31 December 2027. |
4 Credits |
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| 30054 | Unit |
Demonstrate knowledge of meat cuts and stock control in a retail or wholesale meat operation |
4 Credits |
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| 33392 | Unit |
Describe the need and application of the introductory legislation governing the retail or wholesale meat industry |
5 Credits |
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| 33397 | Unit |
Monitor refrigeration and meat product storage in the retail or wholesale meat industry |
4 Credits |
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| 33404 | Unit |
Demonstrate knowledge of producing trays of wrapped and labelled meat suitable for display and sale |
6 Credits |
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| 33407 | Unit |
Establish and maintain positive customer service with customers when selecting meat products |
4 Credits |
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| 6997 | Unit |
Produce trays of wrapped and labelled meat suitable for display and sale |
16 Credits |
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| Level 4 | ||||||
| 14931 | Unit |
Manage occupational safety and health in a retail meat outlet This standard has expired and is no longer available. |
5 Credits | |||
| 14932 | Unit |
Manage hygiene in a retail meat outlet This standard has expired and is no longer available. |
5 Credits | |||
| 16107 | Unit |
Produce trimmed, sliced, sawn, minced and rolled beef meat cuts, and tray them for display and sale This standard has expired and is no longer available. |
30 Credits | |||
| 16108 | Unit |
Produce trimmed, sliced, minced and rolled poultry meat cuts, and tray them for display and sale This standard has expired and is no longer available. |
7 Credits | |||
| 16109 | Unit |
Produce trimmed, sliced, sawn, minced and rolled pork meat cuts, and tray them for display and sale This standard has expired and is no longer available. |
15 Credits | |||
| 16110 | Unit |
Produce trimmed, sliced, sawn, minced and rolled sheep meat cuts, and tray them for display and sale This standard has expired and is no longer available. |
15 Credits | |||
| 17236 | Unit |
Demonstrate knowledge of storage and refrigeration of meat in the retail meat industry |
6 Credits |
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| 33393 | Unit |
Explain the need for and the application of the legislation governing the retail or wholesale meat industry |
3 Credits |
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| 6991 | Unit |
Assess quality and determine use of carcass meat and primal cuts This standard has expired and is no longer available. |
22 Credits | |||
| 6992 | Unit |
Break and bone carcase to produce primal meat cuts This standard has expired and is no longer available. |
60 Credits | |||
| 6993 | Unit |
Cure and smoke meat for sale |
23 Credits |
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| 6994 | Unit |
Produce trimmed, sliced, sawn, and rolled meat cuts, and tray them for display and sale This standard has expired and is no longer available. |
70 Credits | |||
| 6995 | Unit |
Prepare and produce hand crafted meat-based sausages for sale |
20 Credits |
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| 6996 | Unit |
Produce value-added meat-based products for display and sale |
20 Credits |
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| Level 5 | ||||||
| 14928 | Unit |
Manage processing and manufacture of meat products for retailing This standard has expired and is no longer available. |
15 Credits | |||
| 14929 | Unit |
Manage a retail meat outlet as a profitable business This standard has expired and is no longer available. |
10 Credits | |||
| 14930 | Unit |
Manage the merchandising and display of meat for sale This standard has expired and is no longer available. |
8 Credits | |||
| 33396 | Unit |
Calculate the yield and profit of meat cuts from a given carcass |
12 Credits |
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| 33403 | Unit |
Explain managing and leading staff to meet objectives in a retail or wholesale meat operation |
12 Credits |
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| 33464 | Unit |
Manage production of meat products and production problem solving in a retail meat or wholesale operation |
12 Credits |
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| 33465 | Unit |
Manage a retail or wholesale meat operation as a profitable business |
12 Credits |
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| 6990 | Unit |
Forecast requirements and order product for meat retailing |
18 Credits |
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