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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
FDQ Ltd 0113 3970321
Occupational Awards Limited 01235 432 032