Certificate III in Meat Processing (Retail Butcher)

National Code: AMP30815
TAFE SA Code: TP00882


This course will provide you with all the knowledge and skills required to become a fully qualified retail butcher.

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Up to 36 months 
Study Mode
Study Load

Course Admission Requirements

Average cost per semester
Total Fees for the 36 month course

This course is subsidised through the Government of South Australia's Subsidised Training initiative. The eligibility check below is an indication only and does not confirm your eligibility status. Eligibility verification will take place during the enrolment process and may include participation in a Language, Literacy and Numeracy pre-assessment. Concessions apply to Subsidised Training only.

Subsidised Training Eligibility
Full Fee

Student Services Fee (SSF) applies. Full-time student $20. Part-time student $10.

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

  • 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, butcher shop sales assistant, meat department worker, assistant butcher, meat wholesale worker, 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 III in Meat Processing (Retail Butcher) (AMP30815)
    This qualification is suitable for the meat retailing or butcher sector. Students learn about work practices in retail meat enterprises in relation to health, safety, hygiene, quality and productivity. Students also learn how to prepare, package and merchandise a range of meat products including primal and specialist cuts. To complete the qualification you are required to complete all 37 core units and 7 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.

    * 2019 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 www.training.gov.au.

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


    Name Nominal Hours
    Apply hygiene and sanitation practices 40
    Assess and address customer preferences 40
    Assess and sell poultry product 10
    Assess carcase or product quality 10
    Break and cut product using a bandsaw 10
    Calculate yield of carcase or product 15
    Clean a meat retail work area 20
    Communicate in the workplace 40
    Comply with Quality Assurance and HACCP requirements 40
    Cure, corn and sell product 20
    Follow safe work policies and procedures 40
    Identify species and meat cuts 15
    Locate, identify and assess meat cuts 40
    Maintain personal equipment 20
    Make and sell sausages 20
    Manage stock 15
    Meet customer needs 15
    Merchandise products, services 25
    Overview the meat industry 20
    Package product using manual packing and labelling equipment 10
    Prepare and operate bandsaw 20
    Prepare and produce value added products 10
    Prepare and slice meat cuts 30
    Prepare minced meat and minced meat products 15
    Prepare primal cuts 40
    Prepare specialised cuts 20
    Produce and sell value-added products 10
    Provide advice on cooking and storage of meat products 10
    Provide advice on nutritional role of meat 10
    Provide service to customers 15
    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
    Use numerical applications in the workplace 30


    Name Nominal Hours
    Break large stock carcases for retail sale 40
    Break small stock carcases for retail sale 40
    Cost and price meat products 15
    Monitor meat temperature from receival to sale 10
    Order stock in a meat enterprises 20
    Prepare portion control to specifications 10
    Receive meat products 10
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