Skills Bootcamp – Introduction to Butchery

The Introduction to Butchery Skills Bootcamp is a hands-on training programme designed to provide learners with foundation skills in the art of butchery. This Bootcamp is tailored for individuals seeking to upskill in their current culinary roles or those looking to explore a new, rewarding career in the diverse and dynamic meat industry. On this course you will study: essentials safety practices; knife skills and cutting techniques; meat preparation; butcher shop specials; best practice for allergens; costings; customer service; sustainable and ethical practices.

There will be a combination of theoretical lessons, practical demonstrations, and hands-on practice. There will be a theory exam in Food Safety.

You will receive a certificate of completion, validating your skills and knowledge in butchery and a Level 2 Food Hygiene Certificate on successful completion of exam.

• Part 1 – Week 1: Induction – Introduction to the course and staff, overview of the College and facilities, induction, including safeguarding and health and safety.
• Part 2 – Week 1 to 4: Knife skills Introduction to Poultry. The prep of poultry including duck and chicken, butcher shop specials, food hygiene.
• Part 3 – Week 5: Lamb – butchery of the whole animal breaking down the animal, boning and tying of joints.
• Part 4 – Week 6-8: Costing and margins, customer service. Making the most of the animal. Sausages, bacon, faggots.
• Part 5 – Week 9-10: Food hygiene exam. Christmas prep: boning and rolling turkey, preparing the crown, stuffing.

Successful completion of this Bootcamp could lead to progression on a Butchery Apprenticeship programme and enhanced employment opportunities.

For more information please contact one of our Adult Advisers:
Email: adultadvice@exe-coll.ac.uk
Call: 01392 400170

Applicants for this course need to be either:  

• Self-employed or looking for new employment 
• Employed and are upskilling – your employer will be asked to pay a contribution dependent on the size of the organisation. 

This course is open to aged 19+ who have a right to work in the UK. All applicants will be assessed at interview. 

This Skills Bootcamp is delivered in the Laurence Building, which has specialist professional kitchen facilities.