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.
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.
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.
CampusesEPPING, WORKPLACE & INDUSTRY
DepartmentAgriculture and Animal Studies
863-1,033 hours. Full-time available in the workplace
part-time and flexible delivery available in the workplace
Fees for 2017
The student tuition fees as published are correct at time of publication and subject to change given individual circumstances at enrolment.
Assessment MethodsModules are assessed in a variety of ways including practical exercises, observation and assignments
MaterialsYou will need to supply stationery and writing materials
- 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 studyOnce you complete this course, you can consider advancing to Certificate IV, Diploma and Advanced Diploma qualifications in the meat industry
Career PathwaysOn 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
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.
|CPPCLO3038A||CLEAN FOOD HANDLING AREAS||20|
|FDFOP2061A||Use numerical applications in the workplace||30|
|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|
|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|
|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.