Tulip has partnered with Bishop Burton College to create a bespoke butchery apprenticeship programme, building on its existing award-winning scheme as it looks to further develop new talent in the food industry.
The 15-month course will begin in September at Tulip’s Ashton and Tipton sites and will offer a Level 2 Butcher Apprenticeship to 18 individuals.
As part of the unique programme, which is tailored to provide Tulip with the best-in-class butchery skills, eight weeks will be spent residentially at Bishop Burton College. During these teaching weeks, all training is focussed to include Tulip requirements and internal policies, as well as embedding experiential outdoor activities throughout the course to build leadership and team building skills.
After completing the programme, all students will be offered the opportunity to undertake the next level of butchery training. Tulip will also continue to invest in its other apprenticeship programmes in the year ahead to attract the best fresh talent to the business and offer existing employees the opportunity to develop.
Rachel Baldwin, vice president human resources, Tulip Ltd, said: “There is always a need for new talent within the food industry and this new highly-competitive apprenticeship scheme will allow us to develop the best quality talent in the UK, ensuring Tulip maintains the highest butchery standards. We’ve worked closely with Bishop Burton College to develop a programme that not only incorporates the Tulip way of working into the teaching, but also includes unique outdoor sessions that help develop leadership and teamwork attributes. We’re confident that we now have a very strong butchery apprenticeship proposition that will deliver future site directors and business leaders.”
Andrew Black, assistant principle (Business Development), Bishop Burton College, said: “We’re really pleased to partner with Tulip to create this bespoke apprenticeship programme. Students will be able to benefit from our innovative teaching methods, learning a range of skills so they can have a long career and hopefully progress to become future leaders within the meat industry.”
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.
