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Course Info

Certificate III in Meat Processing (Slaughtering)

National Course Code: AMP30516

Overview

The nationally recognised 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.

LEARN NEW SKILLS

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

  • Handle and sharpen knives
  • Seal digestive tracts
  • Perform open cuts and legging
  • Prioritise animal welfare
  • Observe religious meat preparation practices

DEVELOP YOUR TALENT

Develop the attributes to help you get ahead:

  • A respect for workplace safety
  • A commitment to humane and ethical meat processing practice
  • Strong butchery skills
  • Self-motivation and time management
  • Comfort working in a team and solo
  • An aptitude for operating machinery and equipment
  • Effective workplace communication
  • Great problem-solving

ACHIEVE YOUR GOALS

Completing this course provides you with:

  • A nationally recognised qualification at Certificate III level
  • A strong pathway to continue your study and enhance your career opportunities
  • Eligibility to apply for state recognised skills and trade competitions

Career opportunities:

  • Abattoir worker
  • Slaughter floor worker
  • Boning room processor
  • Rendering plant operator
  • Slaughter room operator
  • Livestock handler

GROW YOUR CAREER

Take your career further with the:

  • Certificate III in Meat Processing (Retail Butchery)
  • Certificate IV in Agriculture
  • Diploma of Agriculture

Locations

Sorry, this course is not currently open for enrolments.

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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