Meat Training Council Consultative Board

Present: A Saxby (Chair), A Stevenson (MTC), W Jeremy (MTC), P Godfrey (NACB), F Mallion (WCB), R Stevenson (NFMFT), R Griffiths (BPC), A Donaldson (SAMW), Stuart Roberts (BMPA), D Scott (SFMTA), FJ Riley (MTC).

The meeting started with an explanation of why a Master Butcher Qualification was on the agenda. This had come up as a result of representations made by the retail sector (presumably in England) for a qualification that who meet the aspirations to use the term 'Master Butcher'. WJ explained that now Dewhursts are no more there is an opportunity to apply the term in a more valuable context. Encouragement had come from the Institute of Meat for some identifiable qualification.

WJ explained that MTC were interested in a Master Butcher Qualification that would hold prestige within the industry. The certificate would be seen as having two markets:-
1 Those who currently consider themselves Master Butchers and
2 Young people within the meat industry who might aspire to the qualification.

Alistair Longley and Kate Richards of ODL, a Guernsey based consultancy, broadly explained what in would mean and how it would be unique. They said that it would be a combination of traditional butchery and all that was modern in the industry. It would address the loss of qualifications on the craft side but would be rated above Level 3.

The consultants said that they would need to listen, consult and not impose in an exercise to eventually develop the qualification. Candidates would be expected to have industry knowledge and appreciate how sub sectors interact. They recognised that the qualification required to have credibility and that it would be necessary for it to have official accreditation through QCF. As an aside they explained that QCF would take over from NQF and this would make accreditation all the more significant.

They claimed that delivery and assessment had to be practical yet they did expect a degree of management skills to be integrated into the qualification. They conceded that the Master Butcher qualification would not have parity with a Master Brewer qualification where candidates are scientists with degrees.

Accreditation would require ratification of assessment strategy backed up with rigor and transparency. Phase One was approved with a spend of £8000 to assess demand. This to be completed by Mid May. The consultants would be paid £20,000 to develop the full qualification package.

DS – footnote. This qualification is probably aiming too high or is missing where it might be more popular. I would surmise that research might reveal a demand for certification of craft skills beyond Level 2 but not a lot else. SMT could use such a certification, based on the SFMTA Craft certificates, to deliver additionality in Northern Ireland and England. While Master Butcher should be the ultimate prize the likelihood of sufficient uptake is low. Our experience of Level 3 candidates and their success to completions would lead me to conclude that a Master Butcher qualification would rarely be achieved.

The meeting then discussed Matters Arising. There was no progress to report on Foreign Language S/NVQs, Livery Companies School or Erosion of Due Diligence defence. Allergy training was carried forward.

Progress on Meat Training Council activities. WJ revealed that the overall position of the Council was “very healthy” even though funding from the Red Meat Industry Forum had ceased. Due to the success of FDQ and a reduction in overheads MTC was “on track for a record surplus”. WJ warned that they would have to watch out for the Charities regulator. There had been a good uptake on MTC Welfare courses although Food Training International was struggling because of lack of project funding. Overall the training environment was producing many challenges and opportunities with the drive being towards qualifications.

WJ warned that the Leitch Report suggested compulsory levy if no contributions from industry appeared for training. Government have made no formal moves towards this but it was understood that the Department for Industry, University and Skills is lobbying the Welsh and Scottish devolved bodies for compulsory training levies.

WJ said that there were big changes in regulatory authorities. The Sector Skills Development Agency (SSDA) was being disbanded to be replaced by the Commission for Employment and Skills but they would not have the regulatory powers over Sector Skills Councils (SSC). SSCs would therefore become more powerful as a case was made for a more streamlined way of controlling training.

WJ announced that Felicity Riley would be leaving MTC on 14th March in a career change that would see her embarking on an enterprise with a friend to market wedding jewellery.

MTC are confident that they will be in their Milton Keynes office until at least April 2009 after AHDB take over from MLC at the end of March. AHDB have plans to build new offices at Stoneleigh but WJ said this might not be ready until April 2010.

Under Agenda Item 6 – Open Forum AD raised the need to publicise case studies as a means to encourage training within the industry. AS agreed that it was important to convince employers they spending money on training was not a cost but an investment.

SR expressed disappointment that training was basically excluded from the corporate plan of AHDB.

DS explained the potential hole left should ESF funding not be available to the secondary food processing sector in Scotland. He said that this was worth £1m per annum to the Food and Drink sector north of the border. He added that at the request of the Guild of Q Butchers in the North East of England Scottish Meat Training had been successful in securing a Train to Gain contract with the LSC in the North East and that a launch would take place in Washington, Tyne and Wear at an event arranged jointly with Verstegen.

RS said that the NFMFT hoped to have their “be-a-butcher” website live by May or June. This would be aimed at encouraging new people into the industry. He added that this would be launched with open days at butchers shops but had fears that enough butchers would participate.

RG reported on behalf of the Poultry industry. He said that there was a lack of money for training and a lack of impetus to train. The industry was concerned about staff turnover and its speed was making employers reluctant to train beyond the employee's job role. The Poultry industry was great users of immigrant labour but was now looking for “the new Poland”. Labour and training was a great challenge. RG felt that demand would soar for Meat Inspectors and there was potential to increase provision of training.

SR was of the opinion that the “Year of Food and Farming” opened opportunities to promote the trades in the Food Industry.

AS reported on behalf of MTC Scotland. This was solely concentrated on the funding paper drawn up by QMS. The valuable input from Improve Ltd was acknowledged. AD alerted the Board to the new body Scotland Food and Drink. He said that the body's goal to increase the value of Scotland's output from £7.5bn to £10bn recognised that a package for skills and training would require to part of the strategy.

As WJ had left the meeting AS reported on the MTC Board Meeting held on 10th October 2007 at Poultec in Dereham, Norfolk. The Board had discussed the office facilty at Winterhill, sponsorship of the BPEX Roadshows, sponsorship of the Butcher Shop of the Year awards, a DVD on boning practices, (healthy) Management accounts, approved the Business Plan for 2007/08, received an update on Improve Ltd and MTC's involvement and an update on the Awarding Body.

The Chair closed the meeting by wishing Felicity Riley well in her “sparkling” new venture and thanked Alistair Donaldson for all the work and experience that he had brought to MTC. AD replied saying that it had indeed been a long involvement but he felt there was still a “real job” yet t be done and stressed that it was important to push on.

Date of next meeting: Wednesday 9th July 2008

Meeting closed at 3.30pm