Certificate III Meat Processing (Boning Room)

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Qualification Description

This qualification covers work activities undertaken by workers in boning rooms or in meat wholesale enterprises which prepare meat cuts from whole carcases.

Graduates from this qualification will have a wide range of cognitive, technical and communication skills to select and apply a specialised range of tools, materials and information to:


  • complete routine activities
  • provide and transmit solutions to predictable and sometimes unpredictable problems

Graduates will apply knowledge and skills to demonstrate autonomy and judgement and to take limited responsibility in known and stable contexts within established parameters.

No licensing, legislative or certification requirements are known to apply to this qualification at the time of publication.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

9* units of competency:


  • 7 core units plus
  • minimum of 2 elective units valued at min 30 points.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

Core Units 
AMPCOR201Maintain personal equipment                                                     
AMPCOR202Apply hygiene and sanitation practices
AMPCOR203Comply with Quality Assurance and HACCP requirements
AMPCOR204Follow safe work policies and procedures
AMPCOR205Communicate in the workplace
AMPCOR206Overview the meat industry
AMPX209Sharpen knives
Elective Units (Select a minimum of 2 equaling 30 points from the below)
AMPA3048* (10 Points)Bone small stock carcase - leg
AMPA3049* (10 Points)Slice and trim leg - small stock
AMPA3050* (15 Points)Bone large stock carcase - forequarter
AMPA3051* (15 Points)Bone large stock carcase - hindquarter
AMPA3052* (15 Points)Slice and trim large stock - forequarter
AMPA3053* (15 Points)Slice and trim large stock - hindquarter
AMPA3054* (15 Points)Break carcase using a bandsaw
AMPA3063* (10 Points)Bone small stock carcase - shoulder
AMPA3064* (10 Points)Bone small stock carcase - middle
AMPA3065* (10 Points)Slice small stock carcase- shoulder 
AMPA3066* (10 Points)Slice small stock carcase- middle

Prerequisite requirements

Units listed in the Prerequisite requirement column that have their own prerequisite requirements are shown with an asterisk (*)
In this case is AMPX209 - Sharpen Knives

How will you be assessed?

You will be assessed via a variety of means including, practical demonstration of skills, knowledge assessment and your ability to apply skills in a real workplace environment.

Students undertaking this qualification need to be employed / working in a meat processing facility.

Entry requirements

There are no entry requirements for this qualification and there also are no licensing, legislative or underpinning certification requirements applying to this qualification.

Assessment conditions

This qualification must be delivered and assessed in the context of Australian meat processing standards and regulations. Students undertaking this qualification need to be employed by a meat processing facility and have access to a registered operating meat processing plant.
All assessments must be demonstrated onsite at the normal rate of production.

What to expect

Students can expect to complete this qualification in under 12 months and on completion will have the fundamental skills of a meat processing worker. 
After completing the Certificate III, students should feel confident to progress their learning and be ready to undertake the Certificate IV in Meat Processing qualification.