Before applying to this apprenticeship, please check that you meet all entry requirements. 

• Be employed by an ‘Approved Employer’
• Have a level 3 major award or equivalent (must include a pass in Maths and English)
  or
• Have a minimum of 12 months experience in a butchers or a trade related environment
• Complete an Interview
  - Apprentice applicants must provide evidence demonstrating English language competence of B1
  - Non-EU applicants will be subject to work permit regulations

In advance of completing an application for the Butcher Apprenticeship it is important to understand the commitment you will need to provide to this programme.

Although training is primarily “on-the-job”, the programme is supported by “off-the-job” learning in a training environment.

 

The training is provided by the following institutions:

• Mayo, Sligo and Leitrim Education and Training Board

• Ability to take appropriate personal operational responsibility for both health and food safety and the application of safe working practices when using knives, hazardous tools and/or related equipment.
• Displays a willingness to learn, solve problems and acquire new skills that will be applied in the working environment.
• Is punctual, reliable, diligent and respectful towards customers, peers and colleagues at all times.
• Shows attention to detail, carrying out duties in a diligent way and taking account of efficiencies and understanding how these support the profitability of the business.
• Maintains the vision and ethos of the business, including performance levels whilst taking pride in work and fostering positive relationships with customers and colleagues.
• Communicate enthusiastically and with personality to customers offering excellent service.
• Advise domestic and commercial customers on the preparation and cooking of red and white meat products.

Butchers are skilled in preparing and placing meat cuts and products in display counters, so they appear attractive and catch the shopper’s eye.

The apprentice butcher will learn and demonstrate the skills of ‘shaping’, ‘lacing’, and ‘tying’ roasts using boning knives, skewers, and twine.

In addition to developing culinary skills, craft butchers will be able to wrap, weigh, label and price cuts of meat.

On successful completion of the apprenticeship programme the Butcher will have:

Knowledge

• Understand the development of the meat sector leading up to the modern day, including its values, culture, traditions and connection to membership bodies and professional institutions
• Understand the principles of butchery; including the selection, procurement, provenance and handling of livestock leading to welfare and associated lairage and slaughter practices, including Halal and Kosher
• The principles of waste minimisation, saleable yield and predictive costing methods
• The meat and poultry marketplace including the supply chain/traceability functions and key legislative and enforcement agencies that regulate the retail and/or process environments
• The principles of meat and poultry species including knowledge associated with carcass by-products, primal, joints and muscles
• Various craft and knife skills used for cutting, boning, trimming and mincing of meat including the use of relevant mechanical equipment as required
• The importance of cold storage, stock control and safe movement of meat and/or poultry in the butchery environment
• Stock control, product pricing, quality assurance and meeting the expectations of customers and/or contractors
• Health and food safety including hygiene both in personal terms and as part of the wider food sales/production environment
• Methods for weighing products, controlling temperature, wrapping, sealing, packing, labelling and stock control of meat and poultry products for wholesale or retail sale
• Employment, rights and responsibilities, including equality, team working practices and the importance of continuous personal development
• The need for traceability in the procurement and supply of meat
• The butcher’s role in the audit and inspection process
• The contents of a marketing plan
• The principles of customer service

Skills

• Full awareness and adherence to health and safety regulations and/or additional requirements that may apply to their employer’s food business
• Demonstrate the principles of butchery; including the selection, procurement, provenance and handling of livestock leading to welfare and associated lairage and slaughter practices
• Use machinery (as permitted) and other relevant cutting equipment including the ability to sharpen knives
• Carry out a range of primary and secondary butchery skills involving the use of steak and boning knives, hand saws, cleavers, banding needles and other relevant hand tools used in the process of primal cutting, boning, slicing, dicing, rolling, trimming and filleting as used in their employers business
• Produce Meat and/or poultry products (as required) such as sausages/pies made to the specifications of customers or for sale to the public
• Produce meat to the specific volume, size & weight to meet the needs of national/local consumers and customers in a timely and accurate fashion
• Apply hand/eye co-ordination along with physical agility and manual handling of carcases through the manufacturing and butchery process
• Complete a marketing plan for a craft butcher shop

On completion of The Craft Butcher Apprenticeship Programme, apprentices will have gained the knowledge and skills to cut, prepare, package and present meat and meat products to the standards required of the business and specialist needs of consumers.

Holders of this award will be eligible to progress to QQI Level 6 courses

CPD Butchery skills development course level 6

On successful completion of the Craft Butcher Apprenticeship, you will receive a Certificate in Craft Butchery at QQI Level 5 Major Award. Holders of this award will be eligible to progress to QQI Level 6 courses. Other progression routes Master Craft Butcher (ACBI) - Level 7 Diploma (UCC - Specialty Food Production) - Level 8 Degree (Culinary Arts) - Level 8 Degree (Retail Management).

Specialized courses

The CPD Diploma in Butchery Skills Development Stage 1 is a level 6 programme on the (National Framework of Qualifications) NFQ and promotes entry level careers as Butchery practitioners. The requirements of a CPD Diploma programme offer a broad and more general range of skills and knowledge in terms of managing and organising Meat operations.

Butchery Skills development

Further progression pathways from the Butchery Skills development Level 6 

The proposed programme will increase opportunities for consideration for progression and in particular allow for progression onto the BSc in Culinary Entrepreneurship 

Intakes for 2024 - 2025:

Dublin: August '24 (still accepting applications)

            March '25 (Closing date February 28th)

Sligo: October '24  (Closing date September 30th)

Cork: February '25 (Closing date January 31st)

To become an apprentice in Ireland you must be hired by an employer. Apprenticeship employers are formally approved by SOLAS in advance of employing apprentices. Apprentices get a formal contract of employment as part of their apprenticeship.

Opportunities for this Apprenticeship arise on an ongoing basis throughout the year. In order to secure an apprenticeship contract of employment, you should target companies you would like to do your apprenticeship with by applying directly to them.

Visit Associated Craft Butchers Ireland for details of Your Local Butchers & options for application to an employer.

This apprenticeship is managed by Mayo, Sligo and Leitrim Education and Training Board. If you are interested in a Butchery Apprenticeship you should make contact with Mayo, Sligo and Leitrim Education and Training Board via the contact details below.

To find an apprenticeship, you can search apprenticeship vacancies and a list of currently approved apprentice employers on the Apprenticeship Jobs & Employers Portal. You can search for vacancies by location, and employers in each apprenticeship.

Use this link to explore a list of Approved Employers by Region and by Apprenticeship type.

Full eligibility criteria for this apprenticeship are available in the Craft Butchery Apprenticeship brochure

Further information is also available from:
Mayo, Sligo & Leitrim Education & Training Board

Phone: 071 9159500
Website: Contact Mayo Sligo Leitrim ETB for Apprenticeship details

Information for Employers can be found here.

Finding an employer and securing your apprenticeship

Finding an employer or registering your interest with an official Coordinating Provider is one of the first things you need to do to start an apprenticeship.

Opportunities for this apprenticeship may be available from the following organisations:

• Craft Butchers

Online Jobsites

Here are some direct links to employment websites that frequently list apprenticeship vacancies.

Note: These websites may include vacancies that are not QQI accredited Apprenticeships.

For this Butchery apprenticeship, the employer pays the apprentice for the duration of the apprenticeship. The rate of pay is agreed between the employer and the apprentice.

A registration fee is not payable for this apprenticeship. For further information see Apprentice pay & student contributions click here.