MEAT AND POULTRY INDUSTRY SKILLS Level 2 Diploma Apprenticeship

Level 2
Apprenticeship
Portadown Campus
FDQ

Overview

This qualification is for those working in the meat and poultry industry. It will provide learners with the opportunity to develop the skills and knowledge required to achieve competence at work or to develop existing skills and knowledge to support multi-skilling or increase productivity at work.

This course offers students a unique blend of meat and poultry focused skills and knowledge units covering craft or automated processing, retail, service and support competences. It also gives learners the opportunity to develop specialist subject knowledge relevant to all occupational roles, should this be required to support the business or individual career progression within the meat and poultry sector.

Throughout the apprenticeship, participants will learn about various aspects of the meat and poultry industry, including food safety and hygiene, meat processing techniques, quality control, and product development. They will develop a range of skills that are essential for success in the industry, such as butchery, meat inspection, food handling, and compliance with industry regulations. Participants will have the opportunity to apply their learning in real work environments, gaining valuable hands-on experience and building a strong foundation for their future career.

To be eligible to enter ApprenticeshipsNI 2021 funded Level 2 apprenticeship provision, a person must meet all of the following criteria:

Have attained the upper limit of Compulsory School Age:

A 16 year old who is entitled to leave school after the statutory leaving date of 30 June, or a 17 year old who leaves school/Further Education (FE) College during the month of June, will be permitted to enter ApprenticeshipsNI 2021 from the first Monday in July.
A school leaver/FE College leaver who is 17 years old and who leaves before 1 June can be admitted to ApprenticeshipsNI 2021 at any time after leaving school or College.

Be either an existing employee in a new job role that requires a substantial amount of learning and skills development, or a new employee in (or about to take up) a permanent paid employment offer, including a specific start date as detailed on the Delivery Agreement and confirmed by the employer.

Be employed by a company that has a base in Northern Ireland and is registered as an employer with HMRC and be contracted to work a minimum of 21 hours per week (which includes day release/off-the-job directed training) with one employer. Directed training must be paid as part of the apprentice’s contracted hours.

Have the potential to successfully complete all the requirements of the appropriate Level 2/Level 3 apprenticeship framework.

Meet any health requirements (e.g., colour vision) specific to the occupation of their choice.

Have achieved any necessary entry academic qualifications (e.g., GCSEs) determined by the relevant sector for the apprenticeship and approved by the Department.

Pass any entry tests specified by the relevant sector/employer and approved by the Department.

Applicants with a previous level 2 or 3 qualification in the same occupational area may not be eligible for participation in a similar occupational area at the same level. This will require approval by the Department.

Employers may apply their own criteria during recruitment. However, only those potential apprentices who are assessed as capable / committed to achieving the full requirements of an apprenticeship framework will be recruited.

Attendance at Individual or Group Pre-Entry Advice Sessions (IPEAS and GPEAS) may be required. These interviews may take place either on campus, via telephone or video call (Microsoft teams) and will play an important role in the selection of all courses.

Students will study a wide range of knowledge and occupational standards including:

Maintain workplace health and safety in food operations
Maintain workplace food safety standards in food operations
Sharpen cutting tools in use in food operations
Carry out primal cutting in meat processing
Carry out trimming and boning in meat processing
Produce sausages
Produce added value products in sales operations
Sell food products in retail environment

Assessment of the apprenticeship is based on a combination of portfolio building and practical observations of participants' competence in real work scenarios. Participants will be assessed on their ability to apply their skills and knowledge in the workplace, as well as their adherence to food safety regulations and industry best practices.

On successful completion of the Meat and Poultry Skills Level 2 Diploma, successful candidates may progress to the Level 3 Certificate in Meat and Poultry/Food Industry Skills.

Upon successful completion of the Meat and Poultry Industry Skills Level 2 Diploma Apprenticeship, participants will have acquired the skills and knowledge required to pursue various roles within the meat and poultry industry. Students may find employment in