Diploma of Meat Processing
The Diploma of Meat Processing focuses on improving the leadership skills of participants to elevate their thinking to a higher level of work.
This develops the participant’s knowledge and practical skills to design and redevelop systems of work and support them to take on more senior management roles
inside the business.
The program is designed to get participants analysing the cause and effect of change. By the end of the program, participants will not only understand the operations,
people and culture, and financial state of the business, but also understand the impact of changes to interconnected systems.
The program supports participants to stop looking at the day-to-day running of the plant but to start planning for the future. They will develop a broader understanding of systems and how they can develop or change them to meet the longer term goals of the business.
Benefits
- Develop the confidence to move from frontline managers to systems thinkers where they can influence the long-term vision of the business.
- Enhance understanding of how managers can develop and effect the culture inside a business.
- Develop the capability to influence people constructively.
- Develop a broader understanding of what goes on inside the business including finance and budgeting, operational planning, KPIs, behaviour and culture.
- Understand the cause and effect within the business. E.g. What are the interconnections and what happens if I make changes to one part of the business?
- Developed and taught by industry professionals with extensive experience in the meat processing sector.
Who is the Diploma of Meat Processing for?
The Diploma of Meat Processing is designed for people that hold leadership roles in their organisation and are looking at progressing into management level roles across operational, functional, technical and business meat industry contexts. The program will only be available to between 12 to 15 participants in order to expedite learning outcomes, build connections and truly nurture participants.
How is the course delivered?
The program is delivered in a series of face-to-face intensive workshops in order to provide practical, real-world learning outcomes that simply can’t be achieved through online modes. Each workshop is held over two days with support between workshops. Six workshops will be held.
Course Details
BSBLDR523 Lead and manage effective workplace relationships
Establish and manage processes and procedures to support workplace relationships and employee retention strategies.
BSBHRM523 Coordinate the learning and development of teams and individuals
Coordinate strategies to facilitate and promote learning, monitor and improve learning performance and enhance retention strategies.
AMPMGT507 Manage and improve meat industry plant operations
The skills and knowledge required to plan and monitor an enterprise’s operations, from receipt of stock and materials through to processing and manufacturing options, transport, distribution and storage, and customer delivery.
AMPMGT502 Manage new product or process development
The skills and knowledge required to cost, develop, evaluate and manage the commercial production of new products or the development of new processes.
AMPMGT514 Develop, manage and maintain quality systems
The skills and knowledge required to develop and manage quality systems that affect enterprise ability to operate in specific markets, and influences customer and consumer confidence in products.
BSBFIN501 Manage budgets and financial plans
The skills and knowledge required to undertake financial management in an organisation or work area including planning and implementing financial management approaches and supporting and evaluating effectiveness of financial management processes.
Entry Requirements
Participants must have completed the following units of competency prior to commencement:
- 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
Alternatively, participants may be asked to demonstrate that they have acquired the skills and knowledge through industry experience or through the completion of a Certificate IV in Meat Processing qualification or equivalent.
