Course Features

Price

Original price was: £499.00.Current price is: £19.99.

Study Method

Online | Self-paced

Course Format

Reading Material - PDF, article

Duration

9 hours, 15 minutes

Qualification

No formal qualification

Certificate

At completion

Overview

Course overview
Who is this course?
Requirments
Career Path

Who is this Course for?

Course overview
Who is this course?
Requirments
Career Path

Requirements

Course overview
Who is this course?
Requirments
Career Path

Career Path

Course overview
Who is this course?
Requirments
Career Path

    • History and Evolution of Butchery 00:10:00
    • Understanding Meat Quality and Grades 00:10:00
    • Key Principles of Sustainable and Ethical Butchery 00:10:00
    • Introduction to Butchery Tools and Equipment 00:10:00
    • Health, Safety, and Hygiene in Butchery 00:10:00
    • Detailed Anatomy of Livestock (Cattle, Sheep, Pigs) 00:10:00
    • Advanced Slaughtering Techniques and Legal Considerations 00:10:00
    • Carcass Breakdown: Advanced Skills in Butchering Large Animals 00:10:00
    • Secondary Cuts and Specialised Techniques (e.g., Trimming, Deboning) 00:10:00
    • Understanding and Managing By-Products 00:10:00
    • Techniques for Premium Meat Cutting 00:10:00
    • Cutting Techniques for High-Value Cuts 00:10:00
    • Advanced Sausage and Charcuterie Production 00:10:00
    • Custom Cuts and Specialty Orders 00:10:00
    • Handling and Displaying Meat in Retail Environments 00:10:00
    • Principles of Meat Preservation 00:10:00
    • Dry Aging vs. Wet Aging: Techniques and Benefits 00:10:00
    • Curing, Smoking, and Salting Meats 00:10:00
    • Vacuum Packing and Freezing Techniques 00:10:00
    • Shelf Life, Storage, and Meat Rotation Strategies 00:10:00
    • Business Models in the Butchery Industry (Retail, Wholesale, Online) 00:10:00
    • Financial Management and Costing of Meat Products 00:10:00
    • Understanding Supply Chain Management in Butchery 00:10:00
    • Marketing and Branding in the Butchery Business 00:10:00
    • Customer Service and Building Client Relationships 00:10:00
    • Understanding Sustainability in the Meat Industry 00:10:00
    • Reducing Waste in the Butchery Process 00:10:00
    • Sourcing and Ethical Buying of Meat 00:10:00
    • Innovations in Sustainable Butchery Practices 00:10:00
    • Trends and Future Directions in Sustainable Butchery 00:10:00
    • Techniques for Preparing Premium Cuts for Cooking 00:10:00
    • Marinating, Tenderizing, and Cooking Methods for Different Meats 00:10:00
    • Pairing Meats with Complementary Flavors and Ingredients 00:10:00
    • Advanced Skills in Meat Presentation for High-End Dining 00:10:00
    • Creating Signature Butcher Cuts for Culinary Arts 00:10:00
    • Running a Modern Butchery: From Traditional to Modern Retail 00:10:00
    • Meat Trends in Modern Food Retailing 00:10:00
    • Creating Customer-Centric Butchery Shops and Markets 00:10:00
    • Selling and Displaying High-End Meats 00:10:00
    • Engaging with Online Butchery Markets: Opportunities and Challenges 00:10:00
    • Overview of Food Safety and Hygiene Regulations in the UK 00:10:00
    • Legal Requirements for Butchery Businesses (Licensing, Audits, etc.) 00:10:00
    • Animal Welfare and Ethical Sourcing Guidelines 00:10:00
    • Ensuring Traceability and Transparency in the Butchery Process 00:10:00
    • Handling Food Recalls and Risk Management in Butchery 00:10:00
    • Preparing for the Final Assessment: What to Expect 00:10:00
    • Case Study: Analyzing a Butchery Business Plan 00:10:00
    • Industry Project: Developing a Butchery Marketing Strategy 00:10:00
    • Capstone Project: Creating a Business Model for an Advanced Butchery 00:10:00
    • Review and Feedback: Preparing for Industry Employment 00:10:00
      • Exam of Butchery Level 8 Advanced Diploma 00:50:00
      • Claim your Certificate 00:05:00

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    Course Features

    Price

    Original price was: £499.00.Current price is: £19.99.

    Study Method

    Online | Self-paced

    Course Format

    Reading Material - PDF, article

    Duration

    9 hours, 15 minutes

    Qualification

    No formal qualification

    Certificate

    At completion

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