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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
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
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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