The AMP30622 Certificate III in Meat Processing prepares individuals to oversee quality programmes and operations in a meat processing facility. It equips them to manage processing plants and equipment, work independently, make informed decisions, interpret information, and solve routine and non-routine issues. The qualification also includes responsibility for overseeing the output of others. Enquire now for the full list of elective choices, entry requirements, and available enrolment dates.
Entry requirements for the Certificate III in Meat Processing 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.
The Certificate III in Meat Processing will prepare you for the following roles.
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 Butcher produces meat to sell in a butchery, supermarket or other specialty store. You might cut meat to size, prepare marinades, crumbs and othe...
A Meat Inspector checks products and processes at an abattoir or meat processing facility. You’ll ensure facilities meet current health and quality...
Quality Controllers, also known as Quality Assurance Officers inspect and test manufactured products and primary produce to ensure it meets the org...
A Trade Assistant provides support to qualified tradespeople across a variety of industries such as construction, manufacturing, automotive, and e...
Compare all providers for the Certificate III in Meat Processing available in your area to find the right fit for you.
