The AMP30516 Certificate III in Meat Processing (Slaughtering) covers work activities in abattoirs involving slaughtering duties. Graduates will have cognitive, technical, and communication skills to complete routine tasks and solve predictable and unpredictable problems. They will apply knowledge and skills with autonomy and judgement, taking limited responsibility 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 (Slaughtering) 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 (Slaughtering) 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...
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...
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...
Their duties include feeding, watering, monitoring the health and wellbeing of animals, assisting with breeding and birthing processes, and maintai...
Compare all providers for the Certificate III in Meat Processing (Slaughtering) available in your area to find the right fit for you.
