Certificate III in Meat Processing (Retail Butcher)

Become the go-to butcher in your community and gain a nation-wide recognised trade. You'll learn the skills to thrive in any business, like processing sales, customer service and workplace communications.
Workplace - Other Victoria
Location
Semester 1
Semester 2
Other intakes
Workplace - Other Victoria
Semester 1
-
Semester 2
-
Other intakes
Ongoing enrolments after sign up with an Australian Apprenticeship Support Network (AASN)
View all semester start dates
Length
4 Year Apprenticeship
Qualification Code
AMP30815

Become the go-to butcher in your community and gain a nation-wide recognised trade. You'll learn the skills to thrive in any business, like processing sales, customer service and workplace communications. Then, you'll focus on skills specialised to retail meat enterprises such as meat nutrition, preparing primal cuts and packaging small-goods. Then, the choice is yours whether you show off your skills at a butcher shop, supermarket delicatessen or a specialist meat product retailer.

  • Butcher

The meat retailing industry provides career opportunities in traditional meat retail outlets such as butcher shops, supermarkets, and emerging specialist meat product outlets. The Certificate III in Meat Processing (Retail Butcher) is a program designed to provide you with the necessary skills for work in a retail meat environment. This includes training in processing beef, lamb, pork, veal and chicken into customer ready cuts for consumption, as well as training in the manufacture of value-added and smallgoods products. The program has a strong focus on food hygiene, OH&S, customers services and personal development.

The course content below provides all possible units related to the course. If the course has various streams, the units you are required to study will depend on your chosen stream.

MAINTAIN PERSONAL EQUIPMENT
AMPCOR201
APPLY HYGIENE AND SANITATION PRACTICES
AMPCOR202
COMPLY WITH QUALITY ASSURANCE AND HACCP REQUIREMENTS
AMPCOR203
FOLLOW SAFE WORK POLICIES AND PROCEDURES
AMPCOR204
COMMUNICATE IN THE WORKPLACE
AMPCOR205
OVERVIEW THE MEAT INDUSTRY
AMPCOR206
IDENTIFY SPECIES AND MEAT CUTS
AMPR101
TRIM MEAT FOR FURTHER PROCESSING
AMPR102
STORE MEAT PRODUCT
AMPR103
PREPARE MINCED MEAT AND MINCED MEAT PRODUCTS
AMPR104
PROVIDE SERVICE TO CUSTOMERS
AMPR105
BREAK AND CUT PRODUCT USING A BANDSAW
AMPR201
PROVIDE ADVICE ON COOKING AND STORAGE OF MEAT PRODUCTS
AMPR202
SELECT, WEIGH AND PACKAGE MEAT FOR SALE
AMPR203
PACKAGE PRODUCTS USING MANUAL PACKING AND LABELLING EQUIPMENT
AMPR204
USE BASIC METHODS OF MEAT COOKERY
AMPR205
MAKE AND SELL SAUSAGES
AMPR208
PRODUCE AND SELL VALUE-ADDED PRODUCTS
AMPR209
CLEAN MEAT RETAIL WORK AREA
AMPR212
PREPARE SPECIALISED CUTS
AMPR301
ASSESS CARCASE OR PRODUCT QUALITY
AMPR302
CALCULATE YIELD OF CARCASE OR PRODUCT
AMPR303
MANAGE STOCK
AMPR304
MEET CUSTOMER NEEDS
AMPR305
PROVIDE ADVICE ON NUTRITIONAL ROLE OF MEAT
AMPR306
MERCHANDISE PRODUCTS, SERVICES
AMPR307
CURE, CORN AND SELL PRODUCT
AMPR316
ASSESS AND SELL POULTRY PRODUCTS
AMPR317
LOCATE, IDENTIFY AND ASSESS MEAT CUTS
AMPR319
ASSESS AND ADDRESS CUSTOMER PREFERENCES
AMPR320
PREPARE AND PRODUCE VALUE ADDED PRODUCTS
AMPR322
PREPARE AND OPERATE BANDSAW
AMPX201
SHARPEN KNIVES
AMPX209
PREPARE AND SLICE MEAT CUTS
AMPX210
TRIM MEAT TO SPECIFICATIONS
AMPX211
PREPARE PRIMAL CUTS
AMPX304
USE NUMERICAL APPLICATIONS IN THE WORKPLACE
FBPOPR2069
MONITOR MEAT TEMPERATURE FROM RECEIVAL TO SALE
AMPR108
RECEIVE MEAT PRODUCTS
AMPR210
PREPARE, ROLL, SEW AND NET MEAT
AMPR308
BONE AND FILLET POULTRY
AMPR309
COST AND PRICE MEAT PRODUCTS
AMPR310
PREPARE PORTION CONTROL TO SPECIFICATIONS
AMPR311
BREAK LARGE STOCK CARCASES FOR RETAIL SALE
AMPR324

The application method varies depending on your circumstances, please visit our TAFE application page for further information.

For information in relation to the University and students rights and responsibilities please refer to the VET Information Guide.

Applicants need to demonstrate the literacy and numeracy skills required to undertake this course through a test as part of the application process. The test will be conducted through Federation College prior to commencement of training. Feedback will be provided to the applicant on their results and types of support, if necessary, available to them.

The application method varies depending on your circumstances, please visit our How to apply page for further information.

VTAC application: No

Direct application: Yes

Federation University code: LLC

National course code: AMP30815

Entry requirements (year 12)

Entry requirements (non year 12)

Participants must be employed as an apprentice in the meat retailing industry.

An average of 8 hours per week.

Fees are subject to change annually.

Fees are payable at the time of enrolment. In addition your program may require you to purchase books and materials. Some of these costs may be payable on enrolment day.

For further information regarding these costs, please view 2020 Indicative Course Fees (pdf, 756kb) for tuition and materials fees payable to FedUni.  

Indicative government-subsidised and full-fee course fees are shown on this document, and should be read in conjunction with the information on the TAFE fees website.

Eligible applicants/students accessing government-subsidised training under the 'Skills First Program' need to be aware enrolling in a qualification may affect their ability to access future government-subsidised training.

For further information please refer to the Fees, charges and eligibility on the TAFE fees website.
 

2020 TAFE Eligibility Exemptions

 

You could be eligible for government subsidised study at Federation University Australia through the TAFE eligibility exemptions. 

If you have been deemed ineligible for a government subsidised place because you have a higher qualification or have commenced two qualifications at the same level you may be eligible to enrol in a government subsidised place with a TAFE eligibility exemption. Please refer to the TAFE fees website or contact the course coordinator
 

Please note: A limited number of TAFE eligibility exemptions are available so contact us now to secure your place for 2020.

Other study costs

All facilities, equipment and materials will be supplied in the apprentices workplace, including meat, carcasses, other ingredients, knives, slicers, hooks, cool rooms etc. Students are provided with resources/workbooks for each unit.

If what you have learned at work, from other programs, courses, from life experience or training provided at work is relevant to this program, you may be entitled to gain subject credits or exemptions. The University is obliged to recognise the AQF qualifications and statements of attainment issued by other registered training organisations. For further details contact Federation University on 1800 333 864.

A range of student services are available at most campuses. For further information on these services or for course information, please contact us on 1800 333 864.

The commencement of all programs is subject to available funding and enrolment quotas.

All information contained in this program overview including the availability of programs and fees, is correct at the time of being published, however the University reserves the right to alter any program, procedure or fee. Students should check for any amendment prior to enrolment.

CRICOS Provider No.00103D.
Please note: This training is delivered with Victorian and Commonwealth Government funding to eligible individuals.
National RTO Code: 4909.

 

 

School department

Federation TAFE

Course coordinator

Sharon Cini