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Advanced Butcher Level 3 Apprenticeship | Innolearn

Advanced Butcher Level 3 Apprenticeship

Accreditation details: QCF Accredited and Centre Approved

Mode of study: Full-time – Blended Learning

Duration of program: 14-18 Months

The Advanced Butcher Apprenticeship enables both career progression for butchers and also importantly succession planning for employers. As well as advanced knife skills and a deep understanding of their sector, be i independent retail, supermarket or meat processor, the advanced butcher needs additional business and people management
skills. Developed with input from a wide range of meat businesses, the Advanced Butchery Apprenticeship teaches the particular skills needed by employers in each distinct sector.

  • On Program Assessment
    Technical knowledge and understanding is assessed on program through a combination of Ofqual-regulated Knowledge Modules and specified vendor and professional qualifications. These must be passed before the end point assessment can take place.

  • End Point Assessment
    The final, end point assessment is completed in the last few months of the apprenticeship. It is based on
    A portfolio – produced towards the end of the apprenticeship, containing evidence from real work projects which have been completed during the apprenticeship, usually towards the end, and which, taken together, cover the totality of the standard, and which is assessed as part of the end point assessment
    A project – giving the apprentice the opportunity to undertake a business-related project over a one-week period away from the day to day workplace
    an employer reference

    a structured interview with an assessor – exploring what has been produced in the portfolio and the project as well as looking at how it has been produced

  • An independent assessor will assess each element of the end point assessment and will then decide whether to award successful apprentices with a pass, a merit or a distinction.

To get a place, you first need to register for an Assessment Day below at one of our training centres. Just pick the most convenient place and time for you, and then turn up with your documentation

  • Proof of ID: passport or birth certificate .

  • Proof of benefits: JSA award letter from JCP or bank statement showing your JSA payment not older than 2 months if you claim benefits

  • Proof of address).

If you can prove your eligibility by bringing in all the necessary documents and you pass the initial assessment exam, you will be invited to enrol into the course. We’ll drop you an e-mail explaining the things you need to bring after you’ve chosen your time and place.

Entry Requirements

This higher level apprenticeship also requires the apprentice to achieve three internationally accredited food
qualifications and English and Maths at Level 2, prior to proving their competence at end point assessments.

Technical competencies :

Advanced butchers will have a comprehensive understanding of health and safety practice that is matched with knowledge of food safety and hygiene systems at management level. They will also possess a technical understanding about a range of meat species, provenance supply chains and techniques (automated & craft) needed to process and/or produce products in a lean manufacturing or retail environment. They will ensure precision in the cutting and presentation of meat products as required by commercial and/or domestic consumers. Butchers especially those in independent retail environments will have good knowledge of artisan practices and the
preparation of wet/drymeats .

FRAMEWORK COMPONENTS:

The management of food safety & hygiene practices including cleaning and disinfection arrangements
The implementation of health and safety policy and application within the business or function.
Also understanding of equality and diversity regulations and good practice. The principles and comparisons involved in the science of various meat and poultry species and effects on the selection, cutting and production process.
The principles of animal welfare, selection, procurement and purchasing processes and the influence
that provenance may contribute in the farm to fork supply chain for variousred and white meat
The end to end process for primal butchery in the meat business that starts from carcass selection, sides, or quarters, moving to separation from carcass and yield controls.
The principles and variations involved in the chilling, maturation, handling and storage of meat

How is the Course Assessed?

End Point Assessment
The end point assessment will only commence once the employer, apprenticeand Trainer are confident that the apprentice has developed all the knowledge, skills and behaviours defined in the apprenticeship standard and clearly evidenced by the on-programme progression review meetings and records.
The independent end assessment ensures that all apprentices consistently achieve the industry set professional standard and can commence at any point once the apprentice is competent after the twelve-month minimum period of learning and development. Prior to independent end assessment the functional skills English and maths components of the apprenticeship must be successfully completed.
The end point will be graded accordingly and on successful completion an apprenticeship certificate will be awarded.