William Angliss Institute

Meat Processing

butchery

The specialised skills of a butcher are in high demand as a generation of consumers falls in love with cooking. Carry on the traditions of meat aging, curing, smoking, corning and boning as well as learning skills essential to working in a modern retail environment.

Students undertake training in industry and on site in our meat processing classrooms, which run the Australian Meat Industry Council Food Safety Program to align with industry expectations and requirements.

We offer government-supported places for our complete suite of Victorian meat processing courses.

The combination of industry and classroom training builds a robust set of skills and knowledge for graduates. Our relationship with Meat and Livestock Australia ensures that we deliver the latest industry approaches making you a sought after candidate by employers.

Available Courses:

Meat Processing

Patisserie

Cookery

Baking

Food Science & Technology

Certificate III in Meat Processing (Retail Butcher) - Apprenticeship  Certificate IV in Patisserie Bachelor of Culinary Management Certificate IV in Advanced Baking  Diploma of Food Science and Technology
Certificate II in Meat Processing (Food Service)  Certificate III in Patisserie Certificate IV in Commercial Cookery Certificate III in Retail Baking (Combined)   
Dual Qualification: Certificate III in Commercial Cookery / Certificate II in Meat Processing (Food Service) Certificate IV in Patisserie - Traineeship Certificate III in Commercial Cookery Certificate III in Retail Baking (Combined) - Apprenticeship  
  Certificate III in Patisserie - Traineeship Certificate III in Commercial Cookery - Apprenticeship Certificate III in Retail Baking (Bread) - Apprenticeship  
  Dual Qualification: Certificate III in Commercial Cookery / Certificate IV in Patisserie Dual Qualification: Certificate III in Commercial Cookery / Certificate II in Meat Processing (Food Service) Certificate III in Retail Baking (Cake and Pastry) - Apprenticeship  
    Dual Qualification: Certificate III in Commercial Cookery / Certificate IV in Patisserie    

Contact us

 phone  Phone 1300 ANGLISS or +613 9606 2111

mail  Enquire online

global  International Phone +613 9606 2169

global  International Email international@angliss.edu.au