This course in meat processing is delivered as a traineeship and requires you to be employed as a trainee in the meat industry for entry.
- follow safe work policies and procedures
- prepare, slice and trim meat
- customer service
- cooking and storing of meat products
- sharpen knives
- communicating in the workplace
- hygiene and sanitation practices
| School Leaver | Non-School Leaver | AQF |
|---|---|---|
| OLNA or NAPLAN 9 Band 8 | 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.
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Click on your preferred campus and study mode below to get started with your application.
All year round
Traineeship
| When | All year round |
| How | Traineeship |
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.