Butchery Academy

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Now Enrolling for our Butchers Academy

As more than 60,000 people receive their Leaving Cert results today (3rd September), multi-award winning James Whelan Butchers, through the JWB Butchers Academy, is launching a three-year Butcher Apprenticeship, with on the job training, as well as earning, backed up with structured Fetac/QQI Level 5 training and qualifications.

The opportunity is specifically relevant to young people who are looking for a more hands on and practical approach to further education, in a creative space.

Pat Whelan, CEO of James Whelan Butchers said “Since the beginning of the pandemic, we have seen a large amount of people using the enforced downtime to re-think their career choice and looking for more fulfilling and secure career paths in these uncertain times. For example, within our Butchers Academy at present there are students from a wide range of backgrounds, for example, from hospitality and engineering, changing their career path to a more rewarding, creative and fulfilling profession as a Master Butcher.”

He also added “Through the three year programme we are training people who are as committed to their craft as we are to ours and giving these students who are interested in a career in the food industry, on-the-job training with some of the leading Master Butchers in Ireland.”

On graduation, this new crop of craft butchers will take up positions within James Whelan Butchers across the business’s premium retail shops around the country, with lots of opportunities for further career progression into management as well as product and business development.

Certified Professional Butchery Internship

Butchery-Academy

We can give you the skills to succeed in the world of butchery.

Let us know why you would make a great Butcher & What is your passion!

Get in touch and tell us about yourself so as you can be part of this life changing experience.

 

Butchery Excellence Internship

Certified Qualification Framework: Aims & objectives.

The BES Professional Butchery Intership framework is structured for candidates currently employed or considering a career in a butchery or meat retail outlet. Candidates will have the opportunity to learn and underpin the necessary hands on practical skills and knowledge needed in today’s modern butcher shop / meat retail setting.

This internship aims to enable candidates to work efficiently, hygienically, effectively and safely, resulting in a production skills base that empowers them to succeed as artisan butchers with both up to date techniques as well as core traditional butchery skills.

Training and Evaluation (Assessment Process).

Training will be hands on in store and delivered by highly skilled and experienced butchery professionals. Evaluation of the modules is by BES Intern demonstration of skills and through knowledge based questioning. BES Module Skill observation will be the method used to underscore the competency of each BES Candidate at each level.

Internal quality assurance of this internship will be measured by fully qualified verifiers and all training and assessment will be strictly reviewed & monitored to enable BES Ireland to raise the standards in butchery training provision of the island of Ireland.

Level 1 BES Certified Internship in Professional Butchery (BASIC).

Interns do not require any prior qualifications or food skills experience to attain Level 1 BES Certified Internship in Professional Butchery (BASIC). However, previous and relevant achievement as well as proven prior learning may be used as part of the BES assessment process.

Compulsory skills modules in hygene and food safety, procurement, traceability and principles of butchery will anchor the framework. Training will be commensurate to the business in which each trainee intern works. Skills training therefore will cover a number of disciplines including beef, lamb, pork and poultry butchery. Interns may choose optional modules to supplement learning of butchery knowledge.

Progression to subsequent levels of the BES Certified Internship in Professional Butchery (intermediate and Advanced) will be on successful completion of BES Level 1 and training at Level 2/3 is recommended to commence immediately.

BES Internshp Support.

Interns are recommended to fully engage with the respective trainers and assessors for each module. Interns will be expected to work on all modules before assesment and must inform BES of any barriers to learning. We take seriously our responsibility as a professionale butchery qualification provider and will deliver for each intern true and relevant butchery training that is fit for purpose. Our open and transparent assessment and verification process will guarantee real quality assurance so that interns and employers have full confidence in our Internship framework. Lines of communication and information exchange may be agreed with your specific trainer and BES Headquarters and it is recommended that you keep contact throughout the internship.

 

2 Monthly Training Visits on Site

Butchery-Academy

Level 1

Basic

Level 2

Intermediate

Level 3

Advanced

 

Internship Levels of Achievement

Each level will be completed over one calendar year from commencement of the training. All modules in each of the learning stages will be verified through continuous assessment. After successful completion certification will be awarded & advancement to the next level achieved. A minimum of 3 years is required for fully Accredited Certification and when completed the trainee will be deemed to have completed and will be awarded the LEVEL 3:

BES Certified Professional Butchery Internship

Accredited prior Learning will be assessed & accepted as evidence of previous knowledge. Initial Assessment will determine level of competence.

 

BES Certified Professional Butchery Internship Modules Level 1:

Module No: Internship Module Title BES Level
Compulsory Internship Modules 1
BES 001A Food Safety Level 2 1
BES 002A Knife Skills (Care & Maintenance, Safety and Appropriate Use) 1
BES 003A Basic Level Customer Service 1
Introductory Core Skills Modules
BES 004A Introduction to Primal Cuts Beef – Pork – Lamb 1
BES 005A Introduction to Poultry Cuts 1
BES 006A Introduction to Adding Value 1
BES 007A Introduction to Weights & Measures 1
BES 008A Introduction to Storage as appropriate to species 1
BES 009A Introduction to Handling and Display of Meat & Meat Products 1
BES 010A Introduction to Minced Meat Manufacture: Sausage, Burger & Kebab Production 1
Optional Modules
BES 011A Recipes & Food Labelling 1
BES 012A Food Legislation Requirements 1

BES Interns will be initially assessed to ascertain and determine the skills base of the individual trainee before commencement. The BES trainer will then agree with the intern and employer mentor the programme of training necessary to achieve the qualification.

All Level 1 Compulsory and Skills Modules must be completed within 12 months.
Training and Assessment will be verified & Certification issued from BES Headquarters.

Support for all learning will be commensurate to intern engagement, fast-track learning will be agreed only in exceptional circumstances and after validation with trainer and verifier.

 

BES Certified Professional Butchery Internship Modules Level 2:

Module No: Intermediate Internship Module Title BES Level
Compulsory Intermediate Internship Modules 2
BES 020B Food Safety Level 3 2
BES 021B Equipment Care & Maintenance, Safety and Appropriate Use 2
BES 022B Intermediate Level Customer Service 2
Intermediate Core Skills Modules
BES 023B Primal Cuts – Beef (Meat preparation, Boning, Slicing) 2
BES 024B Primal Cuts – Pork (Meat preparation, Boning, Slicing) 2
BES 025B Primal Cuts – Lamb (Meat preparation, Boning, Slicing) 2
BES 026B Cutting Poultry 2
BES 027B Storage Handling and Display of Meat & Meat Products 2
BES 028B Adding Value – CounterPoint, Spices, Sauces, Marinades & Garnishes 2
BES 029B Intermediate Minced Meat Manufacture: Sausage & Burger Production 2
BES 030B Butcher Shop Costings & Maximising Profitability 2
BES 031B Cookery Skills – Recipe Engineering 2
Optional Modules
BES 031B Food Legislation Requirements 2

BES Interns will be initially assessed to ascertain and determine the skills base of the individual trainee before commencement. The BES trainer will then agree with the intern and employer mentor the programme of training necessary to achieve the qualification. Modules must be completed in specific level progression.

All Level 2 Intermediate Compulsory and Skills Modules must be completed within 18 months.
Training and Assessment will be verified & certification issued from BES Headquarters.

Support for all learning will be commensurate to intern engagement, fast-track learning will be agreed only in exceptional circumstances and after validation with trainer and verifier and BES Head Office.

 

BES Certified Professional Butchery Internship Modules Level 3:

Module No: Advanced Internship Module Title BES Level
Compulsory Advanced Internship Modules 3
BES 032C Food Safety Level 4 3
BES 033C Complex Equipment (Care & Maintenance, Safety and Appropriate Use) 3
BES 035C Advanced Level Customer Service 3
Advanced Core Skills Modules
BES 036C Advanced Primal Cuts – Beef (Meat Preparation, Boning, Slicing, Seaming) 3
BES 037C Advanced Primal Cuts – Pork (Meat Preparation, Boning, Slicing, Seaming) 3
BES 038C Advanced Primal Cuts – Lamb (Meat Preparation, Boning, Slicing, Seaming) 3
BES 039C Advanced Primal Cuts – Venison and Game (Meat Preparation, Boning, Slicing, Seaming) 3
BES 040C Storage Handling and Display of Meat & Meat Products 3
BES 041C Adding Value – CounterPoint, Spices, Sauces, Marinades & Garnishes 3
BES 042C Advanced Minced Meat Manufacture: Speciality Sausage & Burger Production 3
BES 043C Introduction to Curing & Preserving 3
BES 044C Introduction to Charcuterie and Offal 3
BES 045C Advanced Butcher Shop Costings & Maximising Profitability 3
Optional Modules
BES 046C Food Legislation Requirements 3
BES 047C Cookery Skills – Methods of Cookery – Complex Recipes – Scaling Up 3

BES Interns will be initially assessed to ascertain and determine the skills base of the individual trainee before commencement. The BES trainer will then agree with the intern and employer mentor the programme of training necessary to achieve the qualification.

All Level 3 Compulsory and Skills Modules must be completed within 18 months.
Training and Assessment will be verified & Certification issued from BES Headquarters.

Support for all learning will be commensurate to intern engagement, fast-track learning will be agreed only in exceptional circumstances and after validation with trainer and verifier and BES Head Office.

Certified Professional Butchery Internship

Butchery-Academy

We can give you the skills to succeed in the world of butchery.

Let us know why you would make a great Butcher & What is your passion!

Get in touch and tell us about yourself so as you can be part of this life changing experience.