Level 2 EPA for Butcher ST0078

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apprenticeships?

The new Butcher Apprenticeship is designed to equip apprentices with the skills, knowledge and behaviours required by butchery employers. The Butcher Apprenticeship is endorsed by the Institute of Meat (IoM) – the professional body for those working in the meat industry. For the first time in its seventy year history the IoM has opened its doors to apprentice members. Highly respected in the meat industry, the new Apprentice Membership (App.Inst.M) will be automatic upon purchase of the FDQ apprentice logbook.

Requirements

There are 3 components to the butcher apprenticeship: the training programme, mandatory qualifications and end point assessment.

Training programme

  • Apprentices will need to complete a training programme designed to cover the 4 mandatory standard components: core knowledge, butchery skills, behaviours and either retail or process butchery specialism. All apprentices will be required to complete and submit a logbook to demonstrate learning and achievement prior to end point assessment.

FDQ apprentice logbook

  • The FDQ butcher logbook, compiled by meat industry experts, is an easy to follow ‘step by step’ guide through the apprenticeship. Recording how the standard is met in the logbook not only provides the necessary evidence of achievements but also helps cement the apprentice’s learning. Once completed it is a valuable reference tool in preparations for end point assessments. FDQ Approved centres can order theirs here. Alternatively if you are not a centre, contact FDQ on 0113 3970 395 or by email at fdq@fdq.org.uk 
  • FDQ have developed a ‘How to Guide’ for current and new customers who are interested in uploading their Level 2 Butchery Standard Log Books to the OneFile System, please click on the following link to access this guide. For further guidance on the OneFile software please email the EPA Team on EPA@FDQ.org.uk.

Mandatory qualifications

  • Level 2 Award in Food Safety for Manufacturing or Meat and Poultry
  • Level 2 Award in Health and Safety in the Food Supply Chain Business
  • Level 2 Award in Knife Skills for Food Processing
  • Level 1 English
  • Level 1 Mathematics

To find out more about the Butcher Apprenticeship see the Butchery Standard.

After months of development it is great to see FDQ be approved to deliver butchery end point assessments

Lucianne Allen

Chair of the Butchery Employer Standard Group

Butcher end point assessment

Our end point assessments are fully independent providing absolute rigour and robust assessment against the butchery standard. All our assessments have been developed exclusively by food industry experts to meet current industry practice.

Butcher apprentices will need to complete and pass the following three end-point assessments:

  • theory of butchery test
  • butcher practical assessment
  • vocational competence discussion supported by the apprentice's butchery logbook.

Apprentices will not be able to complete these assessments until all the mandatory components listed above have been achieved.

End point assessments are undertaken in examination conditions, assessed by an FDQ appointed independent examiner and will be individually graded, as Fail, Pass or Excellence.

Our flexible approach means that they can be carried out in the working environment or at an independent assessment centre. 

For more information on the butchery end-point assessment download our handy guide here.

Still have a question about butchery end-point assessment? Call one of our friendly team on 0113 3970 395 or email us at EPA@fdq.org.uk

Butcher apprenticeship standard

Purpose and structure
End-point assessment

Download the guide

L2BAS

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From Butchery Apprenticeship to Bakery Apprenticeship

28/10/2019

...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

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