A new partnership between Quality Meat Scotland (QMS) and Scottish Craft Butchers, announced during National Butchers’ Week, will relieve financial barriers associated with further skills training, helping more young and ambitious butchers to attain the prestigious Craft Butcher Diploma of Scotland.
The next step up from the Modern Apprenticeship in SVQ Meat and Poultry Skills at Level 3 (SCQF 6) for experienced butchers requiring certification, the diploma is internationally recognised as formal and comprehensive evidence of quality training and achievement in the Scottish retail meat industry.
Gordon Newlands, qualified butcher and Brands Development Manager for QMS, said: “The Craft Butcher Diploma is held in extremely high regard in the red meat industry and is considered the final piece in the jigsaw to becoming a master craftsman in butchery.
“I went through and attained my Diploma in 1986. I still have my certificate and take it with me – it has great merit within the red meat industry at home here in Scotland and abroad. We are looking forward to supporting butchers to push their boundaries, and further their skills within the industry.”
QMS will be supporting members of the Scotch Butchers Club to undertake the training by funding 50% of the training fee to the value of £250. This new partnership follows on from the re-direction of the Scotch Butchers Club to support independent butchers to take on a leading role as ‘Champions of Scotch’.
The training will be delivered by Craft Skills Scotland assessors with butchery business owners signing off on the competency of trainees in required areas.
Gordon King, Executive Manager at Scottish Craft Butchers, commented: “With the increase in demand for butchers, we need to make sure our young men and women are the best that they can be.
“By partnering with QMS and the Scotch Butchers Club we can help position the industry so that butchers are seen as leaders in craftmanship, product knowledge, provenance, speciality, and innovation in an era when consumers are striving to know more about where their food comes from.”