MEAT AND POULTRY INDUSTRY SKILLS LEVEL 2 DIPLOMA APPRENTICESHIP

• QUALIFICATION ENDORSED BY:

ABP

We have been working with SRC over the past 5 years to deliver Apprenticeships on site at ABP Newry and Lurgan. We have been able to train and develop our apprentices to provide them with an opportunity to achieve qualifications and enhance their career prospects. This has made our organisation more effective, competent and competitive by addressing our skills gaps.

M&W Meats

We are delighted to be involved in the Butchery Apprenticeship with SRC over the past number of years. This has allowed us to bridge our skills gaps in a difficult labour market which have proved to be invaluable to our business. We are happy to continue to offer Butchery apprentices jobs within our stores to young people seeking a career in the agri-food sector.

Charlie Mallon Butcher

For several years we have been in partnership with the SRC Butchery Apprenticeships, and it has been an integral part of the training and development of our staff. We offer Butchery apprentices jobs within our stores to young people seeking a career in butchery and SRC allows these apprentices to learn and develop skills which they may not otherwise within our stores. It enhances not only their butchery skills but also their abilities in many other ways.

Overview

This qualification is for those working in the meat and poultry industry. It will provide you with the opportunity to develop the skills and knowledge required to achieve competence at work or to develop existing skills and knowledge, perhaps to support multi-skilling or increase productivity at work.

This course offers you a unique blend of meat and poultry focused skills and knowledge units covering craft or automated processing, retail, service and support competences. It also gives you the opportunity to develop some specialist subject knowledge relevant to all occupational roles, should this be required to support the business or individual career progression within the meat and poultry sector.

Please note: You may be required to complete Essential Skills to a Level 1 in Application of Number, Communication

Portadown

Accredited by: FDQ

Apprenticeship and/or ICT if you do not hold the exemptions as required by the Food and Drink APPNI Framework.

Entry Requirements

To be eligible to enter ApprenticeshipsNI 2021 funded Level 2 / Level 3 apprenticeship provision, a person must meet all of the following criteria:

• Have attained the upper limit of Compulsory School Age: A 16 year old who is entitled to leave school after the statutory leaving date of 30 June, or a 17 year old who leaves school / Further Education (FE) College during the month of June, will be permitted to enter ApprenticeshipsNI 2021 from the first Monday in July. A school leaver / FE College leaver who is 17 years old and who leaves before 1 June can be admitted to ApprenticeshipsNI 2021 at any time after leaving school / FE College

• A person aged 25+ at the date of registration on to the course is therefore defined by the Department for the Economy as an adult. Adult apprenticeships are restricted to a number of vocational areas that are supported by the Department for the Economy

• Be either an existing employee in a new job role that requires a substantial amount of learning and skills development, or a new employee in (or about to take up) a permanent remunerative employment offer, including a specific start date as detailed on the Delivery Agreement and confirmed by the Employer

• Be employed by a company that has a base in Northern Ireland and is registered as an employer with HMRC and be contracted to work a minimum of 21 hours per week (which includes day release / off-the-job directed training) with one employer. Directed training must be paid as part of the apprentice’s contracted hours

• Have the potential to successfully complete all the requirements of the appropriate Level 2 / Level 3 apprenticeship framework

• Meet any health requirements (e.g. colour vision) specific to the occupation of their choice

• Have achieved any necessary entry academic qualifications (e.g. GCSEs) determined by the relevant sector for the apprenticeship and approved by the Department

• Pass any entry tests specified by the relevant sector / employer and approved by the Department

• Applicants with a previous level 2 or 3 qualification in the same occupational area may not be eligible for participation in a similar occupational area at the same level. This will require approval by the Department Employers may apply their own criteria during recruitment. However, only those potential apprentices who are assessed as capable / committed to achieving the full requirements of an apprenticeship framework will be recruited.

Attendance at Individual or Group Pre-Entry Advice Sessions (IPEAS and GPEAS) may be required. These interviews may take place either on campus, via telephone

BUTCHERY LEVEL 2 TRAINEESHIP Portadown

Accredited by:

Hospitality And Tourism Team Member Level 2 Traineeship

Overview

This qualification is designed primarily for learners who wish to develop intermediate practical skills and knowledge in a wide range of butchery, meat/poultry processing and service techniques to support progression to the next level of vocational learning.

Entry Requirements

• The Traineeship provides a high-quality vocational education and training programme at Level 2 and is primarily aimed at school leavers who aspire to work within a specific sector

• The College will review the qualifications and/or experience held by applicants and will consider whether this profile shows an ability to progress towards a level 2 traineeship framework

• All applicants must be able to demonstrate at interview that they have a satisfactory level of fluency in English –both written and spoken. The College reserves the right to refer any applicant to appropriate English Language or Literacy classes until their level of fluency in written and spoken English is sufficient to allow participation in other areas of study

• Applicants must be at least 16 years of age on or before 1st July in the year of proposed entry to the course

What Will I Study?

Modules include:

• Health and safety in food operations

• Health and safety in the workplace

• Sharpen cutting tools

• Cutting, trimming and boning meat

• Producing sausages

• Produce value added product in sales

• Sell food products

How Will I Be Assessed?

Assessment will be via practical observations and portfolio building.

Further Study

Students will be able to progress to the Level 3 Certificate in Meat and Poultry (Butchery) or Food Industry Skills. You may also progress to further education at level 3.

Contacts

FacultyPRSE@src.ac.uk

028 3025 9683

Overview

The qualification provides vocational learning opportunities for learners to develop their hospitality and tourism skills while working in a range of establishments, for example, bars, restaurants, cafes, conference centres, banqueting venues, hotels, contract caterers, tourist information centres and visitor attractions.

This traineeship programme will last for 2 years and will be delivered in College, in a working restaurant environment with state-of-the-art equipment designed around the needs of the local industry. College practice will be in line with the awarding body

Entry Requirements

The Traineeship provides a high-quality vocational education and training programme at Level 2 and is primarily aimed at school leavers who aspire to work within a specific sector.

The College will review the qualifications and/or experience held by applicants and will consider whether this profile shows an ability to progress towards a level 2 traineeship framework.

• All applicants must be able to demonstrate at interview that they have a satisfactory level of fluency in English –both written and spoken. The College reserves the right to refer any applicant to appropriate English Language or Literacy classes until their level of fluency in written and spoken English is sufficient to allow participation in other areas of study

• Applicants must be at least 16 years of age on or before 1st July in the year of proposed entry to the course

• Applicants will be required to hold a minimum of a Level 1 qualification defined as 4 GCSEs at grades D-G including Maths and English grades E-E or equivalent as specified on the table below. On enrolment the applicant will undertake an initial assessment which will confirm whether they should enter the full Traineeship or the Preparatory Phase

• Applicants presenting with a Junior Cert qualification should have attained a majority of higher-level subjects

• During the Pre-Entry Advice Sessions which may take place either on campus, via telephone or video call (Microsoft teams), applicants will be expected to demonstrate that they are committed and motivated to the programme

• The College may also use other evidence provided as part of the application process

Please note that entrance requirements may be increased in some vocational areas

2 years full-time Traineeship

Accredited by: OCN

What Will I Study?

• Food and beverage services

• Basic food preparation and food safety

• Accommodation and housekeeping

• Concierge and guest services

• Tourist information

• Customer services and processing payments

• Health and Safety

• Teamwork and communication

How Will I Be Assessed?

You will be assessed through a range of assessment methods, which include practical and exams.

Other Fees

Learners are expected to have a black shirt, black trousers and black non slip shoes for restaurant service.

Further Study

On successful completion of this course, you may progress to Level 3 in Food and Beverage Supervision Careers

Successful students may seek to gain employment in a wide range of Hospitality and Catering jobs.

Contacts

FacultyPRSE@src.ac.uk

028 3025 9683

Professional Chef Level 2 Diploma Traineeship

Overview

This course is a recognised qualification designed to enable you to gain professional culinary skills, equipping you be become a chef.

Achievement of a Level 2 Traineeship for Professional Chefs will be assessed by verification through the FDQ awarding body. Students will complete Level 2 Diploma in Professional Chef (Northern Ireland).

This traineeship programme will last for 2 years and will be delivered in College, in a working restaurant environment with state-of-the-art equipment designed around the needs of the local industry. College practice will be in line with the awarding body.

Entry Requirements

The Traineeship provides a high-quality vocational education and training programme at Level 2 and is primarily aimed at school leavers who aspire to work within a specific sector. The College will review the qualifications and/or experience held by applicants and will consider whether this profile shows an ability to progress towards a level 2 traineeship framework.

• All applicants must be able to demonstrate at interview that they have a satisfactory level of fluency in English –both written and spoken. The College reserves the right to refer any applicant to appropriate English Language or Literacy classes until their level of fluency in written and spoken English is sufficient to allow participation in other areas of study

• Applicants must be at least 16 years of age on or before 1st July in the year of proposed entry to the course

• Applicants will be required to hold a minimum of a level 1 qualification defined as 4 GCSEs at grades D-G. For this subject this should include Maths Grade E and English Grades E. On enrolment the applicant will undertake an initial assessment which will confirm whether they should enter the full Traineeship or the Preparatory Phase

• Applicants presenting with a Junior Cert qualification should have attained a majority of higher-level subjects

• During the Pre-Entry Advice (PEAS) Sessions which may take place either on campus, via telephone or video call (Microsoft teams), applicants will be expected to demonstrate that they are committed and motivated to the programme

• Learners are expected to provide a set of chef whites and restaurant blacks where necessary. Learners are to provide their own knife set which will be discussed during your PEA session

• Learners are expected to launder and iron their whites and present in a fresh set of whites every day. It is the learner’s responsibility to look after, maintain and be responsible for their own knife set

Accredited by:

The College may also use other evidence provided as part of the application process.

Please note that entrance requirements may be increased in some vocational areas.

What Will I Study?

This course covers a range of units including:

• Prepare, cook and finish basic soups

• Prepare meat for basic dishes

• Prepare poultry for basic dishes

• Prepare vegetables for basic dishes

• Cook and finish basic meat dishes

• Cook and finish basic poultry dishes

• Cook and finish basic vegetable dishes

• Prepare, cook and finish basic hot sauces

• Prepare and cook food by boiling poaching and steaming

• Prepare and cook food by stewing and braising

• Prepare and cook food by baking, roasting and grilling

• Prepare and cook food by deep frying and shallow frying

How Will I Be Assessed?

You will be assessed through a range of assessment methods, which include practical and exams.

Further Study

On successful completion of this course, you may progress to the Level 3 in Professional Cookery.

Careers

Successful students may seek to gain employment in a wide range of Hospitality and Catering jobs.

Contacts

FacultyPRSE@src.ac.uk

028 3025 9683