The Victorian meat industry is one of the state’s - and Australia’s - major food industry sectors and employs 12,300 people, which is a large portion of the national meat industry workforce.
Whether you have your sights set on entering the meat industry or are already working and want to sharpen your skills, these courses will give you the knowledge for a career as a boner, butcher, retailer or quality inspector.
Skills you will learn include:
- sharpen knives
- identify species and meat cuts
- trim meat for further processing
- break carcass using bandsaw
- bone large stock carcass hindquarter
- hygiene sanitation performance
NMIT trains all the staff for JBS Swift, Australia’s largest meat supplier and provides workplace and campus-based training. The processing plant at the Epping campus includes:
- commercial scale boning room
- chillers
- meat packing facility
- sausage making equipment
The course is the right one if you work as an assistant in a meat retailing outlet or as a meat processor in the boning room of an abattoir.
Success story:
Available Courses (5)
Certificate II in Meat Processing
At NMIT’s meat and fish processing facility at Epping, you will gain such skills as basic knifework, food preparation and handling, packaging and quality assurance. If you are seeking employment in the industry, or already work as an assistant in a meat retailing enterprise, this course will further your practical skills and knowledge.
Certificate IV in Meat Processing
This course will advance your experience and skills applicable to more senior roles in the meat industry, and improve your knowledge of areas such as health, hygiene, safety and productivity. NMIT’s meat and fish processing facility at Epping offers industry-standard equipment such as a commercial scale boning room and sausage-making machines.
Certificate II in Meat Processing (Meat Retailing)
The aim of Certificate II in Meat Processing (Meat Retailing) is to provide knowledge and skills to people, either employed or seeking employment, in the meat industry. The course is appropriate for a person working as an assistant in a meat retailing enterprise.
Certificate III in Meat Processing (Meat Retailing)
Butcher's Apprentice
The aim of the course is to provide knowledge and skills to people either employed or seeking employment in the Meat industry to become a butcher.
Certificate IV in Meat Processing (Meat Safety)
Due to the new changes in AQIS regulations and recent growth in Australia’s domestic and export meat industry there has been no better time to up-skill to become a qualified meat inspector. The Certificate IV in Meat Processing (Meat Safety) is the qualification you need to work as a domestic or export meat inspector.
Available Short Courses (1)
Basic Home Butchery
This course will cover the skills of knife sharpening and the processes involved in breaking down a sheep carcase. At the end of the course, participants will be able to break a mutton carcase into primal cuts and sharpen and maintain knives.
