The "Butchery Level 3 Advanced Diploma" provides a comprehensive education in modern butchery practices, combining technical expertise with practical business skills. The course begins with advanced meat cutting techniques, including portion control, yield optimization, and the processes of aging, curing, and smoking. Learners will gain a thorough understanding of food safety and hygiene, focusing on regulatory compliance, workplace sanitation, and contamination prevention. Business-focused modules cover inventory management, pricing strategies, and customer service skills to help students effectively run or contribute to a successful butchery business. Problem-solving and decision-making skills are emphasized, enabling students to address industry challenges, adapt to customer preferences, and make ethical, sustainable choices. The program also highlights teamwork and communication, teaching learners how to foster collaboration within teams, resolve conflicts, and lead effectively. Industry trends, such as technological advancements, sustainable practices, and the rise of meat alternatives, are explored to keep learners at the forefront of the butchery field.