Certificate III in Meat Processing (Retail Butcher)

Code:
MTM30813
AMP30815
Related jobs
Gives you the skills you need to become a:
Show more
Show less
Government-subsidised training
Recognition
Meets the requirements of the Australian Qualifications Framework (AQF)
Entry requirements
No minimum education
Units in this course
Fee range
$1,600 - $16,699 (full fee)
$1,920 - $1,920
Choose and compare provider locations
This course is offered in 9 locations
Select two options to compare
You have filtered by: ""
View provider information
Select to compare
SMB (Ballarat)
TAFE
Wimmera (Horsham)
TAFE
Fryers Street, Shepparton
TAFE
Epping
TAFE
Melbourne
TAFE
Fryers Street, Shepparton
TAFE
9 of 9 providers
0 of 2 selected to compare


About government-subsidised training

Students may be eligible for government-subsidised training. This is only offered by training providers who have a contract with the Victorian Government to deliver government-subsidised training.

If you're eligible, the government will contribute to the cost of the training.




Finding government-subsidised training

Government-subsidised training is marked with this symbol Government-subsidised training available. Course availability data is sourced from the Australian Course Information Register.

About pre-apprenticeship courses

This course is available to study as a pre-apprenticeship. A pre-apprenticeship is a great way to get a feel for the industry before committing to an apprenticeship.

Some pre-apprenticeships can help reduce the length of a formal apprenticeship. This only applies to selected courses approved by the Victorian Registration and Qualifications Authority (VRQA). To find out if this applies to your pre-apprenticeship contact your training provider.

For more information about pre-apprenticeships, see our Pre-Apprenticeships page.

About recognition

The courses shown on the Victorian Skills Gateway website are regulated qualifications under the Australian Qualifications Framework (AQF), or short training programs made up of units of competency from regulated qualifications.

Units
Unit code
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
AMPR106
Process sales transactions
AMPR107
Undertake minor routine maintenance
AMPR108
Monitor meat temperature from receival to sale
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
AMPR206
Vacuum pack products in a retail operation
AMPR207
Undertake routine preventative maintenance
AMPR208
Make and sell sausages
AMPR209
Produce and sell value-added products
AMPR210
Receive meat products
AMPR211
Provide advice on meal solutions in a meat retail outlet
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
AMPR308
Prepare, roll, sew and net meat
AMPR309
Bone and fillet poultry
AMPR310
Cost and price meat products
AMPR311
Prepare portion control to specifications
AMPR312
Bone game meat
AMPR313
Order stock in a meat enterprise
AMPR314
Calculate and present statistical data in a meat enterprise
AMPR315
Utilise the Meat Standards Australia system to meet customer requirements
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
AMPR321
Collect and prepare standard samples
AMPR322
Prepare and produce value added products
AMPR323
Break small stock carcases for retail sale
AMPR324
Break large stock carcases for retail sale
AMPR325
Prepare cooked meat product for retail sale
AMPX201
Prepare and operate bandsaw
AMPX209
Sharpen knives
AMPX210
Prepare and slice meat cuts
AMPX211
Trim meat to specifications
AMPX212
Package product using automatic packing and labelling equipment
AMPX213
Despatch meat product
AMPX304
Prepare primal cuts
AMPX305
Smoke product
AMPX306
Provide coaching
AMPX307
Provide mentoring
AMPX309
Identify and repair equipment faults
BSBITU101
Operate a personal computer
FDFOP2061A
Use numerical applications in the workplace
LMFGG2002B
Apply First Aid
SIRXFIN201
Balance and secure point-of-sale terminal
SIRXMER303
Coordinate merchandise presentation
SIRXSLS201
Sell products and services
TAEDEL301A
Provide work skill instruction
About the fee range
The fee ranges shown are indicative only.

The full fee range does not factor in any government subsidies.

The government-subsidised fee range marked with this symbol Government-subsidised training available factors in a Victorian Government subsidy.

The ranges are based on:

  • Estimated tuition fees for the whole of the course with a Victorian Government subsidy 
  • Rates for local students only (not for international)  
  • Available data from the Australian Course Information Register

The fee ranges shown do not factor in concessions or scholarships. They also exclude other fees set by the training provider such as materials, services, and amenities.

All subsidies presented on this site are correct at the time of publication; subsidy information is updated on a monthly basis. To obtain the most accurate quote for the course you’re considering, please contact the training provider directly.

About occupations in demand

Occupations in demand are marked with this symbol Occupation in demand. If you see a related job marked with this symbol, it’s identifying a role that is currently, or is at risk of, experiencing a skills shortage.

When an occupation has a skills shortage, it means the chances of getting a job after completing your course could be higher.

The information used to identify occupations in demand is primarily sourced from Higher Education and Skills Group (HESG) in the Department of Education and Training (DET), the Australian Bureau of Statistics (ABS) and Deloitte Access Economics.