AMP30815 · Certificate III
Certificate III in Meat Processing (Retail Butcher)
The trade qualification for butchers. Train in the workplace and build the skills to cut, price, display and sell meat to the public, guided by your trainers and your host employer.
$18,000 TOTAL COURSE FEE
OUR PROGRAM
We believe vocational training should be practical, honest about what a course actually asks of you, and connected to a real job at the end of it. Every course we run is broken into core and elective units of competency — clear, assessable building blocks that add up to a genuine qualification.
This course is delivered through work-based training (WBT) — structured, supervised learning inside a real butchery. Excella Institute helps match you with a suitable host employer (or works with an employer you already have), and a signed Work Placement Agreement between you, Excella Institute and the host organisation activates your Work Cover insurance for the placement. Your progress is verified in a Work Placement Logbook and monitored by an Excella Institute assessor throughout.
Career outcomes
Retail Butcher — cutting, preparing and selling meat products in a retail environment.
Education pathways
Graduates may progress into Certificate IV qualifications such as AMP40522 Certificate IV in Meat Safety Inspection or AMP40222 Certificate IV in Meat Processing (Quality Assurance).
Work-based training, two days per week, plus one day per week of online virtual classes.
104 weeks in total.
ENTRY REQUIREMENTS
Education: Year 12 or equivalent
Age: 18 years or above
English: Completion of the LLN Assessment
Work placement: A Police Record Check no older than 6 months, plus 1,200 hours of work placement
All students complete a Pre-Training Review (PTR) before enrolling to confirm the course is the right fit.
COURSE COSTS
Enrolment fee: $250 AUD
Material fee: $1,000 AUD
Tuition fee: $16,750 AUD
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Total Fees: $18,000 AUD
COURSE STRUCTURE
37 core units and 7 elective units, delivered in three progressive stages of the qualification.
STAGE 1 - FOUNDATIONS - 14 UNITS
AMPCOR201 Maintain personal equipment
AMPCOR202 Apply hygiene and sanitation practices
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
AMPR203 Select, weigh and package meat for sale
AMPR212 Clean a meat retail work area
AMPX209 Sharpen knives
FBPOPR2069 Use numerical applications in the workplace
STAGE 2 - PROCESSING SKILLS - 10 UNITS
AMPCOR203 Comply with Quality Assurance and HACCP requirements
AMPR201 Break and cut product using a bandsaw
AMPR202 Provide advice on cooking and storage of meat products
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
AMPX201 Prepare and operate bandsaw
AMPX21Ω Prepare and slice meat cuts
AMPX211 Trim meat to specifications
STAGE 3 - SPECIALISATION - 20 UNITS
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 product
AMPR319 Locate, identify and assess meat cuts
AMPR320 Assess and address customer preferences
AMPR322 Prepare and produce value added products
AMPX304 Prepare primal cuts
AMPR108 Monitor meat temperature from receival to sale (Elective A)
AMPR210 Receive meat product (Elective B)
AMPR323 Break small stock carcases for retail sale (Elective C)
AMPR309 Bone and fillet poultry (Elective D)
AMPR312 Bone game meat (Elective E)
AMPR315 Utilise the Meat Standards Australia system to meet customer requirements (Elective F)
AMPR313 Order stock in a meat enterprise (Elective G)
Talk to us about entry requirements, work placement and your Pre-Training Review.