For some years the national craftbutcher organisation ACBI has been developing a unique on the job training programme resulting in the the National Certificate in Butchering Skills (NCBS) which is the first national qualification for butchers in the history of the state.
It comprises eight modules, four of which were developed by Associated Craft Butchers of Ireland. All are individually and independently assessed and are then FETAC certified. Together they constitute the NCBS.
The first 15 graduates of the programme received their certificates in September 2009 from Aidan Cotter, Bord Bia Chief Executive.
More recently the programme produced its first female graduate; indeed the first ever woman in Ireland to gain a national qualification as a craftbutcher; Fiona O'Dwyer from O' Dwyers family butchers and delicatessen in Cashel Co Tipperary. who represented the group of graduates at the ceremony
Fiona attended with ACBI Training Manager Emer Brady to pick up the award as the project scooped the top prize in the Aontas national star awards for adult education in the 'Workplace learning' category.
'This FETAC course has really developed my skills not just at butchering but also my real understanding of the different systems behind butchering whether it be from the breeding of animals to health and safety at work. This course also gave me a much wider insight to my career choice' said Fiona.
'Upskilling is a real buzz word at the moment', adds Emer Brady, Training Manager with Associated Craft Butchers of Ireland, 'and it's something that the industry is coming to grips with. But it can be difficult for butchers to really pursue any kind of qualification - due to long hours and the hands-on nature of their work. This programme really works because it is flexible, 'on the job' and relevant for butchers. Furthermore, as a vibrant domestic food industry is vitally important to our exports it is helping to sustain the independent meat retail sector in Ireland which is vital in maintaining consumer choice, competitiveness and diversity.'
ACBI Chief Executive Pat Brady said the team at ACBI was delighted and honoured at the award. The craftbutcher sector is Ireland's largest artisan food sector and its resurgence in the last ten years is in large measure a tribute to its investment in training and development; as well in the support of its discerning customers!
We continue to attract young people interest in a career in Ireland's largest speciality food sector, he said and, in a disappointing note said that our future progress in this is limited only by the prospect of withdrawal of state training support for the project, which could threaten the jobs and career prospects of this group and those interested in following them.
However for now we wish to thank Aontas for the recognition and encouragement which this national Star award brings.
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