AHDB’s Meat Education Programme has now awarded over 10,000 certificates after a surge in popularity last year.
As those signing up to the award winning programme amid COVID-19 restrictions were able to commit more time, leading to improved retention and subsequently successes.
With the possibility of the latest nationwide lockdown restrictions continuing for several more weeks, even months, it is hoped that even more chefs, butchers and meat industry associates will take advantage of the training programme.
Launched in 2016 with the aim of nurturing new skills and talent within the meat industry, its success has only ballooned over time, with popularity at its peak. Equally there has never been so many complementing resources available, from menu inspiration and nutritional claims guides, to yield calculators and cutting specifications.
The free programme is for butchers, meat suppliers, chefs and front of house colleagues’ alike, to advance and hone their skills. Primarily providing cooking skills and practical and theoretical butchery for beef, lamb and pork, to offer the optimal customer service experience.
Rolled out to industry by a number of training providers, industry leading Crosby Management Training are strong advocates of the programme and offer it to some of the biggest players in the industry.
Mike Whitmore at Crosby Management Training said, “The AHDB Meat Education Programme is at the centre of our teachings. We find it an invaluable tool in the training of our apprentices on many of our programmes and only ever receive excellent feedback from all our students. In fact once registered on the site, many choose to study and complete more than is required.”
New student George Turner of A Turner & Sons butchers said; “I have only completed 2 modules but have really enjoyed what I’ve completed so far, and i’ve already been able to apply what I’ve learnt into my day to day work. The course will allow me to follow my Dad’s footsteps and join the family business.”
Experienced butcher’s Paul and Kevin Turner explained how the course offers a unique opportunity to modernise the 4th generation butchers with its focus on modern techniques, ideas and methods of butchery, enabling George to bring new enthusiasm to the business.