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  3. Certificate III in Meat Processing (Smallgoods - General) AMP30916

AMP30916

Certificate III in Meat Processing (Smallgoods - General)

The AMP30916 Certificate III in Meat Processing (Smallgoods - General) is tailored for employees in large smallgoods factories. This qualification covers work activities specific to these enterprises, which often feature specialised production lines (e.g., ham and bacon) and complex machinery. Graduates will acquire cognitive, technical, and communication skills to perform routine tasks and address both predictable and unpredictable challenges. They will demonstrate autonomy, judgement, and take limited responsibility within established parameters.

Enquire now for the full list of elective choices, entry requirements, and available enrolment dates.

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Delivery mode:
Traineeship

Average duration:
24 months

Accreditation:
Nationally recognised training

Outcomes

This course can help you get a job as:

Job Title
Average Salary
Meat Process Worker
$1,050 weekly pay

This course can help you progress to:

Job Title
Average Salary
Abattoir Supervisor
$1,350 weekly pay
Quality Assurance (Abattoir) Worker
$1,350 weekly pay

Please note that weekly pay figures are estimates only of what you could possibly earn.

Nationally Recognised Training

This is a nationally recognised course delivered by Registered Training Organisations (RTOs). RTOs are strictly regulated by the Australian Skills Quality Authority (ASQA). This guarantees you will be studying a quality-assured and nationally recognised qualification.

Recognition of Prior Learning

RTOs are also able to offer Recognition of Prior Learning for work experience or formal qualifications you may have undertaken to shorten the time you have to study. Ask a course provider for more details during the enrolment process.

Payment Options

Course providers may offer flexible payment options for those who do not wish (or are unable) to pay their tuition fees outright. There is usually a discount for those who pay their tuition fees upfront.

Enquire with a course provider to find out more.

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