Food & Beverage

Meat Processing

Study Areas
Course Types

Certificate III in Meat Processing (Boning Room)

National CodeMTM30111
TAFE SA CodeTP00213
Course TypeTraining Package Qualification
Course UnitsView Units
Example Career ProfileButcherButcher
FacultiesRegency International Centre
PrintCreate PDF of this page

Course Types:

Campus Locations for Course Delivery

 CampusApplication Study Mode Study Load
Full / Part Time
Study Load
Regency Park How To Apply On & Off CampusPTDay Only
The duration of an apprenticeship or traineeship course is determined by the study plan.

How to Apply

Find out how to apply for Apprenticeships & Traineeships.

Note: You must be an Australian Resident to apply for this course. For International Students please visit International Courses.

Employment Outcomes

Graduates may gain employment in independent butcher shops, supermarkets, meat wholesalers, meat boning rooms or catering organisations. Job titles may include boner, slicer or bandsaw operator.

Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.

Qualifications & Skills Covered

Certificate III in Meat Processing (Boning Room) (MTM30111)
This course covers work activities in the boning rooms or in meat wholesale enterprises which prepare meat cuts from whole carcasses. 7 core units plus 2 electives.

Note: Students who successfully complete only one or more units of competency but not the full Qualification are eligible to receive a Statement of Attainment.


This course is funded through the Government of South Australia's WorkReady initiative. WorkReady funding for this course is only for a trainee/apprentice with an approved training contract.