FDQ
Level 2
QN: 600/1158/0
Curriculum Active
FDQ Level 2 Certificate For Proficiency in Dairy Industry Skills
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Occupational Qualification. Total guided learning hours: 2387 hours.
Qualification Level
Level 2
Awarding Body
FDQ
Syllabus Units
160 Units
Guided Hours
2387 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Bandage cheese
Verified
Key Learning Objectives:
- Prepare to bandage cheese, Bandage cheese
2
Carry out cheese extrusion operations
Verified
Key Learning Objectives:
- Prepare to extrude cheese
- Carry out cheese extrusion
3
Carry out cheese piercing operations
Verified
Key Learning Objectives:
- Prepare to pierce cheese, Control cheese piercing
4
Carry out cheese pressing operations
Verified
Key Learning Objectives:
- Prepare to press curd, Control pressing of cheese
5
Carry out cheese smoking operations
Verified
Key Learning Objectives:
- Prepare to smoke cheese
- Carry out cheese smoking operations
6
Carry out cheese waxing operations
Verified
Key Learning Objectives:
- Prepare to wax cheese
- Carry out cheese waxing operations
7
Carry out disinfection in food operations
Verified
Key Learning Objectives:
- Prepare for disinfection
- Carry out disinfection procedures
8
Carry out product changeovers in food manufacture
Verified
Key Learning Objectives:
- Prepare for changeovers in a way that minimises down-time and waste
- Carry out changeovers
- Complete changeovers
9
Carry out sampling for quality control in food operations
Verified
Key Learning Objectives:
- Sample food products to meet sampling requirements
- Maintain integrity of sample
10
Carry out task hand-over procedures in food manufacture
Verified
Key Learning Objectives:
- Hand over responsibility to another person, Take over responsibility from another person
11
Carry out testing for quality control in food operations
Verified
Key Learning Objectives:
- Prepare for quality testing
- Carry out testing for quality
12
Clean in place _CIP_ plant and equipment in food operations
Verified
Key Learning Objectives:
- Prepare to clean in place
- Carry out clean in place
- Complete clean in place
13
Contribute to continuous improvement for achieving excellence in food operations
Verified
Key Learning Objectives:
- Identify improvements in the workplace, Share and communicate own ideas for improvement, Agree, test and evaluate plan for improvements
14
Contribute to environmental safety in food operations
Verified
Key Learning Objectives:
- Contribute to workplace environmental safety
15
Contribute to problem diagnosis in food manufacture
Verified
Key Learning Objectives:
- Contribute to identifying problems
- Contribute to problem diagnosis
- Contribute to reporting problems
16
Contribute to problem resolution in food manufacture
Verified
Key Learning Objectives:
- Contribute to identifying the causes of problems
- Contribute to implementing solutions to problems
- Contribute to reporting on action to be taken to re
- solve problems
17
Contribute to sustainable practice in food operations
Verified
Key Learning Objectives:
- Contribute to sustainability in a food environment
18
Contribute to the effectiveness of food retail operations
Verified
Key Learning Objectives:
- Organise own activities within food and drink retail operations
- Contribute to the improvement of food and drink retail operations
19
Contribute to the maintenance of plant and equipment in food operations
Verified
Key Learning Objectives:
- Prepare for the maintenance of plant and equipment
- Carry out maintenance of plant and equipment
20
Control container filling in food manufacture
Verified
Key Learning Objectives:
- Prepare to control container filling, Control container filling
21
Control hygiene cleaning in food operations
Verified
Key Learning Objectives:
- Prepare for cleaning according to company procedures and specifications
- Carry out cleaning according to company procedures and specifications
- Complete cleaning according to company procedures and specifications
22
Control manual size reduction in food manufacture
Verified
Key Learning Objectives:
- Prepare for manual size reduction
- Carry out manual size reduction, Finish manual size reduction
23
Control processing to produce butter
Verified
Key Learning Objectives:
- Prepare to control processing of butter, Control processing of butter
24
Control processing to produce cheese
Verified
Key Learning Objectives:
- Prepare to control processing of cheese, Control processing of cheese
25
Control processing to produce dried milk powder
Verified
Key Learning Objectives:
- Prepare to control processing of dried milk powder, Control processing of dried milk powder
26
Control processing to produce fermented dairy products
Verified
Key Learning Objectives:
- Prepare to control processing of fermented dairy products, Control processing of fermented dairy products
27
Control processing to produce ice cream
Verified
Key Learning Objectives:
- Prepare to control processing of ice cream, Control processing of ice cream
28
Control processing to produce milk/cream
Verified
Key Learning Objectives:
- Prepare to control processing of milk/cream, Control processing of milk/cream
29
Control slicing in food manufacture
Verified
Key Learning Objectives:
- Prepare for slicing according to specifications
- Carry out slicing according to specifications, Finish slicing according to specifications and procedures
30
Control temperature reduction in food manufacture
Verified
Key Learning Objectives:
- Prepare for temperature reduction according to specifications
- Carry out temperature reduction according to specifications, Finish temperature reduction according to specifications and procedures
31
Control washing and drying machinery in food operations
Verified
Key Learning Objectives:
- Prepare machinery for washing and drying according to specifications and procedures
- Operate washing and drying machinery according to specifications and procedures, Shut down washing and drying machinery
32
Control weighing in food manufacture
Verified
Key Learning Objectives:
- Prepare to weigh food products following company procedures
- Carry out weighing operations following company procedures
33
Control wrapping in food manufacture
Verified
Key Learning Objectives:
- Prepare for wrapping according to specifications
- Carry out wrapping according to specifications, Finish wrapping according to specified procedures
34
Deal effectively with waste in food operations
Verified
Key Learning Objectives:
- Separate waste according to company procedures, Store waste according to company procedures
35
Grade cheese
Verified
Key Learning Objectives:
- Select sample cheese for grading, Sample and grade cheeses
36
Lift and handle materials safely in food operations
Verified
Key Learning Objectives:
- Follow lifting and handling instructions
- Operate handling equipment, Transport materials safely
37
Maintain product quality in food operations
Verified
Key Learning Objectives:
- Conduct quality checks
- Communicate results of quality checks
38
Maintain workplace food safety standards in operations
Verified
Key Learning Objectives:
- Keep the workspace clean
- Maintain food safety
39
Maintain workplace health and safety in food operations
Verified
Key Learning Objectives:
- Work within organisational safety limits
- Follow organisational emergency procedures
- Use personal protective equipment
40
Maintain, promote and improve environmental good practice in food operations
Verified
Key Learning Objectives:
- Maintain environmental good practice, Promote and improve environmental good practice
41
Maximise sales in a food retail environment
Verified
Key Learning Objectives:
- Identify opportunities to increase retail sales through promotions and displays
- Organise the promotion and display of food and drink products for sale, Promote food and drink products to customers
42
Mill curds
Verified
Key Learning Objectives:
- Prepare to mill curds, Control milling of curds
43
Mix/blend ingredients manually in food manufacture
Verified
Key Learning Objectives:
- Prepare to mix/blend ingredients, Mix/blend ingredients using manual methods
44
Monitor and control the recovery and separation of by-products and waste disposal in food operations
Verified
Key Learning Objectives:
- Organise and control the separation of by-products
- Organise and control the separation of waste
- Organise and control the recovery of by-products for further processing
45
Monitor and control waste disposal in food operations
Verified
Key Learning Objectives:
- Organise and control the storage and handling of waste
- Organise and control the disposal of waste and despatch of by-products
46
Monitor and maintain storage conditions in food operations
Verified
Key Learning Objectives:
- Maintain health, safety and security in the storage area
- Monitor changes in storage conditions
47
Monitor food hygiene standards using rapid test methods in operations
Verified
Key Learning Objectives:
- Prepare documentation, equipment and samples for testing, Conduct tests and record results
48
Operate manual dispensers in food manufacture
Verified
Key Learning Objectives:
- Prepare to operate a manual dispenser
- Operate a manual dispenser
49
Organise and monitor manual operations in dairy processing
Verified
Key Learning Objectives:
- Prepare to organise and monitor manual operations in dairy processing
- Organise and monitor manual operations in dairy processing
50
Pack orders for despatch in food operations
Verified
Key Learning Objectives:
- Pack orders to specification for despatch in food operations
51
Palletise and wrap products in food operations
Verified
Key Learning Objectives:
- Carry out checks before palletising and wrapping products
- Carry out palletising and wrapping, Finish palletising and wrapping
- Ensure that the process of palletising and wrapping products in food operations works effectively
52
Prepare orders for despatch in food operations
Verified
Key Learning Objectives:
- Prepare to assemble orders, Assemble orders
- Prepare orders, Finish order preparation
53
Prepare starter cultures in dairy processing
Verified
Key Learning Objectives:
- Prepare to make up starter culture
- Prepare starter culture
54
Principles of a specialist cheese sales service
Verified
Key Learning Objectives:
- Understand the principles of cheese making and information for the customer
- Understand the principles of cheese storage and information for the customer
- Understand the principles of cheese consumption and information for the customer
55
Principles of appearance and texture in food technology
Verified
Key Learning Objectives:
- Understand the role of appearance and texture in food and drink products
- Understand the importance of quality in the appearance and texture of food and drink products
56
Principles of centrifugation in food technology
Verified
Key Learning Objectives:
- Understand the principles of centrifugation in food processing
- Understand the application of centrifugation in food processing
- Understand the economics of centrifugation technology
57
Principles of cheese making
Verified
Key Learning Objectives:
- Understand the key ingredients and stages of cheese making
- Understand how starter cultures and rennet are used in cheese making
- Understand cheese processing methods
58
Principles of cheese varieties
Verified
Key Learning Objectives:
- Understand the regulations affecting cheese production
- Understand the different methods used to produce hard, soft and semi soft varieties of cheese
- Understand the key differences between processed and traditional recipe cheeses
59
Principles of Clean In Place CIP in food operations
Verified
Key Learning Objectives:
- Understand the importance of cleaning processes
- Understand types of detergent and disinfectant
- Understand the main components of a Cleaning in Place (CIP) system
60
Principles of continuous improvement techniques _Kaizen_ in food operations
Verified
Key Learning Objectives:
- Understand the features, importance of Kaizen activity
- Understand the criteria and requirements for Kaizen and problem solving
- Understand how to interact with Kaizen activity
61
Principles of dairy science
Verified
Key Learning Objectives:
- Understand the structure and properties of milk
- Understand the structure of dairy products
62
Principles of energy transfer in cooling food technology
Verified
Key Learning Objectives:
- Understand heat transfer in the form of cooling
- Understand the different methods of cooling food and drink products
63
Principles of energy transfer in heating food technology
Verified
Key Learning Objectives:
- Understand the principles of energy
- Understand how to measure energy
- Understand the transfer and characteristics of energy
64
Principles of evaporation in food operations
Verified
Key Learning Objectives:
- Understand the evaporation process
- Understand the technology of evaporation
65
Principles of fermented dairy products
Verified
Key Learning Objectives:
- Understand the types of ingredients used in fermented dairy products
- Understand processing methods and equipment used to make fermented dairy products
66
Principles of filtration in food technology
Verified
Key Learning Objectives:
- Understand the purpose and application of filtration
- Understand clarification, filter media and filter aids in food filtration
- Understand food process filtration methodology
67
Principles of flavours in food technology
Verified
Key Learning Objectives:
- Understand the principles of taste flavours
- Understand the principles of odour flavours
- Understand the chemical structure and characteristics of flavours
68
Principles of HACCP based food safety systems
Verified
Key Learning Objectives:
- Know the purpose of a HACCP system
- Know the features and terminology of HACCP
- Know how a HACCP system is applied in the workplace.
69
Principles of heat treatment in dairy processing
Verified
Key Learning Objectives:
- Understand why dairy products are heat treated
- Understand the types of heat treatments used in dairy processing
70
Principles of homogenisation in food technology
Verified
Key Learning Objectives:
- Understand the principles of homogenisation in food processing
- Understand how emulsifiers work in food processing
- Understand how pressure homogenisers are used in food processing
- Understand how colloidal mills are used in food processing
71
Principles of ice cream production
Verified
Key Learning Objectives:
- Understand the regulations that affect ice cream production
- Understand the ingredients used in ice cream production
- Understand ice cream processing methods and equipment
72
Principles of lipid functionality in food science
Verified
Key Learning Objectives:
- Understand the absorption and saturation of lipids
- Understand the characteristics of lipid functionality
- Understand the technical application of lipids
73
Principles of microbiology in food technology
Verified
Key Learning Objectives:
- Understand the classification and assessment of micro-organisms in food and drink processing
- Understand food poisoning viruses and relevant food processing control measures
- Understand food poisoning bacteria and relevant food processing control measures
- Understand the micro-organisms which ca
- use food spoilage and relevant food processing control measures
- Understand the characteristics of useful food processing micro-organisms
74
Principles of producing butter and mixed fat spreads
Verified
Key Learning Objectives:
- Understand how to make butter and spreadable butter
- Understand how to make mixed fat spreads
75
Principles of product quality and improvements in food operations
Verified
Key Learning Objectives:
- Understand how to maintain product quality
- Understand how to contribute to continuous improvements
76
Principles of protein functionality in food science
Verified
Key Learning Objectives:
- Understand the purpose of protein
- Understand the characteristics of protein functionality
- Understand the technical application of protein
77
Principles of sustainability in food operations
Verified
Key Learning Objectives:
- Understand the principles of sustainability
- Understand factors affecting sustainability targets
- Understand factors affecting support for sustainability targets
- Understand the factors influencing the achievement of sustainability
78
Principles of the dehydration process in food technology
Verified
Key Learning Objectives:
- Understand the physical effects of dehydration in food technology
- Understand the chemical and nutritional affects of dehydration in food technology
- Understand dehydration processes and economics in food technology
79
Principles of valves and pumps in food manufacture
Verified
Key Learning Objectives:
- Understand how liquid flows in pipes
- Understand types of valves used in food manufacture
- Understand pump function and pump types used in food manufacture
80
Produce curds and whey
Verified
Key Learning Objectives:
- Prepare to produce curds and whey, Control curds and whey production
81
Produce product packs in food operations
Verified
Key Learning Objectives:
- Prepare to produce individual product packs
- Produce individual product packs, Finish production of individual product packs
82
Receive and offload bulk liquids in food manufacture
Verified
Key Learning Objectives:
- Check the product being delivered
- Prepare work area to receive bulk liquids, Offload bulk liquids
83
Salt and mould curds
Verified
Key Learning Objectives:
- Prepare to salt and mould curds, Control salting and moulding of curds
84
Sell food products in a retail environment
Verified
Key Learning Objectives:
- Establish customer needs, Satisfy customer needs, Process the sale of food and drink products
85
Serve on a specialist food retail counter
Verified
Key Learning Objectives:
- Set up a counter area for specialist food, Assist customers with purchases in specialist food retail
- Maintain the counter area in specialist food retail
86
Sharpen cutting tools for use in food operations
Verified
Key Learning Objectives:
- Sharpen cutting tools
- Maintain the edge of cutting tools
87
Shut down plant and equipment in food manufacture
Verified
Key Learning Objectives:
- Implement shut-down procedures
- Complete the shut down of plant and equipment
88
Slice and bag individual food products
Verified
Key Learning Objectives:
- Slice individual products, Bag individual products
89
Store goods and materials in food operations
Verified
Key Learning Objectives:
- Select and handle goods and materials safely and hygienically, Store goods and materials in allocated locations, Check and complete documentation
90
Supply materials for production in food operations
Verified
Key Learning Objectives:
- Match production needs with availability of supplies
- Maintain supply of materials to production area and work stations
91
The principles of food safety for manufacturing
Verified
Key Learning Objectives:
- Understand how individuals can take personal responsibility for food safety
- Understand the importance of keeping him/herself clean and hygienic
- Understand how the working areas are kept clean and hygienic
- Understand the importance of keeping products safe
92
Understand how to avoid contamination and complete cleaning in place _CIP_ of plant and equipment in food operations
Verified
Key Learning Objectives:
- Know how to avoid contamination
- Know how to complete cleaning in place
93
Understand how to bandage cheese
Verified
Key Learning Objectives:
- Know how to prepare to bandage cheese
- Know how to bandage cheese
94
Understand how to carry out cheese extrusion operations
Verified
Key Learning Objectives:
- Know how to prepare to extrude cheese
- Know how to carry out cheese extrusion operations
95
Understand how to carry out cheese piercing operations
Verified
Key Learning Objectives:
- Know how to prepare to carry out cheese piercing operations
- Know how to control cheese piercing operations
96
Understand how to carry out cheese pressing operations
Verified
Key Learning Objectives:
- Know how to prepare to press curds
- Know how to carry out cheese pressing operations
97
Understand how to carry out cheese smoking operations
Verified
Key Learning Objectives:
- Know how to prepare to smoke cheese
- Know how to carry out cheese smoking operations
98
Understand how to carry out cheese waxing operations
Verified
Key Learning Objectives:
- Know how to prepare to wax cheese
- Know how to carry out cheese waxing operations
99
Understand how to carry out disinfection in food operations
Verified
Key Learning Objectives:
- Know about the requirements for disinfection
- Know how to carry out disinfection
- Know how to complete disinfection
100
Understand how to carry out product changeovers in food manufacture
Verified
Key Learning Objectives:
- Know about the requirements for carrying out product changeovers
- Know how to carry out product changeovers
- Know how to deal with problems during changeovers
101
Understand how to carry out sampling for quality control in food operations
Verified
Key Learning Objectives:
- Know about the principles of sampling
- Know about maintaining sample integrity
- Know about factors that influence samples
102
Understand how to carry out task hand-over procedures in food manufacture
Verified
Key Learning Objectives:
- Know how to carry out task hand-over procedures
103
Understand how to carry out tests for quality control in food operations
Verified
Key Learning Objectives:
- Know about the importance of accurate quality testing
- Know about testing protocol for quality
- Know about equipment used in quality testing
- Understand how to interpret and communicate test results
104
Understand how to contribute to continuous improvement for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know about the importance of continuous improvement in food operations
- Know about the resources and measures to support a continuous improvement activity in food operations
- Know how to support and communicate continuous improvement activity in food operations
105
Understand how to contribute to environmental safety in food operations
Verified
Key Learning Objectives:
- Know how to comply with requirements
- Know how to recognise environmental damage
- Know how to work in a way that reduces environmental damage
106
Understand how to contribute to problem diagnosis in food manufacture
Verified
Key Learning Objectives:
- Know how to contribute to identifying problems in your area of work
- Know how to contribute to analysing and reporting problems within your work area
107
Understand how to contribute to problem resolution in food manufacture
Verified
Key Learning Objectives:
- Know how to contribute to problems in your area of work and how to communicate to colleagues
- Know how to contribute to identifying resolutions to problems
108
Understand how to contribute to sustainable practice in food operations
Verified
Key Learning Objectives:
- Know what the requirements are for sustainable practice in a food environment
- Know how to contribute to sustainable practice within the organisation
109
Understand how to contribute to the effectiveness of food retail operations
Verified
Key Learning Objectives:
- Know how to organise work activities to optimise effectiveness
- Know how to contribute to the improvement of retail operations
110
Understand how to contribute to the maintenance of plant and equipment in food operations
Verified
Key Learning Objectives:
- Know about preparing for maintenance
- Know how to carry out maintenance
- Know how to deal with maintenance issues and problems
- Know how to complete maintenance procedures
111
Understand how to control hygiene cleaning in food operations
Verified
Key Learning Objectives:
- Understand the requirements of hygiene cleaning in food operations
- Understand how to prepare for hygiene cleaning in food operations safely
- Understand how to carry out hygiene cleaning in food operations safely
- Understand how to complete hygiene cleaning in food operations safely
112
Understand how to control manual size reduction in food manufacture
Verified
Key Learning Objectives:
- Know how to control manual size reduction in food manufacture
- Know how to control manual size reduction
- Know how to complete manual size reduction
113
Understand how to control processes in food manufacture
Verified
Key Learning Objectives:
- Know about the requirements for controlling processes
- Know how to prepare control processes
- Know how to carry out process control procedures
- Know how to complete process control procedures
114
Understand how to control washing and drying machinery in food operations
Verified
Key Learning Objectives:
- Know about controlling washing and drying machinery according to specifications and procedures
- Know how to deal with problems during the washing and drying process
115
Understand how to deal effectively with waste in food operations
Verified
Key Learning Objectives:
- Know about the different forms of waste
- Know about the procedures for handling and dealing with different types of waste
- Know how to deal with waste safely
- Know about the legal requirements for waste management
116
Understand how to grade cheese
Verified
Key Learning Objectives:
- Know how to prepare to grade cheeses
- Know how to grade cheese
117
Understand how to lift and handle materials safely in food operations
Verified
Key Learning Objectives:
- Know the health and safety standards for lifting, moving and handling materials, Knows how to move and handle materials
- Know the limits of ones authority and communication methods
118
Understand how to maintain product quality in food operations
Verified
Key Learning Objectives:
- Know how to carry out quality checks
- Know how to record and store information accurately
- Know about the importance of communicating results
119
Understand how to maintain workplace food safety standards in operations
Verified
Key Learning Objectives:
- Know the importance of safe food handling practices
- Know how to deal with pests and infestations
- Know the importance of minimising the risks of contamination and food poisoning
120
Understand how to maintain workplace health and safety in food operations
Verified
Key Learning Objectives:
- Know the main safety risks and hazards in the working environment
- Know the health and safety precautions and procedures in the workplace
- Know the health and safety features of equipment and materials
121
Understand how to maximise sales of food products in a retail environment
Verified
Key Learning Objectives:
- Know how to confirm with required standards for displaying goods
- Know how to deal with problems in displaying goods
- Know how to assess and monitor displays
122
Understand how to mill curds
Verified
Key Learning Objectives:
- Know how to prepare to mill curds
- Know how to control milling of curds
123
Understand how to mix/blend ingredients manually in food manufacture
Verified
Key Learning Objectives:
- Know how to prepare to mix/blend ingredients
- Know how to mix/blend ingredients manually
124
Understand how to monitor and control the recovery and separation of by-products in food operations
Verified
Key Learning Objectives:
- Know how to monitor and control the recovery of by-products in food operations
- Know how to control and organise the separation of by-products
- Know how to control and organise the recovery of by-products
- Know how to control and organise the despatch of by-products
125
Understand how to monitor and control waste disposal in food operations
Verified
Key Learning Objectives:
- Know how to monitor and control waste disposal in food operations
- Know how to control and organise waste separation
- Know how to control and organise the storage and handling of waste
126
Understand how to monitor and improve environmental good practice in food operations
Verified
Key Learning Objectives:
- Know how to follow organisational procedures for environmental good practice
- Know how to recognise environmental good practice
- Know how to improve environmental good practice
127
Understand how to monitor food hygiene standards using rapid test methods in operations
Verified
Key Learning Objectives:
- Know how to prepare equipment for rapid food hygiene testing
- Know how to conduct rapid food hygiene tests
- Know about the recording and reporting procedures for tests
128
Understand how to operate manual dispensers in food manufacture
Verified
Key Learning Objectives:
- Know how to prepare operate manual dispensers
- Know how to operate manual dispensers
129
Understand how to organise and monitor manual operations in dairy processing
Verified
Key Learning Objectives:
- Know how to prepare to organise and monitor manual operations
- Know how to schedule operations
- Know how to monitor manual operations
130
Understand how to pack orders for despatch in food operations
Verified
Key Learning Objectives:
- Know how to pack orders to specification for despatch in food operations
131
Understand how to palletise and wrap products in food operations
Verified
Key Learning Objectives:
- Know how to carry out checks before palletising and wrapping products
- Know how to carry out palletising and wrapping
- Know how to finish palletising and wrapping of products
132
Understand how to prepare for and conduct cleaning in place _CIP_ of plant and equipment in food operations
Verified
Key Learning Objectives:
- Know how to prepare to clean in place
- Know how to clean in place
133
Understand how to prepare orders for despatch in food operations
Verified
Key Learning Objectives:
- Know what the requirements are for preparing orders for despatch in food operations
- Know how to assemble orders for despatch in food operations
- Know how to prepare orders for despatch in food operations
- Know how to finish preparing orders for despatch in food operations
134
Understand how to prepare starter cultures in dairy processing
Verified
Key Learning Objectives:
- Know how to prepare to make starter cultures
- Know how to prepare starter culture
135
Understand how to process liquid milk
Verified
Key Learning Objectives:
- Know how to prepare to process liquid milk
- Know how to control liquid milk processing
136
Understand how to produce butter
Verified
Key Learning Objectives:
- Know how to prepare to produce butter
- Know how to control butter production
137
Understand how to produce cheese
Verified
Key Learning Objectives:
- Know how to prepare to produce cheese
- Know how to control cheese production
138
Understand how to produce cream
Verified
Key Learning Objectives:
- Know how to prepare to produce cream
- Know how to control cream production
139
Understand how to produce curds and whey
Verified
Key Learning Objectives:
- Know how to prepare to produce curds and whey
- Know how to control curds and whey production
140
Understand how to produce dried milk powder
Verified
Key Learning Objectives:
- Know how to prepare to produce dried milk powder
- Know how to control dried milk powder production
141
Understand how to produce dried whey powder
Verified
Key Learning Objectives:
- Know how to prepare to produce dried whey powder
- Know how to control dried milk powder production
142
Understand how to produce fermented dairy products
Verified
Key Learning Objectives:
- Know how to prepare to produce fermented dairy products
- Know how to control processing of fermented dairy products
143
Understand how to produce ice cream
Verified
Key Learning Objectives:
- Know how to prepare to produce ice cream
- Know how to control ice cream production
144
Understand how to produce mixed fat spreads
Verified
Key Learning Objectives:
- Know how to prepare to process mixed fat spreads
- Know how to control production of mixed fat spreads
145
Understand how to produce product packs in food operations
Verified
Key Learning Objectives:
- Know how to meet production demand for product packs
- Know how to control production of product packs
- Know how to complete production of product packs
146
Understand how to receive and offload bulk liquids in food manufacture
Verified
Key Learning Objectives:
- Know how to check products being delivered
- Know how to receive and offload bulk liquids in the work area
147
Understand how to salt and mould curds
Verified
Key Learning Objectives:
- Know how to prepare to salt and mould curds
- Know how to control salting and moulding of curds
148
Understand how to sell food products in a retail environment
Verified
Key Learning Objectives:
- Know how to establish the customer’s needs
- Know how to satisfy the customer’s needs
- Know how to process and complete the sale of food and drink products
149
Understand how to serve on a specialist food counter
Verified
Key Learning Objectives:
- Know how to use the work area
- Know how to handle food products
- Know how to serve customers
150
Understand how to sharpen cutting tools for use in food operations
Verified
Key Learning Objectives:
- Know about the importance of maintaining sharp edges on cutting tools
- Know how to sharpen cutting tools
- Know how to maintain sharp edges on cutting tools
151
Understand how to shut down plant and equipment in food manufacture
Verified
Key Learning Objectives:
- Know how to implement shut down procedures
- Know how to complete plant and equipment shut down
152
Understand how to slice and bag individual food products
Verified
Key Learning Objectives:
- Know how to slice individual food products
- Know how to bag individual food products
153
Understand how to store and organise goods and materials in food operations
Verified
Key Learning Objectives:
- Know suitable storage locations for goods and materials
- Know how to deal with damage to goods, materials and equipment
- Know the safety, security and environmental conditions for transport and storage of goods and materials
- Know the organisational communication and documentation procedures
154
Understand how to supply materials for production in food operations
Verified
Key Learning Objectives:
- Know how to determine sufficiency of supplies of food and drink materials to meet production requirements, Knows how to maintain supplies to ensure smooth running in production
155
Understand how to weigh/measure ingredients manually in food manufacture
Verified
Key Learning Objectives:
- Know how to prepare to weigh/measure ingredients
- Know how to weigh/measure ingredients
156
Understand how to work effectively with others in food operations
Verified
Key Learning Objectives:
- Know how to work effectively in a team.
- Know how to give and receive information to and from team colleagues.
- Know how to work with team colleagues to improve the way work is done
157
Understand how to wrap products manually in food manufacture
Verified
Key Learning Objectives:
- Know how to prepare wrap products
- Know how to wrap products manually
158
Weigh/measure ingredients manually in food manufacture
Verified
Key Learning Objectives:
- Prepare to weigh/measure ingredients, Weigh/measure ingredients using manual methods
159
Work effectively with others in food operations
Verified
Key Learning Objectives:
- Work effectively in a team, Give and receive information to and from team colleagues
- Work with team colleagues to improve the way work is done
160
Wrap products manually in food manufacture
Verified
Key Learning Objectives:
- Prepare to wrap products, Wrap products
Regulatory & Verification Details
- Qualification Number (QN)
- 600/1158/0
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Occupational Qualification
- Operational Start
- Apr 2011
- Operational End
- Dec 2026