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.
COURSE DETAILS
Course Code
AMP20117Study Area
FoodsCourse Level
Certificate IIAlert
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.
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.
Units
Companies who hired our graduates
