Courses

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.

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Get ready for your career

Specialise in the path from paddock to plate. Whether you’re already in the meat industry or have decided on a new career path, our Certificate III in Meat Processing (Retail Butcher) will qualify you as a butcher.

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

Melbourne Polytechnic’s specialist teaching ensures that you gain the essential skills and knowledge, to:

  • sharpen and maintain knives
  • breakdown and slice carcasses
  • develop necessary retail skills
  • cure of meat products
  • gain workplace health and safety
  • understand food safety
  • carry out mincing and sausage production
  • undertake meat costing

Experienced teachers to guide you

At Melbourne Polytechnic, you get to train in Australia’s best facility for teaching butchery and meat processing and 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.

Recognition of Prior Learning (RPL)

If you can demonstrate current skills and knowledge in butchery, fast-track your qualification and apply for Recognition of Prior Learning (RPL). Contact Melbourne Polytechnic to arrange an assessment.

Trade Support Loan (TSL) program

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

Contact

For further information on our Certificate III in Meat Processing (Retail Butcher) apprenticeship, please contact an Education and Careers Advisor (ECA), on 03 9269 8400, or send an email.

Local Students

Code

MTM30813

Campuses

EPPING, WORKPLACE & INDUSTRY

Department

Agriculture and Animal Studies
03 9269 8400

Duration

Full-time: available
863-1,033 hours. Full-time available in the workplace

Part-time: available
part-time and flexible delivery available in the workplace

Fees for 2017

Eligible:$3650
Ineligible:$7750
Concession:$730
Materials:$95

The student tuition fees as published are correct at time of publication and subject to change given individual circumstances at enrolment.

Find out more on fees and charges

View 2016 Fees

Assessment Methods

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

Materials

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
  • Midyear

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
CPPCLO3038A CLEAN FOOD HANDLING AREAS 20
FDFOP2061A Use numerical applications in the workplace 30
HLTFA301C APPLY FIRST-AID 18
MTMCOR201A MAINTAIN PERSONAL EQUIPMENT 20
MTMCOR202A APPLY HYGIENE AND SANITATION PRACTICES 40
MTMCOR203B COMPLY WITH QA AND HACCP REQUIREMENTS 40
MTMCOR204A FOLLOW SAFE WORK POLICIES AND PROCEDURES 40
MTMCOR205A COMMUNICATE IN THE WORKPLACE 40
MTMCOR206A OVERVIEW THE MEAT INDUSTRY 20
MTMPR201C PREPARE AND OPERATE A BANDSAW 20
MTMPSR203A SHARPEN KNIVES 40
MTMR101C IDENTIFY SPECIES AND MEAT CUTS 15
MTMR102C TRIM MEAT FOR FURTHER PROCESSING 10
MTMR103C STORE MEAT PRODUCT 10
MTMR104C PREPARE MINICED MEAT AND MINCED MEAT PRODUCTS 15
MTMR106C PROVIDE SERVICE TO CUSTOMERS 15
MTMR108B UNDERTAKE MINOR ROUTINE MAINTENANCE 20
MTMR201C BREAK AND CUT PRODUCT USING A BANDSAW 10
MTMR202C PROVIDE ADVISE ON COOKING AND STORING MEAT PRODUCTS 10
MTMR203C SELECT, WEIGH AND PACKAGE MEAT FOR SALE 10
MTMR204C PACKAGE PRODUCT USING MANUAL PACKING AND LABELLING EQUIPMENT 10
MTMR207B USE BASIC METHODS OF MEAT COOKERY 30
MTMR208B VACUUM PACK PRODUCT IN RETAIL 20
MTMR210B MAKE AND SELL SAUSAGES 20
MTMR211B PRODUCE AND SELL VALUE-ADDED PRODUCTS 10
MTMR301C PREPARE SPECIALISED CUTS 20
MTMR302C ASSESS CARCASE/PRODUCT QUALITY 20
MTMR303C CALCULATE YIELD OF CARCASE OR PRODUCT 15
MTMR304C MANAGE STOCK 15
MTMR305C MEET CUSTOMER NEEDS 15
MTMR306C PROVIDE ADVICE ON NUTRITIONAL ROLE OF MEAT 10
MTMR307C MERCHANDISE PRODUCTS AND SERVICES 25
MTMR309C PREPARE, ROLL, SEW AND NET MEAT 10
MTMR310C BONE AND FILLET POULTRY 10
MTMR317B CURE, CORN AND SELL PRODUCT 20
MTMR318B ASSESS AND SELL POULTRY PRODUCT 10
MTMR319B BREAK CARCASES FOR RETAIL SALE 40
MTMR320B LOCATE, IDENTIFY AND ASSESS CUTS 40
MTMR321A ASSESS AND ADDRESS CUSTOMER PREFERENCES 40
MTMR323A PREPARE AND PRODUCE VALUE-ADDED PRODUCTS 10
MTMSR201C PREPARE AND SLICE MEAT CUTS 30
MTMSR202C TRIM MEAT TO SPECIFICATIONS 20
MTMSR204C DESPATCH MEAT PRODUCT 20
MTMSR301C BREAK CARCASE INTO PRIMAL CUTS 40
MTMSR302C PREPARE PRIMAL CUTS 40

Students may be eligible for Victorian and Commonwealth Government funding.