Skills Bootcamp | Artisan Butcher

This practical and in-depth course is designed to support existing butchers, food industry workers, and those looking to transition into a butchery-related career. With a national shortage of skilled butchers - particularly those who are formally trained - this bootcamp offers a timely opportunity to gain essential skills and qualifications in a supportive learning environment.

Delivered at our specialist training facilities, the course provides a hands-on introduction to all aspects of the meat supply chain, from farm to fork. You will explore how livestock breeds, rearing methods, and age affect meat quality, yield, and business profitability. The course also supports wider food industry understanding, with insights relevant to chefs, food producers, retail and catering butchers, and new food business owners.

You will work directly with whole carcasses under expert guidance, developing technical butchery skills and creating their own product specification. This includes considerations such as allergens, cooking instructions, labelling, and responsible use of the entire animal through nose-to-tail practices.

Successful completion includes industry-recognised certifications:

• Level 3 Food Safety (Ofqual-registered), exceeding FSA standards

• First Aid at Work

• Dynamic Risk Assessment for supervisory-level roles

Throughout the course, safety, craftsmanship, and sustainability are key themes. In addition to technical training, participants are encouraged to collaborate, share knowledge, and contribute to the ongoing future of the butchery trade.

This bootcamp also opens pathways into further training, including apprenticeships and career development in the food and hospitality sectors.

Course Cost

This Skills Bootcamp is FREE for learners who meet the eligibility criteria. Please see more here.

Course Dates

• Level 3 Food safety 

• Dynamic risk assessments 

• First aid at work 

• Farm to fork supply chain 

• The end-to-end process of carcase butchery 

• New product development

• Changing perceptions of butchery

• Effective social media 

• Key business operations in retail butchery

• Display techniques

• Profit & loss costings

• Brand development

This course is 60% theory and 40% practical.

You will be assessed via a range of different methods including practical observations, module completion, timed quizzes and professional discussions.

What to expect following completion

Gaining this qualification will enable you to excel in careers across the butchery sector and progress to the Level 3 Advanced Butcher Apprenticeship. 

• Applicants must be aged 19+
• Applicants must have previous butchery or food industry experience and a keen interest in food.

Equipment needed

• Apron 

• Safety shoes 

• Cut proof glove