Butchery Training
Poultec's National Skills Academy is home to Norfolk's first official state of the art butchery training suite. Receive hands-on tuition from our master butcher in a range of workshops designed to give learners a mix of work-based assessment and practical tutoring.
These courses are suitable for a range of people including established butchers, young people entering the industry and farm shops.The butchery is also available for private hire as well as one to one tuition.
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Butchery Course Dates
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Pork Butchery
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8th June 10 |
English Veal specialities
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13th July 10 |
Value Added Packs - Selection from beef, pork, lamb & poultry
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10th August 10 |
Ready made meals using fresh meat, sauces & spices |
14th Sep 10 |
Cutting and costing beef, pork and lamb |
12th October 10 |
Display and Presentation on all types of meat for retail sales |
9th November 10
11th November |
Poultry and Game dressing, & specialities cuts for Christmas trade. |
7th December 10
9th December 10 |
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Butchery Suite
The butchery suite has been finished to the highest hygiene specifications to demonstrate modern industry standards with fully cleanable surfaces throughout and personal hygiene changing area.
The suite boasts a wide range of equipment to ensure learners have all the resources needed. Within this room specific butchery techniques can be taught as well as more general hygiene, HACCP and health and safety training. The room itself is fully temperature controlled, has disability access and automatic height adjustable work surfaces.
The Butchery is available for rental and would be ideal for farmers looking to diversify, butchers or other organisations
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Butchery Apprenticeship
Poultec Training is offering 12 month butchery apprenticeships to people working in a butchery environment.
The apprenticeship programme is designed to give people the training and support they require to obtain new skills and achieve nationally recognised qualifications which will assist them in their careers within the butchery sector.
The programme is made up of the following
framework of qualifications:
- NVQ level 2 in Food Manufacture (Butchery Retail Skills)
- Key Skills Level 1 in Communication
- Key Skills Level 1 in Application of Number
- VRQ (Vocationally Related Qualification) in Food Manufacture
We deliver the training and assessment in the learner's workplace and also offer monthly training sessions which are held at our state-of-the-art butchery training centre at South Green Park Mattishall, Norfolk. Each learner is visited in their own workplace every month by one of our qualified and industry competent assessors to assess them carrying out their daily jobs and to gather evidence required to meet the NVQ standards.
The training workshops are delivered by our master butcher and aimed at increasing the candidates knowledge and skills across a wide variety of topics including :-
- Knife Skills
- Display / Presentation Skills
- Primary Cuts
- Adding Value
- Use of offal / By-products
This apprenticeship programme is funded entirely by the Learning and Skills Council and this includes all aspects of the programme including the workshops at South Green Park.
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Butchery Practical Workshops
Poultec Training runs a wide range of courses in our state of the art butchery training suite at South Green Park, Food Centre of Excellence, Mattishall.
All sessions are half days running from 1pm to 4.30pm. Sessions cost £55 + vat per person although funding may be available depending on eligibility. You will receive hands-on tuition from our master butcher. Each workshop is aimed at giving the delegate practical skills and knowledge as well as guidance on how to maximise the return from the product, minimise waste, maximise carcass usage and add significant value.
Workshops include:
- Pork Butchery
- Offal
- Display and Presentation Skills
- Beef Forequarter
- Game
- Poultry Dressing
- Hindquarters of beef
- Ready made meals using fresh meat, sauces & spices
- Venison
- Lamb
- Cured Meats
- BBQ Packs
- Pork
- English Veal specialities
- Value packs - selection from beef, pork, lamb & poultry
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Bespoke Butchery Training
Poultec are happy to discuss training requirements with companies / individuals in order to offer exactly the programme required. Relevant parties could include farmers looking to diversify, retail buyers, farm shops, organisations, schools or colleges. Courses can be developed to cater for the beginner keen to learn the basics through to experienced butchers wanting to widen their product range.
Rates are calculated depending on numbers of delegates and number of courses required.
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NVQ Level 2 Food Manufacture (Butchery)
A qualification which demonstrates the competence and knowledge of the learner in their production role and develops skills
Skill level: Any person working in a food production / manufacturing environment
Course Content: Learners / employers can select from a wide range of units to ensure the qualification fits around thir own role
Learners Outcome:
A nationally recognised qualification
Next Steps: NVQ 3 Food Manufacture
Course Duration: 6 - 9 months
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NVQ Level 3 Food Manufacture (Butchery)
A qualification which demonstrates the competence and knowledge of the learner in their supervisory role and develops skills
Skill level: Any person working in a food production / manufacturing environment
Course Content: Learners / employers can select from a wide range of units to ensure the qualification fits around their own role
Learners Outcome: A nationally recognised qualification
Course Duration: 6 - 9 months
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CIEH Level 1 Award in Food Safety for Manufacturing, Retail or Catering
Level 1 awards in food safety are run as half-day courses
Skill level: Suitable for a variety of candidates, including new employees with minimal or no prior food safety knowledge, employees handling low-risk or wrapped food or those who work front of house, such as waiting or check out staff, as well as back of house such as kitchen porters or warehouse staff. Learners / employers can select from a wide range of units to ensure the qualification fits around their own role
Course Content: Food Safety (food hygiene, hazards, responsibilities) Personal Hygiene, Cleaning, Contamination
Learners Outcome:
A nationally recognised qualification
Next Steps: CIEH Level 2 Award in Food Safety
Course Duration: Half Day
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CIEH Level 2 Award in Food Safety for Manufacturing, Retail or Catering
Designed to address National Occupational Standards reflecting sector-specific needs. In line with this requirement, the CIEH Level 2 Awards in Food Safety have been designed to address the food safety needs of the catering, manufacturing and retail sectors
Skill level: Designed for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.
Course Content: Legislation, food safety hazards, temperature control, refrigeration, chilling and cold holding, cooking, hot holding and reheating, food handling, principles of safe food storage, cleaning food premises and equipment
Learners Outcome:
A nationally recognised qualification
Next Steps:
CIEH Level 3 Food Safety Management
Course Duration: 1 Day
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CIEH Level 3 Award in Supervisory Food Safety in Manufacture, Retail or Catering
Changes in legislation in January 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibility. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively
Skill level: Managers and supervisors in medium and large manufacturing or catering businesses
Course Content: Legislation, supervisory management temperature control (chilling, and cooking), cleaning, contamination control, applying and monitoring good hygiene practices, implementing good food safety procedures, contributing to the safety training of others
Learners Outcome:
A nationally recognised qualification
Next Steps:CIEH Level 4 Award in Food Safety
Course Duration: 3 Days
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CIEH Principles of COSHH
This qualification is designed for those who use substances hazardous to health at work. It introduces candidates to types of hazardous substances, the risks and controls available and outlines what to expect from a control of sustances hazardous to health (COSHH) assessment. The qualification will prepare employees to contribute to the safer use of hazardous substances in their workplaces
Skill level: All employees
Course Content: Definition and types of substances hazardous to health in the workplace, health effects of hazardous substances and their causes,
COSHH assessments and control options, responsibilities imposed by the Control of Substances Hazardous to Health Regulations 2002
Next Steps: CIEH Level 2 Award Health and Safety
Course Duration: Half Day
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CIEH Level 3 Award in Implementing Food Safety Management Procedures
From 1 January 2006, EU legislation required all businesses producing food to have a documented food safety management system in place, based on Hazard Analysis and Critical Control Point (HACCP) principles. Although effective in theory, HACCP has been particularly difficult to establish in catering businesses because of the sheer number and variety of processes involved in preparing and serving food. But practical, accessible and user-friendly management tools have been created, notably the Safer Food Better Business (SFBB) pack adopted by the FSA, to help caterers comply with the new regulations
Skill level: Owners and managers
Course Content: The 12 steps in the HACCP process. Controls required to ensure food safety. Use of a management tool such as the FSA's Safer Food Better Business pack
Learners Outcome: A nationally recognised qualification
Next Steps: CIEH Level 4 Award in Food Safety
Course Duration: 1 Day
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CIEH Level 4 Award in Food Safety for Manufacturing or Catering
From food business owners to trainers, from production managers to hygiene auditors, these sector specific qualifications meet industry's need for a high level practical qualification with external accreditation
Skill level: Managers, supervisors and senior hygiene personnel.
Course Content: Bacteriology, food-borne illnesses, physical contamination of food, food storage, temperature control and preservation, design and construction of food premises and equipment, cleaning and disinfection , pest control, personal hygiene, training strategies, legislation, management and control techniques
Learners Outcome: A nationally recognised qualification
Course Duration: 5 Days
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HACCP Workshop
This course has been developed to build upon existing HACCP knowledge and putting HACCP theory into context.It includes practical group exercises with a view to completely understanding the HACCP process
Skill level: Ideally candidates will already be involved with HACCP or have an understanding of what is required from HACCP
Course Content: What is HACCP?, why have a HACCP system?, where did HACCP come from?, how does HACCP fit in?, what are the legal implications?, pre requisite programs, the principles of HACCP, how to use a decision tree, how to verify HACCP, what can go wrong
Learners Outcome: A Poultec HACCP Certificate
Next Steps:CIEH Level 2 Award in Food Safety
Course Duration: 1 Day
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CIEH Level 2 Award in Health & Safety in the Workplace
The CIEH Level 2 Award in Health and Safety in the Workplace replaces the Foundation Certificate in Health and Safety in the Workplace. The qualification can be tailored to business and individual needs to make the learning experience relevant and fit for purpose
Skill level: All employees
Course Content: Legislation, welfare, the workplace and workplace equipment, risk assessment, manual handling, hazardous substances, transport and vehicles, noise and vibration.
Learners Outcome: A nationally recognised qualification
Next Steps:CIEH Level 3 Award in Health and Safety in the workplace
Course Duration: 1 Day
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CIEH Level 3 Award in Health & Safety in the Workplace
Supervisors have both a legal and moral responsibility to look after the health and safety of employees. This qualification will enable managers and supervisors to improve the health and safety culture of their organisation, whatever its size or activity
Skill level: Supervisors, owners, team leaders or managers responsible for health and safety
Course Content: Concept of health and safety, accidents in the workplace, ill health in the workplace, legal provisions (UK only), health and safety organisation and management, supervising health and safety
Learners Outcome: A nationally recognised qualification
Next Steps: CIEH Level 4 Award in Health and Safety
Course Duration: 3 Days
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CIEH Principles of Manual Handling
This qualification introduces candidates to the hazards and risks involved in manual handling and outlines what to expect from a manual handling assessment. It will enable employees to develop safer manual handling techniques in the workplace
Skill level: All employees
Course Content: The process of manual handling in the workplace, manual handling injuries and the activities which cause them, manual handling assessment and control options, responsibilities imposed by the Manual Handling Operations Regulations
Learners Outcome: A nationally recognised qualification
Next Steps: CIEH Level 2 Award in Health and Safety
Course Duration: Half Day
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