Certificate III in Meat Processing (Boning Room)

AMP30116

This page is updated when information changes, but it's always best to talk to your training provider to confirm course details before you enrol.

Overview

This qualification covers work activities undertaken by workers in boning rooms or in meat wholesale enterprises which prepare meat cuts from whole carcases.

Graduates from this qualification will have a wide range of cognitive, technical and communication skills to select and apply a specialised range of tools, materials and information to:

  • complete routine activities
  • provide and transmit solutions to predictable and sometimes unpredictable problems

Graduates will apply knowledge and skills to demonstrate autonomy and judgement and to take limited responsibility in known and stable contexts within established parameters.

No licensing, legislative or certification requirements are known to apply to this qualification at the time of publication.

  • Financial help

    • Government funding is available for this course. Check your eligibility for:

      • Career Start (general)
      • Career Start (traineeship)

      *To be eligible for this funding, you have to do a traineeship.

      Check your eligibility

  • Cost

    Course costs can vary by provider and location. Ask your training provider for a cost estimate.

    • VET Student Loans are not available
    • You may need to pay for equipment or materials.

    To see how government funding could help to reduce the cost of your course, check your eligibility for funding.

  • On-the-job training

    • Completing this course through a traineeship can help you to learn the skills you need.

    This traineeship is available:

    • Meat Processing Level III Boning

  • Entry requirements

    This course doesn't have any entry requirements. It could be a good starting point for your career.

  • Duration

    You complete this course when you’ve learned the skills, not after a set amount of time. The times shown are estimates.

    • Through traineeship:
      2 years
    • Qualification only:
      1–2 years

  • Delivery options

    You may be able to access this training in these ways:

    • Workplace-based
    • Some classroom learning
    • Part-time available
    • Partially online
    • Practical learning

Course content

This course is made up of units.

All courses have core units—these are mandatory for completing the course. Most courses also have elective units, which you can choose from to suit your needs and interests. Not all training providers offer every elective, so check with your provider to find out which electives they can offer you.

For more information about course content, talk to your training provider or visit the National Training Register.

Unit Unit type
Apply hygiene and sanitation practices Core
Communicate in the workplace Core
Comply with Quality Assurance and HACCP requirements Core
Follow safe work policies and procedures Core
Maintain personal equipment Core
Overview the meat industry Core
Sharpen knives Core
Bone large stock carcase - forequarter Elective
Bone large stock carcase - hindquarter Elective
Bone small stock carcase - leg Elective
Bone small stock carcase - middle Elective
Bone small stock carcase - shoulder Elective
Break carcase using a bandsaw Elective
Operate trunk boning machine Elective
Slice and trim large stock forequarter Elective
Slice and trim large stock hindquarter Elective
Slice and trim leg - small stock Elective
Slice small stock carcase - middle Elective
Slice small stock carcase - shoulder Elective

Job prospects

The Certificate III in Meat Processing (Boning Room) sets you up for roles like these, but the skills you learn could take you even further.

  • Butcher and Smallgoods Maker

    ANZSCO 351211

    Butchers and Smallgoods Makers select, cut, trim, prepare and arrange meat for sale and supply, operate meat and smallgoods processing machines, and manage the processes in the production of smallgoods.

    Recommended education level:
    Certificate III or IV

  • Meat Boner and Slicer

    ANZSCO 831211

    Meat Boner and Slicers trim and cut meat from bones, sides, and carcasses.

    Recommended education level:
    Certificate II or III

Training providers delivering Certificate III in Meat Processing (Boning Room)

It's a good idea to research multiple training providers to make sure you're getting the right training for you.

Showing: 13 providers

How to enrol in this course

To enrol, choose a training provider that offers this course. You can see provider details on this page.

When you find one that you think suits you, visit their website or contact them directly to confirm details like start dates, fees, funding, delivery locations and delivery options.

The provider will guide you through the enrolment process.

Delivery locations can change as students enrol. If you're doing any workplace-based training, like an apprenticeship, this will take place in a different location from your classroom training. Contact your training provider to confirm delivery locations.
Government funding may be available. Contact your training provider to confirm.
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