New Apprenticeship Standards
Apprenticeship in Intermediate Butchery
Introduction and Overview - Butcher Apprenticeship Standard
More Information available by contacting Intrinsic Training Solutions (ITS)
The butcher apprenticeship has been designed to develop the professional standard for people working as butchers in retail and processing environments across the meat and poultry industry.
The apprenticeship standard has been developed by the Butchery Employer Trailblazer Group (BETG) made up of small, medium and large employers.
Apprentices will complete a butchery proficiency programme - foundation and craft training, designed to prepare them for the apprenticeship’s end-point assessment. The foundation and craft training phases will typically take 18 months to complete.
A range of short courses are required to be completed including, Food Safety, Health & Safety and Knife Skills. Level 1 functional skills in English and maths will also need to be completed to complete the apprenticeship.
Intrinsic Training Solutions have delivered the butchery apprenticeship for many years.
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3.2 Short qualifications to be completed
During the early weeks on programme, the apprentice, employer and (if applicable) appointed training provider will agree a schedule for start and completion of the three short qualifications to be undertaken as part of the apprenticeship. The three qualifications that are universally available from recognised Awarding Organisations (AO) are:
A. Level 2 Award in Food Safety
B. Level 2 Award in Health and Safety in the Food Supply Chain Business
C. Level 2 Award in Knife Skills for Food Processing
3.3 Level 1 English and Mathematics
Apprentices without level 2 English and mathematics will need to achieve level 1 and take the tests
for level 2, prior to taking the end-point assessment.
3.4 Butchery Proficiency Programme (BPP) – Foundation and Craft
The Butchery Proficiency Programme (BPP) foundation and craft training provides the traditional platform on which the apprentice will ‘learn the craft’ and gradually acquire and demonstrate the knowledge, skills and behaviours across the butchery standard. On completion of the foundation phase (typically 12 months) the apprentice will progress to the craft phase of the apprenticeship and this should be commensurate with increasing responsibility, productivity and some extended activities in the workplace that that best prepare and equip the apprentice for the end-point assessment.
The butchery proficiency programme of training may include additional non-mandated qualifications required to develop the knowledge, skills and behaviours required of the standard depending on individual requirements
End - point Assessment
4.1. Independent Assessors
The responsibility for developing and delivering the end-point assessment rests with the Apprenticeship Assessment Organisations (AAO) that are approved to offer their services to employers for the butchery standard. Only Apprenticeship Assessment Organisations that appear on the Skills Funding Agency (SFA) Register of Apprentice Assessment Organisations (RoAAO) can be used.
AAOs must appoint Independent Assessors (IAs) qualified in assessment practice and also a butcher by profession – qualified to level 3 and with requisite experience of quality assurance in the food industry. IAs will be required to attend at least 2 full days of professional continuing professional development (CPD) and training each year as a minimum requirement of their role. IAs must have no connection with the apprentice and the apprentice’s employer or training provider. The AAOs will coordinate the IAs across the regions and ensure their independence.
AAOs should have a senior officer with oversight for the programme such as a Chief Moderator (CM) with responsibility for moderation, quality assurance and the performance review of the IAs.
4.2. End-point Assessment Methods
The apprentice will be assessed against the apprenticeship standard using three complementary end-point assessment (EPA) methods. The assessment is synoptic, i.e. takes a view of the overall performance of the apprentice in their job.
The assessment process will be completed in the following order:
4.3 Multiple Choice Test
The purpose of the test is to ensure all butchers show a common understanding that aligns with the standard’s knowledge, skills and behaviours as shown in annex. The Theory of Butchery (ToB) test is synoptically devised with AAOs responsible for the design and generation of butchery questions that must be securely stored to an online platform. The ToB question bank will comprise several hundred questions that are maintained by AAOs.
The multiple choice test(s) will require 60 questions to be answered over the course of 90 minutes and take place in a suitably controlled environment. The test will be developed and delivered in line with ‘regulatory’ principles that allow for a paper based and/or online approach and will adhere to the usual controlled environment requirements including clear instructions for reasonable adjustments, appeals and complaints.
The AAOs will take responsibility for invigilation, safe handling of the test papers, answer keys and associated control documentation. AAOs will develop and implement a range of clearly referenced support tools for apprentices and their employers.
4.4 Practical Skills Assessment (PSA)
The practical skills assessment is a robust, timed (60 mins) assessment requiring candidates to perform a common and everyday task required of them in their working environment. The PSA will be designed and operated by the AAOs using a quality assurance format developed and delivered in line with regulatory principles. The PSA will be synoptic with candidates required to demonstrate practical skills across a scenario based task that reflects a key activity expected of a competent butcher.
A range of PSAs should be available so that apprentices can apply for the most appropriate butchery task that best matches their working environment and the species of meat they may specialise in.
a candidate working in a pork processing plant
will be able to request a PSA that reflects an everyday species and scenario from their working environment. In the case of the pork processing butcher, the timed scenario (to reflect plant pressures) may focus on how well the candidate:
• Adheres to the strictly enforced food hygiene legislation and personal safety operating procedures throughout the cutting task
• Demonstrates knife dexterity in the practical craft of primal meat separation from carcass using varying techniques such as boning, slicing, trimming and filleting with the minimum of waste
• Cuts to a specified size, weight and tolerance level ensuring the finished article is correctly wrapped, sealed, labelled and ready for wholesale to customer specifications (scenario)
• Routinely solves a problem as part of the scenario, for example has to sharpen a knife or be able to respond to an audit/traceability question.
Equally, a high street retail butcher will have a similar 60 minute timed test with a scenario that may focus on how well the candidate:
• Adheres to the strictly enforced food safety and hygiene legislation (inc PPE) and personal safety operating procedures throughout the cutting task
• Demonstrates knife dexterity in the practical craft of primal and/or secondary meat separation from carcass/bone using varying techniques such as slicing, trimming, mincing and filleting with the minimum of waste
• Makes selected (scenario) fresh cuts to a varying size and weight to the customers requirement both for counter presentation and at point of sale
• Carries out labelling and merchandising of the meat perhaps with cooking instructions (accounting for food allergens)
• Communicates and displays an understanding for meat supply and sales as part of the scenario with response to verbal questioning on products.
4.5 Vocational Competence Discussion
The Vocational Competence Discussion (VCD) will conclude the end assessment process. Over the course of 30 minutes the IA will assess the candidate’s knowledge, skills and behaviours as shown in annex. The vocational competence discussion will be informed by the review of the log book and follow Viva Voce (living voice) assessment practice. The VCD also enables the apprentice to orally showcase their knowledge and appreciation for the world of butchery from a level 2 vocational perspective.
A structured brief and question bank will be developed by the Apprenticeship Assessment Organisations and the IAs will receive CPD in the art of professional discussions and reaching consistent judgements.
More Information available by contacting Intrinsic Training Solutions (ITS)
Office Phone: 01482 845358