The Food & Drink Training & Education Council (ftc) has just announced that Paul Cadman, chair of the trailblazer group responsible for the Level 3 Advanced Butchery Standard, is to sit on the board of the new Institute for Apprenticeships.
Currently the HR director of midlands based butchery and farm shop chain, Walter Smith Fine Foods, Cadman is well placed to cater to the training needs of SMEs.
Cadman also led the government backed Walter Smith Employer Leadership Projects, a three year training project, established to provide bespoke training support to more than 350 SME food businesses.
The ftc provided quality assurance and consultation services for the project.
Additionally, as CEO of Crosby Management Training, an independent training provider, Cadman is also in the position of being able to represent the organisations that deliver the training to employers.
The Institute of Apprenticeships is a newly formed board. It has been announced that it will be made up of eight members, with the majority being employers, business leaders and their representatives.
The institute will become fully operational in April and its core task will be to support the government’s drive to achieve three million apprenticeships by 2020.
Talking about his experience with the Level 2 Butchery Trailblazer, Cadman commented: “ The Butchery Trailblazers are fine examples of what can be achieved when employers and training specialists unite together, motivated by nothing more than achieving the very best apprenticeship training for their industry.
“For small businesses especially, apprentices are the life-blood of their future – I look forward to playing my part to ensuring they get the quality apprenticeships that they deserve.”
Bill Jermey, chief executive of ftc, said: “Paul’s passion for training and apprenticeships shines through in everything he does. We were fortunate to have him as chair of the Butchery Trailblazer and I’m sure he will continue that good work on the board of the Institute for apprenticeships.”
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
