Butcher course a cut above
A Butchery Skills Boost course will be a cut above the rest in helping students become trained butchers of the future.
Based at Forth Valley College’s Stirling Campus — but in close partnership with Scotbeef at Bridge of Allan — the Introduction to Butchery Skills course is free through the Jobcentre as a back to work scheme for the unemployed.
There are currently five students enrolled on the course which is half way through, but there are eight spaces available for the next course due to start on Wednesday June 6 and running until Friday July 1.
It is understood a shortage of butchers in abattoirs and shops in the UK at the moment has prompted the creation of the introduction to butchery course.
Organisers hope it could lead onto further training in the industry through an Apprenticeship Scheme for the candidates.
Students will learn basic knife skills leading into boning, seam cutting and breaking carcasses into primal cuts. Through the course they will also learn knife safety, knife sharpening, PPE requirements, work experience through a local workplace and a REHIS elementary food hygiene qualification.
Lecturer Chris Wright said:“the students will benefit from this course by introducing them to the industry to see if it’s something they could grow a passion for.
“This course will give the students lots of transferable skills even if they don’t decide to stay in the industry. Hopefully this course will give a boost to the butchery industry in the local area, with the students who complete the course having more knowledge before they start the job to allow them to hit the ground running.”
To find out more e-mail Christopher.wright@forthvalley. ac.uk