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Retail butchery, process butchery and in-store butchery
End point assessment methods
1. Multiple choice questions and short answer questions.
2. Workplace Observation
3. Interview underpinned by a portfolio of evidence.
About the Standard
An Advanced Butcher will often take responsibility for a shop or function in a meat business and will possess dexterous knife skills allied with all round knowledge of the craft/processing environment. Butchers progressing to advanced roles in manufacturing companies will often diversify into production management including roles with responsibility for people and/or functions such as sales, quality control or training others. Equally, butchers advancing their careers in a large supermarket, independent retail or farm shop will be excellent communicators and possess a technical knowledge of meat products that are often supplemented with more generic skills in merchandising, sales, quality and people supervision.