Employers of learners on this apprenticeship include both processors and retailers. The course enables an 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.
Apprentices must achieve Level 2 Food Safety Award, Level 2 Health & Safety in the Food Supply Chain Award, and Level 2 Knife Skills Award prior to taking the end-point assessment.
On completion, apprentices are recognised by the Institute of Meat (IoM) entitling them to use the initials M.Inst.M.
