Certificate II in Meat Processing (Abattoirs)
National Course Code: AMP20316
Overview
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)
Locations
Sorry, this course is not currently open for enrolments.