A Ballinasloe butcher has launched a National Butchery Academy with the aim of taking up to 50 unemployed people and training them up in the all things meaty.
As a third generation butcher whose family business has been based in Ballinsloe since the 1800s, Joe Hayes wanted to pass on his extensive skills to those who are currently unemployed and have a desire to work in the meat industry. To do this he set up the National Butchery Academy which is offering 50 places for unemployed people on a new industrial meat processing course starting at the end of January.
“Since I was starting off myself thirty odd years ago I’ve had the idea of setting up a course like this. It’s exactly the right timing now, there are positions available in the butchery trade for qualified people. Two years ago nearly 900 people from outside the EU were working in the meat trade in Ireland. Last year that number had almost halved. It is clear that there is an opportunity to train people for the meat industry,” said Mr Hayes.
The National Butchery Academy was officially launched by Eamon Ó Cuív TD, Minister for Social Protection recently who commended the it as being a “huge example of community looking at opportunity.” He went on to stress the importance of local people working together to create employment.
The FETAC level 5 course will cover all of the butchery skills needed to start a career in the industry. It is being run in conjunction with the Danish Meat Trade College, Roskilda which gives it Europass status. It is open to anyone over the age of 18 who has a Junior Certificate and has been receiving unemployment benefits for at least three months.
Graduates will have practical industrial meat processing skills and the knowledge needed to start a career in the meat industry. The course is the first of its kind to be delivered in Ireland in an industrial setting and will take place in the Hayes old shop premises in Ballinasloe. The course is free of charge for participants and candidates may be entitled to retain Social Welfare payments. It is being funded through the Labour Market Activation Fund which supports training and education programmes for the unemployed who want to improve their education and skills.
The Industrial Meat Processing course will consist of four modules presented by expert tutors which are: pork butchery skills, beef butchery skills, safety and health at work, and workplace food safety and hygiene. The course will include theory, demonstrations, and practical work and will put a strong focus on practical butchery skills development through supervised work in training facilities which mirror real work environments. This course is limited to 50 participants and begins at the end of January. Applications must be received by January 12 and the selection process includes an interview. For more information contact Andrew Hardiman at 090 9644397.
