FDQ
Level 2
QN: 601/0389/9
Curriculum Active
FDQ Level 2 Award In Knife Skills for Food Processing
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Vocationally-Related Qualification. Total guided learning hours: 136 hours.
Qualification Level
Level 2
Awarding Body
FDQ
Syllabus Units
12 Units
Guided Hours
136 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Demonstrate knife sharpening and maintenance skills in food processing operations
Verified
Key Learning Objectives:
- Select and use knife sharpening equipment and material in food operations
- Know how to use sharpening equipment and material in food processing operations
- Know why it is important and how to maintain the knife edge in food processing operations
2
Demonstrate knife skills in bakery finishing operations
Verified
Key Learning Objectives:
- Select and use knives in bakery finishing operations
- Know how to use knives for bakery finishing operations
3
Demonstrate knife skills in butchery operations
Verified
Key Learning Objectives:
- Select and use knives in butchery operations
- Know how to use knives for cutting, size reduction and portioning in butchery operations
- Know how to use knives for boning, trimming and scoring in butchery operations
4
Demonstrate knife skills in dough processing operations
Verified
Key Learning Objectives:
- Select and use knives in dough processing operations
- Know how to use dough knives for size reduction in processing operations
- Know how to use dough knives for cutting in processing operations
5
Demonstrate knife skills in fish processing operations
Verified
Key Learning Objectives:
- Select and use knives in fish processing operations
- Know how to use knives for gutting and filleting in fish processing operations
- Know how to use knives for cutting steaks, trimming and skinning in fish processing operations
6
Demonstrate knife skills in pastry processing operations
Verified
Key Learning Objectives:
- Select and use knives in pastry processing operations
- Know how to use pastry knives for size reduction in processing operations
- Know how to use pastry knives for cutting in processing operations
7
Demonstrate knife skills in poultry slaughter operations
Verified
Key Learning Objectives:
- Select and use knives in poultry slaughter operations
- Know how to use sticking knives for bleeding in poultry slaughter operations
- Know how to use knives for penning and skinning post slaughter operations
8
Demonstrate knife skills in salad processing operations
Verified
Key Learning Objectives:
- Select and use knives in salad processing operations
- Know how to use knives for salad processing operations
9
Demonstrate knife skills in shellfish processing operations
Verified
Key Learning Objectives:
- Select and use knives in shellfish processing operations
- Know how to use knives in shellfish processing operations
10
Demonstrate knife skills in slaughter operations for red meat species
Verified
Key Learning Objectives:
- Select and use knives in slaughter operations for red meat species
- Know how to use sticking knives for bleeding in slaughter operations for red meat species
- Know how to use knives for de-hairing and skinning post slaughter operations for red meat species
11
Demonstrate knife skills in vegetable processing operations
Verified
Key Learning Objectives:
- Select and use knives in vegetable processing operations
- Know how to use knives for vegetable processing operations
12
Principles of knife usage and safety in food processing
Verified
Key Learning Objectives:
- Know how knives are structured and used
- Know the personal protective equipment requirements for using knives and the consequences of poor knife usage
- Know the hazards and food safety issues associated with using knives
Regulatory & Verification Details
- Qualification Number (QN)
- 601/0389/9
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Aug 2013