Some of the knowledge, skills and behaviour aspects you will cover include:
The development of the meat sector leading up to the modern day, including its values, culture, traditions and connection to membership bodies and professional institutions
The principles of butchery; including the selection, procurement, provenance and handling of livestock leading to welfare and associated lairage and slaughter practices, including Halal and Kosher
The principles of waste minimisation, saleable yield and predictive costing methods
The meat and poultry marketplace including the supply chain/traceability functions and key legislative and enforcement agencies that regulate the retail and/or process environments
The principles of meat and poultry species including knowledge associated with carcass by- products, primal, joints and muscles
The various craft and knife skills used for cutting, boning, trimming and mincing of meat including the use of relevant mechanical equipment as required
Cold storage, stock control and safe movement of meat and/or poultry in the butchery environment
Stock control, product pricing, quality assurance and meeting the expectations of customers &/or contractors
Health and food safety including hygiene both in personal terms and as part of the wider food sales/production environment
Methods for weighing products, controlling temperature, wrapping, sealing, packing, labelling and stock control of meat and poultry products for wholesale or retail sale
Employment, rights and responsibilities, including equality, team working practices and the importance of continuous personal development
Apprentices must achieve Level 2 Food Safety Award, Level 2 Health & Safety in the Food Supply Chain Award, and Level 2 Knife Skills Award prior to taking the end-point assessment.
5 GCSE’s at Grade D/3 or above (including English and maths) or other equivalent vocational qualifications. Learners must achieve English and maths at Level 1 prior to completion of this apprenticeship.
The successful apprentice will have the opportunity to progress on to a higher level apprenticeship standard.
Following successful completion of the apprenticeship, apprentices are recognised by the Institute of Meat (IoM) entitling them to use the initials M.Inst.M.
Dates & Fees
|Start Date||End Date||Start Time||End Time||Mode of Attendance||Days of the Week||No of sessions|
|We run on demand. Contact us for dates.||Apprenticeship|
|Total Fee Full Cost||Total Fee 19-23||Total Fee 24+|
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