What are the entry requirements for the Advanced Diploma in Butchery and Protein Fabrication?

The Advanced Diploma in Butchery and Protein Fabrication requires a Level 4 Diploma or two years of kitchen or butchery experience for the Advanced Diploma in Butchery and Protein Fabrication portfolio route.

Adv Dip Butchery and Protein Fabrication | LSCAHM | Harold International College of London

Course Overview

The Advanced Diploma in Butchery and Protein Fabrication is a UK Level 5 senior-track qualification running 12 to 15 months across on-campus, online and distance routes. It is aligned with Craft Guild of Chefs, Institute of Meat and British Culinary Federation reference practice, and prepares chefs to break down primary proteins to professional standard.

By graduation you can break down beef, pork, lamb and poultry primals to portion, run yield analyses, integrate cuts into menu design and support head chefs on protein-led menu strategy. Credit transfers into a UK Bachelor's top-up.

Key Features

Twelve-to-fifteen-month Advanced Diploma aligned with Craft Guild of Chefs practice.
Primary protein breakdown across beef, pork, lamb and poultry.
Yield analysis benchmarked against Institute of Hospitality guidance.
Menu integration and cut-to-dish planning.
Traceability and UK regulatory practice.
Named tutor support from working London butchery-led chefs.
Credit transfer into a UK Bachelor's top-up confirmed at enrolment.

What You Will Learn

Break down beef primals into professional retail and restaurant cuts.
Fabricate pork, lamb and poultry to portion.
Run yield analyses across whole animals.
Integrate secondary cuts into a costed menu strategy.
Apply UK traceability, allergen and health regulations.
Handle carcass storage, ageing and dry-hanging.
Support head chefs on protein-led menu design.
Deliver a capstone butchery-and-menu project.

Who This Course Is For

Chefs de partie and sous chefs targeting butchery-led kitchens.
Restaurant chef-owners running whole-animal programmes.
Working butchers moving into professional kitchen practice.
International culinary graduates seeking a UK Level 5 credential.

Career Pathways

Head Butcher (Restaurant Group)
Sous Chef (Butchery-led kitchens)
Chef de Partie (Meat and Game)
R&D Chef (Protein)
Menu Development Consultant (Protein-led)
Culinary Development Chef
Head Chef (Whole-animal Programmes)

The LSCAHM careers service runs at least one industry-careers day each academic year with London restaurant groups, hotel kitchens and specialist butchery operators, and refreshes butchery content against Craft Guild of Chefs and Institute of Meat reference material.

Entry Requirements

A relevant Diploma (Level 4), Foundation Year, or at least two years of relevant professional experience in a working kitchen or butchery.
GCSE English at grade 4/C and Mathematics at grade 4/C or equivalent.
IELTS 6.0 overall (no band below 5.5) for non-native English speakers.
One academic or professional reference.
Applicants with a portfolio of dishes, cuts or menu work are encouraged to include them.

Why Study at LSCAHM

The London School of Culinary Arts and Hospitality Management is a specialist division of Harold International College of London. Butchery is taught inside menu strategy, so Advanced Diploma students see a whole animal as a menu decision.

Central London places Michelin-starred kitchens, whole-animal restaurants, the Craft Guild of Chefs and specialist butchers within a short tube ride of every classroom.

Apply for Advanced Diploma in Butchery and Protein Fabrication

Enrol on a UK Level 5 Advanced Diploma at LSCAHM. Credit transfer for the Advanced Diploma in Butchery and Protein Fabrication into Bachelor top-ups is confirmed at enrolment. Enrol Now.