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.

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.

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

Entry requirements (year 12)

Entry requirements (non year 12)

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