Training and Quality Management Services
Certificate III in Meat Processing (Slaughtering)
Nationally Recognised Vocational Education and Training (VET)The Certificate III in Meat Processing (Slaughtering) offers specific technical training to workers in the meat industry who take responsibility for a range of duties associated with slaughtering and dressing of animals.
Typically this qualification will prepare or develop their existing skills in the slaughtering and dressing process such as stunning and sticking livestock, legging operations, pelting, flanking, evisceration and splitting carcases.
Delivery mode
Training and Quality Management Services offers this course through the following delivery modes:
Entry requirements
Domestic Students
- There are no mandated entry requirements.
Course fees
Career opportunities
The Certificate III in Meat Processing (Slaughtering) will prepare you for the following roles.
Meat Inspector
A Meat Inspector checks products and processes at an abattoir or meat processing facility. You’ll ensure facilities meet current health and quality...
Abattoir Knife Hand
An Abattoir Knife Hand performs a range of tasks in an abattoir. You might cut meat from carcasses or trim it to remove fat. Abattoir Knife Hands m...
Apprentice Butcher
An Apprentice Butcher prepares meat to sell in a butchery or supermarket. You’ll remove meat from carcasses, cut it to size and add seasonings or m...
Meat Process Worker
A Meat Process Worker carries out a range of tasks at an abattoir or meat processing facility. You might get livestock ready for slaughter or assis...
Livestock Handler
Their duties include feeding, watering, monitoring the health and wellbeing of animals, assisting with breeding and birthing processes, and maintai...
