Certificate II in Meat Retailing
AMP20426
ManufacturingCertificate IINationally recognised
Level 2AQF level
14Units to complete
6 months to 1 yearAQF length guide
1Training providers
Feb 2026Latest release
Source: training.gov.au · AQF
Qualification details and status from training.gov.au, the national register of vocational education (AMP20426, current release). Typical length is the Australian Qualifications Framework volume-of-learning guide for a Certificate II; 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
Assistant Meat Retailer
Industries
Meat Retailing
Source: training.gov.au
As listed for AMP20426 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
To finish you complete 14 units: 5 core plus 9 electives. Units come from the official list for this course on the national register.
See all 44 units in the official listHide the unit list
AMPCOM201Communicate in the workplace
AMPOPR201Clean work area during operations
AMPOPR202Operate scales and semi-automatic labelling machinery
AMPOPR203Clean chillers
AMPOPR204Undertake routine preventative maintenance
AMPOPR205Complete orientation to meat processing
AMPOPR219Operate tenderiser
AMPOPR220Operate mincer
AMPOPR224Use numeracy skills in meat processing
AMPPKG201Package product using gas flushing process
AMPPKG210Package product using automatic packing and labelling equipment
AMPQUA202Monitor meat temperature
AMPQUA205Apply hygiene and sanitation practices
AMPR201Break and cut product using a bandsaw
AMPR202Provide advice on cooking and storage of meat products
AMPR203Select, weigh and package meat for sale
AMPR204Package products using manual packing and labelling equipment
AMPR205Use basic methods of meat cookery
AMPR206Vacuum pack products in a retail operation
AMPR208Make and sell sausages
AMPR209Produce and sell value-added products
AMPR212Clean meat retail work area
AMPRET201Receive meat products
AMPRET202Identify species and meat cuts
AMPRET203Trim meat for further processing
AMPRET204Store meat product
AMPRET205Prepare minced meat and minced meat products
AMPRET206Provide service to customers
AMPRET207Process sales transactions
AMPS201Package product using thermoform process
AMPS203Operate bar and coder systems
AMPS205Select, identify and prepare casings
AMPS206Manually shape and form product
AMPS211Prepare dry ingredients
AMPS213Manually link and tie product
AMPWHS201Sharpen and handle knives safely
AMPWHS202Follow safe work policies and procedures
AMPX201Prepare and operate bandsaw
AMPX210Prepare and slice meat cuts
AMPX211Trim meat to specifications
AMPX213Despatch meat product
AMPX214Package meat and smallgoods product for retail sale
BSBTEC101Operate digital devices
HLTAID011Provide First Aid
Source: training.gov.au
Unit list from the AMP20426 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
1 registered training provider 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.