12 CRAFTBUTCHER l MAY 2017


APPRENTICESHIPS


FIRST BUTCHERY TRAILBLAZERS SIT END-POINT ASSESSMENTS


ONE year on from being welcomed as apprentice members into the Institute of Meat (IoM), three Walter Smith apprentices are now sitting their end-point assessment (EPA), the final stage of the Level 2 Butchery Standard. Reece Nevard (20), Stephen


involves the following elements:


n Independent n


inspection and sign off of the Apprentice Logbook Teory


n Curtis Brind with Bill Jermey (leſt) and Keith Fisher n


Maltby (19) and Curtis Brind (19) were the first ever apprentice members of the IoM and are now the first trailblazer apprentices to reach the vital ‘end-point assessment stage’. Reece and Stephen are both employed at Walter Smith, Huntingdon, whilst Curtis works in their Coventry shop. End-point assessment


represents one of the biggest changes to the apprenticeship system. It replaces the SASE model of continuous assessment, which was not thought to be robust


enough by employers. As a mandatory part of the apprenticeship, without passing it learners cannot complete their apprenticeship and receive their certificate. Developed and based on an assessment plan drawn up by the employer group, EPA is designed to stringently test that apprentices have acquired the skills, knowledge and behaviours of the Standard. It represents a final ‘sign off’ for the employer that their apprentice is capable of doing the job they’ve trained to do. Te L2 Butchery EPA is taken under exam conditions, and


of Butchery Knowledge multiple choice test Butchery


Practical Skills Test


Vocational Competence Discussion


EPA, at their new Training Academy in Coventry. Te IoM is the body


providing the necessary external quality assurance for the Butchery Apprenticeship. Chief Executive, Keith Fisher, commented, ‘Tis is not just an


important day for Reece, Curtis and Stephen. It’s an important day for the Butchery sector as a whole. End-point assessments are the ultimate proof of how the Butchery Trailblazer has raised the bar for butchery training. It’s heartening to see young, thoroughly trained


Stephen Maltby with Bill Jermey (leſt) and Keith Fisher For the first time also the


apprentices performance will be graded. Te Butchery EPA has a Pass, Fail or Excellence grading system. Reece, Curtis and


Reece Nevard with Bill Jermey (leſt) and Keith Fisher


Stephen will be assessed by an Independent Assessor from FDQ, the Apprentice Awarding Organisation for the Butchery Standard. Te Independent Assessor (IA) will be an experienced butcher, and as required by the EPA, not connected to Walter Smith or Crosby Training to ensure impartiality is maintained. Aubrey Allen are hosting the


butchers now coming through the system and it fills me with confidence for the future of our profession. It will have been a tough day for them, but I wish them all the best.’ n


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