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AMP30815 Certificate III in Meat Processing (Retail Butcher)

AMP30815 Certificate III in Meat Processing (Retail Butcher)

National ID AMP30815 State ID AYV3
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.

Image
Image of meat carcass on a sterile bench being cut up by a person

CampusesBentley.

When Continuous enrolment.

Study Mode 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

Important information

Select your preferred campus and apply

All year round

Details

When All year round
Where Bentley
How Apprenticeship

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
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
Elective  
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

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