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Core Unit:
| 1 | AMPCOR202 | Apply hygiene and sanitation practices |
| 2 | AMPCOR203 | Comply with Quality Assurance and HACCP requirements |
| 3 | AMPCOR204 | Follow safe work policies and procedures |
| 4 | AMPCOR205 | Communicate in the workplace |
| 5 | AMPCOR206 | Overview the meat industry |
Elective Unit (Group A):
| 1 | FBPOPR2069 | Use numerical applications in the workplace |
| 2 | HLTAID011 | Provide First Aid |
Elective Unit (Group B):
| 1 | AMPA2048 | Inspect forequarter and remove contamination |
| 2 | AMPA2109 | Store carcase product |
| 3 | AMPS206 | Manually shape and form product |
| 4 | AMPS208 | Rotate stored meat |
| 5 | AMPS209 | Rotate meat product |
| 6 | AMPS210 | Inspect carton meat |
| 7 | AMPS211 | Prepare dry ingredients |
| 8 | AMPX210 | Prepare and slice meat cuts |
| 9 | AMPX211 | Trim meat to specifications |
| 10 | AMPX212 | Package product using automatic packing and labelling equipment |
| 11 | AMPX213 | Despatch meat product |
Elective Unit (Group C):
| 1 | BSBINS303 | Use knowledge management systems |
| 2 | AMPX304 | Prepare primal cuts |
| 3 | AMPX305 | Smoke product |
| 4 | AMPS308 | Batch meat |
| 5 | AMPS309 | Operate product forming machinery |
| 6 | AMPS310 | Operate link and tie machinery |
| 7 | AMPS311 | Operate complex slicing and packaging machinery |
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