Course Title: Intermediate Apprenticeship in Butchery
Course Code:

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 new Butcher Apprenticeship is designed to equip apprentices with the skills, knowledge and behaviours required by butchery employers.

You will work for an employer and come to college for set days throughout the Apprenticeship.



Level 2 Standard in Butchery

Course Content

There are 3 components to the butchery apprenticeship: the training programme, mandatory qualifications and end-point assessment.

Training programme
Apprentices will need to complete a training programme designed to cover the 4 mandatory standard components: core knowledge, butchery skills, behaviours and either retail or process butchery specialism. All apprentices will be required to complete and submit a logbook to demonstrate learning and achievement prior to end-point assessment.

Mandatory qualifications:
Level 2 Award in Food Safety for Manufacturing or Meat and Poultry
Level 2 Award in Health and Safety in the Food Supply Chain Business
Level 2 Award in Knife Skills for Food Processing
Level 1 English
Level 1 Mathematics

Entry Requirements

Maths and English GCSE grade E. The Intermediate Apprenticeship requires Level 1 Functional Skills and the Advanced Apprenticeship Level 2. You must demonstrate enthusiasm and commitment at interview and complete an initial assessment to an acceptable standard to achieve the framework qualifications.

Next Steps

On completion of the Level 2 Butchery Standard, suitably able Butchers will have the opportunity to progress to Level 3 and Higher Apprenticeships in Butchery occupations.

Career Opportunities

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