Level 2 Certificate in Professional Butchery-Study Programme

UPDATED 20160926 08:25:24

This course is an ideal introduction into the Butchery Industry; this course focuses on the various aspects and skills needed to work within a butchery based role, and will include the following: Beef/Lamb/Pork/Venison carcase butchery skills Poultry/Game butchery skills Sausage/Burger production skills Meat marinating/curing skills Meat product customer service skills Chilling and freezing meat skills Procurement and traceability in butchery Knife handling skills Food hygiene Health and safety/HACCP

Course information

Name: Level 2 Certificate in Professional Butchery-Study Programme Qualification title: Certificate in Professional Butchery (QCF) Qualification type: NVQ and relevant components Assessment This is a full time course, continuous assessment will take place in the classroom environment. Awarding FDQ (Formerly Food and Drink Qualifications) Created 20160412 09:46:00 Updated 20160926 08:25:24

Entry requirements

If you are 16–18 there are no course fees payable, however you may have some costs associated with uniform and equipment. Equipment required If you are 16–18 there are no course fees payable, however you may have some costs associated with uniform and equipment.

Provider

Poultec Training Limited
enquiries@poultec.co.uk
01362 850983
http://www.poultec.co.uk

Address

Enterprise Centre South Green Park
Mattishall Town: Dereham County:Norfolk