Certificate III in Meat Processing (Retail Butcher)


Gain a top trade qualification and the latest skills required for a career as a butcher. With our Certificate III in Meat Processing (Retail Butcher), you'll be an asset to your employer throughout your apprenticeship and into the future.

Gain specialist skills to work as a butcher

You might already be working in the meat industry, or would like a new career path. Our Certificate III in Meat Processing (Retail Butcher) will give you the qualifications to become a butcher.

Sharpen your skill set

Seize the opportunity to work on every aspect of butchering from preparing and rolling, sewing and netting meat, breaking carcases into primal cuts, curing and smoking products, and making mince and sausages, to sharpening and maintaining knives.

You’ll gain the skills and knowledge to work as a butcher in a range of settings, from the local butcher shop to farmers’ market stalls and supermarket meat departments.

Learn how to:

  • Sharpen and maintain knives
  • Breakdown and slice carcasses
  • Develop necessary retail skills
  • Cure of meat products
  • Gain workplace health and safety skills
  • Understand food safety
  • Carry out mincing and sausage production
  • Undertake meat costing

Trade Support Loan (TSL) program

Australian apprentices undertaking this course may be eligible for the Commonwealth Government’s Trade Support Loan (TSL) program.

Industry connections and resources

You will train in Australia’s best facility for teaching butchery and meat processing. Learn from an expert meat processing teacher, who will inspire you with great teaching and passion for quality.

Seize the opportunity to work on every aspect of butchering from preparing and rolling, sewing and netting meat, breaking carcases into primal cuts, curing and smoking products, and making mince and sausages, to sharpening and maintaining knives.


Assessment consists of practical exercises, observation and assignments.

Recognition of Prior Learning

You can seek RPL where your work or qualifications of an advanced and related nature have been undertaken. Academic Credit is granted on a case-by-case basis, according to our Academic Credit policy and associated procedures. Applications for Academic Credit will be assessed by relevant Melbourne Polytechnic academics and where appropriate, industry experts.

Local Students






Agriculture and Animal Studies
03 9269 8400


Full-time: available

Part-time: available
Up to four years

Modes of Delivery




Enquire now to find out if you are eligible for government funding and other forms of help paying for fees. The student tuition fees as published are correct at time of publication and subject to change given individual circumstances at enrolment. All enrolments excluding RPL/RCC and Higher Education incur an annual Amenities fee with a maximum cap of $250

Find out more on fees and charges

Assessment Methods

Modules are assessed in a variety of ways including practical exercises, observation and assignments


You will need to supply stationery and writing materials

Entrance Requirements

  • eligible students should have an apprenticeship
  • there are no formal educational requirements to enter this course
  • minimum age for entry is 16
  • you will also need to undertake a language, literacy and numeracy assessment

Pathways to further study

Once you complete this course, you can consider advancing to Certificate IV, Diploma and Advanced Diploma qualifications in the meat industry

Career Pathways

On successful completion of the Certificate III in Meat Processing (Retail Butcher) you may gain employment as a butcher or seek higher qualifications in the meat industry

Enrolment Intake

  • February
  • July

Units Of Study

The hours displayed are nominal, actual classroom hours delivered may differ. Please contact the department for the latest student contact hours information.

Code Subjects Hours
AMPCOR201 Maintain personal equipment 20
AMPCOR202 Apply hygiene and sanitation practices 40
AMPCOR203 Comply with Quality Assurance and HACCP requirements 40
AMPCOR204 Follow safe work policies and procedures 40
AMPCOR205 Communicate in the workplace 40
AMPCOR206 Overview the meat industry 20
AMPR101 Identify species and meat cuts 15
AMPR102 Trim meat for further processing 10
AMPR103 Store meat product 10
AMPR104 Prepare minced meat and minced meat products 15
AMPR105 Provide service to customers 15
AMPR107 Undertake minor routine maintenance 20
AMPR201 Break and cut product using a bandsaw 10
AMPR202 Provide advice on cooking and storage of meat products 10
AMPR203 Select, weigh and package meat for sale 10
AMPR204 Package products using manual packing and labelling equipment 10
AMPR205 Use basic methods of meat cookery 30
AMPR207 Undertake routine preventative maintenance 40
AMPR208 Make and sell sausages 20
AMPR209 Produce and sell value-added products 10
AMPR212 Clean meat retail work area 20
AMPR301 Prepare specialised cuts 20
AMPR302 Assess carcase or product quality 10
AMPR303 Calculate yield of carcase or product 15
AMPR304 Manage stock 15
AMPR305 Meet customer needs 15
AMPR306 Provide advice on nutritional role of meat 10
AMPR307 Merchandise products, services 25
AMPR313 Order stock in a meat enterprise 20
AMPR315 Utilise the Meat Standards Australia system to meet customer requirements 80
AMPR316 Cure, corn and sell product 20
AMPR317 Assess and sell poultry products 10
AMPR319 Locate, identify and assess meat cuts 40
AMPR320 Assess and address customer preferences 40
AMPR322 Prepare and produce value added products 10
AMPR323 Break small stock carcases for retail sale 40
AMPR324 Break large stock carcases for retail sale 40
AMPX201 Prepare and operate bandsaw 20
AMPX209 Sharpen knives 40
AMPX210 Prepare and slice meat cuts 30
AMPX211 Trim meat to specifications 20
AMPX304 Prepare primal cuts 40
AMPX309 Identify and repair equipment faults 40

Students may be eligible for Victorian and Commonwealth Government funding.