The AMP30116 Certificate III in Meat Processing (Boning Room) covers work activities in boning rooms or meat wholesale enterprises, preparing meat cuts from whole carcases. Graduates will have cognitive, technical, and communication skills to perform routine tasks and solve predictable and unpredictable problems. They will apply knowledge and skills with autonomy and judgement, taking limited responsibility in stable contexts within established parameters. Enquire now for the full list of elective choices, entry requirements, and available enrolment dates.
Entry requirements for the Certificate III in Meat Processing (Boning Room) 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 (Boning Room) will prepare you for the following roles.
A Meat Inspector checks products and processes at an abattoir or meat processing facility. You’ll ensure facilities meet current health and quality...
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...
An Abattoir Knife Hand performs a range of tasks in an abattoir. You might cut meat from carcasses or trim it to remove fat. Abattoir Knife Hands m...
A Trade Assistant provides support to qualified tradespeople across a variety of industries such as construction, manufacturing, automotive, and e...
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