Skilled Capital (ACT)
This course (or skill set) is on the ACT's Skilled Capital list and may be subsidised. Eligibility depends on your residency and training history. Confirm your eligibility and subsidised fee with the provider.
AQF Level 3Domestic students only
- Skilled Capital (ACT)
Certificate III in Meat Processing (Retail Butcher)
AMP30815
Canberra Institute of Technology in ACT offers Certificate III in Meat Processing (Retail Butcher) (AMP30815), a nationally recognised AQF Level 3 qualification. Government subsidised places may be available.
Canberra Institute of Technology
Unclaimed listingTAFE · RTO 0101
4.4(92 reviews)
Course details · domestic students
Government data
- Qualification level
- AQF Level 3
Fees & payment
Government funding
Sourced from government data
Fees and funding are indicative only. Eligibility depends on residency, prior qualifications and state of study. Confirm with the provider before enrolling.
Entry requirements and how you'll study
Canberra Institute of Technology offers Certificate III in Meat Processing (Retail Butcher) in ACT.
The price on this page is what Canberra Institute of Technology has published for Certificate III in Meat Processing (Retail Butcher). It may be a local fee, an overseas fee, or a funded amount. Books, exams, and a funded place can cost more, so ask what you would pay.
Entry requirements
Canberra Institute of Technology has not listed entry rules for Certificate III in Meat Processing (Retail Butcher). Ask them about past study, English, and any interview before you apply.
Use enquire to ask Canberra Institute of Technology about start dates, study mode, and how to get into Certificate III in Meat Processing (Retail Butcher).
What you'll learn
The study plan includes 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, and Overview the meat industry. Open a unit to see what it covers.
What you'll learn
38 core units · 39 electives available
Core units
· All core units must be completed- AMPCOR201Maintain personal equipmentCORE
- AMPCOR202Apply hygiene and sanitation practicesCORE
- AMPCOR203Comply with Quality Assurance and HACCP requirementsCORE
- AMPCOR204Follow safe work policies and proceduresCORE
- AMPCOR205Communicate in the workplaceCORE
- AMPCOR206Overview the meat industryCORE
- AMPR101Identify species and meat cutsCORE
- AMPR102Trim meat for further processingCORE
- AMPR103Store meat productCORE
- AMPR104Prepare minced meat and minced meat productsCORE
- AMPR105Provide service to customersCORE
- AMPR201Break and cut product using a bandsawCORE
- AMPR202Provide advice on cooking and storage of meat productsCORE
- AMPR203Select, weigh and package meat for saleCORE
- AMPR204Package products using manual packing and labelling equipmentCORE
- AMPR205Use basic methods of meat cookeryCORE
- AMPR208Make and sell sausagesCORE
- AMPR209Produce and sell value-added productsCORE
- AMPR212Clean meat retail work areaCORE
- AMPR301Prepare specialised cutsCORE
- AMPR302Assess carcase or product qualityCORE
- AMPR303Calculate yield of carcase or productCORE
- AMPR304Manage stockCORE
- AMPR305Meet customer needsCORE
- AMPR306Provide advice on nutritional role of meatCORE
- AMPR307Merchandise products, servicesCORE
- AMPR316Cure, corn and sell productCORE
- AMPR317Assess and sell poultry productsCORE
- AMPR319Locate, identify and assess meat cutsCORE
- AMPR320Assess and address customer preferencesCORE
- AMPR322Prepare and produce value added productsCORE
- AMPX201Prepare and operate bandsawCORE
- AMPX209Sharpen knivesCORE
- AMPX210Prepare and slice meat cutsCORE
- AMPX211Trim meat to specificationsCORE
- AMPX304Prepare primal cutsCORE
- FBPOPR2069Use numerical applications in the workplaceCORE
- FDFOP2061AUse numerical applications in the workplaceCORE
Group Electives
· select units from this group to complete the qualification- AMPR106Process sales transactionsELECTIVE
- AMPR107Undertake minor routine maintenanceELECTIVE
- AMPR108Monitor meat temperature from receival to saleELECTIVE
- AMPR206Vacuum pack products in a retail operationELECTIVE
- AMPR207Undertake routine preventative maintenanceELECTIVE
- AMPR210Receive meat productsELECTIVE
- AMPR211Provide advice on meal solutions in a meat retail outletELECTIVE
- AMPR308Prepare, roll, sew and net meatELECTIVE
- AMPR309Bone and fillet poultryELECTIVE
- AMPR310Cost and price meat productsELECTIVE
- AMPR311Prepare portion control to specificationsELECTIVE
- AMPR312Bone game meatELECTIVE
- AMPR313Order stock in a meat enterpriseELECTIVE
- AMPR314Calculate and present statistical data in a meat enterpriseELECTIVE
- AMPR315Utilise the Meat Standards Australia system to meet customer requirementsELECTIVE
- AMPR321Collect and prepare standard samplesELECTIVE
- AMPR323Break small stock carcases for retail saleELECTIVE
- AMPR324Break large stock carcases for retail saleELECTIVE
- AMPR325Prepare cooked meat product for retail saleELECTIVE
- AMPX212Package product using automatic packing and labelling equipmentELECTIVE
- AMPX213Despatch meat productELECTIVE
- AMPX214Package meat and smallgoods product for retail saleELECTIVE
- AMPX305Smoke productELECTIVE
- AMPX306Provide coachingELECTIVE
- AMPX307Provide mentoringELECTIVE
- AMPX309Identify and repair equipment faultsELECTIVE
- BSBITU101Operate a personal computerELECTIVE
- BSBITU111Operate a personal digital deviceELECTIVE
- HLTAID003Provide first aidELECTIVE
- HLTAID011Provide First AidELECTIVE
- LMFGG2002BApply First AidELECTIVE
- SIRRMER003Coordinate visual merchandising activitiesELECTIVE
- SIRRRTF001Balance and secure point-of-sale terminalELECTIVE
- SIRXFIN201Balance and secure point-of-sale terminalELECTIVE
- SIRXMER303Coordinate merchandise presentationELECTIVE
- SIRXSLS001Sell to the retail customerELECTIVE
- SIRXSLS201Sell products and servicesELECTIVE
- TAEDEL301Provide work skill instructionELECTIVE
- TAEDEL301AProvide work skill instructionELECTIVE
Source: training.gov.au
Where will it lead me?
Career outcomes