NONC0256A-V01
Homebased Game Meat Processing

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Homebased Game Meat Processing

The fee you pay at TasTAFE will depend on the course you choose and may vary depending on the level of government subsidy available, the cost of delivery, any previous study you have undertaken and/or your personal circumstances.

Our fee estimator will give you an indication of the type of fee you might expect to pay, but is intended as a guide only and doesn’t include other costs associated with your course. Please contact us on 1300 655 307 to confirm your fee.

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Course overview

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Locations

Statewide
Statewide

Attendance options

Short course

Study type

On-Site

Tuition fees

Commercial $ 230.00

Additional fees may apply. For more information, see Fees, payments and other costs.

Submit an enquiry

Please note: The course overview is intended as a guide only. Not all courses are available at all locations or through all study types and attendance options. Please check Locations, Dates and Times below or enquire for further information.

The Tasmanian game harvesting scene is thriving, and if the idea of preparing beautiful meat products makes your mouth water, then this course is for you.

You will be introduced to the world of preparing game carcasses and cuts, and producing a basic range of products including sausages, hamburgers and smoked meats.

This course provides a strong base of essential skills including meat selection and preparation for cooking, understanding of food safety, knife choice and basic processing equipment selection and operation.

In particular, you will gain experience working in a commercial kitchen and how to apply this to your kitchen at home, how to safely and hygienically handle and store game meat, and how to clean food preparation areas and equipment.

This course is delivered over two consecutive nights (four hours a night) or as a day course over eight hours.

On successful completion of this course, you will receive a Statement of Attendance.

You will be introduced to the world of preparing game carcasses and cuts, and producing a basic range of products including sausages, hamburgers and smoked meats.

This course is delivered over two consecutive nights (four hours a night) or as a day course over eight hours.

On successful completion of this course, you will receive a Statement of Attendance.

Locations, dates & times

Campus	Date	Attendance/Duration	Study type	Apply/Enquire
Statewide
Statewide	2 Jan 2024 - 1 Dec 2024	Short course Course is delivered statewide at campus's depending on enrolment numbers	On-Site	Enquire now

Entry

A Recreational Hunting License is desirable, however exemptions may be available. Please contact us to check your eligibility.

Fees, payments and other costs

Your tuition fees cover the basic materials needed for your course, but may not cover items such as text books, workbooks, uniform, online learning resources or personal protective clothing. Depending on your course, there may also be other expenses that you need to budget for.

For courses undertaken in 12 months or less, you will be invoiced the full course fee (including any other essential fees associated with your course).

*For courses studied over multiple years, your course and other fees will be split over the years of study, with the concession fee being charged on a yearly basis. At the time of enrolment you will be invoiced for the first year’s fees. An invoice will be raised in each subsequent year around the same time as your ‘enrolment anniversary’.

Further information on fees, payments and other costs.

Recognition of prior learning and skills

It makes sense that you should be recognised for the things you already know how to do.

TasTAFE can assess your skills and knowledge based on your previous education, work history or life experience – which may help you to gain your qualification a whole lot faster!

More information on the recognition process is available on our recognition of prior learning and skills page.

Assessment methods

Assessments are designed to help you demonstrate the skills and knowledge you learn in your course and are an essential part of your training. Assessments allow us to confirm that you can perform tasks to the standard required in the workplace, and that you can meet all of the requirements of your course.

While studying at TasTAFE, you may be assessed in a number of different ways. Some common assessment methods include:

completing workplace documents
observations on the job and/or in a simulated assessment environment
quizzes/multiple choice tests
research projects
tests – written or practical
verbal questioning
work samples
written assignments or short answers.

What you will need

There are different requirements depending on the course you are enrolled in.

Generally, it is recommended that you have access to a computer with a reliable internet connection and up-to-date software, including Microsoft Office and Adobe Acrobat Reader. TasTAFE has computers available for student use during normal business hours, at all major campuses.

For classes, please be prepared with standard items such as: pens, notebook or paper, USB.

You may also need to bring specific equipment, tools or personal protective equipment, your teacher will let you know.

Outcome and units

On successful completion of this course you will receive a Statement of Attendance.

Below is a list of all core units that TasTAFE offers in this course.

Core units
NONM1079A	Game meat processing

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We’re here to help…

At TasTAFE, we understand that everyone's journey is different and sometimes you might need some extra support to achieve your study or career goals.

Whether you are at the very start of your training, returning to study after a long break, or looking to upskill in a specific area, we're here to help you to be successful in your chosen field of study, apprenticeship or traineeship.

Our student support services are available for all students, and aim to provide the support you need to make your learning experience just that little bit easier.

Find out more about what support is available

RTO 60142. CRICOS 03041M.

NONC0256A-V01 Homebased Game Meat Processing