Level 2 Diploma

Professional Butchery

Looking to get ahead of the game in the meat and poultry sector? Based in our professional Food Centre, this course will help build your technical butchery skills through practical sessions and work experience. You’ll also work towards food safety and health and safety certificates.

With opportunities in the abattoir, processing, manufacturing, catering and retail butchery, it’s a great time to start out in the industry.

Course includes

What will I study?

How long will it take?

  • 1 year, full-time

What qualifications do I need to start?

What qualifications will I gain?

Course options after this programme

Career options

  • Butcher
  • Meat buyer
  • New product development
  • Meat inspector
  • Work in a hotel or restaurant
  • Work in a kitchen
  • Quality assurance/auditor
  • Food production supervisor
Useful information

How much will this course cost?

If you are under 19 on 31st August 2018 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 study tours or 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.

Transport

Our college buses pick up over 1,400 students each day from a wide area. From September 2018 all college bus routes to Reaseheath will be FREE. To find a bus route near you visit the transport pages on our website.

Accommodation

At Reaseheath we have on-site residential accommodation for 785 students. If you are aged over 16 and studying on a full-time course you may apply for a residential place. Visit the accommodation pages on our website for more information.

How do I apply?

If you have found a course you are interested in and are in Year 11 or above you can apply now online. For a step by step guide on the application process visit the how to apply pages on our website.

Frequently Asked Questions

You can find out more information about this course on our FAQs page.