Preparing and selling a range of meat products
Overview
This Intermediate butcher apprenticeship standard will provide you with a level 2, qualification. This apprenticeship standard was approved on the 24/09/2015 and typically takes 18 months to complete. However, it is important to note that the duration of the apprenticeship standard stated does not include the End-Point Assessment period.
What the course covers
This apprenticeship can be based in either a processing setting such as large foot outlets and supermarkets, or within a retail outlet such as farm shops and high street butchers. You will prepare a range of meat and poultry for sale and consumption, using highly dexterous knife skills to minimise waste and produce the highest quality products.
As part of the apprenticeship, you will develop a grounded knowledge of the history behind the craft, including its culture and traditions, along with its membership bodies and professional institutions. You will learn the fundamentals of selection, livestock handling and slaughter practices, including Kosher and Halal meat, and the importance of sustainability and hygiene standards in the workplace.
You will learn how to utilise a range of butchery skills and techniques, using steak and boning knives, cleavers, and other tools used to cut, bone, slice, dice and fillet meat and poultry, and also use them to produce other products like sausages and pies. You will be taught how to operate machinery or use other equipment where necessary, and how to assess the quality of your products, ensuring they comply with food safety standards and industry regulations.
Careers and jobs associated
- Independent Butcher
- Supermarket Butcher
- Meat Production worker
- Production Line manager
Visit the butcher apprenticeship standard, on the Institute for Apprenticeships site, to find further information on skills and knowledge learnt, assessment methods and more.
