Certificate III in Meat Processing (Retail Butcher)
- National Course Code: AMP30815
- TAFE NSW code: AMP30815-01V03-21HAM-999
Location – Hamilton (Apprenticeship)
Attendance
Variable
Course Start Date
Anytime
Study Commitment
6 Hours per week
Duration
2.5 Years
- Nationally Recognised Training
- Apprenticeship Allowed
- This training is fully government-subsidised under JobTrainer
Course Details
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
INDUSTRY DEMAND
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.
When you study with TAFE NSW, we want you to succeed. Entry requirements allow us to make sure that you have the right pre-existing knowledge and skills to achieve your chosen qualification. You will need to provide evidence that you meet the requirements listed in this section.
ENTRY REQUIREMENTS
TAFE NSW offers the Certificate III in Meat Processing (retail butcher) as an apprenticeship. There may also be options available for you to study as a non-apprentice.
Apprenticeship
To be eligible for this course, you must:
- Be employed as an apprentice in the meat processing industry evidenced by a letter of support from your employer
- Submit your training plan proposal (TPP) with your application
Non-apprenticeship
There may be options available for you to study as a non-apprentice. Enquire today and our Apprenticeship and Traineeship team will support you to understand any eligibility or entry requirements for our non-apprenticeship qualifications.
WORK PLACEMENT
This course has a mandatory minimum work placement requirement of 8 hours per week.
Depending on your circumstances, your work placement hours can be completed as part of an apprenticeship with your employer or with a suitable industry employer.
If you do not have an apprenticeship, you are responsible for arranging work placement with a suitable business prior to enrolment. If you need assistance, our team can provide a letter of introduction including:
- Your enrolment start and end dates
- TAFE NSW insurance policy
- Information about the roles and responsibilities of your employer
- A risk assessment form for your employer to complete and return
Chat to us about work placement support.
IS THIS COURSE RIGHT FOR YOU?
To be prepared for this course, it is recommended that you have:
- The ability to work as part of a team
- Good time management skills
- Effective communication skills
- Adaptability skills
- Good hand-eye coordination
- Professional integrity and display respect, honesty and are punctual
If you need help preparing for study, contact us about your options.
ADDITIONAL REQUIREMENTS
With 130 locations across the state, TAFE NSW tailors qualifications to meet the needs of the local community and specific student groups (like apprentices, fast-tracked and online students). To make sure this course is the right fit for you, we will need you to demonstrate that you can meet the additional requirements below.
At enrolment, students should be assessed through the RU ready tool to identify needs in Language, Literacy and Numeracy. Results will assist the teaching section in providing the correct support and contextualising units as required.
To be enrolled in this course, you need to be able to provide evidence that you are:
- An apprentice (you will work in industry and study at the same time)
- employed full time
- signed up with an Apprentice Network Provider and have a Training Plan Proposal
- seeking to gain skills and knowledge to become a qualified Retail Butcher after successful completion
Prior to commencement, the TAFE Trainer/Assessor visits the workplace to confirm it has all the necessary facilities and equipment for each unit and that it is available for the student to use on a 1:1 basis. If the workplace is found to be not suitable for some units, options are discussed with the employer, TAFE and the AAC. Options include the student completing some units at TAFE, being re-located to another employer for training and assessment in specific units or the employer hiring the necessary equipment for the duration of the training and assessment. This is determined before the student commences and any changes would be reflected in the students training plan.
To successfully complete this course, you will need:
- Attend work on a daily basis and practice butchery skills and complete all course work and practical skill requirements for 44 units of study in the AMP30815 Certificate III Retail Butcher program.
No work placement is required as students must be employed and attend their workplace already.
Discover the skills you need, for the job you want at a TAFE NSW Information Session.
INFORMATION SESSIONS
There are no information sessions currently scheduled for this course.
STUDY COMMITMENT
This is a work based course. You will need to complete approximately 26.9 hours of learning per week as part of your workplace training.
You may also be required to complete additional study each week including private study, assignment preparation and research.
Attendance: dates and times of TAFE NSW sessions are timetabled in consultation with the employer.
IS THIS COURSE RIGHT FOR YOU?
This course offering is designed for people who:
- Are employed as apprentice butchers in a retail butcher shop.
- Are signed up by an Australian Apprenticeship Centre prior to enrolment.
- May vary in age, nationality, religion, gender, language, literacy and numeracy aptitude.
SERVICES AND STUDY SUPPORT
There are additional learning and study tools available for this course, including:
- Local TAFE NSW Campus library, open Monday to Friday
- Connected learning 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
Australian Apprenticeships training can be on-the-job, off-the-job or a combination of both. TAFE NSW will negotiate your attendance and study pattern with you and your employer.
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.
ADDITIONAL RESOURCES
You will need to provide for yourself the following resources which you will keep when you complete your study:
Students will need to purchase their tools of trade at a cost of approximately: $200.00
The provision of PPE is determined prior to enrolment with TAFE and is outlined in the contract between the apprentice and employer, as negotiated with an Australian Apprenticeship Centre (AAC). Typically, medium to large employers provide all PPE while some smaller establishments will require the apprentice to provide some PPE in consultation with the AAC.
READ BEFORE YOU ENROL
Learn about TAFE NSW Fees
Learn about TAFE NSW Payment/Funding
RECOGNITION
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
Enrolling with us is easy, though the exact process does depend on your course and any prerequisites that go with it. Be sure to read all course information carefully to make sure it is the right qualification, location and study type for you. Enrol and pay online via our secure payment gateway to secure your place. As you progress through the enrolment process you will be prompted to provide additional information.
For further information or assistance, call 131 601.
Core Units
| Number | Title |
|---|---|
| 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 |
| AMPR304 | Manage stock |
| 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 |
| AMPX209 | Sharpen knives |
| AMPX210 | Prepare and slice meat cuts |
| AMPX211 | Trim meat to specifications |
| AMPX304 | Prepare primal cuts |
Elective Units
| Number | Title |
|---|---|
| AMPR106 | Process sales transactions |
| AMPR108 | Monitor meat temperature from receival to sale |
| AMPR210 | Receive meat products |
| AMPR308 | Prepare, roll, sew and net meat |
| AMPR309 | Bone and fillet poultry |
| AMPR310 | Cost and price meat products |
| AMPR311 | Prepare portion control to specifications |
| AMPR313 | Order stock in a meat enterprise |
| AMPR323 | Break small stock carcases for retail sale |
| AMPR324 | Break large stock carcases for retail sale |
| FBPOPR2069 | Use numerical applications in the workplace |
Butcher
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.
Course Location
Hamilton
91 Parry Street,
Newcastle West
Phone
131 601
Download Course Brochure
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21HAM-999 S:02 Jan 2021 E:30 Dec 2021 D:362