Butcher Level 2 Apprenticeship

Butchery Apprenticeship focuses on employability – not box ticking. Mandatory qualifications in Knife Skills and Health andSafety must be achieved as part of the apprenticeship. By the end of the programme employers taking on an apprentice can be confident that their apprentice butcher will have the skills, knowledge and behaviours needed in a modern butchery business. More
importantly, for the first time they will also be required to prove those skills, in independent end point assessments.

  • 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

Employers will set their own entry requirements in order to start on this apprenticeship however, you must be prepared to work towards a level 2 functional skills qualification in English and maths.

Technical Competencies

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.

FRAMEWORK;

The development of the meat sector leading up to the modern day, including its values, culture, traditions and connection to membership bodies and professional institutions.
The principles of butchery; including the selection, procurement, provenance and handling of livestock leading to welfare and associated lairage and slaughter practices, including Halal and Kosher.
The principles of waste minimisation, saleable yield and predictive costing methods.
The meat and poultry marketplace including the supply chain/traceability functions and key legislative and enforcement agencies that regulate the retail and/or process environments.
The principles of meat and poultry species including knowledge associated with carcass byproducts, primal, joints and muscles
The various craft and knife skills used for cutting, boning, trimming and mincing of meat including the use of relevant mechanical equipment.

Underpinning Skills, Attitudes and Behaviours

  • Logical and creative thinking skills

  • Analytical and problem solving skills

  • Ability to work independently and to take responsibility

  • Can use own initiative

  • A thorough and organised approach

  • Ability to work with a range of internal and external people

  • Ability to communicate effectively in a variety of situations

  • Maintain productive, professional and secure working environment

 How is course assessed : 

End Point Assessment
The end point assessment will only commence once the employer, apprentice and 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.