Course Start Date
8 Hours per week
- Nationally Recognised Training
- Apprenticeship Allowed
- This training is fully government-subsidised under JobTrainer
Start your career as a Retail Butcher with the nationally accredited Certificate III in Meat Processing (Retail Butchery). With this trade qualification, you will master the art of breaking down carcass meat, cutting and trimming smaller cuts and fine artisan techniques. You will also learn to manage retail operations so you are ready to join this enduring industry.
LEARN NEW SKILLS
Through on the job experience and theoretical course work, you will learn:
- Practical butchery skills
- How the meat industry is structured and functions
- Cooking and retail operations
- Essentials on storing meat
- Customer service and merchandising skills
- Retail operations
- Team leadership skills
- Hygiene and sanitation practices
- Safe work policies and procedures
DEVELOP YOUR TALENT
Sharpen the skills you need to get ahead in this field:
- Keen eye for detail
- Good spatial awareness and dexterity
- Entrepreneurial, self-motivated spirit
- Strong interpersonal and communication skills
- Hand and eye coordination
ACHIEVE YOUR GOALS
Completing this course will provide you with:
- A trade qualification in Meat Processing (Retail Butchery)
GROW YOUR CAREER
You can take your career further with additional study:
- Certificate IV in Meat Processing (Meat Safety) and become a Meat Inspector
- Certificate IV Meat Processing (Quality Assurance) and become a Quality Assurance Officer
The meat industry has a retiring workforce which is creating a strong demand for trade qualified butchers within retail.
Consumers are also changing the face of the industry with demands on ethically farmed produce and an expectation of food provenance. Boutique butchers are increasingly providing small batch, artisan products and hand crafted products to meet consumer needs.
Discover the skills you need, for the job you want at a TAFE NSW Information Session.
There are no information sessions currently scheduled for this course.
This is a part-time day, face to face delivery course. You will need to attend approximately 8 hours of class, 1 day per week for 90 weeks (2.5 years).
You may also be required to complete approximately 19 hours of additional study each week outside of class hours, including revision, practice of skills, extra curricular research or reading.
IS THIS COURSE RIGHT FOR YOU?
This course offering is designed for people who:
- are employed in retail butchery
- have completed an apprentice sign up with an Australian Apprenticeship Centre.
We offer student services and study support to ensure you can achieve your goals. Learn about TAFE NSW Student Services
As a TAFE NSW student in this course, you will have access to:
- LinkedIn Learning (formerly Lynda.com)
- Smarthinking - after hours online study support service
- Easy computing online short courses
- Access to local TAFE libraries
- Accessibility and Disability Support Services
- Access to Read&Write learning support software at TAFE and at home
The way you learn may change during your enrolment to ensure the best learning experience or to keep you safe as COVID-19 restrictions change, and some of our face to face classes may change to online or virtual classroom learning. Also, to ensure that we keep you safe while studying, we may modify our face to face classes to meet physical distancing requirements and increased cleaning on campus. If work placement and the demonstration of practical skills are requirements of your course, there may be a modification or delay in the planned timeframe due to COVID-19 impacts. Be assured, we'll keep you informed every step of the way.
This course is currently scheduled on Tuesdays from 8:00am to 4:30pm. This timetable may change and will be confirmed by your teacher.
This is a fully government-subsidised JobTrainer course. Eligibility criteria applies.
SMART AND SKILLED FEES
There are a range of study options for NSW Apprentices and eligible non-apprentices with relevant industry work experience in this course.
Under the NSW Government fee-free apprenticeship initiative, NSW apprentices that commence their training on or after 1 July 2018 may be eligible for fee-free training. Apprentices are required to provide evidence of their NSW apprenticeship to finalise their enrolment and applicable fees.
This course is also a TAFE NSW Trade Pathways Qualification and ideal if you have been working in this industry for an extended period of time but havent received a qualification. To be eligible to enrol as a non-apprentice and secure funding, you must firstly meet the Smart and Skilled eligibility criteria and be:
- over 21 years of age
- able to demonstrate and provide evidence of extensive industry experience and
- able to demonstrate relevant ongoing work experience and provide workplace evidence to support the achievement of competence.
READ BEFORE YOU ENROL
Learn about TAFE NSW Fees
Learn about TAFE NSW Payment/Funding
Recognition is a process of acknowledging previously completed qualifications, skills, knowledge or experience relevant to your course. This may reduce the amount of learning required, reduce your course fees and allow you to achieve your qualification faster.
Learn about Recognition at TAFE NSW Recognition
|AMPCOR201||Maintain personal equipment|
|AMPCOR202||Apply hygiene and sanitation practices|
|AMPCOR203||Comply with Quality Assurance and HACCP requirements|
|AMPCOR204||Follow safe work policies and procedures|
|AMPCOR205||Communicate in the workplace|
|AMPCOR206||Overview the meat industry|
|AMPR101||Identify species and meat cuts|
|AMPR102||Trim meat for further processing|
|AMPR103||Store meat product|
|AMPR104||Prepare minced meat and minced meat products|
|AMPR105||Provide service to customers|
|AMPR201||Break and cut product using a bandsaw|
|AMPR202||Provide advice on cooking and storage of meat products|
|AMPR203||Select, weigh and package meat for sale|
|AMPR204||Package products using manual packing and labelling equipment|
|AMPR205||Use basic methods of meat cookery|
|AMPR208||Make and sell sausages|
|AMPR209||Produce and sell value-added products|
|AMPR212||Clean meat retail work area|
|AMPR301||Prepare specialised cuts|
|AMPR302||Assess carcase or product quality|
|AMPR303||Calculate yield of carcase or product|
|AMPR305||Meet customer needs|
|AMPR306||Provide advice on nutritional role of meat|
|AMPR307||Merchandise products, services|
|AMPR316||Cure, corn and sell product|
|AMPR317||Assess and sell poultry products|
|AMPR319||Locate, identify and assess meat cuts|
|AMPR320||Assess and address customer preferences|
|AMPR322||Prepare and produce value added products|
|AMPX201||Prepare and operate bandsaw|
|AMPX210||Prepare and slice meat cuts|
|AMPX211||Trim meat to specifications|
|AMPX304||Prepare primal cuts|
|AMPR106||Process sales transactions|
|AMPR108||Monitor meat temperature from receival to sale|
|AMPR210||Receive meat products|
|AMPR211||Provide advice on meal solutions in a meat retail outlet|
|AMPR308||Prepare, roll, sew and net meat|
|AMPR309||Bone and fillet poultry|
|AMPR310||Cost and price meat products|
|AMPR311||Prepare portion control to specifications|
|AMPR323||Break small stock carcases for retail sale|
|AMPR324||Break large stock carcases for retail sale|
|FBPOPR2069||Use numerical applications in the workplace|
Whether you're a school leaver, an aspiring apprentice, looking to kickstart a career, or you're upskilling, reskilling, or re-training, there's a TAFE NSW course to give you the skills you need for the job you want.
136 William Street, Granville
Phone 131 601
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