The Level 2 Butchery Standard
The apprenticeship offers learners the opportunity to develop professional skills and knowledge for the meat and poultry industry, including meat provenance, primary and secondary butchery craft and knife skills used for cutting, boning and trimming. Skills developed will also cover the use of relevant mechanical equipment for mincing, etc. In addition, the Standard will develop the understanding of stock control, quality and meeting the expectations of customers
The Standard helps learners to progress their career or to move into a specialist area, such as quality assurance or NPD.
These qualifications are designed for trainees, new recruits and experienced workers in the meat and poultry industry.