TasTAFE
Not specified
Master the fundamentals of sausage making and meat processing with hands-on training in butchery tools, equipment, and safety. Perfect for anyone looking to start a career in the meat industry or progress toward a Certificate III in Meat Processing apprenticeship.
There are no essential entry requirements for this course. You must be at least 16 years old to enrol at TasTAFE. It is recommended that you have access to a computer with reliable internet connection, though not required. Upon enrolment, TasTAFE supplies students with a Microsoft Office license. Standard items such as pens, notebook, and paper are recommended, and specific equipment or personal protective equipment will be provided or specified by your teacher.
This course covers essential meat processing skills through practical, hands-on training. Core units include: AMPR104 - Prepare minced meat and minced meat products, focusing on mincer operation and meat preparation techniques; AMPS211 - Prepare dry ingredients for sausage making; AMPS213 - Manually link and tie product, teaching traditional sausage linking methods; and AMPX209 - Sharpen knives, covering knife maintenance and safety protocols. Additional instruction covers butchery tools and equipment operation, workplace hygiene and sanitation standards, communication in professional settings, and comprehensive safety practices relevant to meat processing environments.
TasTAFE is Tasmania's leading vocational education and training provider with extensive industry connections and practical expertise in meat processing. The institution offers hands-on training with experienced instructors, access to professional-grade equipment, and strong pathways into employment. TasTAFE's recognition of prior learning and flexible study options ensure students receive personalized support. The course is designed in consultation with industry professionals to meet current workplace standards and employer expectations.
Upon successful completion, you'll be well-positioned for employment opportunities in meat processing plants and butcher's shops as a Butchery/Service Assistant or in smallgoods manufacturing roles. This course also provides a direct pathway into the AMP30815 – Certificate III in Meat Processing (Retail Butcher) apprenticeship, allowing you to develop further expertise and progress toward becoming a qualified retail butcher. Career opportunities include positions in retail butcheries, commercial meat processing facilities, and smallgoods production enterprises.
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