What will I learn?
Butchery is a highly skilled profession steeped in tradition and butchers will display understanding about a range of meat species and the various techniques needed to process and/or produce products. In addition, butchers will be able to cut, prepare, package and present meat products to the standards required of the business and specialist needs of commercial and/or consumers. Butchers will have a range of skills, knowledge and behaviours that can lead to rewarding careers in the butchery industry, not only in the UK but across the world.
Butchers generally work in retail or meat processing businesses. Depending on the working environment butchers will need to supplement the CORE standard requirements by demonstrating specialist knowledge, behaviours and skills in retail or process. The distinct nature of these two specialisms means very few businesses can offer the full breadth of skills and therefore three options are available for this occupation;
- Retail Butchers
- Process Butchers
- In-Store Butcher
The following qualifications will be provided as part of the apprenticeship:
- Level 2 Food Safety Award
- Level 2 Health & Safety in the Food Supply Chain Award
- Level 2 Knife Skills Award
- Level 2 Certificate in Professional Butchery
As part of the apprenticeship programme you will be required to undertake both on and off-the-job training. While your employer will be responsible for your training on-the-job (workplace), the College and your employer will be jointly responsible for your off-the-job training enabling you to help develop the right knowledge, skills and behaviours to become competent in your job role.
You will attend College on a day-release basis during term-time for the duration of your programme with us, to gain knowledge and develop some practical skills. The College will agree additional off-the-job training with your employer to ensure you develop the majority of your skills and behaviours in the workplace.
What grades will I need?
Five GCSEs at 9–3/A*–E (Including English and Maths).
How will I be assessed?
Apprentices must meet the knowledge, skills, and behaviours as defined within the standard. All apprentices must take an independent assessment at the end of their training to assess their ability and competence in their job role.
Where will it lead me?
Retailers could include supermarkets, independent retailers and farm shops. Those with an entrepreneurial spirit may be particularly attracted to butchery as the sector relies on a high proportion of small businesses, offering the potential for experienced butchers to set up on their own.
Following successful completion of the apprenticeship, apprentices are recognised by the Institute of Meat (IoM) entitling them to use the initials M.Inst.M.