Agriculture

Introduction

Course Title: Butchery Intermediate Apprenticeship
Course Code: AG124

Department: Agriculture
Course Type: Day Release



Butchery is the preparation and presentation of meat for sale. The role could be serving customers in retail, or part of the preparation and manufacturing process. The display of meat and fresh food may use artistic skills, and you will need to work in a safe, precise and hygienic way.

The ideal apprentice will enjoy working as part of a team and interacting with customers. Hours of work will depend on the type of establishment and may include early starts and weekend work.

Overview

Qualification

Certificate for Proficiency in Meat and Poultry Industry Skills (QCF)

Course Content

You work for an employer and come to college for set days throughout the Apprenticeship
You learn theory and practical skills at college
There will be additional off-the-job training in knife skills and butchery as required
Your Apprenticeship will also cover health and safety, food safety and emergency first aid
Functional Skills in English and Maths, depending on GCSE achievement.

Entry Requirements

There are no formal entry requirements, though an interest for the subject is essential. Students must demonstrate enthusiasm and commitment at interview and complete an initial assessment to an acceptable standard to achieve the framework qualifications. You will be required to find suitable relevant employment.

Next Steps

On successful completion of the apprenticeship you can work in the industry using your practical butchery skills or explore further education opportunities.

Career Opportunities

Independent butcher's shops Supermarket butchery departments Retail outlets (usiing skills in meat catering, meat manufacturing and meat wholesaling) Meat processing facilities