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Qualification details

Catering Butchery Operations

Qualification summary

The holder of this qualification has satisfied assessment in a broad range of catering butchery operations including reducing carcases of beef, veal, pork and lamb to primals then to cuts/joints, oven ready catering and larder products or speciality items, the preparation of poultry, game and offals, selecting and storing, preparing and despatch, safety, hygiene, calculations, information systems, relevant legislation and microbiology.

Qualification details

Q1006984
FDQ - Food and Drink Qualifications
2
NVQ - National Vocational Qualification
Accreditation start date:
17/04/1989
Operational start date in centres:
Accreditation end date:
31/03/1991
Certification end date:
31/08/1993
England
Not specified
Wales
Not specified
N.Ireland
Not specified
All units are mandatory
  • U1007912 - Selecting Supplies for Catering Butchery
  • U1008918 - Operating Information Systems in Catering Butchery
  • U1007919 - Understanding Legislation Relevant to Catering Butchery
  • U1008919 - Microbiology Underpinning to Health, Safety and Hygiene
  • U1007920 - Understanding Catering Butchery
  • U1007921 - Understanding Meat Quality Factors Related to Catering Butchery
  • U1007913 - Preparing Primal Cuts of Meat and Edible Offals (Catering Butchery)
  • U1007914 - Operating Catering and Larder Butchery (Catering Butchery)
  • U1007915 - Preparing Poultry and Game (Catering Butchery)
  • U1007916 - Operating Storage and Packaging Systems (Catering Butchery)
  • U1007917 - Operating Stock Control Procedures (Catering Butchery)
  • U1008920 - Operating Health, Hygiene and Cleaning Procedures
  • U1008921 - Operating Safety and Security Procedures
  • U1007918 - Carrying Out Business Calculations Relevant to Catering Butchery