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HomeCoursesFood science and productionCertificate III in Meat Processing (Retail Butcher)

Certificate III in Meat Processing (Retail Butcher)

This is the trade qualification for retail butchers, covering the whole job from breaking a carcase down to serving the customer who buys the meat.

  • Duration: 30 months to 3 years
  • Study mode: On campus and workplace based
  • Course code: AMP30815

Where you can study this course

Where
Study mode

  • TAFE NSW

    Visit course page → (opens in a new tab)
    Campuses
    5 campuses
    Duration
    30 months to 3 years
    Study mode
    Varies by campus
    Full fee
    $12,760
    Eligible students: subsidised from $2,190, concession $240

    What students say

    Many students speak well of the facilities and campus, and some rate the trainers and teaching highly, though opinions are mixed on the trainers and teaching and student support, and some found the organisation and admin frustrating.

  • Charles Darwin University

    Visit provider website → (opens in a new tab)
    Campuses
    12 campuses
    Duration
    Not yet checked
    Study mode
    Not yet checked
    Full fee
    Not yet checked

    What students say

    Students often praise the facilities and campus, while some value student support and course content. Some found organisation and admin frustrating, and opinions are mixed on trainers and teaching, with communication also a concern.

  • TAFE SA

    Visit provider website → (opens in a new tab)
    Campuses
    26 campuses
    Duration
    Not yet checked
    Study mode
    Not yet checked
    Full fee
    Not yet checked

    What students say

    Students rate the trainers, teaching, facilities and campus highly, though some found the organisation, admin and communication frustrating; opinions are mixed on facilities and campus.

  • TasTAFE

    Visit provider website → (opens in a new tab)
    Campuses
    12 campuses
    Duration
    Not yet checked
    Study mode
    Not yet checked
    Full fee
    Not yet checked

  • Canberra Institute of Technology

    Visit provider website → (opens in a new tab)
    Campuses
    6 campuses
    Duration
    Not yet checked
    Study mode
    Not yet checked
    Full fee
    Not yet checked

    What students say

    Most students praise the trainers and teaching highly, and most also rate the cost and value well. Many like the course content, though a number of students had mixed views on the teaching.

  • South Metropolitan TAFE

    Visit course page → (opens in a new tab)
    Campuses
    Bentley
    Duration
    Not stated by provider
    Study mode
    Apprenticeship
    Full fee
    Not stated by provider

    What students say

    Students often rate the trainers and teaching highly, though opinions are mixed on both teaching and campus facilities. Some also found student support frustrating to access.

  • Axial Training Pty Ltd

    Visit provider website → (opens in a new tab)
    Campuses
    4 campuses
    Duration
    Not yet checked
    Study mode
    Not yet checked
    Full fee
    Not yet checked

  • South West Institute of TAFE

    Visit provider website → (opens in a new tab)
    Campuses
    5 campuses
    Duration
    Not yet checked
    Study mode
    Not yet checked
    Full fee
    Not yet checked

Last reviewed 20 September 2026.

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Is this course right for you?

Entry requirements

There are no entry requirements for this qualification.

  • Providers can set their own conditions, such as a minimum age or a current job in the industry, and practical training may need a workplace placement. Check each provider above.

Entry recommendations

To be prepared for this course, it helps to have:

  • an interest in working with meat and food
  • good hand skills and care with knives and equipment
  • a friendly approach to serving and advising customers
  • a careful attitude to hygiene and safe work

What will you learn?

You learn to identify species and cuts, trim and prepare meat, use a bandsaw, make mince and sausages, then weigh, package and label products for sale. Hygiene, safe work, quality assurance and HACCP run through all of it, along with the advice customers ask for on cooking and storing meat. Sharpening knives and looking after your own equipment are part of the routine you are trained for.

  • Identifying meat cuts
  • Breaking carcases with a bandsaw
  • Making mince and sausages
  • Food hygiene and HACCP
  • Sharpening and maintaining knives
  • Serving and advising customers

Units of competency (37 core, 7 elective)

The qualification is made up of 44 units. Everyone completes the 37 core units below, and the remaining 7 are electives chosen from the list on training.gov.au, so they vary by provider. Select a unit to see what it covers.

  • Loading the details for AMPCOR201…

Data from training.gov.au and the Australian Bureau of Statistics (CC BY 4.0).