Agriculture

Introduction

Course Title: Intermediate Apprenticeship in Butchery
Course Code: AG124

Department: Agriculture
Course Type: Apprenticeship



Butchery is the preparation and presentation of meat for sale. The role could involve serving customers in retail, or being 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 in a team, be reliable and enjoy interacting with customers. Working at a butchers will include early starts and weekend work.

You work for an employer and come to college for set days throughout the Apprenticeship to learn theory and practical skills.

Overview

Qualification

Level 2 Certificate for Proficiency in Meat and Poultry Industry Skills (QCF)

Course Content

There will be additional off-the-job training in knife skills and butchery as required
Your Apprenticeship will also cover health & safety, food safety and emergency first aid.

English and maths skills will be developed based on your diagnostic assessment and the requirement of the apprenticeship.

Entry Requirements

English and maths GCSE grade E or 3/2. Level 1 Functional Skills. You must demonstrate enthusiasm and commitment at interview and complete an initial assessment to an acceptable standard to achieve the framework qualifications.

Next Steps

Advanced Apprenticeship in Butchery

Career Opportunities

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