Butchery Apprenticeship Level 2

UPDATED 20150212 14:50:54

You should ideally be 18 years old to be able to use the full range of equipment involved with the job. You would start as a trainee or assistant butcher and learn on the job. You could be employed by a local butcher or work in the butchery department of a supermarket learning how to prepare, cut, bone and trim meat and to make sausages and burgers. A key part of the job will be serving customers and advising them on ways to prepare and cook different cuts of meat. Depending on your workplace, you could specialise in kosher, halal or organic meat. You will cover topics such as butchery skills and knowledge relating to many types of meat, a range of processing techniques, key butchery service and support skills as well as important matters such as traceability, classification, cleaning and temperature control.

Course information

Name: Butchery Apprenticeship Level 2 Qualification title: Certificate for Proficiency in Meat and Poultry Industry Skills (QCF) Qualification type: Assessment The majority of the programme is delivered and assessed in the workplace. You will build a portfolio of evidence to support the tasks you complete at the workplace to demonstrate you can complete tasks safely and use knowledge learnt. On-line assessments will take place at the College or in the workplace. Awarding FDQ (Formerly Food and Drink Qualifications) Created 20150212 14:47:49 Updated 20150212 14:50:54

Entry requirements

None

Provider

SHEFFIELD COLLEGE
Further Education
info@sheffcol.ac.uk
0114 260 2600
http://www.sheffcol.ac.uk

Address

The Sheffield College
Granville Road Town: SHEFFIELD County:South Yorkshire