Certificate III in Meat Processing (Retail Butcher) - Apprenticeship

Certificate

Learn the skills of meat processing and working in a retail environment as a butcher.

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Key details

Degree Type

Certificate

Duration

4 years part-time

Course Code

AMP30815

Study Mode

In person

Intake Months

Jan, Feb, Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov, Dec

Domestic Fees

$2,504 total

About this course

Course Description

Learn the skills of meat processing and working in a retail environment as a butcher. In an Angliss meat processing course you'll develop specialty skills by working in industry and on campus processing classrooms. You'll refine your technical skills in line with the Australian Meat Industry Council Food Safety Program.

Your training in meat processing will extend to hygiene and safety, ordering, preparing meat cuts, mincing, sausage making and quality assurance.

This apprenticeship program includes predominantly on-the-job training with specialised subjects for on campus training designed to provide you with highly developed skills to work in the meat retail industry.

Entry requirements

Entry Requirements

The Apprentice Lifecycle

Find out about the steps involved in completing an apprenticeship.

PRE-TRAINING REVIEW

The Pre-Training Review is not a test – it is simply a government requirement and must be completed before we can offer you a place.

This allows us to understand why you would like to study your course and what your career goals are. We can also ensure that you enroll in the course that is the best fit for you.

After you submit your application, we will send you a link to complete the Pre-Training Review!

Employer required

Study locations

Melbourne

Course structure

Course Structure

Please note that the order of the delivery of units and elective units available may vary between campuses, course modes and intakes.

Stage 1

AMPCOR201 Maintain personal equipment

AMPCOR202 Apply hygiene and sanitation practices

AMPCOR204 Follow safe work policies and procedures

AMPCOR205 Communicate in the workplace

AMPCOR206 Overview of the meat industry

AMPR101 Identify species and meat cuts

AMPR102 Trim meat for further processing

AMPR103 Store meat product

AMPR104 Prepare minced meat and minced meat products

AMPR105 Provide service to customers

AMPR203 Select, weigh and package meat for sale

AMPR212 Clean a meat retail work area

AMPX209 Sharpen knives

FBPOPR2069 Use numerical applications in the workplace

Choose 1 of the following electives from Group A

AMPR106 Process sales transactions

AMPR108 Monitor meat temperature from receival to sale

Stage 2

AMPCOR203 Comply with Quality Assurance and HACCP requirements

AMPR201 Break and cut product using bandsaw

AMPR202 Provide advice on cooking and storage of meat products

AMPR204 Package product using manual packing and labelling equipment

AMPR205 Use basic methods of meat cookery

AMPR208 Make and sell sausages

AMPR209 Produce and sell value-added products

AMPX201 Prepare and operate bandsaw

AMPX210 Prepare and slice meat cuts

AMPX211 Trim meat to specifications

AMPR206 Vacuum pack product in a retail operation

Stage 3

AMPR301 Prepare specialised cuts

AMPR302 Assess carcase or product quality

AMPR303 Calculate yield of carcase or product

AMPR304 Manage stock

AMPR305 Meet customer needs

AMPR306 Provide advise on nutritional role of meat

AMPR307 Merchandise products, services

AMPR316 Cure, corn and sell product

AMPR317 Assess and sell poultry products

AMPR319 Locate, identify and assess meat cuts

AMPR320 Assess and address customer preferences

AMPR322 Prepare and produce value added products

AMPX304 Prepare primal cuts

Choose 1 elective from Group C and 4 electives from Group C or D

AMPR323 Break small stock carcases for retail sale

AMPR324 Break large stock carcases for retail sale

AMPR308 Prepare, roll, sew and net meat

AMPR309 Bone and fillet poultry

AMPR311 Prepare portion control to specifications

AMPR313 Order stock in a meat enterprise