Qualification title: OAL Level 2 Diploma in Butchery. Qualification number (QN): 603/2897/6. Qualification Specification. 1.1 Qualification purpose

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1 Qualification title: OAL Level 2 Diploma in Butchery Qualification number (QN): 603/2897/6 Qualification Specification 1.1 Qualification purpose This qualification is designed develop and assess the competent performance of those involved in, so they develop the necessary skills, and behaviours to work effectively in their role. On achievement of the qualification learners will have developed the level of competence which will enable them to perform consistently, reliably and productively in their work role, and make a positive contribution to employment. This qualification will support progression of learners to: increased responsibility or promotion opportunities in work level 3 vocational qualifications in butchery/food and drink /management apprenticeships for the food and drink industry advanced, technical or management related job roles in butchery/food and drink 1.2 Who is this qualification for? This qualification is designed for learners who are starting or who are considering starting employment in the butchery industry, and are looking to learn and apply their skills in butchery. Learners who have experience of food processing and wish to continue their professional development in butchery will also benefit from the, understanding and skills that this qualification provides. This qualification reflects the types of butchery that the industry uses; retail or processing, to enable learners to develop the specific skills required by employers. Specific pathways are available in this qualification for Apprentices enrolled on the Butcher Apprenticeship Standard. Butchers work in the meat and poultry industry, which is worth several billion pounds in the UK and employs thousands of workers in the farm to fork supply chain. Qualified butchers can look forward to rewarding careers in a range of environments with different types of employers. Employers include both processors and retailers. Processors range from multi-national processing businesses supplying meat or meat products to, for example: large food outlets, supermarkets and hotel chains; to smaller processors supplying for example, independent/local food businesses. Retailers could include supermarkets, independent retailers and farm shops. Occupational Awards Limited (OAL) 2018 Page 1 of 13

2 Those with an entrepreneurial spirit may be particularly attracted to butchery as the sector relies on a high proportion of small businesses, offering the potential for experienced butchers to set up on their own. Butchery is a highly skilled profession steeped in tradition and butchers will display understanding about a range of meat species and the various techniques needed to process and/or produce products. In addition, butchers will be able to cut, prepare, package and present meat products to the standards required of the business and specialist needs of commercial and/or consumers. Butchers will have a range of skills, and behaviours that can lead to rewarding careers in the butchery industry, not only in the UK but across the world. 1.3 Entry requirements There are no formal entry requirements for learners selecting this qualification. However, centres must ensure that learners have the potential and opportunity to achieve the qualification successfully. This qualification is not approved for use by learners under the age of 16 years and OAL cannot accept any registrations for learners in this age group. 1.4 Regulatory information Regulated by: Countries offered in: Subject/sector areas Qualification operational start date Ofqual England 4.2 Manufacturing technologies (Meat) 7.4 Hospitality and Catering (Butchery) 31 st January 2018 Qualification review date: 31 st January 2023 Qualification type: Occupational Qualification Applicable age ranges (years): 16-18; Qualification coverage On achievement of this qualification, learners will have an in-depth and understanding of the meat sector and the supply chain, livestock and slaughter practices, meat producing species and stock control. Learners will be competent in primary and secondary, producing meat products, maintenance of compliance including health and safety, food safety and hygiene and quality. Occupational Awards Limited (OAL) 2018 Page 2 of 13

3 Learners will also exhibit a range of behaviours commensurate with workplace practice including team work, problem solving, reliability and respect, and effective communication with others. Learners will have developed valuable skills which will enable them to make an immediate, productive and positive contribution to their employment. They will be empowered to learn, develop and progress their learning experiences. They will be able to develop and maintain professional relationships with colleagues and others. 1.6 Qualification support This qualification is supported by a number of Further Education Colleges and Independent Providers of post-16yrs training and education as facilitating completion of the skills, and behavioural requirements for: the Butcher Apprenticeship Standard post-16 years full/part time learning programmes including Study Programmes This qualification is also supported by employers as facilitating completion of the skills, and behavioural requirements for: the Butcher Apprenticeship Standard 1.7 Further information Further information about this qualification can be obtained from: You can also contact OAL directly at: Occupational Awards Ltd, The Catalyst, Baird Lane, Heslington, York YO10 5GA Tel: info@oawards.co.uk 1.8 Qualification achievement This qualification is a Diploma and is made up 3 pathways. The first two pathways are designed for use by apprentices enrolled on the Butcher Apprenticeship Standard: Pathway 1 is for apprentices who have selected the retail butcher option in the standard Pathway 2 is for apprentices who have selected the process butcher option Pathway 3 is designed for learners in full or part time training and education, for example Study Programmes. This pathway provides an open menu of units of assessment to enable centres providing this qualification to design programmes of learning to suit local learners needs and to reflect employment and progression opportunities. Occupational Awards Limited (OAL) 2018 Page 3 of 13

4 Each unit is allocated a credit value which provides an indication of the size of the unit in terms of learning hours, 1 credit = 10 learning hours. Units also have assigned Guided Learning Hours (GLH), which indicate the average number of hours a learner may require guidance and support from teaching, learning and assessment professionals to achieve units. The units set out the things learners need to know and need to do in order to perform effectively in their role at work. These are described in Learning Outcomes in units of assessment. The Learning Outcomes are defined by Assessment Criteria and these criteria must be assessed successfully for a learner to achieve each unit. Achievement of the minimum number of credits will mean the qualification has been completed, and will be subject to grading and to approval of a claim for certification, OAL will issue a certificate complete with the learner s name, the qualification title and the credits and grade achieved. Where a learner has not achieved the full qualification and will not go on to do so, a Certificate of Unit Achievement can be issued for the units successfully completed, however these units will not be graded. s must ensure they understand all qualification requirements prior to the registration of learners and prior to carrying out assessment of learners and the grading of the qualification. Assessment of learners must not take place prior to the registration date of the learner with OAL. s must retain copies of learner s assessment records for at least three years after certification. Registration and certification fees may be subject to change. s should be fully aware of registration and certification end dates to ensure learners are not disadvantaged. Occupational Awards Limited (OAL) 2018 Page 4 of 13

5 1.9 Qualification structure Qualification title: OAL Level 2 Diploma in Butchery Qualification number (QN): 603/2897/6 Total Qualification Time (TQT) 420 hours Total qualification credits 42 Guided Learning Hours (GLH) 336 Pathway 1 title: OAL Level 2 Diploma in Butchery (Retail Butcher Apprenticeship) To achieve this qualification pathway, learners must achieve all units listed below Retail Butcher Apprenticeship units Number Title Type Level Credit GLH L/616/8558 Principles of the meat sector and the supply chain U R/616/8559 Principles of meat livestock and slaughter practices U J/616/8560 Principles of meat producing species U L/616/8561 Principles of butchery stock control and packaging U R/616/8562 Maintain compliance and organisational standards in Y/616/8563 Carry out primary C D/616/8564 Carry out secondary C K/616/8566 Produce meat products in M/616/8567 Contribute to product quality in butchery T/616/8568 Work and learn effectively in C A/616/8569 M/616/8570 T/616/8571 A/616/8572 Provide customer service in retail butchery Produce meat and poultry products for sale in retail Plan and prepare for the provision of seasonal products in retail Principles of counter and online service in retail C U Occupational Awards Limited (OAL) 2018 Page 5 of 13

6 Pathway 2 title: OAL Level 2 Diploma in Butchery (Process Butcher Apprenticeship) To achieve this qualification pathway, learners must achieve all units listed below Process Butcher Apprenticeship units L/616/8558 Principles of the meat sector and the supply chain U R/616/8559 Principles of meat livestock and slaughter practices U J/616/8560 Principles of meat producing species U L/616/8561 Principles of butchery stock control and packaging U R/616/8562 Maintain compliance and organisational standards in Y/616/8563 Carry out primary C D/616/8564 Carry out secondary C K/616/8566 Produce meat products in M/616/8567 Contribute to product quality in T/616/8568 Work and learn effectively in C F/616/8573 Produce meat to specification in process butchery J/616/8574 Principles of traceability in the meat supply chain U L/616/8575 R/616/8576 Understand how to contribute to audits and inspections in process K Estimate saleable yields and predictive costs in process C Pathway 3 title: OAL Level 2 Diploma in Butchery (Professional Butcher) To achieve this qualification pathway, learners must achieve a minimum of 42 credits chosen from any combination of the units listed below Butchery Operations units R/616/8562 Maintain compliance and organisational standards in Y/616/8563 Carry out primary C D/616/8564 Carry out secondary C K/616/8566 Produce meat products in M/616/8567 Contribute to product quality in Occupational Awards Limited (OAL) 2018 Page 6 of 13

7 T/616/8568 Work and learn effectively in C Specialist Butchery units A/616/8569 Provide customer service in retail M/616/8570 T/616/8571 F/616/8573 R/616/8576 Produce meat and poultry products for sale in retail Plan and prepare for the provision of seasonal products in retail Produce meat to specification in process butchery Estimate saleable yields and predictive costs in process C C Butchery units L/616/8558 Principles of the meat sector and the supply chain U R/616/8559 Principles of meat livestock and slaughter practices U J/616/8560 Principles of meat producing species U L/616/8561 Principles of butchery stock control and packaging U A/616/8572 Principles of counter and online service in retail butchery U J/616/8574 Principles of traceability in the meat supply chain U L/616/8575 Understand how to contribute to audits and inspections in process K Key to unit type 1. Competence (C) units are designed to assess learner performance in respect of the learner s applied skills and in the workplace when carrying out operational tasks required by their role 2. Skills (S) units are designed to assess learner performance in respect of the learner s applied skills and behaviours that demonstrate valid, consistent and reliable practice 3. (K) units are designed to assess the learners and understanding of related subject content, procedures, application of process or workplace practice 4. Underpinning (U) units are designed to assess the learner s and understanding of detailed subject principles/scientific/technological Occupational Awards Limited (OAL) 2018 Page 7 of 13

8 1.10 Assessment The qualification must be assessed using the following assessment methods: Multiple Choice Examination Oral Examination Practical Demonstration/Assignment Learners are required to achieve all learning outcomes within units of assessment. Assessment of skills will involve observation of learner performance carrying out a butcher s role in the workplace or in an approved butchery environment. All assessment is subject to internal quality assurance within approved centres providing this qualification. Externally quality assurance of assessment and internal quality assurance within approved centres is provided by OAL. This qualification is graded: fail, pass, merit, distinction. Assessment of units Number Title Assessment method Assessment available at: L/616/8558 Principles of the meat sector and the supply chain R/616/8559 Principles of meat livestock and slaughter practices J/616/8560 L/616/8561 R/616/8562 Y/616/8563 Principles of meat producing species Principles of butchery stock control and packaging Maintain compliance and organisational standards in Carry out primary D/616/8564 Carry out secondary K/616/8566 Produce meat products in M/616/8567 T/616/8568 Contribute to product quality in butchery Work and learn effectively in professional interview & OAL portal Occupational Awards Limited (OAL) 2018 Page 8 of 13

9 A/616/8569 M/616/8570 T/616/8571 Provide customer service in retail butchery Produce meat and poultry products for sale in retail Plan and provide for seasonal products in retail A/616/8572 Principles of counter and online service in retail F/616/8573 J/616/8574 L/616/8575 R/616/8576 Produce meat to specification in process butchery Principles of traceability in the meat supply chain Understand how to contribute to audits and inspections in process Estimate saleable yields and predictive costs in process 1.11 Map of qualification to Butcher Apprenticeship Standard Qualification title: OAL Level 2 Diploma in Butchery Those learners completing a Butchery Apprenticeship Standard should select the appropriate qualification pathway for their chosen butchery option within the standard. Qualification pathway 1 Retail Butcher Qualification pathway 2 Process Butcher Mandatory units for pathways 1 and 2: Number L/616/8558 R/616/8559 J/616/8560 Title Principles of the meat sector and the supply chain Principles of meat livestock and slaughter practices Principles of meat producing species Unit contains skills, and behaviours required by the standard: The development of the meat sector leading up to the modern day, including its values, culture, traditions and connection to membership bodies and professional institutions (K1) The meat and poultry marketplace including the supply chain/traceability functions and key legislative enforcement agencies that regulate the retail and/or process environments (K4) The principles of butchery; including the selection, procurement, provenance and handling of livestock leading to welfare and associated lairage and slaughter practices, including Halal and Kosher (K2) The principles of meat and poultry species including associated with carcass by-products, primal, joints and muscles (K5) Occupational Awards Limited (OAL) 2018 Page 9 of 13

10 Number L/616/8561 R/616/8562 Title Principles of butchery stock control and packaging Maintain compliance and organisational standards in Unit contains skills, and behaviours required by the standard: Cold storage, stock control and safe movement of meat and/or poultry in the butchery environment (K7) Stock control (K8.1) Methods for weighing products, controlling temperature, wrapping, sealing, packing, labelling and stock control of meat and poultry products for wholesale or retail sale (K10) Principles of waste minimisation, saleable yield, and predictive costing methods (K3) Health and food safety including hygiene both in personal terms and as part of the wider food sales/production environment (K9) Core skills: Prove full awareness and adherence to health and safety regulations and/or additional requirements that may apply to their employer s food business (S1) Adhere to legislative regulations that apply in the food industry plus organisational policies and standard operating procedures that apply within the employer s business (S6) Food safety compliance (S8.2) Behaviours: Take appropriate personal operational responsibility for both health and food safety, apply safe working practices when using knives, hazardous tools and/or related equipment (B1) Y/616/8563 Carry out primary The various craft and knife skills used for cutting, boning, trimming and mincing of meat including the use of relevant mechanical equipment as required (K6) Core skills: Carry out a range of primary butchery skills involving the use of steak and boning knives, hand saws, cleavers, banding needles and other relevant hand tools used in the process of primal cutting, as used in their employer s business (S2.1) Use machinery (as permitted) and other relevant cutting equipment including the ability to sharpen knives (S4) Apply hand/eye co-ordination along with physical agility and manual handling of carcasses through the manufacturing/butchery process (S5) Occupational Awards Limited (OAL) 2018 Page 10 of 13

11 Number D/616/8564 K/616/8566 M/616/8567 Title Carry out secondary Produce meat products in Contribute to product quality in butchery Unit contains skills, and behaviours required by the standard: The various craft and knife skills used for cutting, boning, trimming and mincing of meat including the use of relevant mechanical equipment as required (K6) Core skills: Carry out a range of secondary butchery skills involving the use of steak and boning knives, hand saws, cleavers, banding needles and other relevant hand tools, boning, slicing, dicing, rolling, trimming and filleting as used in their employer s business (S2.2) Use machinery (as permitted) and other relevant cutting equipment including the ability to sharpen knives (S4) Apply hand/eye co-ordination along with physical agility and manual handling of carcasses through the manufacturing/butchery process (S5) The various craft and knife skills used for cutting, boning, trimming and mincing of meat including the use of relevant mechanical equipment as required (K6) Core skills: Produce meat and/or poultry products (as required) such as sausages/pies made to the specifications of customers or for sale to the public (S3) Product pricing, quality assurance and meeting the expectations of customers and/or contractors (K8.2) Core skills: Maintain quality environment; including product sampling, specification, (including customer requirements), and traceability procedures in the meat supply chain (S8.1) Behaviours: Solve problems (B2.2) Show attention to detail, carrying out duties in a diligent way and taking account of efficiencies and understanding how these support the profitability of the business (B4) Occupational Awards Limited (OAL) 2018 Page 11 of 13

12 Number T/616/8568 Title Work and learn effectively in butchery Unit contains skills, and behaviours required by the standard: Employment, rights and responsibilities, including equality, team working practices and the importance of continuous personal development (K11) Core skills: Display the ability to work in a team and individually as required in a busy environment with predetermined deadlines and productivity targets (S7) Support workforce development; sharing own and experience in order to assist new recruits and/or inexperienced colleagues (S9) Communicate effectively with customers, suppliers and colleagues displaying the excellent interpersonal skills required to perform the role to the required standard (S10) Behaviours: Display a willingness to learn, and acquire new skills that will be applied in the working environment (B2.1) Be punctual, reliable, diligent and respectful towards customers, peers and colleagues at all times (B3) Maintain the vision and ethos of the business, including performance levels whist taking pride in work and fostering positive relationships with customers and colleagues (B5) Retail butcher option A/616/8569 Provide customer service in retail butchery Communicate enthusiastically and with personality to customers offering excellent customer service (RB1) Advise domestic and commercial customers on the preparation and cooking of red and white meat products (RB2) M/616/8570 Produce meat and poultry products for sale in retail butchery Produce a minimum of 3 meat and poultry products from the following range including joints, portions, cooked and hot products, sausages, burgers, pasties, curing, smoking, air drying and value-added products (RB3) T/616/8571 A/616/8572 Plan and prepare for the provision of seasonal products in retail Principles of counter and online service in retail Plan and prepare for seasonal supply and demand (availability) of meat products ensuring best practice in the merchandising and promotion of seasonal foods (RB4) Understand the counter sales environment, including cash administration, retail display, stock replenishment systems including on-line services (RB5) Occupational Awards Limited (OAL) 2018 Page 12 of 13

13 Process butcher option Number F/616/8573 J/616/8574 Title Produce meat to specification in process Principles of traceability in the meat supply chain Unit contains skills, and behaviours required by the standard: Produce meat to specific volume, size and weight to meet the needs of national/local consumers and customers in a timely and accurate fashion (PB1) Know and understand the need for traceability in the procurement and supply of meat (PB2) L/616/8575 R/616/8576 Understand how to contribute to audits and inspections in process Estimate saleable yields and predictive costs in process butchery Know and understand their role in the audit and inspection process (PB3) Estimate the saleable yield and (use) predictive costing methods as required for customers (PB4) Occupational Awards Limited (OAL) 2018 Page 13 of 13