Morrisons launches new £2m apprenticeship fund

WITH butchery in his blood, Yorkshire-born Logan Nicholson, 23, had already turned his hand to it during his time as a young chef.

Having studied professional cookery at Peterborough Regional College, he enjoyed using the skill as part of his job at a restaurant. After further encouragement from his father, who works as a trainer at Morrisons, he decided to apply for the manufacturing butcheryapprenticeship scheme and was successful.

Attending an open day at Woodhead Brothers, Spalding, offered an insight into what opportunities were on offer and how the scheme works and Logan has not looked back.

He says: “It was never a rushed learning process and I was able to work comfortably to get to a level where I could then work on the butchery line with speed every day.”

A key highlight was the opportunity to become involved in Mastercraft in 2018, an in-house competition that recognises and rewards colleagues’ specialist knowledge and practical skills in their relevant trades.

Logan joined florists, bakers, fishmongers and fellow butchers to complete a series of tasks which required him to use a variety of skills from cutting down a leg to a range of presentation skills.

He says: “There was one group of professionals and one group of apprentices and I was the youngest, with the least experience. I walked away from the competition in second place and realised I had come a long way since I started and I did not need to keep doubting myself.”

Progression

Logan has recently completed his apprenticeship and secured a pass for excellence for his practical skills.

When asked if there were particularly influential people who contributed to his training, Logan says: “Andy Giles, who is the external trainer, taught us there are different ways of completing jobs and it was down to us to find our own way. There was never a one-size-fits-all approach.

“Clive Beecham, who is a Morrisons line leader, trained me on the butchery line and helped me with the practical skills.

“As part of the scheme, we also had a ‘buddy system’, where you get the chance to be partnered up with a person already in that role. It meant I could run at my own speed, but had help on hand if I needed it.”

Now with the apprenticeship firmly under his belt, he is looking for his next challenge and hopes to become a team manager in the near future.

He says: “I want to progress myself the best way I can.”

For Logan, completing anapprenticeship is an effective way for young people to enter a company.

“You can secure a wage and learn so many new skills with lots of support along the way. It is a smart way to learn great skillsets and, for me, it was the best way tolearn the job, taking time in the classroom to extensively learn the theory of the job, alongside the practical work.

• Applicants can work in on-site, dedicated abattoirs and meat processing sites
• 18-month programme
• Key modules includes knife skills, maximising cuts, minimising waste, animal welfare and supply chain logistics
• Regular reviews and assessments to help develop skills and knowledge
• A ‘buddy system’ promotes communication and advice from fellow colleagues
• A level two butchery apprenticeship will be awarded after completion
• Applicants must be aged 16 years or over