Apprentices can choose from a retail, processing plant or supermarket in-store specialism, to ensure the skills developed are best suited to their work environment.
Some of the knowledge, skills and behaviour aspects you will cover include:
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 carcase 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 and/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 will need to achieve the following mandatory qualifications:
A, Level 3 Award in Food Safety Supervision
B. Level 3 Award in HACCP for Food
C. Level 3 Award in Health and Safety in the Food Supply Chain Business
Apprentices without level 2 English and mathematics will need to achieve this level prior to taking the end point assessment.
The successful apprentice will have the opportunity to progress on to a higher level apprenticeship standard.
On successful completion, apprentices will be entitled to automatic registration to full membership of the Institute of Meat.