Dunfermline Athletic

PATHWAY TO LEVEL 2 MA

Modern Apprenticeship in Meat & Poultry Proessing and Butchery Retail Skills

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 dispatch in food manufacture
219 Produce individual packs by hand in food manufacture
220 Pack orders for dispatch 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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