Certificate II in Meat Processing (Meat Retailing)

National Code: AMP20415
TAFE SA Code: TP00881


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.

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Up to 18 weeks 

Full Time

Locations & Applications

Campus / Location
Study Mode
Study Load

Course Admission Requirements

  • No course admission requirements, however, students wishing to access subsidised training will be required to demonstrate satisfactory reading, writing and numeracy skills
If there are more applications for this course than places available, applicants will be ranked by date of application to this course
If you have a verified disability/medical condition and require additional support to demonstrate satisfactory reading, writing and numeracy skills please contact Student Services prior to applying to discuss your needs. To be eligible for support you must provide medical documentation to verify your disability/medical condition.

Total Fees for the 18 week course

This course is subsidised through the Government of South Australia's Subsidised Training initiative. Assessing your eligibility may include participation in a Language, Literacy and Numeracy pre-assessment. Concessions apply to Subsidised Training only.

Subsidised Training Eligibility
Full Fee

Fees vary depending on subjects you enrol into. TAFE SA and their agents reserve the right to make any changes necessary.

    • Reading, writing and numeracy skills are assessed using the Core Skills Profile for Adults (CSPA). This assessment is used to determine whether you will be required to undertake additional support units alongside your qualification or undertake a pathway course before commencing your chosen qualification. If you receive an offer, more information will be provided at your enrolment session.
  • Upfront Payment

    Each semester, fees can be paid online with VISA or Mastercard or at an Australia Post outlet.

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    Payment Plan

    If you have difficulty paying your fees upfront, you may be eligible for a payment plan.

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  • 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.

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

    * 2017 NCVER Student Outcomes Survey findings
  • 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

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


    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


    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
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