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The Register of Regulated Qualifications

View Unit : Principles of butchery

Unit
Unit Reference Number
H/502/7839
Qualification Framework
QCF
Title
Principles of butchery
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
12
Unit Credit Value
2
Date of Withdrawal
SSAs
4.2 Manufacturing Technologies
Unit Grading Structure
Pass
Assessment Guidance

This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of butchery. It can be assessed on or off the job.

 

The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.

 

The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.

Learning Outcomes and Assessment Criteria
Learning Outcome - The learner will:Assessment Criterion - The learner can:
1

Understand what affects the use of butchery methods and the purpose of cutting specifications

1.1

Outline what effects geographical and customer requirements can have on the way meat and poultry are butchered in a business

1.2

State the main difference between continental and traditional UK butchery methods

1.3

State what the purpose of cutting specifications for meat or poultry is, and how to access them.

2

Understand quality factors and the purpose of the purchasing guide

2.1

Describe how the quality of butchery practice affects the value of meat and poultry cuts and products

2.2

State how the following factors affect flavour, tenderness and colour of meat and poultry;

  • age and sex at slaughter
  • carcase age
  • fat content
2.3

Outline the purpose and use of the meat purchasing guide.

3

Understand the classification/grading system and the inspection of meat and poultry

3.1

Describe the meat and poultry classification/ grading systems used in the UK and EU

3.2

Outline the importance of Meat Hygiene Inspection in meat processing plants

3.3

State why the removal of Specified Risk Material and Animal By-products is carefully monitored in meat processing.

4

Understand carcase handling and treatment in butchery

4.1

State why it is important for a specific post slaughter carcase temperature to be achieved before butchery can be carried out

4.2

Outline what cold shortening is and its affect on carcase meat quality

4.3

State what the optimum carcase chilling rate is and why it is important to meat quality control.

Equivalent Units
There are no equivalences to display.
2.4.6.0L