Butchery Apprenticeships Level 2 (Standard)

Overview (NV)

Butchery Apprenticeships Level 2 (Standard)

Course length
18 months minimum


Butchers prepare and sell meat and meat products to customers including members of the public, caterers, restaurants and retail outlets. Butchers often make fresh and cooked meat products, like sausages and pies. 

Typical tasks include sourcing and buying meat; taking delivery and/or collecting stock, storing meat, cleaning preparation areas, preparing game (including plucking, skinning and boning), preparing and weighing meat (including cutting, boning, slicing and trimming), using machinery to prepare meat, and advising and serving customers.

Level 2 Butchery

The Level 2 Butchery Apprenticeship will give you a good introduction to the butchery industry and provide a range of basic skills. You will also gain:

  • Level 2 Award in Food Safety
  • Level 2 Award in Health and Safety in the Food Supply Chain Business
  • Level 2 Award in Knife Skills for Food Processing
  • Level 1 Functional Skills in English and maths (where required)
Teaching and Assessment (NV)

Teaching & assessment 

  • Throughout your training, your tutor will guide you through assessments in the workplace. You will have practical assessments, online tests and assignments.
  • Your personal assessor will visit you regularly in the workplace (and will be happy to see you more often if you need extra help). They will assist you throughout your training to help you achieve your qualification.
  • Apprentices may need to attend UCB should they, or their employer, wish them to gain additional skills, but this will be discussed with you and your employer.  

Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2015-2020

End-point assessment

All apprenticeship standards require successful completion of end-point assessments graded by an approved external apprenticeship assessment organisation. In order to pass the Butchery Apprenticeship end-point assessment, you must successfully complete the following:

  • A log book
  • A multiple-choice test
  • A practical observation in a working environment
  • A professional discussion  
Entry Requirements (NV)

Entry requirements

You need to be 16 and over and in full-time employment. You will already be working in a suitable role, or we can help you find one. If you are new to the industry or have limited experience, you will need to start at Level 2.

You will normally require a minimum of 4 GCSEs at grade 3 (grade D) or above. However, all applicants will be considered on an individual basis.

You will also be required to attend an interview at UCB.

If you have experience working in the industry, we would be delighted to hear from you.

If you do not have a grade 4 (grade C) or above in English and maths, you will need to undertake an assessment so we can ensure you receive the best support for that subject.

What's next? (NV)

What's next?

If you want to become a butchery apprentice and do not have a job, UCB will work with you to find a suitable paid placement. If you are in work and want to take an apprenticeship qualification, we can advise you on what you need to do.

For more information please contact the Apprenticeship team:

By telephone: 0121 232 4091 (Monday-Friday 9am-5pm)

By email: apprenticeships@ucb.ac.uk