City and Guilds of London Institute · RQF Level 2
City & Guilds Level 2 Award For Proficiency in Meat and Poultry Industry Skills (QCF)
You don’t just earn this. You learn to use it, one-to-one, on your own real work.
- LevelRQF Level 2
- Total credits10
- Units in this qualification194
Awarded by City and Guilds of London Institute · on the Ofqual register
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What you’ll learn
What each unit actually teaches you to do
These are the units City and Guilds of London Institute registers against this qualification. It is a catalogue, not a syllabus. Which of them you take depends on the combination the qualification requires, and that is set by the awarding body rather than by us. Every unit here is regulated, and every one you earn is yours to keep.
Assemble and process products for food serviceReal unit · City and Guilds of London Institute
What you'll be able to do
- Assemble service products according to specifications and instructions
- Process service products according to specifications and instructions
Bake off food products for saleReal unit · City and Guilds of London Institute
What you'll be able to do
- Bake-off products for sale
- Glaze and decorate bake-off products
Care for livestock pre-slaughter in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Handle and separate livestock safely
- Monitor livestock holding areas
Care for poultry pre-slaughter in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Monitor the welfare of poultry
- Care for poultry pre-slaughter
Carry out bleeding operations for Halal meatReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to carry out bleeding
- Bleed animals
Carry out boning in meat processingReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to carry out boning
- Carry out boning
Carry out disinfection in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare for disinfection
- Carry out disinfection procedures
Carry out flavour enhancement in meat processingReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare for carrying out meat flavour enhancement operations
- Carry out meat flavour enhancement operations
Carry out manual bleeding operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to carry out bleeding operations
- Bleed animals or birds
Carry out manual evisceration of poultry carcasesReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to eviscerate poultry manually
- Carry out the manual evisceration of poultry
Carry out manual evisceration of red meat carcasesReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to eviscerate red meat carcases manually
- Carry out the manual evisceration of red meat carcases
Carry out manual stunning of poultryReal unit · City and Guilds of London Institute
What you'll be able to do
- Check equipment and facilities for manual stunning
- Carry out stunning using manually operated methods
Carry out manual stunning of red meat speciesReal unit · City and Guilds of London Institute
What you'll be able to do
- Check equipment and facilities for manual slaughter
- Stun animals using manually operated methods
Carry out massaging in meat processingReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to massage meat
- Carry out massaging of meat
Carry out poultry butchery in sales operationsReal unit · City and Guilds of London Institute
This unit equips learners with the knowledge and skills to prepare for and carry out poultry butchery in sales operations. You'll apply correct butchery techniques, maintain hygiene and safety standards, identify hazards, and complete butchery tasks efficiently.
What you'll be able to do
- Prepare effectively to carry out butchery of poultry in a sales environment, ensuring all necessary equipment and materials are available and ready for use.
- Carry out the butchery of poultry according to established procedures and standards, maintaining hygiene and safety throughout the process.
- Complete all poultry butchery operations efficiently and effectively, adhering to quality standards and minimising waste.
Carry out primal butchery of red meat in sales operationsReal unit · City and Guilds of London Institute
This unit covers the preparation, execution, and completion of primal butchery of red meat in sales operations. You'll develop skills in identifying and using appropriate equipment, applying primal butchery techniques to produce primal cuts, and managing hygiene and safety procedures.
What you'll be able to do
- Prepare to carry out primal butchery of red meat in a sales operation, ensuring all necessary equipment and materials are available and ready for use.
- Carry out primal butchery of red meat to produce primal cuts, adhering to industry standards and hygiene regulations.
- Complete primal red meat butchery operations, including the correct handling, storage, and disposal of meat and by-products.
Carry out primal cutting in meat processingReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to carry out primal cutting of carcases or sides
- Carry out primal cutting of carcases or sides
Carry out product changeovers in food manufactureReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare for changeovers in a way that minimises down-time and waste
- Carry out changeovers
- Complete changeovers
Carry out religious slaughterReal unit · City and Guilds of London Institute
What you'll be able to do
- Check equipment and facilities for religious slaughter
- Carry out religious slaughter
- Pass the carcase to the next stage in processing
Carry out rodding and clipping of meat carcasesReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to carry out carcase rodding and clipping
- Carry out carcase rodding and clipping
Carry out sampling for quality control in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Sample food products to meet sampling requirements
- Maintain integrity of sample
Carry out seaming or filleting in meat processingReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare for seaming or filleting
- Carry out seaming and filleting
Carry out secondary butchery of red meat in sales operationsReal unit · City and Guilds of London Institute
This unit develops learners' skills to prepare for and carry out secondary butchery of red meat primal joints in sales operations. You'll select appropriate tools, prepare work areas, adhere to food safety regulations, and complete butchery operations while minimising waste.
What you'll be able to do
- Prepare the work area and equipment to carry out secondary butchery of red meat primal joints in accordance with workplace procedures and food safety regulations
- Select the appropriate tools and equipment for carrying out secondary butchery of red meat primal joints
- Carry out secondary butchery of red meat primal joints to meet customer requirements and workplace standards
- Minimise waste during secondary butchery operations
- Complete secondary red meat butchery operations in line with food safety and hygiene regulations
- Dispose of waste materials correctly and safely
- Maintain a clean and safe working environment throughout the secondary butchery process
Carry out skinning of meat carcasesReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to carry out carcase skinning
- Carry out carcase skinning
Carry out splitting of meat carcasesReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to carry out carcase splitting
- Carry out carcase splitting
Carry out task hand-over procedures in food manufactureReal unit · City and Guilds of London Institute
What you'll be able to do
- Hand over responsibility to another person
- Take over responsibility from another person
Carry out trimming in meat processingReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to carry out trimming
- Carry out trimming of meat cuts
Carry out wild game butchery in sales operationsReal unit · City and Guilds of London Institute
It teaches you to prepare for and perform wild game butchery within sales operations. You'll understand relevant regulations, identify necessary equipment, and apply butchery techniques to produce cuts while ensuring safe and hygienic handling of wild game.
What you'll be able to do
- Prepare to carry out butchery of wild game, ensuring all necessary equipment and materials are available and ready for use, and that all relevant regulations regarding the handling of wild game are followed.
- Carry out butchery of wild game, producing cuts according to customer requirements and industry best practise.
- Complete wild game butchery operations, including the correct handling, storage, and disposal of meat and by-products, adhering to all relevant hygiene and safety standards.
Clean in place _CIP_ plant and equipment in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to clean in place
- Carry out clean in place
- Complete clean in place
Contribute to Bio-security in livestock holding in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to enter the site
- Maintain bio-security while on site
- Report any concerns on bio-security
Contribute to continuous improvement for achieving excellence in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Identify improvements in the workplace
- Share and communicate own ideas for improvement
- Agree, test and evaluate plan for improvements
Contribute to environmental safety in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Contribute to workplace environmental safety
Contribute to problem diagnosis in food manufactureReal unit · City and Guilds of London Institute
What you'll be able to do
- Contribute to identifying problems
- Contribute to problem diagnosis
- Contribute to reporting problems
Contribute to problem resolution in food manufactureReal unit · City and Guilds of London Institute
What you'll be able to do
- Contribute to identifying the causes of problems
- Contribute to implementing solutions to problems
- Contribute to reporting on action to be taken to resolve problems
Contribute to sustainable practice in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Contribute to sustainability in a food environment
Contribute to the application of improvement techniques for achieving excellence in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Identify opportunities for the application of improvement techniques
- Apply improvement techniques
- Obtain and provide feedback on application of improvement techniques
Contribute to the maintenance of plant and equipment in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare for the maintenance of plant and equipment
- Carry out maintenance of plant and equipment
Control automated meat/poultry processing operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to control an automated processing operation
- Control an automated processing operation
Control defrosting in food manufactureReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare for the defrosting process
- Control the defrosting process
- Complete the defrosting process
Control hygiene cleaning in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare for cleaning according to company procedures and specifications
- Carry out cleaning according to company procedures and specifications
- Complete cleaning according to company procedures and specifications
Control slicing in food manufactureReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare for slicing according to specifications
- Carry out slicing according to specifications
- Finish slicing according to specifications and procedures
Control temperature reduction in food manufactureReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare for temperature reduction according to specifications
- Carry out temperature reduction according to specifications
- Finish temperature reduction according to specifications and procedures
Control washing and drying machinery in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare machinery for washing and drying according to specifications and procedures
- Operate washing and drying machinery according to specifications and procedures
- Shut down washing and drying machinery
Control weighing in food manufactureReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to weigh food products following company procedures
- Carry out weighing operations following company procedures
Control wrapping in food manufactureReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare for wrapping according to specifications
- Carry out wrapping according to specifications
- Finish wrapping according to specified procedures
Cure meat productsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare for curing
- Carry out curing
Display meat and meat products in sales operationsReal unit · City and Guilds of London Institute
You'll learn to prepare, display, label, maintain, and clean meat and meat product displays in sales operations. The unit covers hygiene, temperature control, and regulatory requirements to ensure product safety and attractiveness.
What you'll be able to do
- Prepare to display meat and meat products, ensuring the display area is clean, hygienic, and appropriately chilled.
- Display and label meat and meat products attractively and accurately, complying with food safety regulations and labelling requirements.
- Maintain the display of meat and meat products, regularly checking temperature, replenishing stock, and removing any spoiled or damaged items.
- Empty and clean the display area thoroughly at the end of each day, following hygiene procedures to prevent contamination.
Fill or extrude meat and meat-based mixturesReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to fill or extrude
- Carry out filling or extrusion
Fry poultry productsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare for frying poultry products
- Fry poultry products
- Cool and position fried poultry products
Label food products by hand in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to weigh and label food products
- Check weigh food products
- Label food products
Lift and handle materials safely in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Follow lifting and handling instructions
- Operate handling equipment
- Transport materials safely
Maintain product quality in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Conduct quality checks
- Communicate results of quality checks
Maintain reception and holding areas for livestock in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare and identify areas requiring maintenance
- Clean and maintain the livestock reception area
Maintain workplace food safety standards in operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Keep the workspace clean
- Maintain food safety
Maintain workplace health and safety in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Work within organisational safety limits
- Follow organisational emergency procedures
- Use personal protective equipment
Monitor food hygiene standards using rapid test methods in operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare documentation, equipment and samples for testing
- Conduct tests and record results
Operate a carcase electrical stimulation systemReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to operate a carcase electrical stimulation system
- Operate and monitor a carcase electrical stimulation system
Operate a counter/ take-away service in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Provide customers with a counter/take-away service according to Standard Operating Procedures (SOPs)
- Maintain work areas and equipment according to Standard Operating Procedures (SOPs)
Operate a de-hairing systemReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to operate a de-hairing system
- Operate and monitor a de-hairing system
Operate a gas stunning system for poultryReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to operate a gas stunning system for poultry
- Operate and monitor a gas stunning system for poultry
Operate a meat carcase shackling systemReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to operate a carcase shackling system
- Operate a carcase shackling system
Operate a meat injection systemReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare for meat injection
- Operate and monitor a meat injection system
Operate a poultry bleeding systemReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to operate a poultry bleeding system
- Operate and monitor a poultry bleeding system
Operate a poultry plucking systemReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to operate a plucking system
- Operate and monitor a plucking system
Operate a stunning system for red meat speciesReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to operate a stunning system
- Operate and monitor a stunning system
Operate a table/tray service in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Provide customers with information and process orders according to Standard Operating Procedures (SOPs)
- Serve customers according to Standard Operating Procedures (SOPs)
Operate an electric stunning system for poultryReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to operate an electric stunning system for poultry
- Operate and monitor an electric stunning system for poultry
Organise and improve work activities for achieving excellence in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Organise your own work activities
- Work effectively
- Communicate with others
Oven cook batched meat and meat productsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare for cooking meat and meat products
- Cook meat and meat products
- Remove cooked products for cooling and storage
Pack orders for despatch in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Pack orders to specification for despatch in food operations
Palletise and wrap products in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Carry out checks before palletising and wrapping products
- Carry out palletising and wrapping
- Finish palletising and wrapping
- Ensure that the process of palletising and wrapping products in food operations works effectively
Prepare and monitor feed and water supplies to livestock in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare feed and water supplies for livestock
- Monitor and maintain supply of feed and water for livestock
Prepare food product orders for customers in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Identify customers’ needs and prepare food product
- Weigh and wrap or tray up food products
- Check and present orders
Prepare ingredients and store fillings and toppings in food manufactureReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare ingredients
- Mix ingredients
- Store supplies and fillings and toppings
Prepare orders for despatch in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to assemble orders
- Assemble orders
- Prepare orders
- Finish order preparation
Prepare sauces and marinades by hand in food manufactureReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to mix ingredients
- Mix ingredients
- Finish mixing process
Prepare to operate a counter/ take away service in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare work areas and equipment according to Standard Operating Procedures (SOPs)
- Clear work areas and equipment according to Standard Operating Procedures
Prepare to operate a table/ tray service in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare work areas and equipment ready for service according to Standard Operating Procedures (SOPs)
- Clear dining and service areas after service according to Standard Operating Procedures (SOPs)
Process waste by-products and edible co-products in meat processingReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to process by-products and co-products
- Process by-products and co-products
Produce added value meat products in sales operationsReal unit · City and Guilds of London Institute
You'll gain the skills to prepare for, carry out, and complete the production of added value meat products in sales operations. The unit includes identifying ingredients and equipment, following recipes accurately, and applying butchery techniques alongside packaging and labelling procedures.
What you'll be able to do
- Prepare to produce added value meat products in sales operations, ensuring all necessary ingredients, equipment, and materials are available and ready for use.
- Carry out added value butchery operations, creating a range of meat products according to specified recipes and quality standards.
- Complete added value butchery operations, including the correct packaging, labelling, and storage of finished products.
Produce batch meat preparations and productsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to produce meat preparations and products
- Produce meat preparations and products
- Store preparations, products and waste and clean work area
Produce individual packs by hand in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to produce packs by hand in food operations
- Carry out production of packs by hand in food operations
- Finish production of packs by hand in food operations
Produce portion controlled raw meat productsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to produce portion controlled raw meat products
- Produce portion controlled raw meat products
Produce product packs in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to produce individual product packs
- Produce individual product packs
- Finish production of individual product packs
Produce sausagesReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to produce sausages
- Produce sausages
- Store sausages and clean production area
Receive livestock in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to receive livestock in food operations
- Accept livestock in food operations
- Unload and pen livestock in food operations
Receive poultry in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Receive and prepare to unload poultry
- Unload poultry
Remove specified risk material in meat processingReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to remove specified risk material (SRM)
- Remove specified risk material (SRM)
Sell food products in a retail environmentReal unit · City and Guilds of London Institute
What you'll be able to do
- Establish customer needs
- Satisfy customer needs
- Process the sale of food and drink products
Serve on a specialist food retail counterReal unit · City and Guilds of London Institute
What you'll be able to do
- Set up a counter area for specialist food
- Assist customers with purchases in specialist food retail
- Maintain the counter area in specialist food retail
Sharpen cutting tools for use in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Sharpen cutting tools
- Maintain the edge of cutting tools
Slice and bag individual food productsReal unit · City and Guilds of London Institute
What you'll be able to do
- Slice individual products
- Bag individual products
Sort waste by-products and edible co-products in meat processingReal unit · City and Guilds of London Institute
What you'll be able to do
- Receive by-products and co-products
- Sort by-products and co-products
Store goods and materials in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Select and handle goods and materials safely and hygienically
- Store goods and materials in allocated locations
- Check and complete documentation
Supply materials for production in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Match production needs with availability of supplies
- Maintain supply of materials to production area and work stations
Understand how to assemble and process products for food serviceReal unit · City and Guilds of London Institute
What you'll be able to do
- Know what the requirements are for the assembly and processing of food service products
- Maintain high standards of quality in food service products
Understand how to avoid contamination and complete cleaning in place _CIP_ of plant and equipment in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Avoid contamination
- Complete cleaning in place
Understand how to bake off food products for saleReal unit · City and Guilds of London Institute
What you'll be able to do
- Bake off food products
- Maintain quality of bake-off products
Understand how to care for livestock pre-slaughter in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to care for livestock
- Understand how to monitor livestock holding areas
Understand how to care for poultry pre-slaughter in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to monitor the welfare of poultry
- Understand how to care for poultry pre-slaughter
Understand how to carry out bleeding operations for Halal meatReal unit · City and Guilds of London Institute
What you'll be able to do
- Know about preparing to bleed animals for Halal meat
- Know about bleeding for Halal meat operations
Understand how to carry out boning in poultry processingReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare to carry out poultry boning
- Understand how to carry out poultry boning
Understand how to carry out boning in red meat processingReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare to carry out red meat boning
- Understand how to carry out red meat boning
Understand how to carry out disinfection in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Know about the requirements for disinfection
- Carry out disinfection
- Complete disinfection
Understand how to carry out flavour enhancement in meat processingReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare for flavour enhancement of meat
- Understand how carry out flavour enhancement of meat
Understand how to carry out manual bleeding operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to carry out manual bleeding operations
- Carry out manual bleeding operations
Understand how to carry out manual evisceration of carcases for Kosher meatReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand the process of eviscerating carcases
- Understand eviscerating procedures, controls and Kashrut
Understand how to carry out manual evisceration of poultry carcasesReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare to eviscerate poultry manually
- Understand how to eviscerate poultry manually
Understand how to carry out manual evisceration of red meat carcasesReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare to eviscerate red meat carcases manually
- Understand how to eviscerate red meat carcases manually
Understand how to carry out manual stunning of poultryReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to carry out manual stunning
- Carry out manual stunning
Understand how to carry out manual stunning of red meat speciesReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to carry out manual stunning
- Carry out manual stunning
Understand how to carry out massaging in meat processingReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare to massage meat
- Understand how to carry out meat massaging
Understand how to carry out poultry butchery in sales operationsReal unit · City and Guilds of London Institute
You'll gain an understanding of how to prepare for and perform poultry butchery in sales operations. The unit covers butchery techniques, tool usage, hygiene and safety regulations, and waste control measures to ensure effective poultry processing.
What you'll be able to do
- Understand how to prepare for poultry butchery in a sales environment, including setting up the work area, selecting appropriate tools, and ensuring compliance with hygiene and safety regulations.
- Understand how to carry out poultry butchery techniques effectively and safely, following established procedures and maintaining quality standards.
- Understand a range of butchery techniques applicable to poultry, including cutting, jointing, and trimming, and their impact on product presentation and yield.
- Understand how to control waste during poultry butchery operations, including minimising trimmings, utilising offcuts, and disposing of waste materials responsibly.
Understand how to carry out primal butchery of red meat in sales operationsReal unit · City and Guilds of London Institute
You'll understand how to prepare for and perform primal butchery of red meat in sales operations. The unit includes selecting suitable cuts, preparing equipment, applying primal butchery techniques, and managing hygiene, safety, storage, and waste control.
What you'll be able to do
- Understand how to prepare for primal butchery of red meat in a sales environment, including selecting appropriate cuts, preparing equipment, and adhering to hygiene and safety standards.
- Understand how to carry out primal butchery of red meat, following established procedures to break down carcasses into primal cuts efficiently and safely.
- Understand a range of primal butchery techniques for red meat, including cutting, boning, and trimming, and their impact on product quality and yield.
- Understand how to control storage conditions and minimise waste during primal red meat butchery, including proper temperature control, stock rotation, and utilisation of offcuts.
Understand how to carry out primal cutting in poultry processingReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare to carry out primal cutting of poultry carcases
- Understand how to carry out primal cutting of poultry carcases
Understand how to carry out primal cutting in red meat processingReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare to carry out primal cutting of red meat carcases
- Understand how to carry out primal cutting of red meat carcases
Understand how to carry out product changeovers in food manufactureReal unit · City and Guilds of London Institute
What you'll be able to do
- Know about the requirements for carrying out product changeovers
- Carry out product changeovers
- Deal with problems during changeovers
Understand how to carry out religious slaughterReal unit · City and Guilds of London Institute
What you'll be able to do
- Know about the equipment and facilities needed for religious slaughter
- Perform religious slaughter
Understand how to carry out rodding and clipping of meat carcasesReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare for carcase rodding and clipping
- Understand how to carry out rodding and clipping of carcases
Understand how to carry out sampling for quality control in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Know about the principles of sampling
- Know about maintaining sample integrity
- Know about factors that influence samples
Understand how to carry out seaming or filleting in meat processingReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare to carry out seaming or filleting
- Understand how to carry out seaming or filleting
Understand how to carry out secondary butchery of red meat in sales operationsReal unit · City and Guilds of London Institute
You'll develop an understanding of preparing for and carrying out secondary butchery of red meat in sales operations. The unit covers trimming, portioning, equipment maintenance, hygiene, safety regulations, and control of storage and waste during secondary butchery.
What you'll be able to do
- Understand how to prepare for secondary butchery of red meat, including selecting appropriate cuts of meat, ensuring equipment is clean and sharp, and adhering to hygiene and safety regulations.
- Understand how to carry out secondary butchery of red meat, including trimming, portioning, and preparing meat for retail sale or further processing.
- Understand secondary butchery techniques, including different cutting methods, knife skills, and the use of specialised equipment.
- Understand how to control storage and waste in secondary red meat butchery, including proper temperature control, stock rotation, and minimising waste through efficient cutting and utilisation of offcuts.
Understand how to carry out skinning of meat carcasesReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare for carcase skinning
- Understand how to skin carcases
Understand how to carry out splitting of meat carcasesReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare for carcase splitting
- Understand how to carry out splitting of carcases
Understand how to carry out task hand-over procedures in food manufactureReal unit · City and Guilds of London Institute
What you'll be able to do
- Carry out task hand-over procedures
Understand how to carry out trimming in meat processingReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare for meat trimming
- Understand how to carry out meat trimming
Understand how to carry out wild game butchery in sales operationsReal unit · City and Guilds of London Institute
This unit provides learners with knowledge of wild game butchery in sales operations, including preparation, safe handling, butchery techniques, and waste control. You'll understand hygiene standards and equipment requirements.
What you'll be able to do
- Understand how to prepare for wild game butchery, including selecting appropriate equipment, ensuring hygiene standards, and preparing the work area.
- Understand how to carry out wild game butchery safely and effectively, following established procedures and using appropriate techniques.
- Understand various wild game butchery techniques, including different cuts, trimming methods, and presentation styles.
- Understand how to control waste in wild game butchery by maximising yield, minimising trimmings, and disposing of waste responsibly.
Understand how to contribute to bio-security in livestock holding in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare to enter the site
- Understand how to maintain bio-security while on site
- Understand how to report any concerns on bio-security in food operations
Understand how to contribute to continuous improvement for achieving excellence in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Know about the importance of continuous improvement in food operations
- Know about the resources and measures to support a continuous improvement activity in food operations
- Support and communicate continuous improvement activity in food operations
Understand how to contribute to environmental safety in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Comply with requirements
- Recognise environmental damage
- Work in a way that reduces environmental damage
Understand how to contribute to problem diagnosis in food manufactureReal unit · City and Guilds of London Institute
What you'll be able to do
- Contribute to identifying problems in your area of work
- Contribute to analysing and reporting problems within your work area
Understand how to contribute to problem resolution in food manufactureReal unit · City and Guilds of London Institute
What you'll be able to do
- Contribute to problems in your area of work and how to communicate to colleagues
- Contribute to identifying resolutions to problems
Understand how to contribute to sustainable practice in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Know what the requirements are for sustainable practice in a food environment
- Contribute to sustainable practice within the organisation
Understand how to contribute to the application of improvement techniques for achieving excellence in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Know about the objectives and benefits of improvement techniques in food operations
- Use information and communication for improvement techniques in food operations
- Make recommendations and feedback improvement issues in food operations
Understand how to contribute to the maintenance of plant and equipment in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Know about preparing for maintenance
- Carry out maintenance
- Deal with maintenance issues and problems
- Complete maintenance procedures
Understand how to control automated meat/poultry processing operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare to control an automated processing operation
- Understand how to control an automated processing operation
Understand how to control defrosting in food manufactureReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare for the defrosting process
- Maintain high standards of quality during the defrosting process
- Complete the defrosting process
Understand how to control hygiene cleaning in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand the requirements of hygiene cleaning in food operations
- Understand how to prepare for hygiene cleaning in food operations safely
- Understand how to carry out hygiene cleaning in food operations safely
- Understand how to complete hygiene cleaning in food operations safely
Understand how to control processes in food manufactureReal unit · City and Guilds of London Institute
What you'll be able to do
- Know about the requirements for controlling processes
- Prepare control processes
- Carry out process control procedures
- Complete process control procedures
Understand how to control washing and drying machinery in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Know about controlling washing and drying machinery according to specifications and procedures
- Deal with problems during the washing and drying process
Understand how to cure meat productsReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare for meat curing
- Understand how cure meat
Understand how to display meat and meat products in sales operationsReal unit · City and Guilds of London Institute
This unit provides learners with knowledge of preparing, maintaining, and dismantling meat and meat product displays in sales operations. You'll understand display unit selection, hygiene procedures, and product arrangement principles to optimise visual appeal and safety.
What you'll be able to do
- Understand how to prepare to display meat and meat products in sales operations, including selecting appropriate display units, ensuring cleanliness and hygiene, and arranging products for optimal visual appeal.
- Understand how to display and maintain the display of meat and meat products, including arranging products attractively, monitoring temperature and humidity, and replenishing stock as needed to ensure freshness and quality.
- Understand how to dismantle and clean displays for meat and meat products, including removing all products, cleaning and sanitising surfaces, and disposing of waste materials properly to maintain hygiene standards.
Understand how to fill or extrude meat and meat-based mixturesReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare to fill or extrude meat
- Fill or extrude meat or meat based mixtures
Understand how to label food products by hand in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare to label food products by hand
- Understand how to label food products by hand
Understand how to lift and handle materials safely in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Know the health and safety standards for lifting, moving and handling materials
- Knows how to move and handle materials
- Know the limits of ones authority and communication methods
Understand how to maintain product quality in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Carry out quality checks
- Record and store information accurately
- Know about the importance of communicating results
Understand how to maintain reception and holding areas for livestock in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare and identify areas requiring maintenance
- Understand how to maintain the livestock reception area
Understand how to maintain workplace food safety standards in operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Know the importance of safe food handling practices
- Deal with pests and infestations
- Know the importance of minimising the risks of contamination and food poisoning
Understand how to maintain workplace health and safety in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Know the main safety risks and hazards in the working environment
- Know the health and safety precautions and procedures in the workplace
- Know the health and safety features of equipment and materials
Understand how to monitor food hygiene standards using rapid test methods in operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare equipment for rapid food hygiene testing
- Conduct rapid food hygiene tests
- Know about the recording and reporting procedures for tests
Understand how to operate a carcase electrical stimulation systemReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to operate an carcase electrical stimulation system
- Operate and monitor a carcase electrical stimulation system
Understand how to operate a counter/ take-away service in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Provide customers with a counter/take-away service according to Standard Operating Procedures (SOPs)
- Maintain work areas and equipment according to Standard Operating Procedures (SOPs)
Understand how to operate a de-hairing systemReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare to operate a de-hairing system
- Monitor and operate a de-hairing system
Understand how to operate a gas stunning system for poultryReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to operate a gas stunning system for poultry
- Operate and monitor a gas stunning system for poultry
Understand how to operate a meat carcase shackling systemReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to operate a carcase shackling system
- Operate a carcase shackling system
Understand how to operate a meat injection systemReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare for meat injection
- Understand how to inject meat
Understand how to operate a poultry bleeding systemReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to operate a poultry bleeding system
- Operate and monitor a poultry bleeding system
Understand how to operate a poultry plucking systemReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare to operate a plucking system
- Understand how to operate and monitor a plucking system
Understand how to operate a stunning system for red meat speciesReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to operate a stunning system
- Operate and monitor a stunning system
Understand how to operate a table/tray service in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Provide customers with information and process orders according to Standard Operating Procedures (SOPs)
- Serve customers according to Standard Operating Procedures (SOPs)
Understand how to operate an electric stunning system for poultryReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to operate an electric stunning system for poultry
- Operate and monitor an electric stunning system for poultry
Understand how to organise and improve work activities for achieving excellence in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Know about organising own work activities in food operations
- Use organisational techniques in food operations
- Check the progress and identify opportunities for improvement in food operations
Understand how to oven cook batched meat and meat productsReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare to cook meat and meat products
- Understand how to oven cook meat and meat products
- Understand how to remove cooked products for cooling and storage
Understand how to pack orders for despatch in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Pack orders to specification for despatch in food operations
Understand how to palletise and wrap products in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Carry out checks before palletising and wrapping products
- Carry out palletising and wrapping
- Finish palletising and wrapping of products
Understand how to prepare and monitor feed and water supplies to livestock in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare feed and water supplies for livestock
- Understand how to monitor and maintain supply of feed and water for livestock
Understand how to prepare and store savoury fillings and toppings in food manufactureReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare savoury fillings and toppings in food manufacture
- Store savoury fillings and toppings in food manufacture
Understand how to prepare food product orders for customers in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare food product orders
- Understand how to assemble and present food products orders
Understand how to prepare for and conduct cleaning in place _CIP_ of plant and equipment in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to clean in place
- Clean in place
Understand how to prepare orders for despatch in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Know what the requirements are for preparing orders for despatch in food operations
- Assemble orders for despatch in food operations
- Prepare orders for despatch in food operations
- Finish preparing orders for despatch in food operations
Understand how to prepare sauces and marinades in food manufactureReal unit · City and Guilds of London Institute
What you'll be able to do
- Know what the requirements are for preparing sauces and marinades in food manufacture
- Prepare to mix sauces and marinades
- Prepare sauces and marinades
- Finish mixing sauces and marinades
Understand how to prepare to operate a counter/take away service in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare work areas and equipment ready for service according to Standard Operating Procedures (SOPs)
- Clear dining and service areas after service according to Standard Operating Procedures (SOPs)
Understand how to prepare to operate a table/tray service in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare work areas and equipment ready for service according to Standard Operating Procedures (SOPs)
- Clear dining and service areas after service according to Standard Operating Procedures (SOPs)
Understand how to process poultry waste by-products and edible co-productsReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare to process poultry by-products and co-products
- Understand how to process poultry by-products and co-products
Understand how to process red meat waste by-products and edible co-productsReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare to process red meat by-products and co-products
- Understand how to process red meat by-products and co-products
Understand how to produce added value meat products in sales operationsReal unit · City and Guilds of London Institute
This unit provides learners with an understanding of producing added value meat products in sales operations. You'll learn preparation, butchery operations, secondary techniques, and hygiene standards, including marinating and ingredient use.
What you'll be able to do
- Understand how to prepare to produce added value meat products, including selecting appropriate ingredients, preparing equipment, and ensuring hygiene standards.
- Understand how to carry out added value butchery operations, such as marinating, stuffing, and seasoning meat products, following established recipes and procedures.
- Understand secondary butchery techniques used in the production of added value meat products, including boning, trimming, and portioning.
Understand how to produce batch meat preparations and productsReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare to produce meat preparations and products
- Understand how to produce meat preparations and products
Understand how to produce individual packs by hand in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Prepare to produce individual packs by hand
- Carry out production of packs by hand
- Finish production of packs by hand in food operations
Understand how to produce portion controlled raw meat productsReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare to produce portion controlled raw meat products
- Understand how to produce portion controlled raw meat products
Understand how to produce product packs in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Meet production demand for product packs
- Control production of product packs
- Complete production of product packs
Understand how to produce sausagesReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare to produce sausages
- Understand how to produce and store sausages
Understand how to receive livestock in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare to receive livestock
- Understand how to accept livestock
- Understand how to unload and pen livestock
Understand how to receive poultry in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to receive and prepare to unload poultry
- Understand how to unload poultry
Understand how to remove specified risk material in meat processingReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to prepare for removal of specified risk material (SRM)
- Understand how to remove specified risk material (SRM)
Understand how to sell food products in a retail environmentReal unit · City and Guilds of London Institute
What you'll be able to do
- Establish the customer’s needs
- Satisfy the customer’s needs
- Process and complete the sale of food and drink products
Understand how to serve on a specialist food counterReal unit · City and Guilds of London Institute
What you'll be able to do
- Use the work area
- Handle food products
- Serve customers
Understand how to sharpen cutting tools for use in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Know about the importance of maintaining sharp edges on cutting tools
- Sharpen cutting tools
- Maintain sharp edges on cutting tools
Understand how to slice and bag individual food productsReal unit · City and Guilds of London Institute
What you'll be able to do
- Slice individual food products
- Bag individual food products
Understand how to sort poultry waste by-products and edible co-productsReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to receive poultry by-products and co-products
- Understand how to sort poultry by-products and co-products
Understand how to sort red meat waste by-products and edible co-productsReal unit · City and Guilds of London Institute
What you'll be able to do
- Understand how to receive red meat by-products and co-products
- Understand how to sort red meat by-products and co-products
Understand how to store and organise goods and materials in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Know suitable storage locations for goods and materials
- Deal with damage to goods, materials and equipment
- Know the safety, security and environmental conditions for transport and storage of goods and materials
- Know the organisational communication and documentation procedures
Understand how to supply materials for production in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Determine sufficiency of supplies of food and drink materials to meet production requirements
- Knows how to maintain supplies to ensure smooth running in production
Understand how to work effectively with others in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Work effectively in a team.
- Give and receive information to and from team colleagues.
- Work with team colleagues to improve the way work is done
Work effectively with others in food operationsReal unit · City and Guilds of London Institute
What you'll be able to do
- Work effectively in a team
- Give and receive information to and from team colleagues
- Work with team colleagues to improve the way work is done
The honest bit
You’ve started things before
Most courses were built for a room full of people who aren’t you. A cohort moves on whether or not your week allowed it, and by the third week the thing you’re behind on becomes the reason you stop opening it.
There’s no cohort here, and no timetable to fall behind. Before anything starts, Zavmo asks when you’re sharpest and how long you can realistically sit down for, then builds the sessions around those answers. A bad fortnight changes your pace. It doesn’t put you behind.
And you only pay once you start learning. Searching and planning are free, and you can cancel any time — so the cost of finding out is an afternoon, not a year.
Your passport
Every credit is a stamp you keep
Level 2 credits are regulated. They don’t vanish when a subscription ends or a website closes. They travel to any employer, and Zavmo keeps the map of what you’ve earned and what’s next.
Assemble and process products for food serviceBake off food products for saleCare for livestock pre-slaughter in food operationsCare for poultry pre-slaughter in food operationsCarry out bleeding operations for Halal meatCarry out boning in meat processingCarry out disinfection in food operationsCarry out flavour enhancement in meat processing
Each stamp is a real unit registered against this qualification.
Who’d teach you this
The Evidence Evaluator
Assessor
Helps you show what you can actually do, gathering the evidence that proves it as you learn.
Meet all twelve tutorsWhere this connects
Where these credits take you
A qualification is never a dead end here. See the jobs its credits open, the national occupational standards its units map to, and the future skills they quietly build.
City & Guilds Level 2 Award For Proficiency in Meat and Poultry Industry Skills (QCF)
- Break down red meat carcasses
- Care for Livestock Pre-Slaughter
- Care for Poultry Pre-Slaughter
- Carry out boning of meat or poultry
- Carry out butchery of red meat primal joints
- Carry out flavouring in the spirits industry
- Carry out manual bleeding operations
- Carry out manual stunning of meat or poultry species
Skills it covers
What the job actually needs. These are the standards the units are built against, in the words employers and awarding bodies already use for the work itself.
Break down red meat carcassesCare for Livestock Pre-SlaughterCare for Poultry Pre-SlaughterCarry out boning of meat or poultryCarry out butchery of red meat primal jointsCarry out flavouring in the spirits industryCarry out manual bleeding operationsCarry out manual stunning of meat or poultry speciesCarry out poultry butcheryCarry out primal cutting of meat or poultryCarry out religious slaughterCarry out rodding and clipping of meat carcassesCarry out seaming or filleting of meat or poultryCarry out slaughtering for halal meatCarry out trimming of meat or poultryCarry out wild game butcheryCheck the application of specified risk material procedures in meat or poultry processingContribute to Bio-security+32 more
How you’ll actually learn this
One-to-one, on your own real work
A qualification is usually something done to you: sit the class, sit the exam, hope it sticks. Here it’s the opposite. You learn it one-to-one with a companion, on your own real work, and you keep going until you can use it, not just recall it.
One-to-one, on your real workNo lectures, no past-papers. Every unit is practised on the actual tasks your job throws at you, a tutor beside you, not a video in front of you.
Taught to the top, not the testMost courses stop at remembering. Your companion keeps climbing: analysing, judging, creating. That’s the part a machine can’t do for you.
Credits you keep, a map that continuesEvery unit is regulated and yours for good. The day you finish, Zavmo already knows the next role your new credits open.
Applied to your own work
How the thinking builds
- Remember
- Understand
- Apply
- Analyse
- Evaluate
- Create
Built for City & Guilds Level 2 Award For Proficiency in Meat and Poultry Industry Skills (QCF)
194 units in this credential, in the order it lists them, awarded by City and Guilds of London Institute.
- Assemble and process products for food service
- Bake off food products for sale
- Care for livestock pre-slaughter in food operations
- Care for poultry pre-slaughter in food operations
- Carry out bleeding operations for Halal meat
- Carry out boning in meat processing
and 188 more in the full unit list below.
One to one, not one to many
No two people run this the same way
A course is written once and handed to everyone. This is assembled around you, and keeps changing as it learns you. Five things it reads, and what each one changes.
- Your actual work Every unit is taught against a live piece of your own work, not a worked example from a textbook.
- What you already know The first conversation finds your starting point, so you skip what you can already do and spend the time on what you cannot.
- The conditions you learn under Not a learning-styles quiz. The evidence does not support those. The dimensions the research does back, read once and used to shape the plan.
- How far you got last time It picks up mid-thought. The tutor knows what you said, what you struggled with, and what it asked you to try.
- Which tutor suits the moment Twelve of them, each for a different kind of thinking. The one who walks you through a first idea is not the one who stress-tests it.
See how you learn, free. Eight questions, no sign-up. A directional taster; the diagnostic inside Zavmo goes deeper and keeps adapting.
Why it sticks
Most courses stop at remembering
There’s a well-known ladder of how deeply you learn something, called Bloom’s Taxonomy. Most courses get you up the first two rungs: you remember some facts, you pass a test, you forget it. Real skill lives at the top. Judging, deciding, creating. And this isn’t a generic ladder: every rung has a named Zavmo tutor who walks you up it.
- 6CreateThe Creative Catalyst
- 5EvaluateThe Evidence Evaluator
- 4AnalyseThe Analyst
- 3ApplyThe Coach
- 2UnderstandThe Connector
- 1RememberThe Builder
Where most courses leave you Where Zavmo takes you
Why this matters: AI can already remember and understand for you. What it can’t do is
take your real problem and judge the right call. So the only learning worth paying
for is the learning that takes you to the top. That’s exactly what a tutor doing it with
you, on your real work, is for.
The value
Why the companion is worth £70 a month
You’re not paying for the units. They’re regulated, and the same wherever you earn them. You’re paying for the one thing that decides whether you actually get there: a companion that makes them stick, on your real work.
That is one-to-one on this qualification, every day, on the work you already do, for £70 a month. Your first module is free, so you can see the teaching before you pay for any of it. Billed monthly, cancel any time and billing stops.
Earned on your own work, taught to the top.
Everything you just read, learned one-to-one on the job you already do. Your first module is free, so you can see the teaching before you pay for any of it.
Build my plan, freeNo card. See how this qualification maps onto your role and meet the tutors who’d teach it, free. The learning begins when you subscribe. It’s £70 a month, billed monthly. Cancel any time and billing stops.