Course 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

Boner, Slicer, Bandsaw Operator

After successful completion of this qualification, students may have the opportunity to enter into other qualifications in the Australian Meat Processing Training Package.

Students must have access to a workplace that has personal protective equipment in place, including appropriate head attire and suitable tools of the trade.

Credit may be assigned for the recognition of equivalence in content and learningoutcomes between different types of learning and/or qualifications. Credit reducesthe amount of learning required to achieve a qualification and may be acquired through Credit Transfer or Recognition of Prior Learning (RPL).

Individuals must hold industry experience prior to entering into this qualification.

Workplace Based – offered in Queensland, workplace based (combination of assessment methods, including written assessment, portfolio of evidence and practical observation), 6 months (assessment only, no gap training).

RPL – offered in Australia, external based (combination of assessment of written evidence, practical observation and competency conversations), duration and fees will be determined by quality of evidence submitted. For more information on
the RPL process please visit our website

Workplace Based (Fee for Service): Administration Fee: $30.00, Tuition Fees: $2,500.00

Students must successfully complete all 7 mandatory core units in order to achieve this qualification:

  • AMPCOR201 Maintain personal equipment
  • AMPCOR202 Apply hygiene and sanitation practices
  • AMPCOR203 Comply with Quality Assurance and HACCP requirements
  • AMPCOR204 Follow safe work policies and procedures
  • AMPCOR205 Communicate in the workplace
  • AMPCOR206 Overview the meat industry
  • AMPX209 Sharpen knives

Students must successfully complete a minimum of 2 elective units of competency to a minimum value of 30 points in order to achieve this qualification:

  • AMPA3048 Bone small stock carcase – leg
  • AMPA3063 Bone small stock carcase – shoulder
  • AMPA3064 Bone small stock carcase – middle

Elective unit selection may be contextualised to business requirements. All electives chosen must contribute to a valid, industry-supported vocational outcome.

Domestic – Download

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