Agriculture

Introduction

Course Title: Level 3 Advanced Butchery
Course Code:

Department: Agriculture
Course Type: Apprenticeship



The Advanced Butcher apprenticeship develops responsible, senior level butchers, capable of progressing not only in butchery but other roles in the meat industry, including: sales, training, production and retail management.

Overview

Course Content

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.

Entry Requirements

You will need to have a Level 2 Butchery or related qualification and 5 GCSE’s at Grade C/4 or above (including English and maths) or other equivalent vocational qualifications. Learners must achieve English and maths at Level 2 prior to completion of this apprenticeship.

Next Steps

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

Career Opportunities

On successful completion, apprentices will be entitled to automatic registration to full membership of the Institute of Meat.

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+

Location & Contact Details

Location

Kingston Maurward College Main Campus | Directions

Helpline

Course Helpline 01305 215215

Email us

Materials Required

Gallery

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