Using a range of advanced butchery techniques to prepare meat for processing or sale
Overview
The advanced butcher was approved for delivery on 07/11/2016. This Advanced apprenticeship standard awards you with a level 3, qualification when completed. The usual duration of this apprenticeship is 18 months, but this does not include the End-Point Assessment Period.
What the course covers
The Advanced Butcher apprenticeship has been developed to allow apprentices the opportunity to build upon their existing butchery skills and further develop their master knife skills and other advanced techniques. It is designed to help secure the long-term future of the profession by producing highly skilled butchers that will use their craft for years to come.
Learners will study the cutting and production process, understand the principles of animal welfare and selection, the management of food safety and hygiene practices, recognise the variations of refrigeration and handling of red and white meat and respond to the varying needs of customers.
Upon completion, they will also be able to demonstrate a variety of technical abilities with the use of knives, hand saws and cleavers in the process of boning and slicing meat, and contribute towards the making of recipes for products such as sausages and pies.
Predominantly working in independent shops and meat processing companies, this apprenticeship will provide employers the opportunity to plan for succession whilst also opening up the routes for the apprentice to progress into other roles in the food industry, such as production and retail management.
Careers and jobs associated
- Independent Butcher
- Supermarket Butcher
- Meat Production worker
- Production Line manager
If you would like to find out more about the advanced butcher apprenticeship standard, skills, learnt, assessment methods and duties of the role, visit the Institute for Apprenticeships.
