The AMP30116 Certificate III in Meat Processing (Boning Room) covers work activities in boning rooms or meat wholesale enterprises, preparing meat cuts from whole carcases. Graduates will have cognitive, technical, and communication skills to perform routine tasks and solve predictable and unpredictable problems. They will apply knowledge and skills with autonomy and judgement, taking limited responsibility in stable contexts within established parameters. Enquire now for the full list of elective choices, entry requirements, and available enrolment dates.
VET qualifications are nationally recognised and regulated, ensuring all courses meet rigorous standards for quality, relevance, and compliance with industry requirements.
Graduate with the skills you need to start working right away. Build the practical skills and industry knowledge needed to enter the workforce with confidence.
Entry requirements for VET courses include both national standards and additional criteria set by individual Registered Training Organisations (RTOs).
It’s important to review these requirements for each course provider to ensure you meet all necessary prerequisites before applying.
Course fees vary depending on the course provider.
The Certificate III in Meat Processing (Boning Room) will prepare you for the following roles.
A Meat Inspector checks products and processes at an abattoir or meat processing facility. You’ll ensure facilities meet current health and quality...
A Meat Process Worker carries out a range of tasks at an abattoir or meat processing facility. You might get livestock ready for slaughter or assis...
A Butcher produces meat to sell in a butchery, supermarket or other specialty store. You might cut meat to size, prepare marinades, crumbs and othe...
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