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Advanced butcher

Working in and running a butcher's shop, butchery department or meat processing plant.

Summary of this apprenticeship standard


3 (equivalent to A levels at grades A to E)

Typical length
22 months
Current funding band
Up to £12,000 per apprentice.
More information about funding
Entry requirements

None specified.

What apprentices will learn
  • precision meat cutting and presentation for commercial and domestic customers
  • health and safety practices, and food safety and hygiene systems to management level
  • knowledge of meat and poultry, its selection and provenance
  • processing techniques
  • artisan practices and preparation of wet and dry meat, including curing, smoking and making pies and sausages
  • business profitability and how to maximise productivity, efficiency and customer care
  • merchandising and labelling
  • specialist skills: retail shop, processing plant or in-store supermarket butchery
  • level 3 award in food safety supervision for manufacturing (Qualification and Credits Framework (QCF))
  • level 3 award in hazard analysis and critical control points (HACCP) for food manufacturing (QCF)
  • level 3 award in health and safety in the food supply chain business (QCF)

Before taking their end-point assessment apprentices must:

  • achieve level 2 English and maths (equivalent to GCSEs at grades A* to C)
Professional registration

Apprentices will be automatically entitled to full membership of the Institute of Meat.

End-Point Assessment
View a list of end-point assessment organisations for this standard
Organisation Phone Number Email
Occupational Awards Limited 01235 432 032
FDQ Ltd 0113 3970321
More Information

The Institute for Apprenticeships and Technical Education has more detailed information about this apprenticeship.