A course in meat processing provides pre-apprenticeship-level training in the meat retail industry and graduates gain credits toward the apprenticeship course for units completed. Most of the butchers employed in South Australia work in retail outlets. They are trained in selecting, cutting, trimming, preparing and then displaying meat for sale. Retail butchers order their carcasses from a meat wholesaler or abattoir, where butchers are also employed.
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 (General)
6 core units:
- Maintain personal equipment
- Apply hygiene and sanitation practices
- Comply with Quality Assurance and HACCP requirements
- Follow safe work policies and procedures
- Communicate in the workplace
- Overview the meat industry
- plus 2 elective units.
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.