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Certificate II in Meat Processing (Food Services)

  • Certificate

This qualification is for people new to working in the meat industry and thinking about an apprenticeship or front-of-counter butchery staff needing some introductory skills.

Key details

Degree Type
Certificate
Duration
2 years full-time
Course Code
AMP20117
Study Mode
In person, Online
Intake Months
Jan, Feb, Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov, Dec
Domestic Fees
$900 total

About this course

This qualification is for people new to working in the meat industry and thinking about an apprenticeship or front-of-counter butchery staff needing some introductory skills.

In this course students will be given an overview of the meat industry and will learn essential skills to work in a butcher or meat processing retail setting.

Students can grow their careers with increased knowledge in processing sales, dealing with customers, following safe work policies and storing and preparing meat products.

All of this training is based in the workplace and based on each businesses needs, meaning no disruption to the workplace.

Entry requirements

Must be employed as a trainee in an abattoir where further processing is conducted. Value adding, boned and boxed ready for sale etc.

Study locations

Workplace Training

Online

Career pathways

  • meat wholesale preparation worker
  • meat department customer service worker
  • meat wholesale packer/wrapper
  • meat wholesale packer/slicer
  • butcher shop customer service worker
  • delicatessen assistant
  • value-adding worker in a boning room
  • workers in single species retail outlets
  • workers undertaking shelf-ready preparation of meat products
  • 'meals ready-to-eat' preparers
  • portion control slicer and packer