This course provides the skills and knowledge to prepare and slice a range of handcrafted meat products - including produce retail and restaurant cuts from a side of lamb focusing on quality carcase selection, break up, boning, rolling, preparing and slicing lamb primals. This course targets Chefs, Producers, Meat enthusiasts and industry professionals looking to upskill.
Through a mixture of theory and practical course work, learn to:
Gain practical experience and develop specialist skills that give you an advantage in the job market.
Some courses require evidence of previous experience or study before you can enrol
To be prepared for this course, we recommend that you have:
TAFE NSW is committed to meeting the learning needs of every community. Meeting these needs can mean there are additional entry requirements at different campus locations. Check your preferred location for further requirements. If you need help preparing for study, contact us to find out how we can support you.
Our graduates go onto roles like:
Take your study further with other courses offered at TAFE NSW:
The TAFE Statement in Lamb Master Class does not have any pre-requisite courses.
The TAFE Statement in Lamb Master Class does not have any post-graduate courses.
The TAFE Statement in Lamb Master Class does not have any related courses.
At TAFE NSW, we recognise your previous study and work experience. You can apply for recognition of prior learning or a credit transfer with any of our courses. If you're successful you'll get your qualification faster.
Core units are central to the job outcomes of a particular industry or occupation. These are the units industry has agreed are essential to be capable and qualified at a particular study level.
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TAFE NSW Disability Support Service
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