Level 2 EPA for Butcher ST0078

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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.

How can you help your apprentice succeed? See our new guide below!

FDQ L2 Butcher Retail Guide Cov Oct19 LR

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

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L2BAS

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June Update

26/6/2020

Message from CEO

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Cornish Baker first in England to achieve Level 2 Craft Baker Apprenticeship

19/6/2020

Jason Bennellick, of Prima Bakeries, Scorrier, has become the first bakery apprentice in England to successfully complete the L2 Craft Baker Apprenticeship, achieving a Merit grade.

The L2 Baker Standard contains three distinct routes, one of which is Craft Baker. This specialism was designed to revive traditional craft bakery skills, which the apprentice must prove in their bakery end-point assessment.   

Supporting Jason in his apprenticeship learning and end-point assessment preparation were Truro and Penwith College. The college introduced the Baker Apprenticeship Standard in 2018, in recognition of the importance of the baking industry to the Cornish economy.

Baking Lecturer and course developer, David Williams, who himself has 40 years’ experience in craft bakery said he was ‘very proud’ of Jason’s achievement. He added,

‘It has been a pleasure to work alongside Prima to develop our Bakery Apprenticeship programme and deliver the skills needed in the workplace’

Prima’s Managing Director, Mark Norton, described the bakery apprenticeship as ‘exemplary’ and that Prima were keen to take on a new apprentice to help build the future of craft baking in Cornwall.

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