Certificate II in Meat Processing (Meat Retailing)


National Code: AMP20415
TAFE SA Code: TP00881

Description

This course provides students with usable skills and knowledge relevant to the meat industry and offers specialised training in selecting, cutting, trimming, preparing, packing and arranging meat and meat products for supply and sale. Graduates may be eligible for apprenticeships in retail butcher shops.

Duration
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Up to 18 weeks 

Full Time

  • Duration
    Full Fee
    Funded
    Average cost per semester
    $2,646
    $93
    Total Fees for the 18 Months course
    $7,937
    $278

    Average cost per semester
    Total Fees for the 18 Month course
    Full Fee
    $2,646
    $7,937
    Funded
    $93
    $278
    Concession
    $93
    $278

    This course is subsidised through the Government of South Australia's WorkReady initiative. To access subsidised training through WorkReady, your suitability to complete the qualification will be assessed. This may include participation in a Language, Literacy and Numeracy pre-assessment.

  • Upfront Payment

    This is the total cost of the course you need to pay when you enrol if you are not eligible for a subsidy or concession.

    Read More

    Payment Plan

    If you have difficulty paying for the full cost of a course upfront, you may be eligible for a payment plan.

    Read More

  • Below is a list of all units that TAFE SA can offer in this qualification. The selection of units you will be enrolled into depends on the campus you attend, and the qualification packaging rules described on www.training.gov.au.

    Not all units listed below must necessarily be completed to achieve your qualification.

    Core

    Name Nominal Hours
    Apply hygiene and sanitation practices 40
    Communicate in the workplace 40
    Follow safe work policies and procedures 40
    Overview the meat industry 20
    Use numerical applications in the workplace 30

    Elective

    Name Nominal Hours
    Break and cut product using a bandsaw 10
    Clean a meat retail work area 20
    Comply with Quality Assurance and HACCP requirements 40
    Identify species and meat cuts 15
    Maintain personal equipment 20
    Make and sell sausages 20
    Monitor meat temperature from receival to sale 10
    Package product using manual packing and labelling equipment 10
    Prepare and operate bandsaw 20
    Prepare and slice meat cuts 30
    Prepare minced meat and minced meat products 15
    Process sales transactions 10
    Produce and sell value-added products 10
    Provide advice on cooking and storage of meat products 10
    Provide service to customers 15
    Receive meat products 10
    Select, weigh and package meat for sale 10
    Sharpen knives 40
    Store meat product 10
    Trim meat for further processing 10
    Trim meat to specifications 20
    Use basic methods of meat cookery 30
  • Employment Outcomes

    Job role titles covered by this qualification may include butcher shop sales assistant, meat department worker, assistant butcher, meat wholesale worker, and boning room assistant.

    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 II in Meat Processing (Meat Retailing) (AMP20415)
    This qualification provides skills in hygiene and sanitation practices, workplace safety, communication, the meat industry and numerical applications. To complete the qualification you are required to complete all 5 core units and 22 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.

    87%*
    of TAFE SA graduates find jobs or continue studying.
    89%*
    of TAFE SA graduates are satisfied with the overall quality of training.



    * 2017 NCVER Student Outcomes Survey findings
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