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 meat enterprises which undertake specialised services, such as preparing shelf ready packs from wholesalers or boning rooms, specialty meat cuts, gourmet meat, bulk value-added products, providing meat preparation customer service, and so on.
The AMP30216 Certificate III in Meat Processing (Food Services) is a highly flexible qualification enabling selections to be made from a wide range of units.
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 apply to this qualification at the time of publication.
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Financial help
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Cost
Course costs can vary by provider and location. Ask your training provider for a cost estimate.
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VET Student Loans are not available
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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.
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On-the-job training
- Completing this course through a traineeship can help you to learn the skills you need.
This traineeship is available:
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Entry requirements
This course doesn't have any entry requirements. It could be a good starting point for your career.
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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
- Through traineeship:
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Delivery options
You may be able to access this training in these ways:
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 |
| Administer inventory systems | Elective |
| Analyse manual handling processes | Elective |
| Apply chemicals under supervision | Elective |
| Apply raw materials, ingredient and process knowledge to production problems | Elective |
| Assess and address customer preferences | Elective |
| Assess and sell poultry products | Elective |
| Assess carcase or product quality | Elective |
| Assess product in chillers | Elective |
| Batch meat | Elective |
| Blend meat product | Elective |
| Bone and fillet poultry | Elective |
| Bone game meat | Elective |
| 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 for retail sale | Elective |
| Break carcase into primal cuts | Elective |
| Break carcase using a bandsaw | Elective |
| Break large stock carcases for retail sale | Elective |
| Break small stock carcases for retail sale | Elective |
| Calculate and present statistical data in a meat enterprise | Elective |
| Calculate carcase yield in a boning room | Elective |
| Calculate yield of carcase or product | Elective |
| Collect and prepare standard samples | Elective |
| Complete and check import/export documentation | Elective |
| Complete receival and despatch documentation | Elective |
| Conduct chemical wash for fresh produce | Elective |
| Contribute to assessment | Elective |
| Control contaminants and allergens in the workplace | Elective |
| Control stock | Elective |
| Cook, steam and cool product | Elective |
| Coordinate visual merchandising activities | Elective |
| Cost and price meat products | Elective |
| Cure and corn product | Elective |
| Cure, corn and sell product | Elective |
| Debone and fillet poultry product (manually) | Elective |
| Develop and adjust a production schedule | Elective |
| Establish compliance requirements for work area | Elective |
| Establish operational strategies and procedures for new business ventures | Elective |
| Facilitate holistic culture improvement in an organisation | Elective |
| Facilitate implementation of competitive systems and practices | Elective |
| Ferment and mature product | Elective |
| Fill casings | Elective |
| Follow and implement an established work plan | Elective |
| Follow hygiene, sanitation and quality requirements when handling meat product in cold stores | Elective |
| Grade beef carcases using Meat Standards Australia standards | Elective |
| Handle and transport samples or equipment | Elective |
| Handle meat product in cold stores | Elective |
| Identify and apply process improvements | Elective |
| Identify and minimise environmental hazards | Elective |
| Identify and repair equipment faults | Elective |
| Identify cultural, religious and dietary considerations for food production | Elective |
| Identify equipment faults | Elective |
| Identify goods and store to specifications | Elective |
| Identify secondary sexual characteristics - beef | Elective |
| Implement and monitor environmentally sustainable work practices | Elective |
| Implement and monitor work health and safety procedures | Elective |
| Implement food safety program | Elective |
| Implement the pest prevention program | Elective |
| Lead team effectiveness | Elective |
| Lead work teams and groups | Elective |
| Locate, identify and assess meat cuts | Elective |
| Maintain stock control and receivals | Elective |
| Maintain store security | Elective |
| Maintain the laboratory/field workplace fit for purpose | Elective |
| Manage stock | Elective |
| Meet customer needs | Elective |
| Merchandise products, services | Elective |
| Monitor and operate trade waste process | Elective |
| Monitor pH and temperature decline | Elective |
| Monitor product flow in an automated process | Elective |
| Monitor product to be sent to rendering | Elective |
| Monitor production of packaged product to customer specifications | Elective |
| Monitor storage facilities | Elective |
| Obtain representative samples in accordance with sampling plan | Elective |
| Operate a poultry carcase delivery system | Elective |
| Operate complex slicing and packaging machinery | Elective |
| Operate interrelated processes in a packaging system | Elective |
| Operate interrelated processes in a production system | Elective |
| Operate link and tie machinery | Elective |
| Operate mixer or blender unit | Elective |
| Operate product forming machinery | Elective |
| Operate trunk boning machine | Elective |
| Order stock in a meat enterprise | Elective |
| Organise receival and despatch operations | Elective |
| Oversee product loadout | Elective |
| Overview of the NLIS for sheep and goats | Elective |
| Overview of the NLIS program utilising RFIDs | Elective |
| Participate in a HACCP team | Elective |
| Participate in an audit process | Elective |
| Participate in improvement processes | Elective |
| Perform aseptic techniques | Elective |
| Perform basic tests | Elective |
| Perform boning room Meat Hygiene Assessment | Elective |
| Perform carcase Meat Hygiene Assessment | Elective |
| Perform manual chemical lean testing | Elective |
| Perform offal Meat Hygiene Assessment | Elective |
| Perform pre-operations hygiene assessment | Elective |
| Perform process monitoring for Meat Hygiene Assessment | Elective |
| Perform standard calibrations | Elective |
| Prepare and despatch meat products | Elective |
| Prepare and produce value added products | Elective |
| Prepare cooked meat product for retail sale | Elective |
| Prepare culture media | Elective |
| Prepare dried meat | Elective |
| Prepare food products using basic cooking methods | Elective |
| Prepare meat-based pates and terrines for commercial sale | Elective |
| Prepare portion control to specifications | Elective |
| Prepare primal cuts | Elective |
| Prepare product formulations | Elective |
| Prepare specialised cuts | Elective |
| Prepare working solutions | Elective |
| Prepare, roll, sew and net meat | Elective |
| Program fresh produce grading equipment | Elective |
| Provide advice on nutritional role of meat | Elective |
| Provide coaching | Elective |
| Provide First Aid | Elective |
| Provide mentoring | Elective |
| Provide work skill instruction | Elective |
| Record and present data | Elective |
| Report on workplace performance | Elective |
| Sell to the retail customer | Elective |
| Set up a production or packaging line for operation | 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 |
| Smoke product | Elective |
| Sort meat | Elective |
| Supervise meat packing operation | Elective |
| Support and mentor individuals and groups | Elective |
| Thaw product - air | Elective |
| Thaw product - water | Elective |
| Use computer applications relevant to a workplace | Elective |
| Use knowledge management systems | Elective |
| Use standard product descriptions - beef | Elective |
| Use standard product descriptions - pork | Elective |
| Use standard product descriptions - sheep and goats | Elective |
| Utilise the Meat Standards Australia system to meet customer requirements | Elective |
| Work in a team | Elective |
Job prospects
The Certificate III in Meat Processing (Food Services) sets you up for roles like these, but the skills you learn could take you even further.
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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 Packer
ANZSCO 832114
Meat Packers weigh, wrap, seal and label meat and meat products.
Recommended education level:
Certificate I or secondary education -
Other Food Trades Assistant
ANZSCO 851299
Other Food Trades Assistants include jobs like Butcher's Assistant, Chef's Assistant, and Cook's Assistant.
Recommended education level:
Certificate I or secondary education
Training providers delivering Certificate III in Meat Processing (Food Services)
It's a good idea to research multiple training providers to make sure you're getting the right training for you.
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FS Alliance (RTO code 30814)
Government funding
- Skills Assure Supplier
Contact this provider
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JBS AUSTRALIA PTY LIMITED (RTO code 45465)
Government funding
- Skills Assure Supplier
Contact this provider
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Training and Quality Management Services Pty Ltd (RTO code 6051)
Government funding
- Skills Assure Supplier
Contact this provider
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AUS-MEAT Limited (RTO code 7085)
Contact this provider
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Australian College of Training (RTO code 51269)
Contact this provider
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CHM Alliance Pty Ltd (RTO code 31503)
Contact this provider
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Independent Institute of Food Processing (RTO code 40123)
Contact this provider
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National Food Institute (RTO code 3821)
Contact this provider
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Response Learning (RTO code 30879)
Contact this provider
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training solutions australia pty ltd (RTO code 51502)
Contact this provider
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William Angliss Institute of TAFE (RTO code 3045)
Contact this provider
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.
How do apprenticeships and traineeships work?
Apprenticeships and traineeships let you combine hands-on work experience with training. You’ll gain job-ready skills and earn an income while you complete a qualification.
As an apprentice or a trainee, you work with an employer while completing your training. Most of your time is spent learning on the job, with some classroom or online training to support the skills you're developing in the workplace.
For some jobs, you may need to do an apprenticeship or traineeship before you are allowed to work as a qualified tradesperson. For example, you need to do an apprenticeship if you want to work as a licensed electrician.
Find out more about apprenticeships and traineeships.
See more information about the apprenticeship or traineeship you’re interested in pursuing on the Queensland Training Information Service.
How long will this course take?
This course is competency-based training, which means you progress as you demonstrate your skills and knowledge, rather than in a set amount of time.
The duration shown here is an estimate for full-time study based on how long most people take to complete the course. You may finish earlier than other people, or it may take you a bit longer.
If you’ve already completed training or have worked in a relevant area, you could get credits or recognition of prior learning. This can reduce the training you need to complete a qualification, which could reduce the time needed for training.
Duration for apprenticeships and traineeships
Apprenticeships and traineeships take longer than doing the qualification on its own, but you learn valuable hands-on skills.
For some jobs, you may need to do an apprenticeship or traineeship before you are allowed to work as a qualified tradesperson. For example, you need to do an apprenticeship if you want to work as a licensed electrician.
Learn about how courses are delivered
Different courses have different delivery options. Consider your needs when you’re researching courses. Some courses may be delivered entirely online or partially online. Others may be delivered in a classroom.
Some courses, like those delivered through apprenticeships and traineeships, are mostly based in the workplace but with some classroom or online study.
If a certain type of delivery is important to you, talk to your provider before you enrol to make sure they offer that delivery option.
How to reduce the cost of your course
There are lots of ways you can reduce the cost of your course.
- The government could partly or fully cover the cost of your course. See information about financial help and government funding on this page.
- The government also offers funding for some costs related to your course.
- If you’ve already completed training or have worked in a relevant area, you could get a cost credit or recognition of prior learning. This can reduce the training you need to complete a qualification, which could reduce the cost.
Learn about financial help and government funding
The main cost of training is usually the course fees, which vary depending on things like which course and training provider you choose.
You may be able to get your training for free or at a reduced cost, or you could get help with paying for training-related costs. You can also pay for some courses with a VET Student Loan.
Find out more about getting help paying for your training or check if you're eligible.
What are entry requirements?
Some courses have conditions you need to meet before you can enrol in the course. They help make sure you have the right background or skills for the training.
Entry requirements might include a certain education level, skills or knowledge, work status, or experience.