Certificate III in Meat Processing (Slaughtering)
AMP30516
ManufacturingCertificate IIINationally recognised
Level 3AQF level
1 to 2 yearsAQF length guide
11Training providers
Feb 2021Latest release
Source: training.gov.au · AQF
Qualification details and status from training.gov.au, the national register of vocational education (AMP30516, current release). Typical length is the Australian Qualifications Framework volume-of-learning guide for a Certificate III; actual course length varies by provider and recognition of prior learning.More about our sources: How we check our factsOccupations and industries on the national register
Occupations
Slaughterer
Industries
Meat Processing
Source: training.gov.au
As listed for AMP30516 on training.gov.au, the national register of vocational education: the occupations and industry areas in the register's own taxonomy, shown exactly as written. They describe the course on the register; they are not a promise of a job or a pay level.More about our sources: How we check our factsWhat you learn
Units come from the official list for this course on the national register.
See all 43 units in the official listHide the unit list
AMPA3000Stun animal
AMPA3001Stick and bleed animal
AMPA3003Assess effective stunning and bleeding
AMPA3005Rod weasand
AMPA3006Seal weasand
AMPA3007Ring bung
AMPA3008Seal bung
AMPA3009Split carcase
AMPA3010Overview legging operation
AMPA3012Make first leg opening cuts
AMPA3013Make second leg opening cuts
AMPA3014Perform legging on small stock
AMPA3015Perform animal slaughter in accordance with Halal certification requirements
AMPA3020Bone neck
AMPA3021Perform 'Y' cut
AMPA3022Skin head
AMPA3023Explain opening cuts
AMPA3024Perform flanking cuts
AMPA3025Perform brisket cuts
AMPA3026Perform rumping cuts
AMPA3027Perform rosette cuts
AMPA3028Perform midline cuts
AMPA3029Scald and dehair carcase
AMPA3030Operate pelt puller
AMPA3031Operate hide puller
AMPA3032Remove pelt manually
AMPA3033Bed dress carcase
AMPA3034Eviscerate animal carcase
AMPA3040Operate brisket cutter or saw
AMPA3042Backdown pig carcase
AMPA3043Prepare head for inspection
AMPA3044Operate air knife
AMPA3045Drop sock and pull shoulder pelt
AMPA3046Undertake retain rail operations
AMPA3047Prepare and present viscera for inspection
AMPA3138Identify secondary sexual characteristics - beef
AMPCOR201Maintain personal equipment
AMPCOR202Apply hygiene and sanitation practices
AMPCOR203Comply with Quality Assurance and HACCP requirements
AMPCOR204Follow safe work policies and procedures
AMPCOR205Communicate in the workplace
AMPCOR206Overview the meat industry
AMPX209Sharpen knives
Source: training.gov.au
Unit list from the AMP30516 unit grid on training.gov.au, the national register of vocational education, current release. Core and elective packaging rules are set by the course; your provider confirms which electives they offer.More about our sources: How we check our factsWho offers it
11 registered training providers can deliver this course. Pick your state to see local providers first, with everyone who can deliver there below. Or search a name. Each arrow opens the provider's page here, which links to their own website.
Providers are listed alphabetically. A listing is not a recommendation or an endorsement, and providers do not pay to appear. Based-in shows each provider's registered head office; most providers deliver online Australia-wide. The → link opens the provider's page on this site, which links to their own website. Contact the provider for current intakes, fees and study modes.