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Butcher (VIC)

State/Territory Specific Information

Education and Training:

To become a butcher you usually have to complete an apprenticeship in Meat Processing (Meat Retailing). Entry requirements may vary but employers usually require Year 10. Ask your career adviser about the possibility of starting some of this training in school.

Related Courses:

While the following courses are related to this occupation, they may not necessarily lead directly to employment, nor provide the most direct pathway to the occupation. Courses which provide preliminary or informal training, as well as those which provide additional job skills following initial qualifications may also be listed.

*Course is offered by more than one institution. Click link for details.

  1. Certificate I in Meat Processing - Meat Retailing
  2. Certificate II in Meat Processing - Meat Retailing
  3. Certificate II in Meat Processing - Meat Retailing (07) *
  4. Certificate III in Meat Processing - Boning Room *
  5. Certificate III in Meat Processing - Boning Room (07) *
  6. Certificate III in Meat Processing - Food Services *
  7. Certificate III in Meat Processing - Food Services (07)
  8. Certificate III in Meat Processing - Meat Retailing (07) *
  9. Certificate III in Meat Processing - Retail Butcher *

Employment Opportunities:

Most butchers are employed in small or large retail businesses or supermarkets. Some are self-employed. Butchers also work in wholesale and export businesses where they prepare meat for local consumption or for export. Qualified butchers may have the opportunity to become involved in other areas of the hospitality and food industries, such as meat and meat products inspection, export and associated services.

For Further Information:

AgriFood Skills Australia

(02) 6163 7200

Australian Meat Industry Council

(02) 9086 2200

National Meat Industry Training Advisory Council (MINTRAC)

(02) 9819 6699

Information for other states and territories: