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
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 units include:

Stage 1

Unit Code
Unit Name
AMPCOR201
Maintain personal equipment
AMPCOR202
Apply hygiene and sanitation practices
AMPCOR204
Follow safe work policies and procedures
AMPCOR205Communicate in the workplace
AMPCOR206Overview of the meat industry
AMPR101
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
AMPR212
Clean a meat retail work area
AMPX209
Sharpen knives
FDFOP2061A
Use numerical applications in the workplace
Choose 1 of the following electives from Group A

AMPR106
Process sales transactions
AMPR108Monitor meat temperature from receival to sale
Stage 2

AMPCOR203
Comply with Quality Assurance and HACCP requirements
AMPR201
Break and cut product using bandsaw
AMPR202Provide advice on cooking and storage of meat products
AMPR204
Package product using manual packing and labelling equipment
AMPR205Use basic methods of meat cookery
AMPR208Make and sell sausages
AMPR209Produce and sell value-added products
AMPX201
Prepare and operate bandsaw
AMPX210Prepare and slice meat cuts
AMPX211Trim meat to specifications
AMPR206Vacuum pack product in a retail operation
Stage 3

AMPR301
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
AMPX304
Prepare primal cuts
Choose 1 elective from Group C and 4 electives from Group C or D

AMPR323
Break small stock carcases for retail sale
AMPR324
Break large stock carcases for retail sale
AMPR308
Prepare, roll, sew and net meat
AMPR309
Bone and fillet poultry
AMPR311
Prepare portion control to specifications
HLTAID003
Provide first aid

Fees

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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