About the course
This qualification is suitable for the meat retailing or butcher sector. Students learn about work practices in retail meat enterprises in relation to health, safety, hygiene, quality and productivity. Students also learn how to prepare, package and merchandise a range of meat products including primal and specialist cuts. 37 core units and 7 electives. Job role titles covered by this qualification may include: Butcher.
Intake Months
JANUARY, JULY
Delivery Locations
C48183
Qualification
Certificate III
Estimated annual course fee
AUD 8,200
Currency exchange
Duration
1 Semester
Potential Course Career Outcomes
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TAFE South Australia

Learn more about this institution Website
About
TAFE SA is South Australia’s largest vocational education and training (VET) provider and one of the largest in Australia. It is also a registered higher education provider. The institute gives students choice and flexibility. They can choose from more than 100 courses and follow pathways within their own areas of study or to university. It is regarded as students’ practical pathway to the career they want. The lecturers at TAFE SA are all highly experienced, and they are active in their fields of expertise. The teaching methods blend theory with hands-on, practical learning using industry-standard facilities and technology, so when students complete their course, they are job-ready. Many of institution courses include industry work placements as part of the course program. These work placements give students first-hand experience of the workplace, allowing them to test their skills and make valuable industry contacts.
TAFE SA’s campuses feature specialised training facilities equipped with industry standard equipment and technology. Training facilities include workshops, studios, computer suites, restaurants and kitchens, theatres, nursing wards, dental clinics, hair and beauty salons, industry simulators, laboratories and veterinary surgery. Campuses also provide student facilities including libraries with computers and study rooms, cafeterias and food preparation areas and student common areas.
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