The most important thing is that you like your subject area! It?s also important to do as well as you can throughout your degree. For example, I applied for PhD scholarship during my final year, so they were looking at my first, second and third year results. Finally, I find that liking people helps a lot.
The Investigative person will usually find a particular area of science to be of interest. They are inclined toward intellectual and analytical activities and enjoy observation and theory. They may prefer thought to action, and enjoy the challenge of solving problems with clever technology. They will often follow the latest developments in their chosen field, and prefer mentally stimulating environments.
On successful completion of the apprenticeship programme the Butcher will have:
Understand the development of the meat sector leading up to the modern day, including its values, culture, traditions and connection to membership bodies and professional institutions
Understand the principles of butchery; including the selection, procurement, provenance and handling of livestock leading to welfare and associated lairage and slaughter practices, including Halal and Kosher
The principles of waste minimisation, saleable yield and predictive costing methods
The meat and poultry marketplace including the supply chain/traceability functions and key legislative and enforcement agencies that regulate the retail and/or process environments
The principles of meat and poultry species including knowledge associated with carcass by-products, primal, joints and muscles
Various craft and knife skills used for cutting, boning, trimming and mincing of meat including the use of relevant mechanical equipment as required
The importance of cold storage, stock control and safe movement of meat and/or poultry in the butchery environment
Stock control, product pricing, quality assurance and meeting the expectations of customers and/or contractors
Health and food safety including hygiene both in personal terms and as part of the wider food sales/production environment
Methods for weighing products, controlling temperature, wrapping, sealing, packing, labelling and stock control of meat and poultry products for wholesale or retail sale
Employment, rights and responsibilities, including equality, team working practices and the importance of continuous personal development
The need for traceability in the procurement and supply of meat
The butcher’s role in the audit and inspection process
The contents of a marketing plan
The principles of customer service
Full awareness and adherence to health and safety regulations and/or additional requirements that may apply to their employer’s food business
Demonstrate the principles of butchery; including the selection, procurement, provenance and handling of livestock leading to welfare and associated lairage and slaughter practices
Use machinery (as permitted) and other relevant cutting equipment including the ability to sharpen knives
Carry out a range of primary and secondary butchery skills involving the use of steak and boning knives, hand saws, cleavers, banding needles and other relevant hand tools used in the process of primal cutting, boning, slicing, dicing, rolling, trimming and filleting as used in their employers business
Produce Meat and/or poultry products (as required) such as sausages/pies made to the specifications of customers or for sale to the public
Produce meat to the specific volume, size & weight to meet the needs of national/local consumers and customers in a timely and accurate fashion
Apply hand/eye co-ordination along with physical agility and manual handling of carcases through the manufacturing and butchery process
Complete a marketing plan for a craft butcher shop
Ability to take appropriate personal operational responsibility for both health and food safety and the application of safe working practices when using knives, hazardous tools and/or related equipment
Displays a willingness to learn, solve problems and acquire new skills that will be applied in the working environment
Is punctual, reliable, diligent and respectful towards customers, peers and colleagues at all times
Shows attention to detail, carrying out duties in a diligent way and taking account of efficiencies and understanding how these support the profitability of the business
Maintains the vision and ethos of the business, including performance levels whilst taking pride in work and fostering positive relationships with customers and colleagues
Butchers are skilled in preparing and placing meat cuts and products in display counters, so they appear attractive and catch the shopper’s eye.
The apprentice butcher will learn and demonstrate the skills of ‘shaping’, ‘lacing’, and ‘tying’ roasts using boning knives, skewers, and twine.
In addition to developing culinary skills, craft butchers will be able to wrap, weigh, label and price cuts of meat.
Pay & Fees
Being accepted on this proposed Apprenticeship will require a job seeker to first secure an “Apprenticeship Contract” with an approved organisation / employer.
As details of approved organisations become available, they will be included here.
Each approved organisation will determine the particular salary structure for the apprenticeship, which will be communicated at contract negotiation stage with the proposed candidate.
There will be no difference in rate-of-pay between the time an apprentice spends on-the-job and time in training.