FDQ
Level 2
QN: 601/0675/X
Curriculum Active
FDQ Level 2 Diploma In Professional Butchery
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Vocationally-Related Qualification. Total guided learning hours: 1049 hours.
Qualification Level
Level 2
Awarding Body
FDQ
Syllabus Units
61 Units
Guided Hours
1049 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Demonstrate added value meat processing skills
Verified
Key Learning Objectives:
- Prepare to process added value meats
- Produce added value meat products
- Carry out safe and hygienic added value meat processing
2
Demonstrate beef fore quarter butchery skills
Verified
Key Learning Objectives:
- Breakdown a beef fore quarter into primal cuts, Bone out beef fore quarter primal cuts, Process boneless beef fore quarter primal cuts
- Carry out safe and hygienic beef fore quarter butchery
3
Demonstrate beef hind quarter butchery skills
Verified
Key Learning Objectives:
- Breakdown a beef hind quarter into primal cuts, Bone out beef hind quarter primal cuts, Process boneless beef hind quarter primal cuts
- Carry out safe and hygienic beef hind quarter butchery
4
Demonstrate burger production skills
Verified
Key Learning Objectives:
- Prepare to produce burgers
- Produce burgers
- Carry out safe and hygienic burger production
5
Demonstrate cleaning and disinfection skills in meat processing
Verified
Key Learning Objectives:
- Prepare for cleaning and disinfection
- Carry out cleaning
- Carry out disinfection
- Carry out safe and hygienic cleaning and disinfection
6
Demonstrate cold-eating pie production skills
Verified
Key Learning Objectives:
- Prepare to produce cold-eating pies
- Produce cold-eating pies, Bake and cool cold-eating pies
- Carry out safe and hygienic cold-eating pie production
7
Demonstrate cooked meat production skills
Verified
Key Learning Objectives:
- Prepare to produce cooked meats
- Produce cooked meats
- Carry out safe and hygienic cooked meat production
8
Demonstrate game bird butchery skills
Verified
Key Learning Objectives:
- Carry out game bird butchery
- Carry out safe and hygienic game bird butchery
9
Demonstrate lamb carcase butchery skills
Verified
Key Learning Objectives:
- Breakdown a lamb carcase into primal cuts, Bone out lamb primal cuts
- Prepare lamb cuts from bone in and boneless primal cuts
- Carry out safe and hygienic lamb carcase butchery
10
Demonstrate meat air drying skills
Verified
Key Learning Objectives:
- Prepare to produce air dried meats
- Produce air dried meats
- Carry out safe and hygienic meat air drying
11
Demonstrate meat and meat product customer service skills
Verified
Key Learning Objectives:
- Establish customer needs for meat and meat products, Satisfy customer needs for meat and meat products
- Carry out safe and hygienic customer service of meat and meat products
12
Demonstrate meat and meat product display skills
Verified
Key Learning Objectives:
- Prepare to present and display meat and meat products, Present and display meat and meat products
- Carry out safe and hygienic meat presentation and display, Empty and clean the display of meat and meat products
13
Demonstrate meat and meat product order assembly skills
Verified
Key Learning Objectives:
- Prepare to assemble orders for meat and meat products, Assemble orders for meat and meat products
- Carry out safe and hygienic assembly of orders for meat and meat products
14
Demonstrate meat curing skills
Verified
Key Learning Objectives:
- Prepare to produce cured meats
- Produce cured meats
- Carry out safe and hygienic meat curing
15
Demonstrate meat handling and storage safety skills
Verified
Key Learning Objectives:
- Work within defined safety limits when handling meat and related materials, Store meat and related materials safely
- Follow emergency procedures in meat handling and storage areas
16
Demonstrate meat marinating skills
Verified
Key Learning Objectives:
- Prepare to produce marinated meats
- Produce marinated meats
- Carry out safe and hygienic marinating of meat
17
Demonstrate meat packaging and labelling skills
Verified
Key Learning Objectives:
- Prepare to pack and label meat and meat products, Pack and label meat and meat products
- Carry out safe and hygienic packaging and labelling of meat and meat products
18
Demonstrate meat pastry and pie production skills
Verified
Key Learning Objectives:
- Prepare to produce meat pastries and pies
- Produce meat pastries and pies, Bake and cool meat pastries and pies
- Carry out safe and hygienic meat pastry and pie production
19
Demonstrate meat smoking skills
Verified
Key Learning Objectives:
- Prepare to produce smoked meats
- Produce smoked meats
- Carry out safe and hygienic meat smoking
20
Demonstrate pork carcase butchery skills
Verified
Key Learning Objectives:
- Breakdown a pork side into primal cuts, Bone out pork primal cuts, Process boneless pork primal cuts
- Carry out safe and hygienic pork butchery
21
Demonstrate poultry butchery skills
Verified
Key Learning Objectives:
- Carry out primary poultry butchery
- Carry out secondary poultry butchery
- Carry out safe and hygienic poultry butchery
22
Demonstrate sausage production skills
Verified
Key Learning Objectives:
- Prepare to produce sausages
- Produce sausages
- Carry out safe and hygienic sausage production
23
Demonstrate venison carcase butchery skills
Verified
Key Learning Objectives:
- Breakdown a venison carcase into primal cuts, Bone out venison primal cuts, Process boneless venison primal cuts
- Carry out safe and hygienic venison butchery
24
Principles of a specialist cooked meat and poultry sales service
Verified
Key Learning Objectives:
- Understand the principles of processing cooked meat and poultry and information for the customer
- Understand the principles of storing cooked meat and poultry and information for the customer
- Understand the principles of cooked meat and poultry consumption and information for the customer
25
Principles of a specialist raw meat and poultry sales service
Verified
Key Learning Objectives:
- Understand the principles of processing raw meat and poultry and information for the customer
- Understand the principles of storing raw meat and poultry and information for the customer
- Understand the principles of meat and poultry consumption and information for the customer
26
Principles of adding value to meat and poultry products
Verified
Key Learning Objectives:
- Understand the business case for adding value to meat and poultry products
- Understand added value processes and options for meat and poultry
- Understand the presentation and shelf life of added value meat and poultry
- Understand the costs, prices and review of added value meat and poultry
27
Principles of animal waste and by-product removal and the processing of edible co-products
Verified
Key Learning Objectives:
- Understand food waste, animal by-products and processing of edible co-products
- Understand the regulatory frame
- work for specified risk material and by-products
- Understand the uses and value of food waste, animal by-products and edible co-products
- Understand the nutritional and culinary value of offal
28
Principles of bidding for work in food business
Verified
Key Learning Objectives:
- Understand how to prepare a bid for products or services
- Understand the differences between proposals and quotations
- Understand the need for security in tendering for work
29
Principles of breed and pre-slaughter selection of meat and poultry species
Verified
Key Learning Objectives:
- Understand the principles of cattle selection for food production
- Understand the principles of goat, sheep, poultry and pig selection for food production
- Understand the principles of selection, procurement and assessment of meat from meat and poultry species
30
Principles of building food business relationships
Verified
Key Learning Objectives:
- Understand how to establish potential food business contacts
- Understand how to build relationships with customers of a potential food business
- Understand the importance of building trust in food customer and food business relationships
31
Principles of business operations in meat processing
Verified
Key Learning Objectives:
- Know livestock sales market operations
- Know abattoir operations
- Know high volume meat processing business operations
- Know retail butchery business operations
32
Principles of butchery
Verified
Key Learning Objectives:
- Understand what affects the use of butchery methods and the purpose of cutting specifications
- Understand quality factors and the purpose of the purchasing guide
- Understand the classification/grading system and the inspection of meat and poultry
- Understand carcase handling and treatment in butchery
33
Principles of chilling and freezing meat and poultry
Verified
Key Learning Objectives:
- Understand the principles of chilling meat and poultry
- Understand the principles of freezing meat and poultry
34
Principles of classification of meat and poultry carcases
Verified
Key Learning Objectives:
- Understand the features of classification or grading
- Understand the principles of classification of red meat carcases
- Understand the principles of poultry classification
35
Principles of creating a vision for food business
Verified
Key Learning Objectives:
- Understand the vision and values for the business
- Understand how to make the most of a business opportunity
- Understand how to minimise potential risks in business opportunities
36
Principles of curing meat
Verified
Key Learning Objectives:
- Understand the purpose and types of processes for curing meats
- Understand the dry curing of meat
- Understand the wet curing of meat
- Understand variances in curing and the affect on the final cured product
37
Principles of deciding on a food business location
Verified
Key Learning Objectives:
- Understand the factors affecting the food business location
- Understand how to identify potential food business location options
- Understand how to contribute to location decision making to best meet food business needs
38
Principles of defining the product or service in food business
Verified
Key Learning Objectives:
- Understand how to define a product or service in food business
- Understand how to cost a product or service in food business
- Understand how to set targets for sales and distribution
39
Principles of developing a food business idea
Verified
Key Learning Objectives:
- Understand how to develop a food business idea
- Understand the market for a food business idea
40
Principles of developing curriculum vitae to support food business job applications
Verified
Key Learning Objectives:
- Know the type of information to be included in curriculum vitae (CV)
- Know the importance of a reference and referees to developing curriculum vitae (CV)
- Develop curriculum vitae (CV) to support food business job applications
41
Principles of employee rights and responsibilities in a food business
Verified
Key Learning Objectives:
- Understand that employees have rights in a food business
- Understand that employees have responsibilities in a food business
- Understand why food business operating procedures and rules are important
42
Principles of exploring food business motives
Verified
Key Learning Objectives:
- Understand needs and aspirations when establishing a food business
- Understand the skills and expectations needed to establish a food business
43
Principles of food labelling in food operations
Verified
Key Learning Objectives:
- Understand the purpose and regulation of labelling
- Understand how labelling contributes to nutritional awareness and product quality
- Understand the business use of food labelling
44
Principles of food processing operations
Verified
Key Learning Objectives:
- Understand the systems and documents used to control processing operations
- Understand the key stages of processing
45
Principles of frying poultry products
Verified
Key Learning Objectives:
- Understand the types of media used for frying poultry
- Understand the characteristics of frying media
- Understand how frying changes products
- Understand the importance of ventilation and product handling during frying and waste disposal.
46
Principles of HACCP based food safety systems
Verified
Key Learning Objectives:
- Know the purpose of a HACCP system
- Know the features and terminology of HACCP
- Know how a HACCP system is applied in the workplace.
47
Principles of improving the quality of food business products or services
Verified
Key Learning Objectives:
- Understand the planning needs for quality improvement
- Understand the improvements needed to give the business a competitive edge
- Understand how to monitor and improve quality
48
Principles of instrumentation and control systems in food operations
Verified
Key Learning Objectives:
- Understand computer controlled systems
- Understand process instrumentation equipment
- Understand process control equipment in brewing
49
Principles of interview skills to support food business job applications
Verified
Key Learning Objectives:
- Prepare and develop the skills in readiness for being interviewed in a food business
- Be able to respond to questions in an interview at a food business
- Assess own performance as a result of an interview in a food business
50
Principles of keeping financial records in food business
Verified
Key Learning Objectives:
- Understand the importance of financial records in a food business
- Understand the financial information that needs to be recorded in a food business
- Understand how to produce financial records for a food business
51
Principles of keeping up to date with legislation in food business
Verified
Key Learning Objectives:
- Understand how to comply with current legal requirements for the food business
- Understand the importance of setting terms and conditions that meet legal requirements
52
Principles of making food business presentations
Verified
Key Learning Objectives:
- Understand how to prepare for business presentations
- Understand the importance of communication in making presentations
53
Principles of Modified Atmosphere and Vacuum Packaging in food technology
Verified
Key Learning Objectives:
- Understand the reasons for using modified atmosphere packaging (MAP)
- Understand the MAP process
- Understand the reasons for using vacuum packaging
- Understand the vacuum packaging process
54
Principles of planning the marketing of food business products or services
Verified
Key Learning Objectives:
- Understand the market for the food business’s products or services
- Understand how to plan for marketing the food business’s products or services
- Understand how to review marketing performance
55
Principles of preparing a plan for food business
Verified
Key Learning Objectives:
- Understand how to start planning for the food business
- Understand what to consider when planning for the food business
56
Principles of procurement and traceability in meat processing
Verified
Key Learning Objectives:
- Understand business procurement controls in meat processing
- Understand business traceability controls in meat processing
57
Principles of slaughtering for Halal meat
Verified
Key Learning Objectives:
- Understand animal welfare and slaughterho
- use regulations
- Understand the rules of Zibah
58
Principles of slaughtering for Kosher meat
Verified
Key Learning Objectives:
- Understand animal welfare and slaughterho
- use regulations
- Understand the rules of Shechita
59
Principles of technology in meat processing
Verified
Key Learning Objectives:
- Understand the different technological methods of processing
- Understand how technology affects meat quality
- Understand the different technological methods of wrapping and packing
60
Principles of temperature control in meat processing
Verified
Key Learning Objectives:
- Understand temperature controls in primal meat butchery
- Understand temperature controls in meat processing and distribution
61
Principles of weights and measures in food technology
Verified
Key Learning Objectives:
- Understand the legal and regulatory requirements for weighing and measuring food and drink products
- Understand the processes of weighing and measuring food and drink products
- Understand how to quality assure the weighing and measuring of food and drink products
Regulatory & Verification Details
- Qualification Number (QN)
- 601/0675/X
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Sept 2013