Professional Butchery (Level 2 Diploma)

Course Overview

This qualification is designed primarily for learners who wish to develop intermediate practical skills and knowledge in a wide range of butchery, meat/poultry processing and service techniques to support progression to employment.The qualification covers mandatory skills in cleaning, disinfection, temperature control, procurement, traceability and principles of butchery. Learners then have a large choice of butchery skills to select from covering beef, lamb, pork, game and poultry butchery; meat processes like smoking and curing, meat product manufacture and service. Learners maychoose optional units in butchery knowledge and employability and enterprise skills to meet their learning and development needs.Learners will also complete Level 2 hygiene and allergen qualifications.