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).
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
COURSE DETAILS
Course Code
AMP20117Study Area
FoodsCourse Level
Certificate IICourse Intake
February & JulyDuration
6 months or 2 terms
Campus
Melbourne
Course Mode
Part-time
Course Hours
Part-time: 8 hours per week, 1 day per week, generally Monday or Tuesday.
Companies who hired our graduates
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