Level 2 Butchery Assessment Plan - Consultation
Dear Butchery Stakeholder
Consultation opens from 16th to 30th April 2015
Apprenticeships have never had so much all party political support and with the programme in the headlines it is extremely timely that a
brand new Institute of Meat (IoM) backed apprenticeship in Butchery is planned for implementation this autumn. The revamped Butchery
Apprenticeship has come about with the help of a trailblazer group of employers who have worked together for over 12 months to design
and develop a ‘standard’ that for the first time in over a decade will restore Butchery as a single sector apprenticeship once again.
I would ask employers and training providers to converse on the key structure and reformed proposals for the Level 2 Assessment Plan
and let me and the group know your views prior to our final submission in June. This consultation should take a few minutes of your
valuable time to complete and rest assured all the findings and responses will be analysed prior to our final draft of the document. As an
employer of apprentices I like you want the next generation of butchers to possess the craft skills that are underpinned with knowledge
and the right behaviours we expect from our workforce. We shall do this through a personalised training approach offering employers
flexible ways to train their apprentices before entry to an end assessment.
Lucianne Allen
- Chair of the Butchery Employer Trailblazer Group and Director at Aubrey Allen
The closing date for is responses is 30th April so please tick the box next to the statement which most closely represents
your view. You should refer to the Butchery Apprenticeship Standard document while considering these questions.
1. Section One – The Apprentice Journey
Below is the proposed ‘journey’ diagram that illustrates the timelines and content of the new standard for apprentices.
Typically it will take between 12 and 18 months for new entrants to complete the programme with employers and providers
working together to support the apprentice through the foundation and craft phases before preparing for 3 separate end
point assessments.
Foundation Phase 12 Months
Craft Phase 6 months
Butchery Training Log Book – Or equivalent maintained by apprentice
Mandatory - L2 Food Safety
Award
Mandatory - L2 Health & Safety in the
Food Supply Chain
L2 Butchery Proficiency Programme (BPP)
Foundation Phase
L2 Theory of Butchery Assessment
(Multiple choice exam/short
answer)
L2 Butchery practical assessment
(Controlled environment or
residential)
Mandatory L2 Knife Skills Award
L1 English & Maths/Functional Skills
(Required if GCSEs not already attained)
Final Phase - End Assessment
L2 Eng/Maths
Functional Skills
L2 Vocational competence
discussion
L2 Butchery Proficiency
Programme (BPP) Craft
3 x end point assessments taken
together to reach a graded
outcome of fail, pass or excellence
The model is compliant with the trailblazer rules and guidance that can be
viewed here https://www.gov.uk/government/publications/future-ofapprenticeships-in-england-guidance-for-trailblazers
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Level 2 Butchery Assessment Plan - Consultation
For illustrative purposes, does the ‘journey’ diagram adequately outline the timelines and expected outcomes of
the new apprenticeship programme. (Please tick)
Agree
Disagree
Neither fully agree
nor fully disagree
If you neither fully agree, nor fully disagree, please share your comments here:
2. Section Two – Content for Apprenticeship
2.1 Butchery Training Log Book
On commencement, apprentices via the appointed training provider will register for a Butchery Training Log Book that will be available in the
public domain and accessible on line or in hard copy from the Institute of Meat (IoM) at www.instituteofmeat.org. The log book rekindles a
traditional method for recording knowledge, skills, behaviours and performance in the butchery industry and similar to a training manual it
will offer step by step detail on outcomes and formal review points when the employer and apprentice will appraise progress. The log book
will document in percentage terms the proportion of on/off the job training that has taken place over the period with at least 20% of their
employed time off the job. In addition, it will store the apprentice achievements (i.e. H&S & food safety achievement certificates) and in the
craft stage will gradually offer advice and preparatory tips for end-point assessment including scenario planning exercises and mock testing
techniques. Alternatively, employers with the support of their appointed training provider are free to devise their own version of the log
book and guidance on content will be made freely available from the IoM.
Do you agree that a Butchery Training Log Book that records the development and progress of the apprentice is
an effective way of managing the foundation and craft phases of the apprenticeship?
Yes, I am likely to register for the IoM version of the Log Book
No, I do not agree that a Log Book is an effective way of monitoring progress
Yes, I am likely to devise a version with my provider
Partially agree
Comments
2.2 Mandatory Short Qualification
During the early weeks on programme, the apprentice, employer and appointed provider will also agree a schedule for start and completion
of the three short qualifications to be undertaken as part of the standard. These qualifications were agreed and inserted to the Standard by
the Butchery Employer Trailblazer Group (BETG) for compliance purposes within the food industry but can be only approved by an Awarding
Organisation recognised by Ofqual. The qualifications are universally available and appear on the qualifications register.
a) Mandatory Short Qualifications to be achieved
 Level 2 Award in Food Safety for Manufacturing
 Level 2 Award in Health and Safety in the Food Supply Chain Business
 Level 2 Award in Knife Skills for Food Processing
Do you agree the three mandatory qualifications show above are achieveable in the 1st three months of
apprenticeship?
Agree
Disagree
Neither fully agree
nor fully disagree
If you neither fully agree, nor fully disagree, please share your comments here:
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Level 2 Butchery Assessment Plan - Consultation
2.3 Functional Skills
In addition to completing the short qualifications, Butchery Apprentices will need to complete English and Maths /Functional Skills as part
of the programme. Employers who recruit candidates without prior attainment of English or maths at Grade C or above will need to
ensure their apprentice achieves Level 1 English and maths GCSEs or Functional Skills qualifications prior to undertaken the end point
assessment. Apprentices are entitled to undertake the tests for Level 2 prior to completion of the Apprenticeship usually by the end of the
craft phase.
2.4
Butchery Proficiency Programme (BPP) – Proving competence
The Butchery Proficiency Programme (BPP) spans the foundation and craft phase of the Standard and provides the traditional platform on
which the apprentice will ‘learn the craft’ and gradually acquire and demonstrate the knowledge, skills and behaviours across the
butchery standard. On completion of the Foundation phase (typically 12 months) the apprentice will progress to the Craft phase of the
apprenticeship and this should be commensurate with increasing responsibility, productivity and some extended activities in the
workplace that should be assessed using a range of formative methods that best prepare and equip the apprentice for the final phase and
end point assessment.
The assessment plan has not prescribed a qualification as part of the Butchery Proficiency Programme (BPP) component, this was
confirmed in the July 2014 approved Standard. It is therefore recommended that Employers, working together with their appointed
providers should utilise their freedoms for apprentices to evidence ‘proficiency’ during the BPP by choosing one of two (d1 or d2) options
shown below to;
a.1. Develop a personalised Butchery Proficiency Programme (BPP) that should adhere to the knowledge, skills behaviours and
essential retail or processing skills that are set out in the standard as shown in Annex 1 of this paper. This is a non-accredited
approach and parties can draw upon information contained in the Butchery Training Log Book to assist in the design and
implementation of a programme tailored to obtain evidence of knowledge, skills and behaviours that can be stored in the Log
Book or via a standalone portfolio
Or
a.2. Register the apprentice for a proficiency qualification such as a Level 2 Butchery Craft Certificate that is available from Awarding
Organisations. Assessment by portfolio of evidence using continuous and formative assessment methods will be employed in
accordance with Awarding Organisation rules for internal quality assurance. This qualification will be regulated by Ofqual.
The Butchery Craft Certificate is merely suggested as offering a viable option for employers, apprentices and providers to consider as a
way of determining through on-going assessment the apprentices readiness for the final phase of assessments. Only Awarding
Organisations that are recognised by Ofqual and therefore subject to compliance with the general conditions will be invited to design and
implement the Butchery Craft Certificate (BCC) and the criteria will be based upon the continual rehearsal and reinforcement of
knowledge, skills and behaviours.
Do you agree that the Butchery Proficiency Programme (BPP) as explained above is sufficiently structured to prepare
apprentices effectively for external end point assessments?
Yes, I agree and I am likely to develop and elect for the non-accredited but in house evidenced approach
No, I do not agree the BPP will adequately prepare my apprentice for the end point assessments
Yes, I agree I am likely to elect for my apprentice to undertake an accredited L2 Butchery Craft Certificate or
similar qualification
Partially agree, but too early to commit
Comments
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Level 2 Butchery Assessment Plan - Consultation
3. Section Three – End Assessment – Who will carry this out?
The final phase of the apprenticeship will require the successful completion of three mixed methods of end point assessments that taken
together over the course of a day will enable the apprentice to synoptically demonstrate the knowledge, skills and behaviour expected
from a competent butcher.
The responsibility for developing and setting the end point assessments will rest with the Assessment Organisations that are approved to
offer their services to employers on the Butchery Standard across the English regions. The expectation for planning, hosting, organisation
and quality assurance for Assessment Organisation is explained in further detail in section 6. Only Assessment Organisations that appear
on the SFA Register of Apprentice Assessment Organisations (RoAAO) will be enabled to operate across England.
The final assessments will contain three components; all of these components are must be passed for the apprentice to be deemed
competent in the ‘round’ of their role as a competent butcher. The three separately examined end point assessments will be set, carried
out and marked within an independent assessment structure and comprise
I.
II.
III.
Knowledge Assessment (multiple choice with synoptic coverage of butchery)
Practical skills and knowledge assessment (synoptic practical observation)
Vocational discussion (synoptic interview)
The above assessments will take place on the same day at regional ‘testing centres’ that will be licensed centrally by the Assessment
Organisations approved to offer butchery standard services in England.
In some instances such as large processing businesses the employer may apply for a temporary approval from the Assessment
Organisation to ‘host’ the end point assessments on their own premises but apart from providing the ‘facility’ the host employer or any
member of their workforce will NOT take any role in the assessment process. In these circumstances it will be the responsibility of the
‘independent’ external moderator with no stake in the outcome of the assessments to be undertaken to ensure the ‘controlled
environment’ is compliant.
The Assessment Organisations will have procedures for temporary approval requests that may involve a pre-vetting visit to the employer
site where all three end point assessments will take place. Employers will be ‘approved’ to provide an ‘independent’ controlled
environment whilst ensuring the necessary exposure to rooms, cutting equipment and requisite meat is purchased and available. The
external moderator in these cases will oversee all aspects of the end point assessments.
In terms of clarity, do you agree we have we adequately explained how end point assessments will be managed and
quality assured?
Agree
Disagree
Neither fully agree
nor fully disagree
If you neither fully agree, nor fully disagree, please share your comments here:
4. Section Four – The end point assessments explained
4.1 Theory of Butchery Knowledge (ToBK) Test
The purpose of the test is to ensure all butchers show a common standard of understanding that aligns with the original Standard
knowledge, skills and behaviours and has been agreed by industry. The Theory of Butchery test(s) will be comprise 60 questions randomly
sourced from a much larger question bank that is built and maintained by the Assessment Organisations approved to offer the Butchery
Standard. The 90 Minute assessments will be offered on a synoptically devised multiple choice platform that will test accumulated core
knowledge and understanding from across the apprentices learning and skills programme.
The ToBK test will have adapted versions available for those working in retail and/or processing environment with further randomisation
made for those working predominantly in red or white meat environment. The ToBK test will be developed and delivered in line with
‘regulatory’ principles that allows for a paper based and/or online approach and will adhere to the usual controlled environment
requirements including clear instructions for reasonable adjustments, appeals and complaints.
The approved Assessment Organisations will take responsibility for the usual invigilation, safe handling of the test papers, answer keys and
associated control documentation. Assessment Organisations will develop and implement a range of clearly referenced support tools and
training services for the approved testing centres that are to host the ToBK assessment. Test Centre handbooks (alike those used in
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Awarding Organisation arrangements) will outline the independent administration, invigilation, marking and recording of tests.
The Theory of Butchery Test will result in a fail, pass or excellence grade.
Level 2 Butchery Assessment Plan - Consultation
Do you agree with the 60 questions multiple choice proposals for the knowledge end assessment?
Agree
Disagree
Neither fully agree
nor fully disagree
If you neither fully agree, nor fully disagree, please share your comments here:
4.2 Butchery Practical Skills Test (BPST)
The butchery practical skills test (BPST) is a robust timed (60 mins) assessment requiring candidates to perform a common and everyday
task required of them in their working environment. The BPST will be designed and operated by the Assessment Organisations using a
quality assurance format developed and delivered in line with regulatory principles. The BPST will be synoptic with candidates required to
display knowledge and demonstrate practical skills and behaviour across a scenario based task that reflects a key activity expected of a
competent butcher.
A small range of BPSTs will be designed to enable candidates to apply for the most appropriate test that best matches their working
environment and the species of meat they may specialise in. For example apprentices working in a processing plant will be able to select a
‘scenario’ suited to their workplace and most familiar species of meat. Equally, Retail Butchers will have more craft tasks to undertake as
part of their scenario. The assessment Organisations will ensure consistency of judgement by developing a standardised ‘core’ set of
knowledge, skills and behaviours that will apply for each specialism. These ‘specifics’ relating to specialisms will also apply to the marking of
the assessment and take account of particular craft and dexterous skills displayed as part of the assessment.
The BPST must ensure all candidates achieve a common standard of competence that has been agreed by employers in the industry. The
Assessment Organisations will ensure BPSTs are conducted in the correct controlled environment and be independent from the apprentice’s
place of work or training provider. It is envisaged that Assessment Organisations will develop support and preparatory materials for
apprentices, employers and providers to utilise in the ‘gateway’ period that follows the craft phase. These materials will explain the practical
testing process, scenario based activities, what excellence looks like and suggested ways to practice and prepare in advance.
The Butchery Practical Skills Test will result in a fail, pass or excellence grade.
The hosting centre/employer will supply the selected meat or poultry carcass to the expected grade on the day of the
assessment. This will need to be factored in to the consumable charge that is levied for the assessment.
Do you agree with the 60 minute practical skills assessment and the proposals for implementation as explained?
Agree
Disagree
Neither fully agree
nor fully disagree
If you neither fully agree, nor fully disagree, please share your comments here:
4.3 Vocational Competence Discussion (VCD)
The Vocational Competence Discussion (VCD) will conclude the end assessment process and over the course of 30 minutes the external
moderator will assess the candidate’s knowledge, understanding and appreciation of behaviours for the industry. The vocational
competence discussion will follow Viva Voce (living voice) assessment practice and include synoptic integration by building on the
previously observed Butchery Practical Skills Test. It will do this via a question and answer method.
The external moderator may also draw upon statements derived from the Butchery Standard Log Book or similar employer/provider
version and previous achievements from the Proficiency Programme (BPP) to assist questioning. The VCD also enables the apprentice to
orally showcase their knowledge and appreciation for the world of butchery from a level 2 vocational perspective. The VCD provides a basis
for the independent external moderator to make a holistic decision about the grade to be awarded. A structured brief and question bank
will be developed by the Assessment Organisations and the external moderators will be developed and trained in the art of professional
discussions and reaching consistent judgement.
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The Vocational Competence Discussion (VIVA) will result in a fail, pass or excellence grade.
Level 2 Butchery Assessment Plan - Consultation
Do you agree with the 30 minute vocational competence discussion as explained will complement the end point
assessment process and provide a ‘showcase’ opportunity for the apprentice to show understanding of
knowledge and a keen awareness of industry skills and behaviours?
Agree
Disagree
Neither fully agree
nor fully disagree
If you neither fully agree, nor fully disagree, please share your comments here:
5. Section Five - Grading the end point assessment
The Assessment Organisation(s) must ensure grade boundaries are fair, consistent and weighted appropriately to ensure a pass or
excellence is distinguishable at all times.
End Assessment title
Grading scale
(apprentice will attain one of following grades
from their assessment)
Theory of Butchery Test
Butchery Practical Skills Test
Vocational Competence Discussion
Fail, Pass, Excellence
Contribution towards overall
weighting and
apprenticeship grade
30 %
55%
15%
100%
The overall final grade will be calculated depending on the weighting and the result achieved by the apprentice for each of the end
assessment components. All of the above will be subject to regulation to ensure quality assurance is integral. In order to attain an
overall excellence grade, candidates would need to achieve excellence in all three tests. Equally, candidates must pass each assessment
for an overall Pass to be achieved.
Do you agree with proposed weightings that are shown above for the knowledge (30%), practical (55%) and
vocational discussion (15%)?
Comments
Yes
No, please indicate your counter suggestion
Knowledge =
Practical =
Vocational discussion =
6. General Questions
Please
find below
some
generalinitial
questions
on end point
assessments.
For indicative
purposes
the following
grade descriptors
will apply
to differentiate between pass and excellence
6.1 Skills and experience of independent external moderators
Do you agree that independent external moderators who conduct the end point assessments should be
Butchery qualified to Level 3?
Agree
Disagree
Neither fully agree
nor fully disagree
If you neither fully agree, nor fully disagree, please share your comments here:

Aof
pass
ACHIEVED
candidate will have exceeded the minimum Theory of Butchery Test but not the excellence threshold. They
6.2 Costs
End
Point Assessments
will have carried out the practical skills test in a competent way not failing on any key safety /cutting exercises and completed
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within the designated timeframe. Their hand to eye coordination and cutting skills are sufficient to the butchery level and
during the viva the candidate performed adequately without exception.

An excellence ACHIEVED candidate, in addition to meeting the pass criteria, can be expected to demonstrate high levels of
food safety and related understanding in their Theory of Butchery Test by exceeding 90% success. They will demonstrate high
Level 2 Butchery Assessment Plan - Consultation
The meat industries end point assessment approach must have ‘gold standard’ integrity that is respected by employers and challenges
apprentices to prove their knowledge, practical skills and behaviours in a fair and consistent way across the country. To this end, the
Assessment Organisations operating in the Butchery industry will balance quality assurance standardisation with the need for
affordability. When calculating a cost per ‘end point assessment’ fee to be charged to the employer, the following factors need to be
considered
Quality Assurance costs associated with





Set up and development of a ‘range’ end-point assessments applying regulatory principles
Coordinating the end to end process for scheduling end assessments and managing the whole process
Monitoring, review and evaluation of tests and results etc
Development and maintenance of processes and systems (inc complaints) that are routinely available for assessment
standardisation practices
People Costs associated with



Training, development and salary of external moderators to provide independent judgements on the endpoint assessments
Administration of end testing process
Contracting and consumable costs associated with




Buying requisite meat (various) for the purpose of the practical skills test
Procurement of the independent facility that will host the end-assessments externally
Pre testing materials for candidate preparation
Awarding costs associated with
 Issuing completion notifications in a timely way
The above list is by no means exhausted and will require further testing with the market, however for the purposes of consultation a per
person fee of £600 has been suggested. It should be noted that between £500 and £1,200 has been allocated in the trailblazing funding
model for the purpose of ‘successful completion’
Given the price of meat, depreciation factors and overall costs of end-assessments in a quality assured
framework does the initial ‘working’ figure of £600 sound about right..?
Agree
Disagree
Neither fully agree nor
fully disagree
If you neither fully agree, nor fully disagree, please share your comments here:
6.3 Professional Body Recognition
The Institute of Meat has introduced an apprentice grade, for apprentices following an approved programme, entitling them to use the
initials App.Inst.M. On completion they will automatically become full Members: M.Inst.M, and can start on the journey to become
Master Butchers: MB.Inst.M.
The IoM have confirmed resources (eg best practice guides, CPD events, website, and research papers) will be available for the apprentice
to support him/her throughout their learning journey.
Does the new membership grade as proposed by the Institute of Meat (IoM) for apprentices following the
approved standard appeal to stakeholders? Equally, do you agree with full automatic membership for
apprentices who complete their programme?
Agree
Disagree
Neither fully agree nor
fully disagree
If you neither fully agree, nor fully disagree, please share your comments here:
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Level 2 Butchery Assessment Plan - Consultation
Overall do you agree with the ‘direction of travel’ of the re-established butchery apprenticeship?
Agree
Disagree
Neither fully agree
nor fully disagree
If you neither fully agree, nor fully disagree, please share your comments here:
Please identify the type of organisation you work for by ticking the boxes which most closely reflect the focus of your
organisation. This will help us check that we have reached as far across the sector as possible with this consultation.
Organisation name:
Manufacturer
Red meat
Poultry
Other stakeholders
Training provider
Processor
Red meat
Retailer
High street
Poultry
Professional body
Supermarket
Assessment experts inc. A.O
If you would like to receive the results of the survey, please put your details below. We will not share any data, nor will we
contact you without your permission. The survey results will also be available on the ftc website: foodtraining.org.uk in
June.
Name:
Position:
If you would like to receive a copy of survey results please
provide your email address:
Please return your questionnaire to us either by email to ftc@foodtraining.org.uk or by post to FTC, Icon Business Centre,
4100 Park Approach, Leeds LS15 8GB.
Many thanks for your input and the closing date for returns is
Thursday 30th April 2015
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