Skills Bootcamps
Skills Bootcamps in Butchery
We’re thrilled to be offering Skills Bootcamps in Butchery for butchers or chefs (part of the Government’s Lifetime Skills Guarantee), designed to help you gain vital industry skills and expertise.
Whether you’re looking for a fresh start in a new career, hoping to gain skills or support your the development of your staff, our Skills Bootcamps are here to help. Skills Bootcamps are free for individuals and 90% funded for SMEs through the Government’s National Skills Fund. Larger employers receive 70% funding. These flexible courses give people the opportunity to build up sector-specific skills and an offer of an interview with an employer upon completion.
Course Overview
Immerse yourself in the unique and ancient trade of butchery on a course designed for individuals who would want to improve their practical butchery skills, to either progress into a role in the Butchery or develop their present meat Butchery skills set.
Butchery for Butchers introduces you to the essential techniques, food safety standards, and commercial skills used by professional butchers.
Whether you’re new to the industry or looking to build confidence and competence, these bootcamps provide a strong foundation for working safely, efficiently and skilfully in a butchery environment.
What You’ll Learn
The curriculum covers:
- Fundamental knife skills and safe cutting techniques
- Carcass breakdown and joint preparation
- Identification of meat cuts across species
- Safe handling, storage, and hygiene practices
- Customer service and counter presentation
- Weighing, packaging, and labelling procedures
- Introduction to value-adding processes (sausages, burgers, curing)
- Industry health and safety and food hygiene regulations
- Level 2 Award in Health and Safety in the Workplace
- Level 3 Award in Emergency First Aid at Work
Course Dates and Delivery
Date (WEDNESDAY)
- September 30th – Emergency First Aid At Work Level 3 (optional if already held)
- October 14th – Introduction & Knife Skills
- October 21st – Pork Butchery
- October 28th -Poultry and Joint Tying or Emergency First Aid At Work Level 3 (optional if already held)
- November 4th – Venison and Joint Tying
- November 11th – Lamb and Joint Tying
- November 18th – Principles of Butchery and Slaughter Practices
- November 25th – Burgers
- December 1st – Food Safety in Catering Award Level 2 Award (optional if already have)
- December 2nd – Sausages
- December 9th – Charcuterie and Air Drying
- December 16th Catch-up on any missed skills
What you need
- Closed-toe footwear (safety shoes if available)
- Comfortable, washable clothing suitable for a food environment
- A notebook and pen for learning and practice notes
- Any personal PPE you already own (optional; essential equipment will be provided)
- A positive attitude toward hands-on, practical learning
Assessments
- Practical demonstrations of cutting and preparation techniques
- Tutor observations during hands-on training
- Short written or verbal assessments on hygiene, safety, and product knowledge
- Evidence of safe knife handling and correct food safety practices
- Completion of tasks that reflect real butchery shop or production environments
What Can I Do Next?
- Move into employment as a Trainee Butcher, Butchery Assistant, Meat Counter Operative, or Production Operative
- Progress to further industry qualifications or a full Butchery Apprenticeship
- Develop specialist skills such as charcuterie, curing, or advanced carcass breakdown
- Build a long-term career within retail butchery, meat processing, hospitality supply, or food production
How To Apply
It’s easy, let us know that you’re interested by complete our quick form below. A member of team will then review your submission and will be in touch to discuss the next steps in-line with our criteria and your current circumstances.