Following many years of lobbying by the butchery industry, FDQ has developed a brand new qualification to support the development of the next generation of British butchers.
At last we can work with colleges to bring fresh talent into the sector, equipped with critical butchery skills and knowledge, as well as the attitudes and behaviours to carve out a successful career. These are the first dedicated vocationally related butchery qualifications designed for provision in a college learning environment to support progression into further learning.
The Professional butchery VRQs cover a broad range of practical skills and knowledge in the following areas:
These qualifications are ideal to support learning in a college study programme.
The qualifications in this suite are suitable for learners who wish to develop their skills and/ or understanding to support progression into further learning.
These qualifications will offer learners the opportunity to develop intermediate practical skills and knowledge in a wide range of butchery processing techniques and enterprise and employability skills.
Units within these qualifications cover butchery skills and knowledge relating to many types of meat; a range of processing techniques; butchery service and support skills as well as important subjects such as traceability, classification, cleaning and temperature control to name but a few.
These qualifications are designed for delivery in an off-the-job learning environment. They are complementary qualifications to support individual development for proficiency qualifications in Meat and Poultry Industry Skills and also for Apprenticeships.
Level 2 Certificate in Professional Butchery - £109.50
Level 2 Diploma in Professional Butchery - £109.50
These offer learners the opportunity to develop practical skills and knowledge in an off-the-job learning environment.These qualifications are designed to support progression into further learning and work-based learning.
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 or call us on 0113 3970 395 to discuss your business needs