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Meat and poultry

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These flexible qualifications boost skills, leading to business efficiencies for Moy Park.

Nicola Cousins

Moy Park

The meat and meat products sector accounts for 23.6% of expenditure on food according to Keynote research.

Despite being such big business, the sector is facing a number of challenges from the consumer, the environment, legislation and the economy. To overcome these it is critical that those working in the sector are highly trained, skilled and knowledgeable.

We have a range of meat and poultry competence (ie. work-based learning) qualifications which have been designed for the sector as it is today.

Each of our qualifications has a large choice of units; these reflect the wide variety of jobs which people undertake in the many types of businesses which operate in the meat sector.

All these qualifications are approved by the Meat Training Council (MTC). FDQ is a sister company of MTC.

Meat and poultry industry skills qualifications

Suite overview

These qualifications are designed for those who are working in a meat and poultry business. They offer the opportunity to develop the skills and knowledge required to confirm competence at work in a broad range of meat and poultry operative or technical roles. For example learners can qualify in areas as diverse as: the monitoring of livestock, slaughter, meat processing/butchery and butchery sales and service.  

The qualifications within this suite provide meat and poultry businesses with an opportunity to develop good food manufacture practices and understanding. They allow skills and knowledge to be developed in a wide variety of areas depending upon the type of business and processes/products that apply.

The broad menu of skills and knowledge within the qualifications can be chosen to reflect the roles, responsibilities and development needs of learners. These include compliance functions like food safety and health and safety; operative functions including process control and problem resolution and specific technical or scientific functions.




Level 2 Award for Proficiency in Meat and Poultry Industry Skills - £60.00

Level 2 Certificate for Proficiency in Meat and Poultry Industry Skills - £80.00

Level 2 Diploma for Proficiency in Meat and Poultry Industry Skills - £80.00

Level 3 Certificate for Proficiency in Meat and Poultry  Industry Skills - £90.00

Level 3 Diploma for Proficiency in Meat and Poultry Industry Skills - £90.00

FDQ Level 2 Award for Proficiency in Meat & Poultry Industry Skills

Qualification structure

FDQ Level 2 Certificate for Proficiency in Meat & Poultry Industry Skills

Qualification structure

FDQ Level 2 Diploma for Proficiency in Meat & Poultry Industry Skills

Qualification structure

FDQ Level 3 Certificate for Proficiency in Meat & Poultry Industry Skills

Qualification structure

FDQ Level 3 Diploma for Proficiency in Meat & Poultry Industry Skills

Qualification structure

Competence based qualifications

These are particularly popular with employers as training and assessment can be carried out largely within the workplace. This means qualifications can be undertaken during the working day and require minimal time off the job.

The qualifications and associated training can be tailored to be relevant to an individual’s daily work and business procedures, to ensure maximum benefit is derived by both the learner and their business.

Learn more

From Butchery Apprenticeship to Bakery Apprenticeship


...Why both are no-brainers for businesses large and small.

I was lucky enough to be part of the dream team that designed the butcher standard – the first food craft apprenticeship to be approved by government. Now I head up the leading end-point assessment organisation for the butchery apprenticeship. As a result I feel pretty confident to pass comment on it.

Quite simply the butchery apprenticeship standard is transforming the butchery profession – for the better. Age-old butchery skills are being revived. That deep knowledge of the meat supply chain is being re-instilled. The industry asked itself the question, ‘What does it mean to be a butcher today?’, and the apprenticeship answered it.

But don’t take my word for it. Ask the 1000+ apprentices who’ve enrolled since 2018, the family businesses whose futures are now secured, or the retail giants, Morrisons and Sainsburys, who know a good thing when they see it and have hundreds of apprentices on programme.

So, what’s this got to do with bakery, I hear you say?

Because the bakery industry is on the brink of doing the same. We know there’s a market opportunity, but it has yet to take off for some SMEs due to funding obstacles. It will take a concerted joint effort by training providers and SME employers to demand that funding is directed to where it’s needed. Butchery overcame similar issues and I’m confident that the baking industry will do too. And here are 10 good reasons why the bakery apprenticeship is worth fighting for:

1.    It attracts 5 times the funding of the previous framework, £9,000 per apprentice

2.    Small bakery businesses only contribute £450 at most, and that cost is waived if you have less than 50 employees and apprentices aged under 19

3.    Largescale bakers have a dedicated ‘automated baker’ pathway within the apprenticeship

4.    It’s not just for youngsters! There are no upper age limits so the bakery apprenticeship can be used to ‘train and certify’ your whole workforce

5.    The employer is King! They negotiate the training contract based on what their business needs

6.    It delivers apprentices with proven skills – the compulsory end-point assessment ensures apprentices only qualify when they’ve mastered the skills employers need

7.    Apprentices are tested by independent industry examiners with years of experience – making success at end-point assessment a real confidence booster for the apprentice

8.    20% off the job need not be a barrier – training providers are now adept at managing this requirement creatively so as not to impact the smooth running of a business

9.    It’s meeting the needs of all types of bakery businesses today, with half the current apprentices being supermarket bakers and half being craft or automated bakers

10  All successful apprentices receive both an apprenticeship certificate PLUS a L2 Bakery Diploma

In short, bakery employers and training providers, it’s time to make it happen!


Find out more about the bakery apprenticeship and end-point assessment here or call us on 0113 3970 395 to discuss your business needs

 Bread Maker And Apprentice Making Bread 800X533

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