Hospitality | Mastering Butchery Basics | Skills Bootcamp

This immersive Skills Bootcamp has been created to empower the hospitality sector with high-value, hands-on butchery skills. With the rising cost and limitations of buying pre-prepared meat, gaining in-house expertise is more important than ever. By developing a deeper understanding of the entire protein supply chain—from the farm to the finished cut—you’ll discover the impact of responsible livestock rearing, positive animal welfare, and breed characteristics on the quality of meat served in your establishment.

Throughout a series of practical sessions, you’ll learn essential butchery techniques that will elevate your craft and transform your menu. From cutting and preparing meat to refining specialty products, you’ll gain the skills needed to work confidently with whole carcasses. Master techniques such as tying joints, sausage making, and French trimming, while embracing a nose-to-tail philosophy that opens the door to unique cuts, reduced waste, and increased profitability.

You’ll also benefit from a charcuterie masterclass delivered by guest expert Steven Lamb, (formerly of River Cottage) who will guide you through accessible and adaptable charcuterie methods tailored for the hospitality industry. Learn how to maximise yield from your proteins and broaden your menu with artisanal products.

Completing the Ofqual Level 2 Food Safety qualification ensures you meet Food Standards Agency guidance, and with Emergency First Aid at Work training, you’ll gain essential credentials to excel confidently in any food industry environment.

Supported by our dedicated Plumpton College Butchery team, you’ll train in a butchery environment built on safety, creativity, and pride. By the end of the programme, you’ll have produced an impressive range of meat products and mastered a variety of butchery practices—equipping you with skills that add real value to your role and your business.

Successful completion includes industry-recognised certifications:

• Level 2 Food Safety

• Emergency First Aid at Work

This Skills 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.

You need to live or work in East Sussex to be eligible to apply.

Employed learners who are referred by employer pay 10% if employing under 250 employees

Employed learners who are referred by employer pay 30% contribution if employing over 250 employees.

Course Dates

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• Level 2 Award in Food Safety for Manufacturing
• Allergens
• Tying Meat Joints
• Charcuterie & Preservation
• Meat Portion Control
• French Trimming
• Whole chicken, poultry, lamb, pork & venison cutting
• Farm Tour (Provenance)
• Making burgers, sausages & koftas
• Roasting & stuffed Joints
• Preparing offal & trotters
• Waste minimisation
• Farm to fork supply chain
• Emergency First aid at Work

This course is 15% theory and 85% practical.

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

• Applicants must be aged 19+
• Hospitality workers & individuals that aspire to join the food industry.

Equipment needed

• Apron 

• Safety shoes 

• Cut proof glove