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New Apprentices Welcomed by Institute of Meat

26/4/2016 Posted in: General News
On Tuesday 19th March the Institute of Meat formally welcomed the first Apprentice grade members in its seventy year history. Curtis Brind, Reece Nevard, Jack Hewson and Stephen Maltby of Walter Smith Fine Foods are all enrolled on the Level 2 Butchery Apprenticeship, and so qualify for the new category of membership, App.Inst.M. Io M LogoThe Institute of Meat took the unprecedented step only after reviewing the details of the training the apprentices are required to undertake. Although crucially employers can now tailor much of the training to their own requirements, the new Butchery Apprentice Standard requires the apprentices to prove their competency in several core areas, such as Knife Skills, Stock Control, Health and Food Safety. In addition they will also be assessed on their mastery of the ‘behaviours’ required of a professional butcher, such as customer service and team working. The comprehensive nature of the new Apprenticeship is a result of the successful collaboration of a group of senior meat industry figures, with guidance from ftc (Food and Drink Training and Education Council). The BETG (Butchery Employer Trailblazer Group) based the design of the new apprenticeship on the principle that nobody knows what is required of a professional Butcher better than those already in the profession. Christopher Riley, Assistant Manager of Walter Smith, Huntingdon, and mentor to Reece and Stephen, said of the apprenticeship, “It’s so much more intensive now, better than any training I ever had. Already I can see that Reece and Stephen are set to become highly skilled butchers and I’m immensely proud of them.” To enrol employees onto the Level 2 Butchery Apprenticeship employers should contact Terry Fennell