Certificate II in Meat Processing (Abattoirs)

The nationally recognised Certificate II in Meat Processing (Abattoirs) is the industry-standard qualification you need to work in an abattoir as a livestock handler, packer, loadout operator or carcass trimmer. You'll learn under expert supervision and move towards further study opportunities.

LEARN NEW SKILLS

Through a mix of theory and practical coursework, learn to:

• Apply animal welfare practices
• Handle knives safely and the technical skills to perform different types of cuts
• Work with, prepare, and process meat products
• Operate specialist abattoir machinery and equipment
• Apply hygiene and sanitation practices

DEVELOP YOUR TALENT

Develop the attributes to help you get ahead:

• Self-motivation
• Effective communication skills
• The ability to work in a team and independently
• An aptitude for practical tasks
• An talent for working with your hands

ACHIEVE YOUR GOALS

Completing this course provides you with:

• A nationally recognised qualification at Certificate II level
• The minimum industry-standard qualification needed to work in an abattoir
• A strong pathway to continue your study and enhance your career opportunities

Career opportunities:

• Stockyard or lairage labourer
• Slaughter floor labourer
• Carcase trimmer
• Packer
• Offal room labourer
• Tripe room labourer
• Loadout operator
• Skin shed labourer
• Fellmongerer
• By-products labourer
• Meat processing cleaner
• Field harvester of wild game
• Livestock handler in lairage
• Boner
• Slicer
• Meat safety officer
• Slaughterer
• Renderer
• Quality Assurance officer
• Laboratory assistant

GROW YOUR CAREER

Take your career further with the:

• Certificate III Meat Processing (Retail Butcher)
• Certificate III Meat Processing (Smallgoods Manufacture)
• Certificate IV Food, Science and Technology
• Diploma of Laboratory Technology (Food)