Agriculture

Introduction

Course Title: Level 2 Butchery
Course Code:

Department: Agriculture
Course Type: Apprenticeship



The butchery apprenticeship standard has been designed to prepare the apprentice for a career in a vast range of butchery environments and businesses; from the largest processors and supermarkets to the smallest high street butchers and independent farm shops.

Overview

Course Content

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

Mandatory Qualifications
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.

Next Steps

The successful apprentice will have the opportunity to progress on to a higher level apprenticeship standard.

Career Opportunities

Following successful completion of the apprenticeship, apprentices are recognised by the Institute of Meat (IoM) entitling them to use the initials M.Inst.M.