Certificate III in Meat Processing (Retail Butcher) - Apprenticeship
  • Domestic Students
Course Code AMP30815
Course Level Certificate III
Course Study Area Foods
Course Mode Part Time
Contact Hours 
Course Location Melbourne
Course Intake Monthly
Course Duration 4 years part time
Entry Requirements  Employer required
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Course Description

The four-year apprenticeship program in meat process in features block release and on-the-job training designed to provide you with highly developed skills to enable you to work in a retail meat environment. Throughout the course you will complete a range of core practical subjects as well gaining an understanding of theory in areas such as ordering and merchandising, pricing and nutritional advice on meat.

Course Structure
Stage 1

Unit Code
Unit Name
Maintain personal equipment
Apply hygiene and sanitation practices
Follow safe work policies and procedures
AMPCOR205Communicate in the workplace
AMPCOR206Overview of the meat industry
Identify species and meat cuts
AMPR102Trim meat for further processing
AMPR103Store meat product
AMPR104Prepare minced meat and minced meat products
AMPR105Provide service to customers
AMPR203Select, weigh and package meat for sale
Clean a meat retail work area
Sharpen knives
Use numerical applications in the workplace
Choose 1 of the following electives from Group A

Process sales transactions
AMPR108Monitor meat temperature from receival to sale
Stage 2

Comply with Quality Assurance and HACCP requirements
Break and cut product using bandsaw
AMPR202Provide advice on cooking and storage of meat products
Package product using manual packing and labelling equipment
AMPR205Use basic methods of meat cookery
AMPR208Make and sell sausages
AMPR209Produce and sell value-added products
Prepare and operate bandsaw
AMPX210Prepare and slice meat cuts
AMPX211Trim meat to specifications
AMPR206Vacuum pack product in a retail operation
Stage 3

Prepare specialised cuts
AMPR302Assess carcase or product quality
AMPR303Calculate yield of carcase or product
AMPR304Manage stock
AMPR305Meet customer needs
AMPR306Provide advise on nutritional role of meat
AMPR307Merchandise products, services
AMPR316Cure, corn and sell product
AMPR317Assess and sell poultry products
AMPR319Locate, identify and assess meat cuts
AMPR320Assess and address customer preferences
AMPR322Prepare and produce value added products
Prepare primal cuts
Choose 1 elective from Group C and 4 electives from Group C or D

Break small stock carcases for retail sale
Break large stock carcases for retail sale
Prepare, roll, sew and net meat
Bone and fillet poultry
Prepare portion control to specifications
Provide first aid

Entry Requirements
Employer required

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

Domestic Fees

Enrolment TypeGovernment Supported Place
Total Course Tuition Fee
Total Course Tuition Fee
Full Fee
Total Course Tuition Fee

The tuition fees shown are what you can expect to pay if you commence study in Semester 2, 2018 and may be subject to change without notice. 

Your actual fees will be calculated based on your individual circumstances and eligibility for a government subsidized place at the time of enrolment.  Students with a valid concession may have their tuition fees reduced further.


You may also need to pay student amenities and materials fees.   The final fee will vary by course and will be determined at enrolment, but 2018 indicative fees by course are listed here.

Please note there may be fee changes for Semester 1, 2019.

The Information Centre staff can help you determine your fee rate and advise you of your payment options.

Find Out More

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

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