AMP30815 Certificate III in Meat Processing (Retail Butcher)
Become a qualified butcher
This course provides job-ready skills to begin a career in the meat industry as a butcher or meat retailer in butcher shops, retail outlets or supermarkets.
Students can discover a passion for quality meat preparation and learn from expert lecturers at SM TAFE to gain a specialised skillset for industry.
Overview
Where Bentley
When Continuous enrolment
How Apprenticeship
This course provides job-ready skills to begin a career in the meat industry as a butcher or meat retailer in butcher shops, retail outlets or supermarkets.
Discover your passion for quality meat preparation and learn from expert lecturers at SM TAFE as you gain a specialised skillset to prepare you for industry.
- prepare different types of meat cuts, including sausages, poultry, value-added items and cured meat
- identify species and meat cuts
- trim meat for further processing
- prepare minced meat and minced meat products
- maintaining equipment
- overview the meat industry
- break and cut product using a bandsaw
- select, weigh and package meat for sale
- prepare specialised cuts
- assess carcase or product quality
- merchandise products, services
- prepare primal cuts
- assess and sell poultry products
- locate, identify and assess meat cuts
- assess and address customer preferences
- make and sell sausages
- provide advice on nutritional role of meat
- trim meat to specifications
- prepare and produce value added products
- provide advice on cooking and storage of meat products
- prepare and slice meat cuts
- sharpen knives
- packaging
- managing stock
- food safety programs
- hygiene
- workplace health and safety
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 |
| 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 |
| AMPR201 | Break and cut product using a bandsaw |
| AMPR202 | Provide advice on cooking and storage of meat products |
| AMPR203 | Select, weigh and package meat for sale |
| AMPR204 | Package products 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 |
| AMPR212 | Clean meat retail work area |
| 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 advice 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 |
| AMPX201 | Prepare and operate bandsaw |
| AMPX209 | Sharpen knives |
| AMPX210 | Prepare and slice meat cuts |
| AMPX211 | Trim meat to specifications |
| AMPX304 | Prepare primal cuts |
| FBPOPR2069 | Use numerical applications in the workplace |
| National ID | Unit title |
|---|---|
| AMPR108 | Monitor meat temperature from receival to sale |
| AMPR210 | Receive meat products |
| AMPR308 | Prepare, roll, sew and net meat |
| AMPR309 | Bone and fillet poultry |
| AMPR310 | Cost and price meat products |
| AMPR311 | Prepare portion control to specifications |
| AMPR323 | Break small stock carcases for retail sale |