Butchery Apprenticeship Level 2 - Bridgwater & Taunton College

Course Overview

Butchery is one of the oldest crafts in the world, where innovation meets traditiontoplay a critical role in our economy. This Apprenticeship has been designed to fully prepareyou for careers in a vast range of butchery environments and businesses, from the largest processors and supermarkets to the smallest high street butchers and independent farm shops. If you are already in the industry, the qualification provides additional skills and a professional qualification.

The Apprenticeship is designed to equip you with the skills, knowledge and behaviours required by butchery employers.It is endorsed by the Institute of Meat (IoM), the professional body for those working in the meat industry fand for the first time in its seventy year history, the IoM has opened its doors to Apprentice members.

Topics include:

  • Methods of butchery across a range of products incuding game, poultry and meat
  • Thehistory of modern day butchery
  • Religious butchery methods
  • Theproviance requirements of the industry

Optional monthly workshops are held at our Taunton campus and you will undertake and gain qualifcations in food hygiene, Health & Safety and knife skills. Teaching is also through distance learning using an e-portfolio.

Assessment Methods

You will be assessed through workshopbased learning, day courses, visits in the workplace and distance learning.

Progression Options

Upon successful completion of the Level 2 Butchery Apprenticeship, you will have increases your earning potential in the industry but also learnt the skills to continue your studies with the Level 3 Advanced Butchery Apprenticeship.

Course Summary

Course Title Butchery Apprenticeship Level 2
Entry Requirements

There are no entry requirements for this Apprenticeship but a full
Maths and English assessment will take place at your interview to assess
suitablitly, as Maths and English are a part of the

Start Date
Start Time  
End Time  
Remaining Places  


We work in the Quantock Restaurant which offers a range of services from breakfast buffets to gourmet evenings. This means we’re able to practice our skills in a professional kitchen and front of house environment, and prepare ourselves for the industry.

Ruth Northcote-Brewer

Additional Information

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