Training Details
Butchery
Who is the course for?The course introduces to those students who wish to be able to correctly carry out butchery techniques and the skills needed to process carcase meat into primal cuts (retail cuts of meat).
Course Structure
By the end of the course the candidate will be able to understand:
- Meat Quality
- Factors affecting meat quality
- Meat safety issues
- Methods of slaughter
- Skeletal system
- Butchers cuts
- Meat storage and distribution
- Assessment of raw materials and finished products
- Costings and calculations of carcase yields
Certification
A Food Technology Centre certificate of attendance is awarded to each student participating.
Cost
£120.00 per person
Course Length
One day programme
- CIEH Intermediate Certificate in Food Safety (Refresher)
- CIEH Level 2 Award in Health and Safety in the Workplace
- CIEH Level 2 Award in Food Safety
- Level 3 Award in HACCP for Food Manufacturing
- CIEH Level 3 Award in Implementing Food Safety Management Procedures
- CIEH Level 3 Award in Supervising Food Safety
- CIEH Level 4 Award in Food Safety Management
- Cheesemaking
- Sausage Making
- Butchery
- Wild Game Meat Hygiene Level 2 Award