Culinary
The Butcher programme provides structured vocational training aligned with professional standards and real workplace requirements. The programme focuses on the development of practical skills, professional judgement, and safe working practices relevant to the occupation. The curriculum is organised into clearly defined training blocks with progressive learning outcomes, supervised practical activities, and formal assessment. Programme information published on this page constitutes the official supplement to the certificate and supports external and international verification.
Individuals seeking a formal vocational qualification and documented competence in meat processing: cutting, portioning, hygiene, storage and customer service basics.
Practitioners with practical experience who want to systematise skills, close gaps and validate competence through structured training and assessment.
Employees of companies and service providers who require documented proof of competence for career development, tendering, or compliance purposes.
Apply occupational health and safety requirements and use PPE correctly
Interpret basic technical documentation (drawings/specifications) and follow procedures
Select tools, materials and equipment appropriately and maintain them in safe condition
Perform core job tasks to required quality standards and within given tolerances
Identify common faults/defects and apply corrective actions
Complete job documentation and communicate effectively with supervisors/clients
Apply food safety and hygiene requirements (HACCP principles) in daily operations
Instructional time
Total: 480 academic hours (Theory 180, Practice 240, Independent study 40, Final assessment 20).
Issued documents
Assessment
Assessment includes continuous assessment (tests and practical tasks), performance in supervised workshops, and a final practical competence examination.
Prerequisites
Basic literacy and numeracy. Prior experience is not required; applicants should be ready for hands‑on training and follow safety rules.
Training format
Competence-based training combining classroom theory with supervised practical workshops.