The aims of the project will be; · To develop and deliver an accredited standard for the training of butchers which will apply eventually throughout the island of Ireland· To improve opportunities for young people to work in a traditional and specialist craft food sector· Through upgrading the skills level in the industry to contribute to improving its economic performance and employment levels · To create a development and training network of mentors and learners on a pilot basis· To select trainees and approve training locations· To further develop appropriate learning and assessment materials and systems· To commence the training of 40-50 apprentices and a similar number of mentors· To conduct an assessment of the project and to disseminate its outcomes Achievements: The development organisations representing butchers on the island have just successfully concluded a major cross border training and development project. Associated Craft Butchers of Ireland and the Northern Ireland Master Butchers Association first came together in 2004 in this innovative project which set out to take the first steps towards delivering a new qualification for this traditional craft ‘on the job’, and to a certified standard which would be recognized and accepted all over the island.Project Director Pat Brady said that a very important foundation had now been laid for future North South co-operation which will contribute to the preservation of this vital part of our food heritage and Irish artisan food.The project had six key outcomes, all a result of a highly successful collaboration between the two associations operating a joint management structure; the successful creation of an ‘on the job’ model for the training of butchers to an accredited standard, never achieved before in any part of Ireland and its delivery of training to 25 young apprentices. A programme of business and skills training for butchers on Customer care, Sausage Making, Cookery skills etc which attracted 400 trainees; production of on the job learning materials, including in DVD and CD Rom format; close collaboration with our sister organisation in Scotland; the SFMTA, agreement following the projectto create a joint promotions initiative on a cross border basis using the common brand ‘craftbutcher’ in each jurisdiction and the sustained, ongoing liaison through the joint management body.The first ‘on the job’ pilot group comprised 25 learner butchers on both sides of the border and, especially in Northern Ireland are well down the road to qualification. These are the first steps to a qualification that will be recognized across the border. At its final meeting each association undertook to recognize the qualification in the other jurisdiction in the absence of an all island system of certification. The Scottish Butchers Federation acted as general consultant and also training provider in NorthernIreland.The programme of business and training events on both sides of the border will improve butchering, marketing and other business skills but also offered networking opportunities which will be continued after the project ended.