Skills Bootcamps in Butchery for Chefs

We’re thrilled to be offering Skills Bootcamps in Butchery for 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.

What You’ll Learn

The curriculum covers:

• Principles of butchery and slaughter practices, including Halal and Kosher
• Lamb: Safe handling and full carcass breakdown, identification of primal and secondary cuts, trimming, and preparation for a range of culinary applications.
• Venison: Preparation of a venison carcass, including skinning, jointing, and utilisation of game specific cuts.
• Pork: Processing half a pig, including deboning, separating primal cuts, and producing value added products. Poultry: Whole bird butchery, including jointing, deboning, trussing, and preparation for multiple cooking methods.
• Embracing a nose-to-tail philosophy that opens the door to unique cuts, reduced waste, and increased profitability.
• Farm to fork supply chain
• Master techniques such as tying joints, advanced sausage making, charcuterie fundamentals, and curing basics.
• Knife sharpening, blade maintenance, and specialist tool handling.
• Adopting a nose-to-tail philosophy, optimising yields, reducing waste, and unlocking unique cuts that support increased profitability.
• Introduction to meat ageing methods (dry ageing, wet ageing) and their impact on flavour and texture.
• Farm-to-fork supply chain, provenance, traceability, welfare standards, and buyer considerations.
• Meeting commercial and legal requirements within hospitality, retail butchery, and food production environments.
• Food Safety in Catering Level 2 Award
• Level 2 Award in Health and Safety in the Workplace
• Level 3 Award in Emergency First Aid at Work

Course Dates and Delivery

Our Skills Bootcamps in Butchery offer a unique and flexible programme – all learners must complete 10 days and must start before the end of June 2026. Sessions run on both Wednesdays and Fridays and learners can pick 10 days in the running period.

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.