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Course Info

Certificate III in Meat Processing (Slaughtering)

National Course Code: AMP30516

Overview

The nationally accredited Certificate III in Meat Processing (Slaughtering) equips you with the skills to work as a meat processor in large-scale, commercial abattoirs. Get trained on the job and learn under the mentorship of highly skilled abattoir staff.

This is a fully government-subsidised JobTrainer course. Eligibility criteria applies.

LEARN NEW SKILLS

Through theory and practical course work, you will learn:

  • Animal welfare practices and how to apply them
  • Knife handling skills and the technical skills to perform different types of cuts
  • Slaughter floor operations
  • To carry out technical processes: sealing, opening cuts, legging
  • To operate specialised industry machinery

DEVELOP YOUR TALENT

Develop the personal attributes you need to get ahead:

  • Drive and self-motivation
  • Strong attention to detail
  • Effective communication skills
  • Time and task management skills

ACHIEVE YOUR GOALS

Successfully completing this course provides you with:

  • A nationally recognised qualification at Certificate III level

Career opportunities:

  • Abattoir and slaughter floor worker
  • Boning room processor
  • Rendering plan and slaughter room operator
  • Livestock handler

GROW YOUR CAREER

Expand your skills base with a Certificate III in Meat Processing, specialising in:

  • Boning room
  • Meat safety
  • Rendering
  • Retail butchery
  • Food services
  • Smallgoods - manufacture

Or, take the next step in your career with:

  • Certificate IV in Meat Processing (Meat Safety)
  • Certificate IV in Meat Processing (Quality Assurance)

INDUSTRY DEMAND

The Australian meat processing industry is characterised by a large number of small and medium sized producers, who produce for local or niche markets. There is a smaller number of large producers, often multinational companies, which operate globally. Employment in the meat processing industry remains stable with high employment outcomes for graduates.

Locations

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Course details

People who are successful in this field have:

  • A safety-conscious approach and attention to detail
  • Hand-eye coordination and good butchery skills
  • Self-motivation and drive
  • Effective communication skills
  • Advanced mental arithmetic skills
  • Ability to work individually and as part of a team
  • Strong practical skills to operate abattoir machinery and equipment
  • Time and task management skills
  • The ability to incorporate animal welfare practices into your work

Assessments provide a great way for you to demonstrate what you've learned so far and identify what needs further development. This hands-on qualification provides you with the skills and knowledge to work confidently with butchery tools. Assessment methods include a combination of:

  • Knowledge based assessments: open book, short answer, multiple choice
  • Skilled based assessments: demonstrations under observation in the workplace
  • Third party report: employer testament to your skills and knowledge
  • Portfolio of evidence: log book to demonstrate your skills over a period of time

The Certificate II level course equips you with foundational skills which you will practice under supervision in the workplace. This courses prepares you for success in the Certificate III trade qualification in meat processing.

This course, the Certificate III level is a trade level qualification and is offered as a traineeship and non-traineeship. Delivered in the workplace, you will get a wealth of real-world exposure and apply what you learn under the mentorship of highly skilled abattoir staff.

The two Certificate IV level courses, Certificate IV Meat Processing (Meat Safety) and the Certificate IV Meat Processing (Quality Assurance), do not cover the underpinning experience gained in the Certificate II or III. These courses focus on food and meat safety and on the quality assurance of meat products.

The Diploma course requires complex problem solving skills and equips you with the leadership and management skills you need to manage a processing facility.

You will have the opportunity to participate in an excursion to a local plant. Discover how critical your role is to the effective running of the production line.

You will gain hands-on experience in:

  • Knife handling skills to break down carcase meat
  • Slaughter floor operations
  • Technical processes such as seal digestive tract, perform opening cuts and perform legging
  • Following animal welfare practices

You will learn in real world situations in your workplace. You will also have the opportunity to demonstrate your meat processing skills and knowledge by competing in the following competitions:

  • Training Services NSW Trainee of the Year
  • Indigenous Student of the Year
  • World Skills Regional/National competitions
  • Meat Stock Butchers Wars
  • MINTRAC

This course is delivered in your workplace in an abattoir usually located in regional NSW.

You will undertake your theory sessions and assessments in the training room where you work, at the abattoir.

The abattoir sector usually has a strong demand for new employees and can provide a secure permanent work environment.

After achieving this qualification students may progress to jobs such as slaughterer, renderer, boner, slicer, meat safety officer, QA officer or work in dressing operations.

The meat industry includes 1,215 processing businesses and about 6,000 wholesalers and retailers. The sector employs approximately 350,000 people who are involved either directly or indirectly in the supply chain.

A growing demand and export trade for red meat in global markets provides the industry with the potential for growth and new business opportunities.

Most jobs are in large corporate meat processing facilities that offer opportunities to eventually transition into leadership roles within these companies. Many multi-national companies have facilities across Australia and internationally.

There are also opportunities to work for a larger producer of a multi-national company that operates globally or a small-medium sized producer in local or niche markets in Australia.

  • Nationally Recognised Training
  • Traineeship Allowed

Sorry, this course is not currently open for enrolments

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