Butchery apprenticeship consultation now open

Butchery apprenticeship consultation now open

The butchery apprenticeship reform consultation led by employers including Morrisons, Faccenda, Aubrey Allen, Walter Smith Fine Foods, Fairfax Meadow and Bernard Matthews, is now open to all those working in the butchery sector. Businesses in the sector now have a 2 week window – until 30th May 2014 – to have their say and further hone the standard, to ensure it meets the needs of the sector now and in the future.

The consultation on the new standard based apprenticeships takes the form of a questionnaire supported by review of the proposed butchery apprenticeship standard. All accessible via www.foodtraining.org.uk/butchery-consultation/ 

In 2013 the Government announced big reforms to the way apprenticeships are to be designed and implemented in England. New standard-based apprenticeships will replace current frameworks in 2015 as part of the Government’s employer driven Trailblazer Strategy.

A group of meat and poultry employers, including Morrisons, Aubrey Allen, Faccenda and Walter Smith Fine Foods working on behalf of the sector, have been leading this redesign. In this once in a generation opportunity they are calling for the butchery sector and key stakeholders to get involved to have their say on the essential knowledge, skills and behaviours that a butcher should display on completion of a vocational programme of learning/training.

“We have long been committed to developing our young talent; equipping them with the skills, knowledge and attitude to become highly skilled butchers who can provide a quality service to our customers. As part of this we are keen to help the industry to ensure all new butchers have the opportunity to meet their potential and progress successfully in their careers.” Mickey Greenhalgh, Head of Craft Academy at Wm Morrisons Supermarkets.

“This is an exciting part of the project, said Lucianne Allen Chair of the Steering Group and Sales and Marketing Director, Aubrey Allen. “And I strongly encourage butchery businesses and other stakeholders to get involved. It is important that the wider sector have their say now to help us finally shape these standards before they are set in stone.”

“We are delighted to be involved in this once-in-a-generation initiative. It is vital that our industry has a steady stream of well qualified people to ensure that the UK can continue to compete successfully with the rest of the world. I urge businesses to get involved in the consultation to guarantee that it meets the needs of our industry now and in the future.” Andrew Brodie, HR Director, Faccenda.

“By getting involved in the development and origination of this standard we want to ensure that butchery becomes more and more popular as a distinct career choice for young people, said Keith Fisher Chief Executive of professional body the Institute of Meat.

“Young apprentices bring significant levels of enthusiasm, commitment and talent with them and we look forward to finalising and launching this new standard in the summer to ensure that benefits are maximised for both business and learner.”

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