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Aoife Mc Dermott

Lecturer

Department of Education and Skills

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Aoife Mc Dermott
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.
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Apprenticeships

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Butcher & Fresh Food Retailer
In Summary header image

Butcher & Fresh Food Retailer

This new apprenticeship programme has reached development stage as of May 2017.

Proposer /Provider: Association of Craft Butchers Ireland

This is a 3-year Level 5 Apprenticeship for the Retail Butcher and meat processing sector.

This apprenticeship programme is not yet fully approved. Additional information is constantly being added here, as it becomes available. Outline information correct - May 2017.

On completion of the apprenticeship, butchers will be 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 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.

As the butcher role has evolved, greater responsibility will be placed on apprentices to learn general business and customer service skills. Therefore, increased attention will be paid to marketing principles and practices


Training header image

On successful completion of the apprenticeship programme the Butcher will have:

Knowledge

  • 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
Skills
  • 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


Personal Qualities header image

  • 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


Work Activities header image

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 header image

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.


Entry Requirements header image

More information coming soon ...


Getting an Apprenticeship header image

Visit Associated Craft Butchers Ireland for details of current vacancies.


Career Opportunities header image

Industries served by this apprenticeship include Butcher Shops, Multiples, Supermarkets such as Supervalu Convenience stores such as Centra, as well as Abattoirs and Meat processing factories.


Occupation Profile header image


Progression Routes header image