AMP20117 Certificate II in Meat Processing (Food Services)
Start your career in WA’s meat industry
Gain skills in preparing meat, cooking and storing meat products, knife safety and customer service, and take a step on the pathway towards becoming a butcher.
This course in meat processing is delivered as a traineeship and requires students to be employed as trainees in the meat industry for entry.
Overview
Where Bentley
When Continuous enrolment
How Traineeship
This qualification provides the skills required to work in the meat industry.
Students gain the skills and knowledge to prepare for roles in specialised services including preparing retail-ready products, meat wholesaling, specialty meat cuts, gourmet meats, bulk value-added products, and providing meat preparation customer service.
Important information
| School Leaver | Non-School Leaver | AQF |
|---|---|---|
| Achieved Year 9 NAPLAN cut point scores for Literacy and Numeracy for further information visit SCSA(opens in a new tab) Or Achieved OLNA category 3 or 3* | C Grades in Year 10 English and Maths or equivalent | Certificate I or Certificate II |
This course is only available as a traineeship.
Entrance requirements for traineeships
You must be employed in a training contract by an appropriate organisation to study an apprenticeship or traineeship.
In a traineeship you also gain hands-on skills and work experience, and improve your employment prospects, while earning a wage. On successful completion you will gain a nationally recognised qualification which can lead to rewarding career options. The difference between a traineeship and an apprenticeship is that a traineeship can be either a full time or part time employment based training arrangement, usually for a nominal duration of 12 months or more, generally in a non-trade related area.
To find out how to arrange a traineeship and study at South Metropolitan TAFE, please contact the Jobs and Skills Centre closest to you.
Please note this list should be used as a guide only as job titles and qualification requirements may vary between organisations.
To access free career planning and job search assistance, visit the Jobs and Skills Centres page.
Select your preferred campus and apply
All year round
Details
Indicative fees and charges
The fees quoted are estimates only and are for all units in the course for students enrolling on a full-time basis. If you're a student that has successfully completed a lower-level qualification that is a prerequisite for this course, you'll only pay for the units that you need to enrol in to complete this course. Please view the full list of fee disclaimers.
Units
| National ID | Unit title |
|---|---|
| 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 |
| National ID | Unit title |
|---|---|
| AMPR102 | Trim meat for further processing |
| AMPR103 | Store meat product |
| AMPR105 | Provide service to customers |
| AMPR202 | Provide advice on cooking and storage of meat products |
| AMPR204 | Package products using manual packing and labelling equipment |
| AMPX209 | Sharpen knives |
| AMPX210 | Prepare and slice meat cuts |
| AMPX211 | Trim meat to specifications |