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National code: AMP30815

Certificate III in Meat Processing (Retail Butcher) at Hamilton

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Class details

Schedule Pace and number of hours.

Self paced

Delivery Method of course delivery.

Combination

Duration

Course duration Total time required to complete a course.

5 months

Start date First day of attendance online or on campus.

Any time

End date Final day of attendance online or on campus.

—

Time Commitment

Class and study time The average amount of time each week you’ll spend in class attendance and participation, directed study, and any required work placements. You may also need to do additional hours of self-directed study.

4 hours per week

Fee details

Full fee This is the non-subsidised fee for the course. Payment plans may be available.

$10,920

This course may be fee free, or available at a reduced cost.

Proposed timetable What time classes run

An individual training plan will be provided when you enrol in this course. Your plan will outline the recommended study timetable and detail your units and assessments.

Additional information Other things to know

Assessments

Assessments give you the opportunity to demonstrate what you have learnt and to identify the knowledge or skills that may need further development.

  • Skills assessments: working with knives under observation

  • Knowledge assessments: written and verbal quizzes, short answer, assignments

  • Employer third party report

  • Portfolio of work

Work placement

Work placement provides you with opportunities to respond to situations and circumstances that cannot be replicated in a learning or simulated environment. Work placement strengthens your training and supports continued learning and assessment in the workplace.

  • There is no work placement requirement for this qualification. As an apprentice, you will gain your experience on-the-job with your employer.

  • If you are enrolling as a non-apprentice, you will need to complete 8 hours of onsite training with a suitable industry employer in order to meet the course requirements.

  • You are responsible for arranging your own work placement. Our team can offer support and guidance to assist you.

Materials needed

To complete this course, the following materials are required:

  • There are no materials needed for this qualification.

Additional entry requirements

To make sure this delivery option is the right fit for you, we will need you to demonstrate that you can meet the additional requirements below.

  • There are no additional requirements for this qualification.

Units Units taught in this course

Courses are made up of a combination of both core and specialty units. In the Certificate III in Meat Processing (Retail Butcher) qualification, you’ll need to successfully complete 44 units of competency, including 37 core and 7 speciality units.

Core units are central to the job outcomes of a particular industry or occupation. These are the units industry has agreed are essential to be capable and qualified at a particular study level.

  • Comply with Quality Assurance and HACCP requirements AMPCOR203

  • Break and cut product using a bandsaw AMPR201

  • Provide advice on cooking and storage of meat products AMPR202

  • Package products using manual packing and labelling equipment AMPR204

  • ... 10

Course delivery Combination study

Learn through a combination of classroom based, online and/or workplace activity. For example, you may participate in scheduled classroom activity, have an element of self-directed learning with online content, and/or receive supervised training while on the job, doing work experience, or on placement.

Classroom activity will be scheduled, but online learning can provide more flexibility. Teacher support will be provided for all study. Access to a computer with an internet connection is required.

Hamilton

TAFE NSW Hamilton is located close to the cafés, shops, restaurants and boutiques of Newcastle’s popular Beaumont Street area. Offering a range of training facilities, including commercial kitchens, a full service restaurant, a commercial-scale boning room and sausage making facility, TAFE NSW Hamilton is always looking for innovative ways to invest in improving learning outcomes to meet the needs and expectations of a constantly evolving local community.

Campus address

91 Parry Street Newcastle West 2302

Parking on campus grounds is available.

Refer to your local bus timetables, visit transportnsw.info

Facilities

TAFE NSW campuses work closely with the community and industry to ensure you have access to the industry standard technologies, equipment and facilities.

  • Cafeteria student training facility

  • Commercial bakery teaching facilities

  • Barista training facilities

  • Industry-standard meat processing facility

  • On-site apprentice chef and hospitality traineeship employment office

Student support

We're here for you. Get help and assistance with nearly every aspect of your study life - from study support and student resources, to counselling, guidance, and help finding jobs or accommodation.

  • Mon 9 AM - 5 PM
  • Tue 9 AM - 5 PM
  • Wed 9 AM - 5 PM
  • Thu 9 AM - 5 PM
  • Fri 9 AM - 5 PM
  • Sat Closed
  • Sun Closed