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Course Info

Certificate III in Meat Processing (Boning Room)

National Course Code: AMP30116

Overview

This qualification covers work activities undertaken by workers in boning rooms or in meat wholesale enterprises which prepare meat cuts from whole carcases.

Graduates from this qualification will have a wide range of cognitive, technical and communication skills to select and apply a specialised range of tools, materials and information to:
- complete routine activities
- provide and transmit solutions to predictable and sometimes unpredictable problems

Graduates will apply knowledge and skills to demonstrate autonomy and judgement and to take limited responsibility in known and stable contexts within established parameters.

No occupational licensing, legislative or certification requirements are known to apply to this qualification at the time of publication.

Locations

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  • Nationally Recognised Training
  • Traineeship Allowed

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Semester 2 starts 22 July 2019. We'll notify you when more enrolments open.