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  4. Certificate III in Meat Processing (Retail Butcher)
QUALIFICATION

Certificate III in Meat Processing (Retail Butcher)


 National Code: AMP30815
 TAFE SA Code: TP00882


2025 start

Description

Boost your career as a retail butcher

Develop the practical skills you need for a career as a retail butcher with this meat processing course at TAFE SA. You’ll get hands-on experience as you learn about selecting, cutting, trimming, preparing, and displaying meat for sale. You’ll also learn about hygiene and sanitation, the essentials of customer service, and effective merchandising in retail outlets. This is the qualification you need to boost your career as a retail butcher.

Apprenticeships & Traineeships
Duration
Print Course Page
36 months 
Print
Campus
Study Mode
Study Load
Scheduled
Application
Regency Park
Blended Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Part Time Part Time
Day Only
How To Apply

Icon Legend

On campus/location

On Campus/Location

On campus/location – learn in a classroom environment that gives you the opportunity to interact with your lecturer and fellow students in person.
Online

Online

Online – learn at your own pace, in your own space. Lecturer support will be provided via email and interaction with fellow students may be available via forums and chat groups. Online courses require access to a computer with an internet connection.
Blended

Blended

Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Virtual Classroom

Virtual Classroom

Virtual Classroom – online classes are delivered by Collaborate. Collaborate is a web-based online classroom collaboration tool that acts as a real-time virtual classroom.
Workplace

Workplace

Workplace – if you are currently employed in the industry but do not have a formal qualification TAFE SA can recognise the skills you already have. The duration of the course will be determined by your individual study plan.
Full Time

Full Time

Full Time classes
Part Time

Part Time

Part Time classes
Day Classes

Day Classes

Day time classes
Evening Classes

Evening Classes

Evening time classes
International

International

A course available to International students

Course Admission Requirements

  • You must have a Contract of Training with an employer to undertake this course

Fees

Average cost per semester
Total Fees for the 36 month course
Subsidised
$586
$3,515
Concession
$348
$2,090
You may be eligible for government subsidised training.
Subsidised Training Eligibility
Subsidised training may require applicants to complete a Core Skills Profile Assessment (CSPA).
What is the CSPA?
Full Fee
$15,200

Fees vary depending on subjects you enrol into. TAFE SA and their agents reserve the right to make any changes necessary. Fee updates will be available prior to offers being made.

  • Help with Fees

    Upfront Payment

    Each semester, fees can be paid online with VISA or Mastercard or at an Australia Post outlet.

    Read More

    Payment Plan

    If you have difficulty paying your fees upfront, you may be eligible for a payment plan.

    Read More

  • Employment Outcomes & Skills Covered

    Employment Outcomes

    Job role titles covered by this qualification may include butcher, butcher shop sales assistant, meat department worker, assistant butcher, meat wholesale worker, boning room assistant.

    Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.

    Qualifications & Skills Covered

    Certificate III in Meat Processing (Retail Butcher) (AMP30815)
    This qualification is suitable for the meat retailing or butcher sector. Students learn about work practices in retail meat enterprises in relation to health, safety, hygiene, quality and productivity. Students also learn how to prepare, package and merchandise a range of meat products including primal and specialist cuts. To complete the qualification you are required to complete all 37 core units and 7 elective units.

    Note: Students who successfully complete only one or more units of competency but not the full qualification are eligible to receive a Statement of Attainment.

    90%*
    of TAFE SA graduates are satisfied with the overall quality of training.
    87%*
    of TAFE SA graduates would recommend their training.



    * 2023 NCVER Student Outcomes Survey findings

  • Course Units

    Below is a list of all units that TAFE SA can offer in this qualification. The selection of elective units you will be enrolled into depends on the campus you attend, and the qualification packaging rules described on www.training.gov.au.

    Not all elective units listed below must necessarily be completed to achieve your qualification.

    Core

    Name Nominal Hours
    Apply hygiene and sanitation practices 40
    Assess and address customer preferences 40
    Assess and sell poultry product 10
    Assess carcase or product quality 10
    Break and cut product using a bandsaw 10
    Calculate yield of carcase or product 15
    Clean a meat retail work area 20
    Communicate in the workplace 40
    Comply with Quality Assurance and HACCP requirements 40
    Cure, corn and sell product 20
    Follow safe work policies and procedures 40
    Identify species and meat cuts 15
    Locate, identify and assess meat cuts 40
    Maintain personal equipment 20
    Make and sell sausages 20
    Manage stock 15
    Meet customer needs 15
    Merchandise products, services 25
    Overview the meat industry 20
    Package product using manual packing and labelling equipment 10
    Prepare and operate bandsaw 20
    Prepare and produce value added products 10
    Prepare and slice meat cuts 30
    Prepare minced meat and minced meat products 15
    Prepare primal cuts 40
    Prepare specialised cuts 20
    Produce and sell value-added products 10
    Provide advice on cooking and storage of meat products 10
    Provide advice on nutritional role of meat 10
    Provide service to customers 15
    Select, weigh and package meat for sale 10
    Sharpen and handle knives safely 50
    Store meat product 10
    Trim meat for further processing 10
    Trim meat to specifications 20
    Use basic methods of meat cookery 30
    Use numerical applications in the workplace 30

    Elective

    Name Nominal Hours
    Break large stock carcases for retail sale 40
    Break small stock carcases for retail sale 40
    Cost and price meat products 15
    Monitor meat temperature from receival to sale 10
    Order stock in a meat enterprises 20
    Prepare portion control to specifications 10
    Receive meat products 10

Further Information

Brochure

Course guide

Brochure

Pre-enrolment Brochure

Contact us

Course enquiries and more information

Certificate III in Meat Processing (Retail Butcher)
TP00882
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