Certificate IV in Meat Processing (Boning)

Program 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 specialized 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 context within established parameters.


Contact Us

Program Structure


Subject Code Subject Name
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
AMPA3048 Bone small stock carcase – leg
AMPA3063 Bone small stock carcase – shoulder
AMPA3064 Bone small stock carcase – middle

Possible Job Outcomes

• Boning Room Processor
• Livestock Handler
• Meat Inspector
• Quality Assurance Officer
• Rendering Plant Operator
• Slaughter Room Operator