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  4. Certificate III in Meat Processing (Retail Butcher)
INTERNATIONAL

Certificate III in Meat Processing (Retail Butcher)


 National Code: AMP30815
 TAFE SA Code: TP00882


Description

Boost your career as a retail butcher

Develop the practical skills you need for a career as a retail butcher with this meat processing course at TAFE SA. You’ll get hands-on experience as you learn about selecting, cutting, trimming, preparing, and displaying meat for sale. You’ll also learn about hygiene and sanitation, the essentials of customer service, and effective merchandising in retail outlets. This is the qualification you need to boost your career as a retail butcher.

Duration
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Course Admission Requirements
(for International Applications)

Fees

These course fees are for international students only.

Duration
Fees
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Incidental Fees*
AUD $0*
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Note: TAFE SA course tuition and other fees/costs are subject to regular increases and are reviewed annually. TAFE SA accepts applications for courses commencing beyond the current year, course, tuition and other fees/costs for these years will apply once published. TAFE SA and their agents reserve the right to alter, amend or delete any fee, course, admission requirement, mode of delivery, duration or other arrangement without prior notice. If the study duration is extended beyond the period of the student’s visa the student will be liable for visa and related costs, eg medical examinations, OSHC and living expenses.

Overseas Students Health Cover

All overseas students are required to have Overseas Students Health Cover (OSHC) insurance for the entire duration of the course. The health cover rate will vary depending on the personal circumstances and duration of stay in Australia. Read more about Overseas Students Health Cover.

  • Employment Outcomes & Skills Covered

    Employment Outcomes

    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.

    90%*
    of TAFE SA graduates are satisfied with the overall quality of training.
    87%*
    of TAFE SA graduates would recommend their training.



    * 2023 NCVER Student Outcomes Survey findings

  • Course Units

    Below is a list of all units that TAFE SA can offer in this qualification. The selection of elective 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 elective units listed below must necessarily be completed to achieve your qualification.

    Core

    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 and handle knives safely 50
    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

    Elective

    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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Further Information

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Course enquiries and more information

TAFE South Australia International

Level 1, 120 Currie Street
Adelaide, South Australia, 5000

Enquire online