AMP Australian Meat Processing Training

PackageRelease 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: inquiry@skillsimpact.com.au 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

Page | 1

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 | 2

Version control and modification history

Release

number

Release date Comments

1.0 December 2015 Initial Release

2.0 July 2016 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 | 3

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-process-

policy .

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 | 4

Skills Impact’s Training Product Development Process

Page | 5

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 | 6

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 | 7

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 | 8

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/Industry-

overview/Cattle

3 ABARES (2015) Agricultural Commodities

4 Meat and Livestock Australia (2015) Australia’s sheepmeat industry

http://www.mla.com.au/Cattle-sheep- and-goat-industries/Industry-

overview/Sheep

5 Meat and Livestock Australia (2015) Australian Sheep Industry Projections

6 ABARES (2015) Agricultural Commodities

Page | 9

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 | 10

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 | 11

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 | 12

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 near-

white 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 As above

Page | 13

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 | 14

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 | 15

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 | 16

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 | 17

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 | 18

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:

* 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.

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.

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.

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

Page | 19

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

* AMPCOR204 Follow safe work

policies and procedures

* AMPCOR205 Communicate in

the workplace

* AMPCOR206 Overview the

meat industry

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.

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 | 20

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 | 21

ACSF CSfW

Learning

Reading

Writing

Oral Communication

Numeracy

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 | 22

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 | 23

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 | 24

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 post-

compulsory 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:

Example

AMP20116

Australian Meat

Processing Training

Package

AQF Level 2 This is the 1st

qualification in the

sequence at this

AQF level

The qualification was

endorsed in 2016

Page | 25

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 | 26

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 | 27

AQF

level

Primary

occupational

outcomes

Abattoirs

Sector

Food Services

Sector

Meat

Retailing

Sector

Smallgoods

Sector

Specialist

Areas

8 Senior

Manager

Industry

Organisation

employee

AMP80215

Graduate

Diploma of

Agribusiness

AMP80115

Graduate

Certificate in

Agribusiness

AMP80215

Graduate

Diploma of

Agribusiness

AMP80115

Graduate

Certificate in

Agribusiness

AMP80215

Graduate

Diploma of

Agribusiness

AMP80115

Graduate

Certificate in

Agribusiness

AMP80215

Graduate

Diploma of

Agribusiness

AMP80115

Graduate

Certificate in

Agribusiness

6

Senior

Manager

AMP60115

Advanced

Diploma of

Meat

Processing

AMP60115

Advanced

Diploma of

Meat

Processing

AMP60115

Advanced

Diploma of

Meat

Processing

AMP60115

Advanced

Diploma of

Meat

Processing

5 Section

Manager

AMP50215

Diploma of

Meat

Processing

AMP50215

Diploma of

Meat

Processing

AMP50115

Diploma of

Meat

Processing

(Meat

Retailing)

AMP50215

Diploma of

Meat

Processing

4

Technical

Supervisor

Supervisor

QA Manager

AMP40215

Certificate IV

in Meat

Processing

(General)

AMP40315

Certificate IV

in Meat

Processing

(Leadership)

AMP40415

Certificate IV

in Meat

Processing

(Quality

Assurance)

AMP40215

Certificate IV

in Meat

Processing

(General)

AMP40315

Certificate IV

in Meat

Processing

(Leadership)

AMP40415

Certificate IV

in Meat

Processing

(Quality

Assurance)

AMP40215

Certificate IV

in Meat

Processing

(General)

AMP40315

Certificate IV

in Meat

Processing

(Leadership)

AMP40215

Certificate IV

in Meat

Processing

(General)

AMP40315

Certificate IV

in Meat

Processing

(Leadership)

AMP40415

Certificate IV

in Meat

Processing

(Quality

Assurance)

MSL40109

Certificate

IV in

Laboratory

Techniques

AMP Skill

Sets

3 Butcher AMP30815

Certificate III

in Meat

Processing

(Retail

Butcher)

AMP Skill

Sets

Page | 28

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 | 29

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.

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.

Example

AMPSS00005

AMP Australian Meat

Processing Training

Package

SS

Skill set identifier

00005

This is the 5th skill

set in the sequence

Page | 30

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 | 31

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.

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.

Example

AMPA3119

AMP Australian Meat

Processing Training

Package

Abattoir stream

This unit was first

packaged within a

Certificate III

This is the 119th unit

in the sequence in

the abattoir stream

Page | 32

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 | 33

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: inquiries@skillsimpact.com.au

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 | 34

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/