William Angliss Institute VIC

Certificate III in Meat Processing (Retail Butcher) - AMP30815

William Angliss Institute VIC

Type of institution: TAFE Institute
Level: Pre-degree
CRICOS: 01505M

This qualification is the trade qualification for butchers.No licensing, legislative or certification requirements apply to this qualification at the time of publication.


  • 44 units: 37 core
  • 7 elective


  • Use numerical applications in the workplace
  • Prepare portion control to specifications
  • Assess and address customer preferences
  • Manage stock
  • Prepare primal cuts
  • Balance and secure point-of-sale terminal
  • Comply with Quality Assurance and HACCP requirements
  • Provide mentoring
  • Prepare, roll, sew and net meat
  • Trim meat to specifications
  • Monitor meat temperature from receival to sale
  • Meet customer needs
  • Undertake routine preventative maintenance
  • Merchandise products, services
  • Process sales transactions
  • Calculate and present statistical data in a meat enterprise
  • Apply hygiene and sanitation practices
  • Cure, corn and sell product
  • Coordinate merchandise presentation
  • Communicate in the workplace
  • Break large stock carcases for retail sale
  • Select, weigh and package meat for sale
  • Utilise the Meat Standards Australia system to meet customer requirements
  • Bone game meat
  • Clean meat retail work area
  • Identify species and meat cuts
  • Assess and sell poultry products
  • Sell products and services
  • Assess carcase or product quality
  • Calculate yield of carcase or product
  • Despatch meat product
  • Provide service to customers
  • Bone and fillet poultry
  • Provide work skill instruction
  • Vacuum pack products in a retail operation
  • Prepare cooked meat product for retail sale
  • Trim meat for further processing
  • Apply First Aid
  • Package product using automatic packing and labelling equipment
  • Break and cut product using a bandsaw
  • Follow safe work policies and procedures
  • Undertake minor routine maintenance
  • Operate a personal computer
  • Provide advice on cooking and storage of meat products
  • Collect and prepare standard samples
  • Prepare and operate bandsaw
  • Prepare and slice meat cuts
  • Provide advice on nutritional role of meat
  • Order stock in a meat enterprise
  • Maintain personal equipment
  • Package products using manual packing and labelling equipment
  • Provide coaching
  • Make and sell sausages
  • Use basic methods of meat cookery
  • Cost and price meat products
  • Locate, identify and assess meat cuts
  • Produce and sell value-added products
  • Store meat product
  • Prepare and produce value added products
  • Smoke product
  • Prepare specialised cuts
  • Receive meat products
  • Sharpen knives
  • Overview the meat industry
  • Identify and repair equipment faults
  • Break small stock carcases for retail sale
  • Provide advice on meal solutions in a meat retail outlet
  • Prepare minced meat and minced meat products

Study information

CampusFeesEntryMid year intakeAttendance
Melbourne No
  • Part-time : 4 years

Further information

Applicants must possess Australian Core Skills Framework levels of at least 2 across reading, writing, learning, oral communication, and numeracy skills to successfully complete this program. Students who do not possess these skills to the level required will be enrolled in additional subjects to build the required skills. Students entering as an apprentice or trainee must be employed in the relevant industry prior to enrolment.

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