Dunfermline Athletic

CRAFT BUTCHER QUALIFICATIONS

The Scottish Craft Butcher Qualifications are an elite suit of awards recognised as formal and comprehensive evidence of quality training and achievement in the Scottish Meat Industry.

Candidates complete a SVQ in Meat and Poultry Processing at Level 2 and then complete units that verify competence as a butcher boning and cutting beef, lamb, pork and poultry and manufacturing sausages and puddings.

The Scottish Craft Butcher qualifications have successfully completed the credit rating and levelling process which enables it to be measured against existing recognised qualifications.

This programme has been Scottish Credit and Qualifications Framework (SCQF) credit rated by SQA at SCQF level 5 and this is comparable, in terms of the level of difficulty, with an SVQ level 2.


PROCESSING BUTCHER

To achieve the Processing Butcher Certificate candidates must complete Modern Apprenticeship in Meat and Poultry Processing or Butchery Retail Skills plus the following additional units.

Unit A1 Bone and prepare all Beef Forequarter
Unit B1 Bone and prepare all Beef Hindquarter
Unit C1 Bone and prepare Lamb
Unit E1 Bone and prepare Pork


CUTTING BUTCHER

To achieve the Cutting Butcher Certificate candidates must complete Modern Apprenticeship in Meat and Poultry Processing or Butchery Retail Skills plus the following additional units.

Unit A2 Prepare and cut all Beef Forequarter meat and Offal
Unit B2 Prepare and cut all Beef Hindquarter meat
Unit C2 Prepare and cut Lamb
Unit D2 Prepare and cut Poultry
Unit E2 Prepare and cut Pork


MANUFACTURING BUTCHER

To achieve the Manufacturing Butcher Certificate candidates must complete Modern Apprenticeship in Meat and Poultry Processing or Butchery Retail Skills plus the following additional unit.

Unit M Meat Product Manufacture


CRAFTSMAN CERTIFICATE

To achieve the Craftsman Certificate candidates must complete Modern Apprenticeship in Meat and Poultry Processing or Butchery Retail Skills plus the following additional units.

Units A1 &A2 Bone, cut and prepare Beef Forequarter and Offal
Units B1 & B2 Bone, cut and prepare Beef Hindquarter
Unit C1 & C2 Bone, cut and prepare Lamb Carcase
Unit D1 & D2 Bone, cut and prepare Poultry
Unit E1 & E2 Bone, cut and prepare Pork
Unit F Retail Operations
Unit H Value Added Products
Unit K Knife Skills
Unit M Meat Product Manufacture


CUSTOMER SERVICE CERTIFICATE

Unit CS1: Meet Customers' Needs for Information and Advice

MEAT AND POULTRY PROCESSING SKILLS PATHWAY
8 units to be taken in total two of which are mandatory

Section A � Mandatory Units

206 Maintain workplace food safety standards in manufacture
207 Maintain the workplace and health & safety in food manufacture.

Section G1 Optional Units (a minimum of 4 units)


MEAT & POULTRY PROCESSING

338 Cure or marinate meat products

BUTCHERY

329 Carry out primal cutting in meat & poultry
330 Carry out boning in meat & poultry
331 Carry out seaming or filleting in meat & poultry
332 Carry out trimming in meat & poultry
333 Produce portion controlled raw meat products
334 Use powered tools or equipment for processing meat

CONTROL OPERATIONS

247 Control manual size reduction in food manufacture
248 Control size reduction in food manufacture
249 Control weighing in food manufacture
250 Control mixing in food manufacture
257 Control forming in food manufacture

Section G2 - Specified Units (a maximum of 2 units)

202 Work effectively with others in food manufacture
204 Maintain product quality in food manufacture
275 Contribute to the effectiveness of food retail operations
276 Sell food products in a retail environment
278 Display food products in a retail environment
339 Prepare meat and meat product orders for customers
340 Carry out butchery in a retail outlet
341 Manufacture meat products in a retail outlet
342 Pack meat products for retail sale

BUTCHERY RETAIL SKILLS PATHWAY

(8 units to be taken in total, two of which are mandatory)

Section A � Mandatory Units

206 Maintain workplace food safety standards in manufacture
207 Maintain the workplace and health & safety in food manufacture

Section B1 � Optional Units (a minimum of 4 units)


BUTCHERY

329 Carry out primal cutting in meat & poultry
330 Carry out boning in meat & poultry
331 Carry out seaming or filleting in meat & poultry
332 Carry out trimming in meat & poultry
333 Produce portion controlled raw meat products
334 Use powered tools or equipment for processing meat


RETAIL

275 Contribute to the effectiveness of food retail operations
276 Sell food products in a retail environment
278 Display food products in a retail environment
279 Deliver reliable customer service
280 Resolve customer service problems
339 Prepare meat and meat product orders for customers
340 Carry out butchery in a retail outlet
341 Manufacture meat products in a retail outlet
342 Pack meat products for retail sale

MEAT & POULTRY PROCESSING

338 Cure or marinate meat products

CONTROL OPERATIONS

248 Control size reduction in food manufacture
250 Control mixing in food manufacture
251 Control heat treatment in food manufacture
257 Control forming in food manufacture

Section B2 � Specified Units (a maximum of 2 units)

201 Plan and organise your own work activities in food manufacture
202 Work effectively with others in food manufacture
204 Maintain product quality in food manufacture
211 Receive goods and materials in food manufacture
212 Store goods and materials in food manufacture
217 Process customer orders in food manufacture
218 Pick orders and store for despatch in food manufacture
219 Produce individual packs by hand in food manufacture
220 Pack orders for despatch in food manufacture
242 Carry out product changeovers in food manufacture
246 Operate central control systems in food manufacture
247 Control manual size reduction in food manufacture
249 Control weighing in food manufacture
577 Monitor and control meat and poultry processing
518 Plan how to improve your sales and marketing
519 Improve your sales and marketing
552 Set up and maintain picking and packing orders in food manufacture
553 Monitor effectiveness of picking and packing operations in food manufacture
595 L/104/0026 Maximise sales of food products in a retail environment



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