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Professional Butchery ( Level 2 Certificate)

Hospitality & Catering

Course Overview

This qualification is designed primarily for learners who wish to develop practical skills and knowledge in a wide range of butchery, meat/poultry processing and service techniques to support progress to the next level (Diploma) of vocational learning. This qualification is a Certificate requiring achievement of 30 credits, graded at pass/fail
  • Study Mode
  • Duration
    32 Weeks
  • Campus

Important Message

This course may be available again from September 2022

Available Sessions

  • Course
    Start Date
  • Course: FDQ Level 2 Certificate in Professional Butchery Ref L074
    Campus: Limavady
    Type: Part Time
    Start Date:
    (Wed: 3:30PM-10:00PM)
    Full £307.00
    Concession £123.00
    Examination £122.00

Course Offering

  • Site location Limavady Main St
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Entry Requirements

UK Requirements

Learners do not require any prior qualifications but experience in the field of butchery is desirable.

Additional Information

Learners will cover a range of butchery skills covering beef, lamb, pork, and poultry butchery; meat processes like smoking and curing. Learners will also study units in butchery knowledge, employability and enterprise skills to meet their learning and development needs.


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    I’m so glad I was able to spend the last 2 years focused on Art, rather than having to study 3 different subjects
    Caroline Barr
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    I love my course at NWRC and I'm really excited about the university opportunities available locally with the new Medical courses at Ulster University, Magee.
    Amy Hutcheon (Health Sciences)

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