Certificate III in Meat Processing (Retail Butcher)

AMP30815

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 is the trade qualification for butchers.

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

  • Financial help

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

      • Career Start (apprenticeship)
      • Free Apprenticeships for Under 25s

      *To be eligible for this funding, you have to do an apprenticeship.

      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 an apprenticeship can help you to learn the skills you need.

    This apprenticeship is available:

    • Meat Retailing

  • 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 apprenticeship:
      3 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
Assess and address customer preferences Core
Assess and sell poultry products Core
Assess carcase or product quality Core
Break and cut product using a bandsaw Core
Calculate yield of carcase or product Core
Clean meat retail work area Core
Communicate in the workplace Core
Comply with Quality Assurance and HACCP requirements Core
Cure, corn and sell product Core
Follow safe work policies and procedures Core
Identify species and meat cuts Core
Locate, identify and assess meat cuts Core
Maintain personal equipment Core
Make and sell sausages Core
Manage stock Core
Meet customer needs Core
Merchandise products, services Core
Overview the meat industry Core
Package products using manual packing and labelling equipment Core
Prepare and operate bandsaw Core
Prepare and produce value added products Core
Prepare and slice meat cuts Core
Prepare minced meat and minced meat products Core
Prepare primal cuts Core
Prepare specialised cuts Core
Produce and sell value-added products Core
Provide advice on cooking and storage of meat products Core
Provide advice on nutritional role of meat Core
Provide service to customers Core
Select, weigh and package meat for sale Core
Sharpen knives Core
Store meat product Core
Trim meat for further processing Core
Trim meat to specifications Core
Use basic methods of meat cookery Core
Use numerical applications in the workplace Core
Balance and secure point-of-sale terminal Elective
Bone and fillet poultry Elective
Bone game meat 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
Collect and prepare standard samples Elective
Coordinate visual merchandising activities Elective
Cost and price meat products Elective
Despatch meat product Elective
Identify and repair equipment faults Elective
Monitor meat temperature from receival to sale Elective
Operate a personal digital device Elective
Order stock in a meat enterprise Elective
Package meat and smallgoods product for retail sale Elective
Package product using automatic packing and labelling equipment Elective
Prepare cooked meat product for retail sale Elective
Prepare portion control to specifications Elective
Prepare, roll, sew and net meat Elective
Process sales transactions Elective
Provide advice on meal solutions in a meat retail outlet Elective
Provide coaching Elective
Provide First Aid Elective
Provide mentoring Elective
Provide work skill instruction Elective
Receive meat products Elective
Sell to the retail customer Elective
Smoke product Elective
Undertake minor routine maintenance Elective
Undertake routine preventative maintenance Elective
Utilise the Meat Standards Australia system to meet customer requirements Elective
Vacuum pack products in a retail operation Elective

Job prospects

The Certificate III in Meat Processing (Retail Butcher) 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

  • 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 (Retail Butcher)

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

Showing: 9 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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