Butchery Assessment Summary

Practice & Preparation Prepare using the online tools available at: https://worldskillsuk.org/ Where possible practice the tasks you don’t use in your everyday work or course. Speak to your employer or lecturer to ask for help with learning or equipment where

needed.

Marking Criteria

Criterion ID Description Max. Marks

A Ready to Eat 15B Sausage Making 15C Barbecue 20D Mystery Box 20E Seam Butchery & Display 20F Health, Safety & Hygiene 10

Total Marks 100.00

Task BreakdownHeats – The heats will be held over 1 day and the number of heats and the locations will be announced after the registration for this competition has closed. We will endeavour to hold heats in a central location to competitors in that area, that has the sufficient facilities to do so. All supplied materials will be consistent throughout the heat stages within reason. The heats will consist of two tasks; Seam Butchery & Barbecue.

The Results of the heats will only be announced after all heats are complete and then the competitors with the top six scores will be invited to the final that will take place at the UK National Final

Final - The top six competitors from the heats will be invited to attend to compete in the UK National final. The final consists of five tasks that will take place over 2 days at the show; Ready to Eat, Sausage Making, Barbecue, Mystery box, Seam Butchery & Display. All competitors will need to be available to attend from lunch time on the Wednesday to the Saturday night when the results and medals are awarded. Accommodation for the final maybe funded.

All tasks in both the heat and final are timed and are judged by industry experts, who are independent from the organising partner.

Sponsors:

Sponsors: