About FS Alliance

The Certificate IV in Laboratory Techniques is an advanced program that focuses on refining students' laboratory skills and techniques, preparing them for roles that require greater responsibility and expertise. Through specialized training in data analysis, quality control, and advanced instrumentation, graduates will be equipped to undertake complex scientific investigations and contribute significantly to research and development projects across diverse industries..

The Certificate III in Laboratory Skills is a comprehensive program designed to equip students with fundamental knowledge and practical skills required to work effectively in a laboratory environment. Through hands-on training and theoretical instruction, learners will gain proficiency in conducting experiments, using laboratory equipment, and adhering to safety protocols, preparing them for entry-level positions in various scientific and research settings..

Get a job at a food processing plant, grain mill, bakery, or dairy with the FBP30121 Certificate III in Food Processing. This nationally recognised qualification teaches you how to follow an organisation’s food safety plan as well as OHS, administration, compliance and technical skills. The course takes 6-12 months to complete and you can choose electives that match your actual job role in either production or packing. Enquire now for the full list of elective choices and upcoming enrolment dates near you..

Enrol in the FBP20122 Certificate II in Food Processing course to become a food process worker. This course is applicable for a range of industries from grain, dairy and poultry processing to fruit and vegetable supply, grocery orders and beverages, confectionery and baking. You’ll learn the skills to prepare, handle and transport food in your preferred industry. The FBP20122 Certificate II in Food Processing covers a range of subjects affecting the food processing industry. Course delivery will vary depending on your provider, but you might cover topics including vacuum packing products, sharpening knives and using business technology. Enquire now for a full list of study units, entry requirements and start 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 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 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 AMPSS00001 Animal Welfare Officer Skill Set equips individuals to oversee animal welfare and handling in meat processing. Tailored for industry workers seeking skill enhancement, it addresses a rising demand to ensure proper animal welfare management. Covering humane handling in abattoirs and processing plants, completion enhances existing qualifications, preparing graduates to lead animal welfare teams. Enquire now for a full list of entry requirements and available enrolment dates..

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 AMP30622 Certificate III in Meat Processing prepares individuals to oversee quality programmes and operations in a meat processing facility. It equips them to manage processing plants and equipment, work independently, make informed decisions, interpret information, and solve routine and non-routine issues. The qualification also includes responsibility for overseeing the output of others. Enquire now for the full list of elective choices, entry requirements, and available enrolment dates..

The AMP40222 Certificate IV in Meat Processing equips students with specialised technical skills and knowledge for supervisory, leadership, or quality assurance roles in the meat processing industry. Professionals at this level work autonomously, exercise judgement, interpret information, and apply solutions to routine and non-routine issues. They also oversee work and may be accountable for the output of others. Enquire now for the full list of elective choices, entry requirements, and available enrolment dates..

The AMP30322 Certificate III in Meat Safety Inspection equips individuals working as meat inspectors or meat safety officers in processing establishments. These professionals perform ante mortem and post-mortem inspections of food animals (excluding wild game) to ensure meat safety according to Australian Standards. Workers are expected to take responsibility for their tasks, collaborate in teams, exercise judgement, and solve routine and non-routine issues. This qualification is designed for experienced operators, technicians, and trades workers. Enquire now for the full list of elective choices, entry requirements, and available enrolment dates..

The AMP40522 Certificate IV in Meat Safety Inspection equips individuals to work as meat inspectors or safety officers in meat processing establishments. They perform post-mortem and, at times, ante-mortem inspections to ensure meat is safe for consumption, adhering to Australian Standards. This qualification provides specialised technical skills and knowledge of food animal diseases, enabling autonomous work, sound judgement, and problem-solving. Individuals may also supervise teams and take responsibility for others' work. Enquire now for the full list of elective choices, entry requirements, and available enrolment dates..

The AMP31116 Certificate III in Meat Processing (Livestock Handling) is the minimum qualification for labourers and leading hands working at stockyards or lairage. This course is completed over 2 years and teaches you how to prepare livestock for slaughter — while maintaining animal welfare and handling requirements. The course covers HACCP and legal standards of the Australian meat industry, and you can choose specialisations in team leadership, stock handling, and lairage. Enquire now for upcoming intake dates and the list of elective choices..

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 keen for a butcher apprenticeship try the AMP20117 Certificate II in Meat Processing (Food Services). This nationally recognised training course covers meat industry and butcher shop essentials including personal hygiene, knife safety, using saws and cutting machines, following procedures to HACCP and quality standards. Even better, if you do nail that apprenticeship you’ll be given credit for the stuff you’ve already learned. Sound good? Enquire now for upcoming training dates and your eligibility for subsidised training..