
Courses for beginners
There are 5 courses available in Central Coast New South Wales for beginner learners with no prior experience or qualifications.
Certificate III in Meat Processing (Slaughtering)
- There are no mandated entry requirements.




Certificate III in Meat Processing (Retail Butcher)
- There are no mandated entry requirements.






Certificate III in Meat Processing (Boning Room)
- There are no mandated entry requirements.




Certificate III in Meat Processing (Quality Assurance)
- There are no mandated entry requirements.

Certificate II in Meat Processing (Abattoirs)
- There are no mandated entry requirements.



Courses for experienced learners
There are no courses available in Central Coast New South Wales for experienced learners with prior experience or qualifications.
Key questions
How can I become a abattoir knife hand?
To become a abattoir knife hand in Central Coast, you may want to consider completing the Certificate III in Meat Processing (Retail Butcher). This qualification will equip you with the skills and knowledge necessary for a career in this industry.
Are there training providers in Central Coast?
You can train to become a abattoir knife hand by completing a qualification with Skills Base Australia or Independent Institute. Find a course provider near you. Once you make an enquiry, a course advisor will get in touch to discuss your study options and course fees.
What study modes are available?
There are several campuses within the Central Coast area that provide abattoir knife hand training. The closest campus is 75km away from the center of Central Coast. You can also study a abattoir knife hand course through traineeship learning. Find a course provider that best suits your study needs.
Related occupations
Explore related occupations in the abattoir knife hand sector.
Meat Inspector
A Meat Inspector ensures that abattoirs and meat processing facilities comply with health standards and industry regulations through inspections and testing.
Abattoir Supervisor
An Abattoir Supervisor oversees operations, ensuring safety and efficiency, while managing staff and coordinating activities across departments.
Abattoir Labourer
An Abattoir Labourer prepares livestock for slaughter, cuts meat, handles cleaning, packaging, and loading tasks, requiring teamwork, safety focus, and flexibility.
Meat Process Worker
A Meat Process Worker prepares livestock, cuts and packages meat, and ensures hygiene and safety in abattoirs or processing facilities.
Quality Assurance (Abattoir) Worker
A Quality Assurance (Abattoir) Worker inspects meat products to ensure quality and compliance with industry standards, requiring attention to detail.
Further reading


Career spotlight: Hospitality professionals
17th September 2019)