Meat Processing Courses in Kalgoorlie-Boulder

The AMP20316 Certificate II in Meat Processing (Abattoirs) is for new or experienced workers in the meat processing industry. It requires completion of an off-the-job component focusing on hygiene and sanitation, quality assurance, and workplace health and safety. This qualification covers work activities in an abattoir. Graduates will be able to access, record, and act on information from various sources, apply solutions to predictable problems, and use equipment to complete tasks involving known routines and procedures. Enquire now for the full list of elective choices, entry requirements, and available enrolment dates..

The AMP40516 Certificate IV in Meat Processing (Meat Safety) prepares individuals for roles as meat inspectors in export processing plants. This qualification covers post-mortem and ante-mortem inspection duties essential for ensuring meat safety and compliance with regulatory standards. Prospective meat inspectors should verify current registration requirements with relevant state or territory food authorities or the Australian Government – Agriculture when choosing elective units. Enquire now for the full list of elective choices, entry requirements, and available enrolment dates..

The AMP31016 Certificate III in Meat Processing (Smallgoods - Manufacture) is designed for employees in small to medium-sized traditional smallgoods factories, producing a variety of smallgoods products. This qualification covers activities specific to these enterprises, where job roles may include smallgoods producer and smallgoods maker. Graduates will develop cognitive, technical, and communication skills to perform routine tasks and solve predictable and unpredictable problems. 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..

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..

The AMP30516 Certificate III in Meat Processing (Slaughtering) covers work activities in abattoirs involving slaughtering duties. Graduates will have cognitive, technical, and communication skills to complete routine tasks and solve predictable and unpredictable problems. They will apply knowledge and skills with autonomy and judgement, taking limited responsibility within established parameters. Enquire now for the full list of elective choices, entry requirements, and available enrolment dates..

The AMP30716 Certificate III in Meat Processing (Quality Assurance) is designed for Quality Assurance personnel in meat processing enterprises. It covers the work activities of QA Officers responsible for the daily monitoring, testing, and application of QA programs. Graduates will have cognitive, technical, and communication skills to complete routine tasks and solve predictable and unpredictable problems, demonstrating autonomy and judgement within established parameters. Enquire now for the full list of elective choices, entry requirements, and available enrolment dates..

The AMP30616 Certificate III in Meat Processing (General) is suitable for employees in various roles within the meat processing industry, such as QA officers, laboratory assistants, supervisors, and on-floor trainers. This qualification covers a broad range of activities in meat processing plants. Graduates will have cognitive, technical, and communication skills to complete routine tasks and solve predictable and unpredictable problems, demonstrating autonomy and judgement within established parameters. Enquire now for the full list of elective choices, entry requirements, and available enrolment dates..

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..

The AMP50221 Diploma of Meat Processing qualification reflects the role of individuals applying knowledge, practical skills, and experience in team leadership or management within the meat industry. Participants will develop skills to design and redevelop work systems, preparing them for senior management roles. They will analyse the cause and effect of changes, gaining a comprehensive understanding of business operations, people and culture, and financial state, as well as the impact of changes on interconnected systems. Enquire now for the full list of elective choices, entry requirements, and available enrolment dates..

Become a qualified meat worker with the AMP30216 Certificate III in Meat Processing (Food Services). This nationally recognised qualification will teach you how to cut and process different meats using a range of knives and food processing equipment. Your studies begin with an introduction to the Australian meat industry — learning HACCP, hygiene and sanitation, work health and safety, plus the communication skills you’ll need to become an effective member of a food processing team. You’ll then gain technical skills that support your employment at abattoirs, smallgoods facilities, or delicatessens. Enquire now for the list of entry requirements, meat processing career outcomes, and upcoming enrolment dates..

The AMP30316 Certificate III in Meat Processing (Meat Safety) is the minimum qualification for meat inspectors working at domestic abattoirs or meat processing plants. The course is delivered over 2 years and you’ll gain an extensive knowledge of the meat industry in Australia, plus the practical skills to conduct ante and post-mortem inspections on different types of animals. Graduate with the administrative skills you need to follow strict hygiene, sanitation, HACCP, and quality control standards. Enquire now for upcoming course dates and the full list of electives..

The AMP30815 Certificate III in Meat Processing (Retail Butcher) is the trade qualification for retail butchers and their apprentices. Over 2.5 years of hands-on training you will gain both practical skills and industry knowledge, then graduate as a fully qualified butcher. The course covers: using knives and cutting tools, trimming and cutting different types of meat and poultry, personal safety, selling meat to customers, cleaning and sanitation. Enquire now for available training centres and your eligibility for subsidised training..

If you’re an experienced meat worker looking to step into a supervisor’s role, try the AMP40315 Certificate IV in Meat Processing (Leadership). This nationally recognised Certificate teaches you how to implement (and facilitate) Quality Assurance standards, WHS policy, and strict hygiene controls. Choose electives that support your actual job role: emergency animal disease response, team mentoring and supervision, product recall, food safety planning, developing operating procedures for job tasks, stock control. Enquire now for the next batch intake and the list of available study units..

The AMP40415 Certificate IV in Meat Processing (Quality Assurance) is a 2 year course for Quality Control officers working in the Australian meat industry. This nationally recognised Certificate teaches you how to carry out internal audits and participate in the ongoing development of a HACCP and Quality Assurance system. Choose electives that support your job role: meat science, AUS-MEAT language, product recall, calculating carcass yield, biogas facilities. Enquire now for the list of entry requirements and your nearest training centre..