||10 weeks 2 days training and 2 days work placement each week.
FETAC Level 4 Food Hygiene
NBA Certificate of Attendance
FSAI Level 2
|Number of Places
||N/A retraining for unemployed persons
||The programme is grouped into 4 Units:
Unit 1: Induction (1 day)
Health & Safety
Company Policies & Procedures
Unit 2: Food Hygiene FETAC Level 4 (2 days)
Hygiene and Safety
Cleaning and Pest Control
Legal Standards for Food Handlers
Design and Layout of a Food Premises
Unit 3: Meat Preparation and Display (18 days)
Practical Meat Cutting Skills
Preparing cuts for sale (Beef, Lamb, Pork, Bacon, Poultry)
Tray Packing, Wrapping
Tagging, Product Display
Uses of various Cuts
Practical Cookery Tips
Customer Contact Skills
Quality Service, Policy and Practice
Dealing with Difficult customers
Unit 4: Work Placement (20 days)
The NBA will assist participants in obtaining work placement in high quality outlets. It will endeavour to place participants in outlets that may have prospects of either part-time or full time employment.
||L12207: Food Hygiene
|Enrolment and Start Dates Comment
||Now enrolling commencing Autumn 2013
||Foundation Skills in Retail Butchery
What is the Foundation Skills in Retail Butchery programme? The Foundation Skills in Retail Butchery programme is a part time course designed to give unemployed people an opportunity to gain skills that can lead to employment in a wide variety of areas including, retail outlets, meat processing plants, restaurants, farm shops, meat market stalls and butcher shops. The FETAC Qualification offered by NBA meets the stringent and necessary requirements for food handlers. In addition to the FETAC award participants will also gain the knowledge required to meet the requirements of the Food Safety of Ireland Level 2.
The programme will be a blended learning experience for the participants. There will be a mix of classroom based learning covering the theory and legislation and practical application carried out by highly qualified tutors. In addition to the training in the NBA training centre participants will be placed in suitable work placement to gain valuable experience in the day to day running of a busy retail outlet. This mixed methods approach is in line with recognised international best standards and has been successful in providing participants with enhanced employment prospects.
The programme will consist of 240 hours training over a 10 week period. The participants will be trained in 2 groups of 10. This will be broken down into 120hrs direct training in the NBA training centre 2 days per week over the 10 weeks. It will also require the participants to do a minimum of 120 hours work placement. As part of the on-going process regular feedback, de-briefs and evaluations will be carried out by NBA staff and the National Organic Training Skillnet.
Mob: 086 172 8442
Tel: 071 964 0688
||Having successfully completing the Foundation Skills in Retail Butchery programme participants may look to further their development in this field by participating in further training and development opportunities in their chosen field. This progression can be facilitated by NBA Training by identifying suitable opportunities.
||National Butchery Academy
|Location of Course
||Training in Ballinasloe Co Galway and work placement Nationwide