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AMP20117 Certificate II in Meat Processing (Food Services)

AMP20117 Certificate II in Meat Processing (Food Services)

National ID AMP20117 State ID BDP6
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.

Image
Image of meat burger patties on a conveyer belt being checked by a person wearing gloves

CampusesBentley.

When Continuous enrolment.

Study Mode Traineeship.

 

  • 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

Important information

Select your preferred campus and apply

All year round

Details

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. 

Units

Core  
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
Elective  
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

All year round

Details

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. 

Units

Core  
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
Elective  
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

Get help

Course enquiry form