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Course Description

The Certificate II Meat Processing 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).

The Angliss Experience

  • Learn essential skills and understand cuts of meat, preparation basics and food safety
  • Explore traditional methods from aging, curing and smoking to boning and marinating
  • Develop skills you can adapt to a modern retail environment
  • Gain industry experience in a range of meat processing and commercial environments 


From January 2019, this course is available at $0 tuition for eligible students under the Free TAFE for Priority Courses program. 

Call 8595 5334 to check your eligibility for this Free TAFE course.


Study Meat Processing at Angliss

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Course Code


Study Area


Course Level

Certificate II

Application Requirements

William Angliss Institute accepts direct applications from domestic students who are not currently in Year 12.

Year 12 students applying for February intake should apply through VTAC.

Angliss considers you a domestic student if you:

  • Are an Australian or New Zealand Citizen
  • Are an Australian Permanent Resident
  • Have an Australian Permanent Humanitarian Visa

If you are unsure or hold a different visa type, please contact our Admission Team for more information.

apply now

Course Structure

Please note that the order of the delivery of units may vary between campuses. Elective units will also differ and not all units listed below will be delivered at all campuses.


AMPCOR201Maintain personal equipment
AMPCOR202Apply hygiene and sanitation practices
AMPCOR203Comply with Quality Assurance and HACCP requirements
AMPCOR204Follow safe work policies and procedures
AMPCOR205Communicate in the workplace
AMPCOR206Overview the meat industry
AMPR101Identify species and meat cuts
AMPR102Trim meat for further processing
AMPR104Prepare minced meat and minced meat products
AMPR208Make and sell sausages
AMPR209Produce and sell value-added products
AMPX207Vacuum pack product
AMPX209Sharpen knives
AMPX210Prepare and slice meat cuts
AMPR103Store meat product
AMPR105Provide service to customers
AMPR108Monitor meat temperature from receival to sale
AMPR202Provide advice on cooking and storage of meat products
AMPR203Select, weigh and package meat for sale
AMPR204Package product using manual packing and labelling equipment
AMPR212Clean meat retail work area
FBPOPR2069Use numerical applications in the workplace

Companies who hired our graduates

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