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Proficiency in Meat and Poultry City & Guilds Level 2 Diploma at Preston's College

Course description

The meat industry is large and diverse; it employs thousands of people with jobs ranging from a trainee butcher to meat inspector, food processing staff, quality assurance, micro biologist, food technicians, production managers, charge hands, supervisors, managers and cooks.

Course content

A butcher’s role and responsibilities will depend largely upon the type of butchery being performed and the number of staff employed in the store. In a traditional set-up, the butcher will be equally involved in meat preparation, ordering, and customer servicing, whereas roles in a larger shop or supermarket will be specialised. However, all butchers will be involved in performing several of the following tasks:
– Sourcing and buying stock
– Taking delivery and/or collecting stock
– Storing meat appropriately
– Preparing meat and meat products
– Preparing and weighing meat for customers
– Using machinery to prepare meat
– Serving customers over the counter
– Offering advice on suitable meats, cuts, and preparation/cooking techniques

Butchers will also be required to adhere to stringent hygiene regulations and to undertake general cleaning tasks in the meat industry.

Entry requirements

You need four GCSE’s at grade D or above including English and maths. You’ll also need to attend an interview and skills session.

Assessment

The assessment for this qualification is through centre devised assessment material, which is internally marked and externally moderated. Ongoing formal and informal assessments will be completed throughout the course.

Future opportunities

You can progress to Level 3 Butchery, Level 2 Hospitality or Level 2 Bakery. Alternatively, you may seek employment in the industry.

How to apply

If you want to apply for this course, you will need to contact Preston's College directly.

Last updated date: 25 May 2016
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