Level 2 Butchery Standard

Craft Butchery Retail or Meat and Poultry Processing

This new Level 2 apprenticeship combines work at either a craft or retail butchery with training in our commercial facilities.

In addition to gaining your apprenticeship you will complete food safety, knife skills and food hygiene certificates.

You will develop your knowledge of butchery theory, complete a workplace log book to demonstrate your on-the-job learning and undertake practical training to develop your cutting abilities.

View current vacancies

Course includes

How long will it take?

  • 12-18 months depending on previous experience (delivered in the workplace with 12 weeks in college on block release)

What qualifications do I need to start?

  • Preferable GCSEs at grade C or above to include English and Maths

Course options after this programme

Useful information

How much will this course cost?

If you are under 19 on 31st August 2017 the tuition fees and exam costs are free for our courses. If you are aged 19 or over you may have to pay a fee.

You may also be required to pay costs associated with additional qualifications.

For more information on fees and to find out about what financial support may be available to you visit the student finance pages on our website.


Our college buses pick up over 1,000 students each day from a wide area. The cost of daily transport is subsidised if travelling on the College bus service. To find out the cost of transport for part-time students and a bus route near you visit the transport pages on our website.

How do I apply?

Click here to see current Butchery Standard apprenticeship.

John Major

“These new training programmes are good for apprentices because they are recognised throughout the industry and great for businesses because they ensure staff continuity.”

John MajorGrants Butchers, Church Minshall
Simon Kilby

“By giving employers more input we have a more practical qualification which is tailor-made to our requirements and will, without doubt, expand jobs opportunities within the local community.”

Simon KilbyHopkinsons of Lymm
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