Meat & Poultry Processing (Butchery) NVQ


Course Objectives
Train to Gain in Butchery is designed specifically to:

  • Help your staff build on personal strengths by focusing training and development on the areas in which personal development is required
  • Develop specific butchery skills within the natural work environment
  • Recognise the competencies and skills required to provide effective levels of service within your employees’ occupational area.

Course Content
The Butchery NVQ Level 2 comprises a number of complementary learning units that add value to the way your staff work and to the relationship your business enjoys with your customers.

The two mandatory units are:

  • course title
  • course title

These concentrate on health and safety elements which are crucial in the butchery industry.

 

There are a further six optional units to select from a broad spectrum of topics, making this qualification suitable for almost all individuals working within the meat and poultry processing industry.

Topic areas include:

  • Food hygeine
  • Health and safety
  • Processing meat safely
  • Knife care
  • Cutting/boning and trimming meat
  • Preparing and packing meat
  • Cooking and processing meat.

 

Duration
Between six and nine months, dependant on individual requirements.

Interested?
You are just a step away from adding value to your organisation.

Talk to one of our friendly Recruitment Officers now on 0870 770 7107.


Contact us now to discuss how we can help.

T 0870 7776669
E info@orientgold.co.uk

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