Certificate II in Meat Processing (Food Services)

Certificate

The Certificate II Meat Processing (AMP20117) qualification provides you with the essential tools and knowledge to work in a butcher or meat processing retail environment. You'll be introduced to the craft of meat processing in our excellent on campus processing class rooms or work based training environments.

Key details

Degree Type

Certificate

Duration

6 months part-time

Course Code

AMP20117

Intake Months

Feb, Jul

Domestic Fees

$4,126 total

About this course

Course Description

The Certificate II Meat Processing (AMP20117) qualification provides you with the essential tools and knowledge to work in a butcher or meat processing retail environment. You'll be introduced to the craft of meat processing in our excellent on campus processing class rooms or work based training environments. Gain a foundation in hygiene and safety and learn what it takes to prepare quality meat products.

The program will allow you to develop skills and expertise to further your growth into a career pathway and employment progression into a Certificate III in Meat Processing (Retail Butcher) (AMP30815).

Entry requirements

Selection Requirements

Pre-Training Review

A Literacy, Language and Numeracy assessment – which should take between 30-60 minutes.
Proof of ID
Pre-Training Review Form - This is not a test – it is a government requirement you must complete before we can offer you a place. It allows us to understand why you would like to study your course and what your careers goals are. We can also ensure that you enrol in the course that is the best fit for you.

Study locations

Melbourne

Course structure

Course Structure

Please note that the order of the delivery of units and elective units available may vary between campuses, course modes and intakes.

Stage 1

AMPCOR202 Apply hygiene and sanitation practices

AMPCOR204 Follow safe work policies and procedures

AMPCOR201 Maintain personal equipment

AMPX209 Sharpen knives

AMPCOR205 Communicate in the workplace

AMPA2070 Identify cuts and specifications

AMPX202 Clean work area during operations

AMPS307 Sort meat

AMPA2071 Pack meat products

AMPR104 Prepare minced meat and minced meat products

AMPX210 Prepare and slice meat cuts

AMPCOR203 Comply with Quality Assurance and HACCP requirements

AMPCOR206 Overview the meat industry

AMPR205 Use basic methods of meat cookery

Graduate outcomes

Graduate satisfaction and employment outcomes for Business & Management courses at William Angliss Institute.

75.7%

Overall satisfaction

82.4%

Skill scale

67.6%

Teaching scale

68.8%

Employed full-time

Data source