If you’re keen for a butcher apprenticeship try the AMP20117 Certificate II in Meat Processing (Food Services). This nationally recognised training course covers meat industry and butcher shop essentials including personal hygiene, knife safety, using saws and cutting machines, following procedures to HACCP and quality standards. Even better, if you do nail that apprenticeship you’ll be given credit for the stuff you’ve already learned. Sound good? Enquire now for upcoming training dates and your eligibility for subsidised training.
Entry requirements for the Certificate II in Meat Processing (Food Services) vary depending on the institution but generally include completion of Year 12 with a minimum ATAR, VET pathway courses or prior experience.
If you don't meet the standard entry criteria, enquire with a course provider to discuss alternative entry pathways.
Course fees vary depending on the course provider.
Government funding may be available to Australian citizens or permanent residents. Eligibility depends on your location, employment status, and whether the course and provider are approved for funding.
The Certificate II in Meat Processing (Food Services) will prepare you for the following roles.
An Apprentice Butcher prepares meat to sell in a butchery or supermarket. You’ll remove meat from carcasses, cut it to size and add seasonings or m...
A Meat Process Worker carries out a range of tasks at an abattoir or meat processing facility. You might get livestock ready for slaughter or assis...
A Food Process Worker is part of the overall manufacturing team at a food or drink making facility. You might prepare ingredients to make food or d...
Compare all providers for the Certificate II in Meat Processing (Food Services) available in your area to find the right fit for you.
