Skills Base Australia
Certificate III in Meat Processing (General)
Nationally Recognised Vocational Education and Training (VET)At Skills Base Australia we can deliver a range of nationally accredited courses. We tailor courses specifically to the client’s needs – developing training courses is something we pride ourselves on.
Each training session is interactive, fun and educational, designed to engage those we are teaching.
This training is delivered with Victorian and Commonwealth Government Funding.
Delivery mode
Skills Base Australia offers this course through the following delivery modes:
Traineeship
Work and gain real-world experience while earning a qualification.
Entry requirements
Domestic Students
- There are no mandated entry requirements.
Course fees
For more information about this course and payment options please enquire now.
Career opportunities
The Certificate III in Meat Processing (General) will prepare you for the following roles.
Butcher
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...
Meat Inspector
A Meat Inspector checks products and processes at an abattoir or meat processing facility. You’ll ensure facilities meet current health and quality...
Meat Process Worker
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...
About Skills Base Australia
Skills Base Australia is a small, private training organisation which focuses on customising training to meet client’s needs. With a focus on Meat Processing and Agriculture, we strive to deliver high-quality training to develop skills and knowledge in the industry.
The staff have excellent skills and knowledge, as well as extensive industry experience having held various positions including quality assurance, human resources, occupational health and safety and processing roles.
The courses are delivered as workplace traineeships which encourage interaction and fostering student engagement.
