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Level 2 Butchery Apprenticeship at Leeds City College

Course description

The programme will help students develop the necessary skills to work in the meat industry. It is a craft level course aimed at those new to the industry.

Taught by professional industry staff, your course involves one day a week study – half day practical, half day theory. In order to study this course you will need to be employed as an apprentice in your chosen business. We can help with this.

You may also be required to take on functional skills alongside your course e.g. relevant English and Maths qualifications.

Course content

Recognition and breaking down of carcasses, cutting, boning, trimming, rolling, tying and packing of products. Manufacturing of Sausages, Burgers and Bacon. Theory topics are designed to proved the essential knowledge and understanding relating to the meat industry, Food Safety, HACCP and Health & Safety.

You will also learn a range of skills that are required that meet the needs of today’s independent butchery retail businesses. You will also gain these qualifications as part of this course:

  • L2 Food Safety
  • L2 Health and Safety
  • L2 Knife skills.

You will need to complete a logbook of evidence and an ERR work book on employer rights and responsibilities.

Entry requirements

You will need to be in employment at the start of this course. Contact us if you wish to discuss this 0113 386 1997.

Assessment

You will work towards your end point assessment. This involves:

  • a multiple choice exam
  • a practical assessment in a controlled environment
  • a discussion over your logbook with an industry expert.

Future opportunities

You can progress onto Level 3 Butchery Apprenticeship Route.

Further information

Our apprenticeship routes are changing throughout the year, stay up to date online

How to apply

You can apply for this course through UCAS Progress. Add this course to your favourites so you can start making an application.

Last updated date: 09 November 2017
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