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Course Description

The Certificate III Meat Processing (Smallgoods Manufacture) Traineeship (AMP31016) is a specialist qualification in smallgoods production such as hams and bacons, especially suited for working at butcher and retail outlets.

Your traineeship will deliver specialist skills and knowledge to work with smallgoods. The training is adapted for each workplace and trainees are trained onsite.

All Angliss training and technical skill delivery is nationally accredited and designed to provide you with highly developed skills to work in the small goods retail industry.

Your course includes Food safety training including hygiene and safety, workplace health and safety and quality assurance, which follows the Food Safety Australia and New Zealand guidelines.

The Angliss Experience

  • Become a trusted expert in small goods manufacture, preparation and food safety
  • Learn traditional methods from aging, curing and smoking to boning and marinating
  • Develop skills you can adapt to a modern smallgoods environment
  • Gain industry experience in a range of smallgoods and commercial environments

COURSE DETAILS

Course Code

AMP31016

Study Area

Foods

Course Level

Certificate III

Course Intake

Ongoing

Duration

Two years

Campus

Melbourne

Course Mode

Part-time

Course Hours

Employer release from regular duties of 3h per week required

Application Requirements

Students wishing to undertake Apprenticeship or Traineeship training with Angliss need to first find an employer.

For more information on how to find an apprenticeship or traineeship visit our Apprenticeships and Traineeships page.

Angliss considers you a domestic student if you:

  • Are an Australian or New Zealand Citizen
  • Are an Australian Permanent Resident
  • Have an Australian Permanent Humanitarian Visa

If you are unsure or hold a different visa type, please contact our Admission Team for more information.

apply now

COURSE STRUCTURE

Please note that the order of the delivery of units and elective units available may vary between campuses, course modes and intakes.

Stage 1

FBPOPR2069Use numerical applications in the workplace
AMPCOR206Overview the meat industry
AMPCOR202Apply hygiene and sanitation practices
CPPCLO3038Clean food-handling areas
AMPCOR204Follow safe work policies and procedures
AMPCOR205Communicate in the workplace
AMPX209Sharpen knives
AMPCOR203Comply with Quality Assurance and HACCP requirements

Stage 2

AMPX210 Prepare and slice meat cuts
AMPX211 Trim meat to specifications
AMPX304 Prepare primal cuts
AMPA2048 Inspect forequarter and remove contamination
AMPX202 Clean work area during operations
AMPS300 Operate mixer or blender unit
AMPS211 Prepare dry ingredients
AMPS303 Fill casings
AMPS213 Manually link and tie product
AMPS307 Sort meat
AMPS308 Batch meat
AMPS315 Blend meat product
AMPS206 Manually shape and form product
AMPX302 Cure and corn product
AMPX305 Smoke product
AMPS301 Cook, steam and cool product
AMPX207 Vacuum pack product
AMPX214 Package meat and smallgoods product for retail sale

Entry Requirements

The Apprentice Lifecycle

Find out about the steps involved in completing an apprenticeship.

PRE-TRAINING REVIEW


The Pre-Training Review is not a test – it is simply a government requirement and must be completed before we can offer you a place. 

This allows us to understand why you would like to study your course and what your career goals are. We can also ensure that you enroll in the course that is the best fit for you.

After you submit your application, we will send you a link to complete the Pre-Training Review!

Employer required

Fees

Tuition fees are determined by the number of scheduled contact hours per unit that you are enrolled into. Student services fees are charged per study period that you enrol into.

 

There are different Tuition Fee types that apply to VET courses depending on your individual eligibility as per residency status, course of choice, and previous access to subsidies.

 

  1. Government Subsidised Place: if you meet the funded course eligibility criteria but no do not hold a current valid concession entitlement, you may be able to access a reduced tuition fee under Skills First Funding
  2. Free TAFE: if you meet the funded course eligibility criteria, and have not accessed a Free TAFE place previously (or have completed a Priority Pathway course and are looking to access a second waiver under this scheme), you may be eligible to access a tuition free placement
  3. Concession: if you meet all eligibility criteria and hold a current healthcare or pension card, you may be able to access a concession for tuition fees
  4. Full Fee: you will pay the full fee rate if you do not meet the eligibility criteria for any of the above.

 Find additional information about fees and charges.

TUITION FEE TYPES – DOMESTIC STUDENTS MELBOURNE CAMPUS

Tuition Fee type is determined via the Pre-Training Review process, or a post Letter of Offer concession application.

 

Total student fees are distributed per enrolment period; for eligible students, tuition fees can be deferred to a Payment Plan on application, but all additional costs must be paid up front in full.

GOVERNMENT SUBSIDISED PLACE TUITION FEE

$2,361

CONCESSION TUITION FEE

$472

ADDITIONAL COSTS

These costs are payable by all students and apply to all tuition types.

2025 Cert in Meat Processing Uniform & Equipment

STUDENT SERVICES

$340

SCHOLARSHIP OPTIONS

Study what you love with a little help from us. William Angliss Institute awards merit and equity scholarships to recognise academic excellence and support students in financial need.

Learn more

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