AMP Australian Meat Processing Training Package

AMP Australian Meat
Processing Training
Package
Release 2.0
Companion Volume
Implementation Guide
Disclaimer
This work has been produced with the assistance of funding provided by the Commonwealth
Government through the Department of Education and Training (DET).
The views expressed in this work do not necessarily represent the views of the DET. In addition, the
DET does not give warranty or accept any legal liability in relation to the content of this work.
For further information about this Companion Volume or any other work being undertaken by Skills
Impact, please visit:
www.skillsimpact.com.au
Skills Impact Ltd
ABN: 58 006 212 693
559A Queensberry Street
PO Box 612
NORTH MELBOURNE VIC 3051
p: (03) 9321 3526
e: [email protected]
w: www.skillsimpact.com.au
Contents
About Skills Impact.................................................................................................................................. 1
Who is this Guide for? ............................................................................................................................. 1
What is in the Implementation Guide? .................................................................................................... 1
Version control and modification history ................................................................................................. 2
About training packages.......................................................................................................................... 2
What is a training package? .................................................................................................................... 2
Components of Skills Impact training packages.................................................................................. 2
Training package development and endorsement process ................................................................ 3
Skills Impact’s Training Product Development Process ...................................................................... 4
Who can deliver and assess a qualification? ...................................................................................... 5
Overview of AMP Australian Meat Processing v2.0 Training Package .................................................. 7
About the Australian Meat Processing industry ...................................................................................... 7
Sectors in the AMP Australian Meat Processing v2.0 Training Package ............................................ 7
Qualifications, skill sets and units of competency ................................................................................. 16
Mapping to previous version of the training package ........................................................................... 16
Implementation information ................................................................................................................... 17
Regulation and licensing implications for implementation .................................................................... 17
Requirements for assessors ................................................................................................................. 17
WHS implications in the industry .......................................................................................................... 17
Entry requirements ................................................................................................................................ 18
Access and equity considerations ......................................................................................................... 19
Reasonable adjustment ..................................................................................................................... 20
Foundation skills ................................................................................................................................... 20
Identifying foundation skills................................................................................................................ 21
Resource and equipment requirements ................................................................................................ 21
Modes of delivery .................................................................................................................................. 21
Training and assessment in simulated environments ....................................................................... 21
Australian apprenticeships ................................................................................................................ 21
VET for secondary students .............................................................................................................. 22
Training and assessment issues for schools ................................................................................. 22
Legal considerations for learners in the workplace/on placements ...................................................... 23
Qualifications ......................................................................................................................................... 24
What is a qualification? ...................................................................................................................... 24
Qualifications in the AMP Australian Meat Processing Training Package v2.0 ................................ 24
Qualification structure ........................................................................................................................ 24
Qualification pathways and occupational outcomes ......................................................................... 26
Selecting electives for different outcomes ......................................................................................... 28
Skill sets ................................................................................................................................................ 29
What is a skill set? ............................................................................................................................. 29
Skill sets in the AMP Australian Meat Processing Training Package version 2.0 ............................. 29
Skill set structure ............................................................................................................................... 29
Units of competency.............................................................................................................................. 30
What is a unit of competency? .......................................................................................................... 30
What is competency? ........................................................................................................................ 30
Units of Competency in the AMP Australian Meat Processing Training Package ............................ 30
Unit of competency structure ................................................................................................................ 31
Unit of competency ............................................................................................................................ 31
Assessment requirements ................................................................................................................. 32
Contextualisation of units of competency by RTOs .............................................................................. 32
Contacts and links ................................................................................................................................. 33
Companion volumes/training package information ............................................................................... 33
Skills Impact ...................................................................................................................................... 33
Department of Education and Training .............................................................................................. 33
General.................................................................................................................................................. 33
State and Territory Training Authority ................................................................................................... 34
About Skills Impact
This Guide has been developed by Skills Impact. Skills Impact is a national organisation providing
support to Industry Reference Committees. A major role of the organisation is to identify skill needs
and to develop training products and services to fill those needs.
Skills Impact is authorised and funded by the Australian government to produce training packages for
its six industries:

Agriculture, Horticulture and Conservation, and Land Management

Animal Care and Management

Food, Beverage and Pharmaceutical Manufacturing

Forest and Wood Products

Meat Processing

Pulp and Paper Manufacturing

Racing

Seafood
Visit https://www.skillsimpact.com.au for more information.
Who is this Guide for?
The Implementation Guide is designed to assist assessors, trainers, Registered Training
Organisations (RTOs) and enterprises to deliver nationally endorsed industry training packages.
Nationally endorsed training packages are developed to meet the Standards for Training Packages
(and accompanying policies) which were ratified by Commonwealth and State/Territory ministers in
2012.
As well as information relevant to all training packages, it provides specific information and advice
about the history, structure, key features and application of the AMP Australian Meat Processing v2.0
What is in the Implementation Guide?
This AMP Australian Meat Processing v2.0 Implementation Guide provides:

information relevant to all training packages

specific information and advice about the history, structure, key features and application of
the AMP Australian Meat Processing v2.0.
The Appendices section is provided as a separate document and contains:

lists of qualifications, skill sets and units of competency

mapping information for qualifications, skill sets and units of competency.
Page | 1
Version control and modification history
Release
number
1.0
2.0
Release date
December 2015
July 2016
Comments
Initial Release
Transition of AMP Australian Meat Processing Training Package
to new standards for training packages completed with this
release.
About training packages
What is a training package?
A training package is a set of nationally endorsed qualifications, units of competency and assessment
requirements developed for a specific industry, sector or workplace. A training package:

specifies the skills and knowledge required to perform effectively in the workplace

provides consistent components for training, assessing or recognising skills

enables nationally recognised qualifications to be awarded through direct assessment of
workplace competencies

promotes flexible modes of training to suit individual and industry requirements

encourages learning and assessment in a work-related environment that leads to verifiable
workplace outcomes

may also provide support materials.
While a training package does specify workplace skills and knowledge requirements, it does not
suggest how a learner should be trained. Users of training packages, such as trainers or assessors,
must develop learning and assessment strategies that support the needs of their particular learners.
Components of Skills Impact training packages
Training packages consist of the following endorsed components:

Qualifications which consist of units of competency combined into meaningful groups to
meet workplace roles, and aligned to vocational qualification levels identified in the
Australian Qualifications Framework (AQF)

Units of competency which specify the standards of performance required in the workplace

Assessment requirements which specify the performance evidence, knowledge evidence
and conditions for assessment for each unit of competency

Credit arrangements which specify details of existing credit arrangements between
vocational and higher education qualifications in accordance with the AQF. Currently no
credit arrangements exist between any SKILLS IMPACT training package qualifications and
higher education qualifications.
Page | 2
Training packages may also include non-endorsed components, such as:

Skill sets which are groups of endorsed units of competency that address a defined industry
need or licensing or regulatory requirement

Companion volumes (including this Implementation Guide) which provide support for
delivery and assessment

User guides which provide information about specific components.
Training package development and endorsement process
All training packages must be designed and developed to comply with the Australian Government’s
Standards for Training Packages and accompanying policies, which were approved by
Commonwealth and State/Territory ministers in 2012.
More information about training package standards and policies is available on the Department of
Education and Training website:
https://docs.education.gov.au/documents/training-package-development-and-endorsement-processpolicy .
Training packages are developed to meet the training needs of specific industries and sectors. They
differ from other education and training courses in that they must be created with industry involvement
and extensive national consultation. Skills Service Organisations work closely with Industry Reference
Committees to develop and review training products (including training packages and materials that
support the implementation of training packages). The following diagram demonstrates how SKILLS
IMPACT works with Industry Reference Committees and the Australian Government to develop or
review training products.
Page | 3
Skills Impact’s Training Product Development Process
Page | 4
Who can deliver and assess a qualification?
For the purpose of national recognition, delivery and assessment must be conducted by an RTO with
the qualifications or specific units of competency on its scope of registration.
All RTOs must comply with the requirements set out in applicable standards. The current registering
bodies and standards, and which type of RTO they apply to, are shown in the table. Users of this
Implementation Guide are advised to check the applicable standards for their particular
circumstances.
Registering
body
Standards
Applicable RTOs
Australian Skills
Quality
Authority
(ASQA)
Standards for
Registered Training
Organisations (RTOs)
2015
RTOs that deliver training in the Australian Capital Territory,
New South Wales, the Northern Territory, South Australia,
Queensland, or Tasmania.
RTOs in Victoria and Western Australia that offer training to
overseas students and/or students (including online
courses) in the Australian Capital Territory, New South
Wales, the Northern Territory, South Australia, Queensland,
or Tasmania
Training
Accreditation
Council (TAC) Western
Australia
Standards for
Registered Training
Organisations (RTOs)
2015
RTOs that deliver vocational education and training solely in
Western Australia and do not intend to apply to be
registered on the Commonwealth Register of Institutions
and Courses for Overseas Learners (CRICOS)
Victorian
Registration and
Qualifications
Authority
(VRQA) Victoria
AQTF Essential
Conditions and
Standards for Initial
Registration
AQTF Essential
Conditions and
Standards for
Continuing Registration
RTOs that deliver vocational education and training solely in
Victoria and do not intend to apply to be registered on the
Commonwealth Register of Institutions and Courses for
Overseas Learners (CRICOS)
More information about national standards and standards for non-referring states can be found at the
relevant government websites:

Australian Government, Department of Education and Training
https://www.education.gov.au/national-standards-and-reporting

Training Accreditation Council (Wester Australia)
http://www.tac.wa.gov.au

Victorian Registration and Qualifications Authority (VRQA)
http://www.vrqa.vic.gov.au/
Page | 5
RTOs must make sure that training and assessment complies with the relevant standards. This
includes ensuring that training delivery and assessment is conducted by those who:

have the necessary training and assessment competencies

have the relevant vocational competencies at least to the level being delivered or assessed

can demonstrate current industry skills directly relevant to the training/assessment being
delivered

continue to develop their VET knowledge and skills, industry currency and trainer/assessor
competence.
In some cases, RTOs may need to use team-based or collaborative approaches to bring together all
the necessary skills and knowledge to train and assess the full range of skills within a program of
vocational training.
Check for specific assessor requirements in the Assessment conditions
section of the assessment requirements for the unit of competency.
Page | 6
Overview of AMP Australian Meat
Processing v2.0 Training Package
About the Australian Meat Processing industry
The Australian meat processing industry comprises processors, retailers and exporters who together
are responsible for guaranteeing the supply of meat to domestic and international markets.
Sectors in the AMP Australian Meat Processing v2.0 Training
Package
Red meat processing
From humble beginnings just over 220 years ago, the Australian red meat industry has grown its
total value to over $17 billion and has become one of the world’s largest exporters of red
meat and livestock. Approximately 350,000 people are involved either directly in the supply
chain or in businesses that service the industry. The Australian domestic market is the
industry’s largest single market. Over 70% of red meat production is exported to 110 countries
worldwide.
The Australian production system is diverse, offering a wide variety of products to
customers and consumers. Products range from high-quality, tenderness-guaranteed eating
products, to hides and pharmaceutical ingredients.
The industry is renowned for its efforts in meeting customer requirements. Major
international customers for Australian beef are China, Japan, the US and Korea, while the US
and the Middle East are the dominant export markets for lamb, mutton and goat meat.
The Australian red meat industry has an enviable international reputation as a leader in food
safety, animal welfare and disease control. This earns the trust of domestic and international
consumers and allows access to all global markets where collectively over three million tonnes
or Australian product is consumed each year.
Beef and veal
Australia is one of the world's most efficient producers of cattle and the world's third
largest exporter of beef. The off-farm meat value of Australia's beef industry is $12.75
billion. The gross value of Australian cattle and calf production is estimated at $7.7 billion.2
Australian cattle slaughter over the next five years is expected to decrease from 9.5 to 8.9
million head, as restocking occurs after a period of drought across northern Australia.
Australia exports $6 billion worth of beef and cattle annually, making this sector one of the
country’s most valuable farm contributors. Over the next five years the major markets will
continue to be the United States, Japan, Republic of Korea and China.3
Page | 7
Sheep meat
Australia is one of the world's leading producers of lamb and mutton, the largest exporter
of mutton and live sheep, and second largest exporter of lamb. The Australian public are
among the biggest consumers of lamb in the world. The off-farm meat value of the Australian
sheep meat industry is $4.2 billion.4
Lamb slaughter has been making stepped increases for the past 15 years, with 20 million
lambs likely to become the new low, as the prime lamb transition continues, and as our
breeding ewes become more efficient. This has been exemplified by the recent
improvements in national average marking rates. Lamb exports are anticipated to contract
year-on-year, underpinned by tighter production.5
Changes over the next five years include a gradual replenishing of the national sheep
flock, after a prolonged period of drought, with numbers expected to increase from 71
million head in 2015 to 76 million in 2019-20.
Sheep meat exports are worth around $1.6 billion, with strong export demand expected to
keep prices high at around 510 cents a kilogram. Demand from the US, Middle East and
China is likely to remain particularly strong, while the smaller markets of Japan, South
East Asia and the EU will continue as important markets to the Australian industry.
Domestic lamb consumption has been in a long-term decline, from 23.8 kilograms per person
in 2071- 2 to 8.9 kilograms per person in 2013-14. The current rate of consumption is
expected to remain the same over the next few years. 6
2
Meat and Livestock Australia (2015Australia’s beef industry
http://www.mla.com.au/Cattle-sheep-and-goat- industries/Industryoverview/Cattle
3
ABARES (2015) Agricultural Commodities
Meat and Livestock Australia (2015) Australia’s sheepmeat industry
http://www.mla.com.au/Cattle-sheep- and-goat-industries/Industryoverview/Sheep
4
Page | 8
5
Meat and Livestock Australia (2015) Australian Sheep Industry Projections
6
ABARES (2015) Agricultural Commodities
Goat meat
Over the past 20 years the Australian goat meat industry has experienced strong growth,
largely underpinned by the sale of goats derived from rangeland or extensive production
systems. Australia is the world leader in goat meat exports, with around 95% of Australian
goat meat sent offshore (mostly to the US and Asia) and accounting for around 50% of the
global goat meat trade.
Around 90% of Australia’s meat production is derived from rangeland goats, the majority
of which are mustered from semi-arid western regions of the eastern states. The rangeland
goat population was estimated to be between 4–6 million head in 2011, but an accurate
measure of the population is difficult due to the vast spread of the population and its
ability to rapidly reproduce under favourable seasonal conditions.7
Pork processing
The pork industry is one of the few Australian food industries operating in a truly global
marketplace, maintaining a small export industry to New Zealand and Singapore, and
competing with increasing volumes of subsidised imports from North America and Europe.
Increasing competition from imports is regarded as one of the major challenges facing the
industry.
ABARES predicts that pig meat production will rise gradually to 410,000 tonnes over the
2015-20 period, with domestic production directed mainly to the fresh market. In 2006,
82% of Australian pig meat production was consumed domestically and imports of frozen
pork accounted for approximately one-third of consumption.
Deboned pig meat imports are allowed into Australia from approved countries, subject to
specific import conditions, and must be cooked before sale. More than 60% of imports
came from the United States and Canada, major users of GM feed grain, with almost all
of the remainder coming from Denmark.8
Current industry initiatives focused on product quality include: developing and testing of
consumer messages of ‘how to cook’ pork, determining and validating key production,
processing, post- slaughter and cooking practices to optimise eating quality of different pork
cuts in order to implement a cuts-based eating quality system into industry as well as
understanding the effects of low ultimate pH on pork eating quality.9
7
Meat and Livestock Australia (2015) Australian Goat Industry Summary
Page | 9
Other species
Australian animals, such as kangaroos, possums, crocodiles and emus, and introduced animals
such as feral goats, horses and pigs, are the basis of a significant commercial industry.
Where they can be harvested humanely and, in the case of native animals, sustainably, wild
animals can be profitable supplements or alternatives to domestic animals. Their
commercial use can also contribute to pest management objectives.
Kangaroos
Kangaroos and wallabies make up the sixty known species of macropods in Australia, while
only six species are commercially harvested. Tasmania is the only state where wallabies are
commercially harvested. Kangaroos and wallabies are not farmed; rather they are
harvested from the wild in five states of Australia by licensed, trained harvesters. The
industry provides over 4000 jobs mostly in rural and remote areas.
An estimated 21,000 tonnes of meat is produced for human consumption and 9,000 tonnes
produced for pet food. Kangaroo carcasses are processed and packaged in various formats
such as pieces of meat packed in overwrap, vacuum and modified-atmosphere packed cuts of
meat, chilled trim in tubs and cartons and frozen meat. Meat for human consumption is
retailed in butcher shops which receive meat as boneless, bulk meats and in supermarkets
in retail-ready packs. Approximately 70% of all kangaroo meat (i.e.15,000 tonnes for human
consumption) is exported to a wide range of countries including France, South Africa and
Germany.10
8
ABARES (2015) Agricultural Commodities
9
Australian Pork Limited (2015) Product quality
http://australianpork.com.au/industry-focus/product-quality/
10
Food Standards Australia and New Zealand (2013) Supporting
document 4: A Brief Description of the Industries being assessed,
Proposal P1014, Primary Production & Processing Standard for Minor
Meat Species & Wild Game
Page | 10
Camels
Camel meat production is estimated at 250 tonnes per year and continues to increase with a
growing export market. The Australian Camel Industry Association Inc (ACIA) is working with
the industry to promote the value of camel meat and other products such as milk, wool
and hair.11
Crocodiles
There are fourteen commercially operated crocodile farms in the Northern Territory,
Queensland and Western Australia. The main species farmed is the saltwater crocodile
(Crocodylus porosus). It is estimated that 100 tonnes of meat is processed annually with
60% being exported to Japan, Malaysia, Hong Kong and Taiwan. The remaining 40% is
consumed domestically through restaurants and caterers with very little retailed through
supermarkets.12
Ratites
The emu is farmed for three different products: meat, leather and emu oil. Meat is largely
sold for consumption in the domestic market, while a small percentage is exported to Europe.
The oil is used in cosmetics and many natural remedies and sold to both the international and
domestic market. Meat in various cuts is prepared from the legs of the bird which are
removed after skinning
Ostriches are farmed for the meat and the skin (leather and feathers). In the last five
years, ostrich numbers have reduced from 25,000 birds to less than 10,000 birds. All
ostrich meat is currently exported to premium markets in the United States, Canada and
Japan. Ostrich meat is highly sought after with significant growth in the health food sector
particularly in Canada and the USA. Ostrich meat is usually traded in individual cuts,
although at times may be traded as deboned thigh and drum and broken down by the
importer.13
Buffalo
Buffalo (Bubalus bubalis) herds are concentrated in the Northern Territory where there
are around 15,000 domesticated buffalo and a feral population of around 40,000 buffalo.
There are also small herds in all states of Australia; some for dairy production as well as
meat production. Approximately 75% of the buffalo carcasses (27 tonnes per year of
carcasses) are manufactured into smallgoods, sausages and hamburgers for use by the
Northern Territory catering and hospitality industry.14
11
Food Standards Australia and New Zealand (2013) Supporting
document 4: A Brief Description of the Industries being assessed,
Proposal P1014, Primary Production & Processing Standard for Minor
Meat Species & Wild Game
12, 13 & 14
As above
Page | 11
Deer
There are approximately 150 farmers in Australia concentrated in Victoria, South Australia,
New South Wales and Tasmania with some production in Queensland and Western Australia.
The Australian deer industry is approximately 5% of the size of the New Zealand industry and
produces around 288 tonnes of venison (estimate for 2010). Over 65% of venison is exported,
predominantly to the European Union and South-east Asia, with velvet exported to Korea,
Hong Kong and China. The domestic market is predominantly restaurants and speciality
butchers with retail value ranging from $35/kg for hind quarter cuts to $65/kg for
tenderloins.15
Rabbit
Rabbits are mainly farmed intensively but are also shot in the wild. There are twenty-one
rabbit farms in Australia, located in New South Wales, Victoria, South Australia and Western
Australia. Rabbits are farmed primarily for the human consumption of their meat. This is
usually supplied in whole-carcass form, though value-added products such as sausages.
Chipolatas are also produced. Rabbit meat is mainly sold through European-style butchers
and restaurants, with a limited market also in produce markets and supermarkets. The nearwhite meat from farmed rabbits varies considerably from the darkish meat of wild rabbits,
with farmed rabbit meat selling for a premium over wild meat. It is estimated that 260
tonnes of meat is produced annually with a retail value of $14.50 per kilogram. All meat
produced is consumed domestically and supplied through restaurants and retail outlets
(wholesalers, butchers and smaller supermarkets). Some wild rabbits are processed but
must be supplied head shot for slaughter.16
Smallgoods production
Smallgoods are meat products where the meat has been manufactured to form a new product,
such as sausages, salamis, bacons, hams, pates, and dried, roasted and preserved meat
products. Smallgoods are made from pig meat and other meats, such as poultry, mutton
and beef. Pork represents anywhere from 60-80% of the smallgoods sector’s meat input, of
which 60% comes from imported pig meat.
Australia’s $3 billion cured meats and smallgoods industry includes 194 businesses and
employs more than 8,200 people. The Cured Meat and Smallgoods Manufacturing industry is
concentrated along the eastern seaboard, with Victoria, New South Wales and Queensland
combined
accounting for a little over 70 per cent of the total number of establishments. The industry
has experienced significant consolidation over the last five years.18
15
Food Standards Australia and New Zealand (2013) Supporting document 4: A Brief
Description of the Industries being assessed, Proposal P1014, Primary Production &
Processing Standard for Minor Meat Species & Wild Game
16
As above
17
Ibis World Cured Meat and Smallgoods Manufacturing in Australia: Market Research
Report
18
Page | 12
As above
Australian produced smallgoods products are mainly consumed by the domestic market. The
largest product segment offered by the industry is bacon. Over the past five years, this product
segment has increased from 35.6% to 39.9% of industry revenue.17
Australia’s $3 billion cured meats and smallgoods industry includes 194 businesses and
employs more than 8,200 people. The Cured Meat and Smallgoods Manufacturing industry is
concentrated along the eastern seaboard, with Victoria, New South Wales and Queensland
combined
accounting for a little over 70 per cent of the total number of establishments. The industry
has experienced significant consolidation over the last five years.18
Meat wholesaling
The meat wholesaling sector is a growing sector of newly emerging companies primarily made
up of boning rooms and establishments servicing the hospitality industry. These
establishments supply restaurants, fast-food outlets, food chains, hotels, airlines, and
supermarkets and also fill niche markets, making specific products, such as portion control
products, organic meat products, native meat products, meat patties, pizza toppings, meat
products with health benefits, kebabs, and trimmed and pre-packed shelf-ready trays of meat.
Meat retailing
Meat retailers in Australia include traditional independent butchers, supermarkets, butcher
shop chains, and gourmet and specialist retail meat outlets.
The major factors affecting the meat retailing sector include the increasing focus on
producing and supplying meat products to meet customer needs, and further processing and
value-adding to meat products to meet demands for pre-prepared and pre-cooked products.
There is also growing interest in the provenance of feed such as grass fed and free range. Meat
retailers increasingly provide food preparation, storage and cooking advice to customers, in
response to a growing resurgence of interest in home cooking and non-traditional meat dishes.
There is also a growing trend towards further processing and supplying meat products from a
variety of different animal species, including poultry, game meat, rabbits and native animals,
and combining meat with other food products to produce specific product to meet local
needs.
The Meat Retailing sector is facing increasing regulation particularly in food safety and
Quality Assurance (QA). There are also changes in work organisation and work arrangements,
including longer opening hours, and increasing skills demands in technology, food safety, QA,
workplace health and safety, marketing, customer service and finances.
There is a growing trend towards the use of electronic financial systems, and increasing
impact of information technologies particularly on marketing and supply of products, e.g. using
the Internet.
Page | 13
National Livestock Identification System (NLIS)
The National Livestock Identification System (NLIS) is Australia’s system for identifying and
tracking livestock for food safety, biosecurity, market access and industry-related
purposes. NLIS has implemented schemes into the cattle, sheep and goat industries.
The main driver for the development and introduction of the NLIS (Cattle) was the need to
respond effectively to disease and food safety issues within Australia’s beef and dairy
industries. NLIS (Cattle) is Australia's system for identifying and tracking all cattle through
their life. It is a permanent, whole- of-life identification system which aims to ensure that
individual animals can be tracked from property of birth to slaughter for bio-security, food
safety, and product integrity and market access purposes. It has been mandatory to record
all cattle movements on the database since 2006.
The NLIS system uses machine-readable, radio frequency identification devices (RFIDs) to
identify cattle. Cattle identified tagged with NLIS devices can be electronically scanned as they
move through the livestock chain. At the time of scanning, each owner's PIC can be is recorded
and linked to the NLIS device. This movement information is then stored in the secure,
central NLIS database. The NLIS database allows for rapid and accurate tracing of cattle
in the event of a disease outbreak or residue incident.
NLIS (sheep and goats) uses visually readable ear tags printed with the property identification
code (PIC) of where the animal is tagged. All sheep and farmed goats must be tagged
with an NLIS tag before they are moved, and must be accompanied by a National Vendor
Declaration (NVD). The movement of sheep and goats is recorded as a mob-based
movement on the NLIS database.
NLIS (Pork) is the pork industry’s national livestock traceability system. It was developed by
industry in partnership with government in response to market and regulatory demands in
2008 with a view to ongoing development and continuous improvement. NLIS (Pork) is
designed to link pigs to a property of origin using a Property Identification Code (PIC),
registered pig identification (ear tags and tattoos), and pig movement documentation. The
PigPass system is administered by Australian Pork Limited (APL) on behalf of the pork
industry. A PigPass National Vendor Declaration (PigPass NVD) functions as a movement
document for livestock traceability and provides a declaration that pig production has
been carried out in a way that meets agreed industry and government standards relating
to food safety, animal disease control and animal welfare. Buyers and processors rely on this
information to ensure only the safest food enters the supply chain.
Page | 14
Meat Standards Australia (MSA)
Meat Standards Australia (MSA) is a beef and sheepmeat eating quality program designed to
take the guesswork out of buying and cooking Australian red meat. MSA involves all sectors of
the supply chain from paddock to plate. A wide range of cattle and sheep management
practices, processing systems, cuts, ageing periods and cooking methods have been
researched to determine the impact each has on eating quality.
Meat Standards Australia has continued to grow during 2013-14 with more than 3 million
cattle and 6 million sheep presented for grading using MSA standards and pathways. This
achievement has been complemented by strong growth in MSA producer registrations,
processor uptake and expansion as well as an increase in consumer awareness of MSA.
Importantly, the program continues to show clear price premiums throughout the supply chain
as consumers place a greater focus on eating quality.
The new MSA optimisation model for beef began implementation during 2013-14. MSA
optimisation will provide a more flexible and efficient system, customised to meet the
needs of individual processors, while maintaining the integrity of the MSA product. MSA
optimisation allows the processors and brand owners to focus on the cuts that are most
important to their markets or customers and determine the cut x cook ‘hurdles’ they want to
apply in a carcase sorting system.
The MSA sheepmeat program continues to grow, primarily attributed to the adoption of
MSA pathways by major processors and retailers along with the development of lamb brands
underpinned by MSA.19
19
Meat & Livestock Australia (2014) Meat Standards Australia Annual Outcomes Report
2013-2014
Page | 15
Qualifications, skill sets and units of competency
The AMP Australian Meat Packaging Training Package v2.0 contains:

25 AQF aligned qualifications

60 skill sets

447 native units of competency
 181 imported units of competency.
Please refer to Appendix 1 for the full list of qualifications, skills sets and units of competency.
Mapping to previous version of the training
package
Mapping information can be useful for delivery and assessment as it:

explains the main changes between the previous and current versions of qualifications, skill
sets and units of competency

shows whether the outcomes of the previous and current versions are equivalent or not
equivalent
 shows new components as well as any components removed from the training package.
Please refer to Appendix 2 for mapping information for qualifications, skill sets and units of
competency for the AMP Australian Meat Packaging Training Package v2.0.
Skills Impact also recommends using the Compare Content Tool available on
the training.gov.au (TGA) website for more information about specific changes.
Visit https://www.youtube.com/watch?v=EjhNe3Bu0H4 to watch a video on how to use this
tool.
Page | 16
Implementation information
Regulation and licensing implications for
implementation
Licensing, legislative and certification requirements that apply to specific industries and
VET, vary across each State and Territory, and can regularly change. Contact the
relevant State or Territory Department/s to check if licensing/registration requirements
apply.
Overseeing compliance with federal, state and/or territory legislation is a significant
requirement for all industry enterprises. Areas where legislative and regulatory compliance
is important include but are not limited to:









animal health, welfare and ethical obligations
food handling and safety requirements
microbiological sampling and testing requirements
biosecurity and quarantine procedures
duty of care to workers
euthanasia of animals
local government regulations
workplace health and safety responsibilities
use of firearms
waste handling and disposal.

Requirements for assessors
Assessor requirements are identified in the Assessment conditions section of units of competency.
All assessors must meet the requirements set by the applicable registering body (refer to the section
‘Who can deliver and assess a qualification?’ in this Guide).
WHS implications in the industry
Work health and safety (WHS) requirements are covered either by:

embedding requirements in the elements/performance criteria of units of competency

including specific WHS units in qualifications.
In jurisdictions where the National Model WHS Legislation has not been implemented RTOs are
advised to contextualise units of competency by referring to the existing State/Territory occupational
health and safety (OHS) legislative requirements.
Page | 17
Entry requirements
Generally, individuals may commence a qualification as long as they have the knowledge, skills or
experience required for entry. The table shows the qualifications in the AMP Australian Meat
Processing Training Package v2.0 with entry requirements.
Qualification code and title
Entry requirements
Explanation
AMP80215 Graduate Diploma of
Agribusiness and AMP80115
Graduate Certificate in
Agribusiness
Candidates must enter the
qualification through one of the
following entry points which
demonstrate their potential to
undertake study at graduate level:
Study at this level
requires considerable
self-directed learning and
an ability to draw upon
relevant life and work
experiences that will
inform this learning.
* an Advanced Diploma or
Diploma qualification relevant to
an agrifood industry
* relevant extensive vocational
experience in middle
management in an agrifood
industry at a skill level
commensurate with the AQF level
VI attributes and criteria
* higher education qualification
(e.g. Bachelor Degree), with
relevant vocational experience in
an agrifood industry.
AMP60115 Advanced Diploma of
Meat Processing, AMP50215
Diploma of Meat Processing, and
AMP50115 Diploma of Meat
Processing (Meat Retailing)
The following units must be
completed prior to
commencement of this
qualification:
* AMPCOR401 Manage own work
performance
* AMPCOR402 Facilitate Quality
Assurance process
* AMPCOR403 Participate in
workplace health and safety risk
control process
* AMPCOR404 Facilitate hygiene
and sanitation performance
Or
deemed equivalence in industry
skills and knowledge.
Page | 18
These four units were
previously included into
the Diploma and
Advanced of Meat
Processing and delivered
as embedded Units. Their
presence ensured that
participants understood
the basic WHS, QA, meat
safety and work
organization processes
that underpin the meat
processing industry.
However, an
interpretation of the
qualification requirements
by the Department of
Industry under the NWDF
program saw these units
being given equal
weighting and monetary
value as stand-alone
units, which had never
been the intention of this
qualification. As a result
the industry determined
that the units would be
listed as a pre-requisite.
AMP40415 Certificate IV in Meat
Processing (Quality Assurance)
The following units must be
completed prior to commencing
this qualification:
* AMPCOR201 Maintain personal
equipment
* AMPCOR202 Apply hygiene and
sanitation practices
* AMPCOR203 Comply with
Quality Assurance and HACCP
requirements
Prior completion of these
Units ensures that QA
officer understand the
basic WHS, QA, hygiene,
communication and
industry structure that are
expected of every worker
in the meat processing
industry.
* AMPCOR204 Follow safe work
policies and procedures
* AMPCOR205 Communicate in
the workplace
* AMPCOR206 Overview the
meat industry
Access and equity considerations
Access and equity relates to the approaches used to make sure training and assessment practices
consider and respond to the individual needs of learners, so that potential learning barriers are
minimised. Individual needs that could present barriers to access, participation and achievement of
learning outcomes include:

age

gender

cultural or ethnic background

disability

sexuality

language, literacy or numeracy skills

employment status

geographical location.
The design and content of this training package supports equitable access and progression for all
learners. It is the responsibility of the RTO delivering and assessing qualifications to:

ensure that training and assessment processes and methods do not disadvantage individual
learners

determine the needs of individual learners and to provide access to any educational and
support services necessary.
Some practical ways that access and equity issues could be addressed include:

modifying assessment processes and techniques for learners who are located at a distance
from a campus location
Page | 19

checking that materials are culturally appropriate for learners and amending, as necessary

making sure that activities and assessments are suitable for the language, literacy and
numeracy skill levels of learners (while meeting the requirements of the unit of competency).
Reasonable adjustment
A legislative and regulatory framework underpins and supports the delivery of vocational education
and training across Australia. Under this framework, providers of vocational education and training
must take steps to ensure that learners with recognised disabilities can access and participate in
education and training on the same basis as learners without disabilities.
Sometimes reasonable adjustments, are made to the learning environment, training delivery, learning
resources and/or assessment tasks to accommodate the particular needs of a learner with a disability.
An adjustment is reasonable if it can accommodate the learner’s particular needs, while also taking
into account factors such as: the views of the learner; the potential effect of the adjustment on the
learner and others; the costs and benefits of making the adjustment.
Adjustments must:

be discussed and agreed to by the learner with a disability

benefit the learner with a disability

maintain the competency standards

be reasonable to expect in a workplace.
Adjustments are not required if they could:

cause the RTO unjustifiable hardship
 harm other learners.
Making reasonable adjustments requires the RTO to balance the need for change with the expense or
effort involved in making this change. If an adjustment requires a disproportionately high expenditure
or disruption it is not likely to be reasonable.
Foundation skills
Foundation skills are the non-technical skills that support an individual’s participation in the workplace,
in the community and in education and training.
In this training package (and all training packages developed by SKILLS IMPACT) the foundation
skills incorporate the learning, language, literacy and numeracy (LLN) skills described in the
Australian Core Skills Framework (ACSF), and the employability skills described in the Core Skills for
Work Developmental Framework (CSfW). The skills included in these two frameworks are illustrated
in the table below.
Page | 20
ACSF





Learning
Reading
Writing
Oral Communication
Numeracy
CSfW



Navigate the world of work
o Manage career and work life
o Work with roles, rights and protocols
Interact with others
o Communicate for work
o Connect and work with others
o Recognise and utilise diverse perspectives
Get the work done
o Plan and organise
o Make decisions
o Identify and solve problems
o Create and innovate
o Work in a digital world
Identifying foundation skills
Foundation skills that underpin competent performance are identified in each unit of competency in a
foundation skills table. The foundation skills should be considered as an integrated part of the unit for
delivery and assessment purposes.
The foundation skills table in each unit:

identifies applicable underpinning skills

lists the performance criteria numbers for each skill
 describes the application of each skill in context of the performance criteria.
The five skills from the ACSF are identified separately with descriptions identifying how the skill
underpins the performance criteria. The three skill clusters from the CSfW are identified with
descriptions that identify the respective skill or focus areas and how they underpin the performance
criteria.
Resource and equipment requirements
RTOs must make sure that all resources and equipment required to train and assess units of
competency are available.
Details of specific resources, including equipment and materials essential for assessment, are listed
in the assessment conditions sections of assessment requirements documents.
Modes of delivery
Training and assessment in simulated environments
Training and assessment in a simulated environment is not recommended for the AMP Australian
Meat Processing Training Package v2.0.
Australian apprenticeships
Apprenticeships and traineeships are legally binding training arrangements, between an employer
and an employee, that combine training with paid employment. Apprenticeships and traineeships are
established and administered by State or Territory Training Authorities (STAs). STAs are the
Page | 21
government departments in each State or Territory responsible for the operation of the VET system
(including Australian apprenticeships).
The Australian Apprenticeships website offers information about traineeships and apprenticeships
and includes links to the websites of all STAs. Visit http://www.australianapprenticeships.gov.au for
more information.
Although no qualifications from the Australian Meat Processing Training Package v2.0 have been identified
for delivery as apprenticeships or traineeships, RTOs are advised to check requirements with the relevant
State/Territory authority.
VET for secondary students
Vocational Education and Training (VET) programs enable students to acquire workplace skills and
knowledge while they are still at school.
Successful completion of a VET program provides a student with a nationally recognised AQF
qualification, usually as part of a senior secondary certificate.
VET programs are packaged and delivered in various ways across Australia. The three main delivery
arrangements used are:

schools hold RTO status

school sectoral bodies (such as Boards of Studies or regional offices) hold RTO status on
behalf of a group of schools

schools work in partnership with RTOs.
In some State and Territory school systems, students who work part-time in an appropriate workplace
may use this to fulfil work placement requirements. Virtual or simulated work placements may also be
legitimate.
The following qualifications from the Australian Meat Packaging Training Package v2.0 may be
suitable for delivery to secondary students:

AMP20415 Certificate II in Meat Processing (Meat Retailing)
RTOs are advised to check requirements with the relevant State/Territory authority.
Training and assessment issues for schools
Implementation of the Australian Meat Processing Training Package v2.0 within the school sector,
while encouraged, needs to ensure:

the currency of skills and knowledge of those who train and assess students

access to industry-current equipment, facilities and training resources so that students
acquire a realistic view of the realities and conditions within the workplace

comprehensive coverage of foundation skills, performance requirements and knowledge
requirements as described in the unit and assessment requirements documents for each
unit of competency

current and realistic learning and assessment experiences.
Page | 22
Legal considerations for learners in the
workplace/on placements
Legal requirements that apply to specific industries and VET vary across each State and Territory,
and can regularly change. Contact the relevant State or Territory Department/s to check if legal
requirements apply.
Page | 23
Qualifications
What is a qualification?
Qualifications are created by grouping units of competency into combinations that meet workplace
roles. Qualifications come with ‘packaging rules’ which set out the overall requirements for delivering
the qualification, for example, the number of core units; number and source of elective units.
Qualifications are aligned to Australian Qualifications Framework (AQF) qualification types. Vocational
Education & Training (VET) qualifications are at levels 1, 2, 3, 4, 5, 6, and 8 of the AQF.
The AQF provides a comprehensive, nationally consistent framework for all qualifications in postcompulsory education and training in Australia. In the VET sector it assists national consistency for all
trainees, learners, employers and providers by enabling national recognition of qualifications and
Statements of Attainment.
For a full explanation of the AQF, see the AQF website: <http://www.aqf.edu.au>
Qualifications in the AMP Australian Meat Processing Training
Package v2.0
Please refer to Appendix 1 for a list of qualifications.
Qualification structure
Qualifications are based on templates prescribed by the NSSC Standards for Training Packages
2012. The table below explains the contents of each field for qualifications in this training package.
Qualification code
Each qualification has a unique eight-character code:
 the first three characters identify the training package
 the first number identifies the qualification level
 the next two numbers identify a qualification’s position in the sequence of qualifications at that level
 the last two numbers identify the year in which the qualification was endorsed.
For example:
Australian Meat
Processing Training
Package
AQF Level 2
Page | 24
Example
AMP20116
This is the 1st
qualification in the
sequence at this
AQF level
The qualification was
endorsed in 2016
Qualification title
The title reflects the qualification outcomes and complies with the length specified in the AVETMIS standard
(no more than 100 characters).
Qualification description
This field describes the qualification outcomes, together with any licensing, legislative, regulatory or
certification considerations.
Entry requirements
This is an optional field that specifies any mandatory entry requirements.
Packaging rules
This field:
 specifies the total number of units of competency required to achieve the qualification
 specifies the number of core and elective units
 lists all core and elective unit codes and titles, including prerequisite units where they apply.
Qualification mapping information
This field specifies the code and title of any equivalent qualification.
Links
This field provides a link to the Companion Volume Implementation Guide.
Page | 25
Qualification pathways and occupational outcomes
A pathway is the route or course of action taken to get to a destination. A training pathway generally
means the learning activities or experiences used to attain the competencies needed to achieve
career goals. There is no single pathway that applies to everyone; each individual has specific needs
and goals.
Achievement of AQF qualifications provides opportunities for individuals to pursue and achieve their
career goals. Qualifications can be achieved in various ways, including:

off-the-job training, e.g. attending classroom-based learning programs

on-the-job training, e.g. apprenticeships, traineeships

recognition of prior learning

credit transfer.
The following information and charts explain possible occupational outcomes for qualifications in this
training package, together with pathways between qualifications.
Page | 26
AQF Primary
level occupational
outcomes
Abattoirs
Sector
Food Services
Sector
Meat
Retailing
Sector
Smallgoods
Sector
8
AMP80215
Graduate
Diploma of
Agribusiness
AMP80215
Graduate
Diploma of
Agribusiness
AMP80215
Graduate
Diploma of
Agribusiness
AMP80215
Graduate
Diploma of
Agribusiness
AMP80115
Graduate
Certificate in
Agribusiness
AMP80115
Graduate
Certificate in
Agribusiness
AMP80115
Graduate
Certificate in
Agribusiness
AMP80115
Graduate
Certificate in
Agribusiness
AMP60115
Advanced
Diploma of
Meat
Processing
AMP60115
Advanced
Diploma of
Meat
Processing
AMP60115
Advanced
Diploma of
Meat
Processing
AMP60115
Advanced
Diploma of
Meat
Processing
AMP50215
Diploma of
Meat
Processing
AMP50215
Diploma of
Meat
Processing
AMP50115
Diploma of
Meat
Processing
(Meat
Retailing)
AMP50215
Diploma of
Meat
Processing
Technical
Supervisor
AMP40215
Certificate IV
in Meat
Processing
(General)
AMP40215
Certificate IV
in Meat
Processing
(General)
AMP40215
Certificate IV
in Meat
Processing
(General)
AMP40215
Certificate IV
in Meat
Processing
(General)
MSL40109
Certificate
IV in
Laboratory
Techniques
Supervisor
AMP40315
Certificate IV
in Meat
Processing
(Leadership)
AMP40315
Certificate IV
in Meat
Processing
(Leadership)
AMP40315
Certificate IV
in Meat
Processing
(Leadership)
AMP40315
Certificate IV
in Meat
Processing
(Leadership)
AMP Skill
Sets
QA Manager
AMP40415
Certificate IV
in Meat
Processing
(Quality
Assurance)
AMP40415
Certificate IV
in Meat
Processing
(Quality
Assurance)
Senior
Manager
Industry
Organisation
employee
6
Senior
Manager
5
Section
Manager
4
3
Butcher
Specialist
Areas
AMP40415
Certificate IV
in Meat
Processing
(Quality
Assurance)
AMP30815
Certificate III
in Meat
Processing
(Retail
Butcher)
AMP Skill
Sets
Page | 27
Selecting electives for different outcomes
The qualifications include elective units that should be selected according to the learning and pathway
needs of the learner. The choice of elective units is generally negotiated between the learner and/or
employer, and the RTO conducting the training program.
Electives can be selected from within the training package, from other training packages and from
accredited courses.
Skills Impact recommends that elective units should be used to provide a vocational focus for the
qualification and should be relevant to the:

qualification level

job role

work outcomes

local industry needs

area of specialisation (if required).
Page | 28
Skill sets
What is a skill set?
Skill sets consist of one or more endorsed units of competency that have been packaged together to
address a defined industry need or specific licensing or regulatory requirement. Skill sets are not
qualifications.
Skill sets in the AMP Australian Meat Processing Training Package
version 2.0
Please refer to Appendix 1 for a list of skill sets.
Skill set structure
Skill sets themselves are non-endorsed components of training packages (however, they consist of
endorsed units of competency). Skill sets use a standard format developed by Skills Impact. The table
explains the contents of each field.
Skill set code
This is a unique code in the format: <Training package code> < SS> <five digit code> e.g. AMPSS00001.
AMP Australian Meat
Processing Training
Package
Example
AMPSS00005
00005
This is the 5th skill
set in the sequence
SS
Skill set identifier
Skill set name
The title reflects the skill set outcomes.
Description
This field explains how the skill set meets the industry need or regulatory requirement.
Pathways information
This field explains the skill set’s relationship to a qualification.
Licensing/Regulatory information
This field explains licensing or legislative requirements that may impact on the delivery of the skill
set.
Target group
This field explains the types of individuals who will benefit from completing the skill set.
Suggested title and words for Statement of Attainment
This field provides advice on a suitable title and words to use on a Statement of Attainment.
Links
This field provides a link to the Companion Volume Implementation Guide.
Page | 29
Units of competency
What is a unit of competency?
Units of competency are the nationally agreed statements of the skills and knowledge required for
effective performance in a particular job or job function. Units of competency describe work outcomes
as agreed by industry. As such, they do not describe the procedures necessary to perform a particular
role, but rather, identify the skills and knowledge, as outcomes, that contribute to the whole job
function. Each unit of competency describes:

a specific work activity and what it involves

particular skills (and level of skills) that are needed to perform the work activity

conditions under which the work activity may be conducted

knowledge and skills required to perform the work activity

foundation skills required to perform the work activity

how learners can show they are competent in the work activity

performance and knowledge evidence that must be considered in assessing competency of
the unit
 conditions under which evidence for assessment must be gathered.
Units of competency are not aligned to levels within the AQF because units of competency can be
included across a range of qualification levels. However, the qualification in which a unit is first
packaged in a training package is indicated in the unit code.
What is competency?
The broad concept of industry competency is the ability to perform particular tasks and duties to the
standard of performance expected in the workplace. Competency covers all aspects of workplace
performance and involves:

performing individual tasks

managing a range of different tasks

responding to contingencies or breakdowns

dealing with the responsibilities of the workplace, including working with others.
Workplace competency is the ability to apply relevant skills and knowledge consistently over time and
in the required workplace situations and environments.
Competency standards are determined by industry to meet industry skill needs and focus on what is
expected of a competent individual in the workplace.
Units of Competency in the AMP Australian Meat Processing
Training Package
As well as native units, a range of units of competency have been imported into the AMP Australian
Meat Processing Training Package v2.0 to provide greater flexibility, choice and transferability of skills
within the industry.
Please refer to Appendix 1 for a list of units of competency. This includes:

units of competency native to this training package

imported units of competency

units of competency with prerequisites.
Page | 30
Unit of competency structure
Units of competency are based on templates prescribed by the NSSC Standards for Training
Packages 2012. Under these Standards, a unit of competency comprises two separate documents,
i.e. a unit of competency document and an assessment requirements document. The table below
explains the contents of each field.
Unit of competency
Unit code
Each unit of competency has a unique code, which is assigned when the training package is endorsed, or when
new units of competency are added to an endorsed training package:
 the first three characters identify the training package
 the remaining characters indicate the competency stream or group
 the first number indicates the AQF qualification in which the unit is first packaged

the remaining numbers identify the unit’s position in the sequence of units in that competency stream or
group.
AMP Australian Meat
Processing Training
Package
Abattoir stream
Example
AMPA3119
This is the 119th unit
in the sequence in
the abattoir stream
This unit was first
packaged within a
Certificate III
Unit title
The title describes the unit outcome and complies with the length specified in the AVETMIS Standard (no more
than 100 characters).
Unit application
This field describes how the unit is practically applied, who would typically use it and the unit of competency's
relationship to licensing, legislative or certification requirements.
Prerequisite units
This is an optional field that specifies any unit(s) in which the learner must already be competent prior to the
achieving competency in this unit.
Unit sector
This field is used to categorise units of competency in relation to industry sectors or types of work.
Elements of competency
Elements of competency describe the outcomes of the significant functions and tasks that make up the
competency. Elements describe actions or outcomes that are demonstrable and assessable.
Performance criteria
Performance criteria specify the required performance in relevant tasks, roles, skills (including foundation
skills) and the applied knowledge that enables competent performance.
Page | 31
Foundation skills
This field describes the language, literacy, numeracy and employment skills that are essential to performance.
Range of conditions
This is an optional field that specifies different work environments and conditions that may affect
performance. Range is restricted to essential operating conditions and any other variables essential to the
work environment, so it is quite different from the previous Range statement.
Unit mapping information
This field specifies the code and title of any equivalent unit of competency.
Links
This field provides a link to the Companion Volume Implementation Guide.
Assessment requirements
Title
This field uses the format: Assessment Requirements for [Unit of Competency Code and Title]
Performance evidence
Performance evidence, as the name implies, specifies what individuals must do to show that they satisfy the
performance standards in the unit of competency.
Knowledge evidence
Knowledge evidence, as the name implies, specifies what individuals must know in order to carry out the work
tasks described in the unit of competency safely and effectively.
Assessment conditions
This field describes mandatory conditions for assessment, e.g. details of equipment and materials;
contingencies; physical conditions; relationships with other people; timeframes. It also specifies assessor
requirements.
Links
This field provides a link to the Companion Volume Implementation Guide.
Contextualisation of units of competency by RTOs
RTOs may contextualise units of competency to reflect local skill needs. Contextualisation could
involve additions or amendments to the unit of competency to suit particular delivery methods, learner
profiles, or specific enterprise requirements. Any contextualisation must ensure the integrity of the
outcome of the unit of competency is maintained.
Industry requirements, as described in training or job specifications, can be used to contextualise a
unit of competency.
Page | 32
Contacts and links
The contacts and links provided below are correct at the time of publishing. For the latest available
information please view the web version of this Implementation Guide –
http://companion_volumes.vetnet.education.gov.au/Pages/TrainingPackage.aspx?pid=40
Companion volumes/training package information
All Skills Impact Companion Volumes can be found on the VETNet website:
http://companion_volumes.vetnet.education.gov.au/Pages/Home.aspx
Skills Impact
559A Queensberry Street
North Melbourne Vic 3051
Tel: 03 9321 3526
Web: www.skillsimpact.com.au
Email: [email protected]
Department of Education and Training
These materials have been developed with funding provided by the Commonwealth of Australia
through the Department of Education and Training.
https://www.education.gov.au/
General
Australian Apprenticeships
www.australianapprenticeships.gov.au
Australian Qualifications Framework: Second edition, January 2013
http://www.aqf.edu.au/
Australian Skills Quality Authority (ASQA)
http://www.asqa.gov.au
TGA website, training packages
http://www.training.gov.au/
Training Accreditation Council (Western Australia)
http://www.tac.wa.gov.au
Victorian Registration and Qualifications Authority (VRQA)
http://www.vrqa.vic.gov.au/
Page | 33
State and Territory Training Authority
Australian Capital Territory
http://www.det.act.gov.au/
New South Wales
https://www.dec.nsw.gov.au/
Northern Territory
http://www.dob.nt.gov.au
Queensland
http://training.qld.gov.au/
South Australia
http://www.statedevelopment.sa.gov.au/
Tasmania
http://www.skills.tas.gov.au/
Victoria
http://www.education.vic.gov.au/
Western Australia
http://www.dtwd.wa.gov.au/
Page | 34