All Apprenticeships



Level 2


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.


Download the Butchery (Wholesale) overview PDF

Download the Butchery (Retail) overview PDF

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15 Months


Classroom, Online and Workplace Learning



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