This tailored short course provides the skills and knowledge to prepare and slice a range of handcrafted meat products. The course targets Chefs, Producers, Meat enthusiasts and industry professionals looking to upskill. It provides the skills and knowledge to produce retail and restaurant cuts from a side of pork, focusing on quality carcase selection, wet and dry ageing techniques, boning, preparing, rolling and slicing pork primals.
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:
Begin here to gain experience and confidence in this study area.
The TAFE Statement in Pork Master Class does not have any pre-requisite courses.
Advance your skills to take your career to the next level
The TAFE Statement in Pork Master Class does not have any post-graduate courses.
Strengthen your expertise and gain specialist skills to expand your employability.
The TAFE Statement in Pork 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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