Certificate II in Meat Processing (Food Services)
  • Domestic Students
Course Code AMP20116
Course Level Certificate II
Course Study Area Foods
Course Mode Full Time
Contact Hours 
Course Location Melbourne
Course Intake February; July
Course Duration 6 months
Entry Requirements  Year 11
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Course Description

This course is designed to provide students with intensive meat preparation and handling skills which will equip students with specialist knowledge in working with meat production in the kitchen and butchery environment.

Course units include:


Fees and charges can be found at www.angliss.edu.au/fees-and-charges

Find Out More

Call 1300 ANGLISS or email study@angliss.edu.au

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