OverviewAbout this course
Become a trade qualified butcher and discover a passion for artisanal, quality meat preparation and sales. Be ahead of consumer tastes and trends in sustainable and ethical meat selection as you gain the skills to start your own fine meats business or deli.
OutcomesWhat you'll gain
Learning outcomes
Through a mixture of theory and practical course work, learn to:
Liaise with customers and process orders
Cure, smoke and corn meats
Roll and sew meat products
Produce a range of sausages
Customise consumer portion sizes
Course outcomes
Gain practical experience and develop specialist skills that give you an advantage in the job market.
8 hours of onsite training with a suitable employer
Experience in liaising with customers and processing a range of orders
Skills in preparing a range of meats and meat products for sale
Qualification to become a trade qualified butcher
Eligibility to compete in nationally and internationally acclaimed skills competitions
SuitabilityIs this course right for you?
Entry requirements
This course requires evidence of previous experience or study before you can enrol
Check the campus page for requirements to take this course as an apprenticeship
This course may also be offered as a non-apprenticeship. Enquire today to discuss your eligibility
Completion requirements
During your study you’ll need to provide your teacher with the following evidence:
Entry recommendations
To be prepared for this course, we recommend that you have:
The ability to work as part of a team
Good time management skills
Effective communication skills
Adaptability skills
Good hand-eye coordination
Professional integrity and display respect, honesty and are punctual
TAFE NSW is committed to meeting the learning needs of every community. Meeting these needs can mean there are additional entry requirements at different campus locations. Check your preferred location for further requirements. If you need help preparing for study, contact us to find out how we can support you.
PathwaysFuture career and study options
Career pathways
Our graduates go onto roles like:
Butcher or Smallgoods Maker
Butchers and Smallgoods Makers select, cut, trim, prepare and arrange meat for sale and supply, operate meat and smallgoods processing machines, and manage the processes in the production of smallgoods.
Full-time share Full-time workers usually work 35 hours or more a week (in all their jobs combined).
86%
Employment size Employment size is the number of workers who do this as their main job.
5,400 workers
Average age This is the average age of all workers in this job.
40 years
Weekly pay Median earnings are shown for full-time, non-managerial employees paid at the adult rate, before tax or any amounts that are salary sacrificed. These figures are a guide to earnings only and should not be used to determine a wage rate.
$970
Average full-time The average full-time hours that people in this role work each week.
47 hours
Skill level rating Skill level ratings are based on the range and complexity of job roles. In general, the higher the skill level, the more formal education and training, previous experience or on-the-job training needed to be good at the job.
Medium
Gender share
5% female
Future growth The Department of Employment, Skills, Small and Family Business estimates the likely change in number of workers in this role, or industry, over the next 5 years. Future growth is the likely percentage change compared to all other job roles.
Moderate Growth
Other jobs include: trade qualified butcher and small business owner.
Study pathways
Take your study further with other courses offered at TAFE NSW:
Previous study1 Course
Begin here to gain experience and confidence in this study area.
Further study0 Courses
Advance your skills to take your career to the next level
The Certificate III in Meat Processing (Retail Butcher) does not have any post-graduate courses.
Related study3 Courses
Strengthen your expertise and gain specialist skills to expand your employability.
Your experience counts
At TAFE NSW, we recognise your previous study and work experience. You can apply for recognition of prior learning or a credit transfer with any of our courses. If you're successful you'll get your qualification faster.
UnitsUnits taught in this course
Courses are made up of a combination of both core and specialty units. In the Certificate III in Meat Processing (Retail Butcher) qualification, you’ll need to successfully complete 44 units of competency, including 37 core and 7 speciality units.
Please note, not all specialty units are offered at every TAFE NSW location. It is highly recommended that you check with your preferred campus for information about the specialty units offered at that location.
Core units are central to the job outcomes of a particular industry or occupation. These are the units industry has agreed are essential to be capable and qualified at a particular study level.
Maintain personal equipmentAMPCOR201
Apply hygiene and sanitation practicesAMPCOR202
Follow safe work policies and proceduresAMPCOR204
Communicate in the workplaceAMPCOR205
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TAFE NSW servicesFacilities and support
TAFE NSW provides support services across all campus locations and online. Whatever your needs or circumstances, we have the people, resources, counselling and facilities to support you in focusing on your studies.
TAFE NSW Disability Support Service
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TAFE NSW Aboriginal Support; Learner support (ABE)
TAFE NSW Careers, Counselling and Pathways Service
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