FDQ
Level 2
QN: 501/1054/8
Curriculum Active
FDQ Level 2 Diploma for Proficiency in Brewing Industry Skills
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Occupational Qualification. Total guided learning hours: 1305 hours.
Qualification Level
Level 2
Awarding Body
FDQ
Syllabus Units
95 Units
Guided Hours
1305 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Carry out disinfection in food operations
Verified
Key Learning Objectives:
- Prepare for disinfection
- Carry out disinfection procedures
2
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
3
Carry out sampling for quality control in food operations
Verified
Key Learning Objectives:
- Sample food products to meet sampling requirements
- Maintain integrity of sample
4
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
5
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
6
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
7
Contribute to environmental safety in food operations
Verified
Key Learning Objectives:
- Contribute to workplace environmental safety
8
Contribute to maintaining stock security and minimising losses in food operations
Verified
Key Learning Objectives:
- Contribute to the maintenance of security according to specifications and procedures
- Contribute to the monitoring of losses and investigating problems according to specifications and procedures
- Implement procedures to deal with security alerts
9
Contribute to problem diagnosis in food manufacture
Verified
Key Learning Objectives:
- Contribute to identifying problems
- Contribute to problem diagnosis
- Contribute to reporting problems
10
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
11
Contribute to sustainable practice in food operations
Verified
Key Learning Objectives:
- Contribute to sustainability in a food environment
12
Contribute to the application of improvement techniques for achieving excellence in food operations
Verified
Key Learning Objectives:
- Identify opportunities for the application of improvement techniques
- Apply improvement techniques, Obtain and provide feedback on application of improvement techniques
13
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
14
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
15
Control bottling in food manufacture
Verified
Key Learning Objectives:
- Prepare for bottling according to specifications
- Carry out bottling according to specifications, Finish bottling according to specifications
16
Control effluent treatment in food operations
Verified
Key Learning Objectives:
- Prepare equipment and materials to control effluent treatment
- Monitor and control treatment operations according to procedures and specifications
- Complete and shut down treatment operations according to procedures, specifications and legal requirements
17
Control fermentation in brewing
Verified
Key Learning Objectives:
- Monitor and control fermentation, Take action once fermentation is complete
18
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
19
Control kegging in brewing
Verified
Key Learning Objectives:
- Prepare for kegging, Start kegging
- Monitor kegging
- Complete kegging
20
Control packaging in food manufacture
Verified
Key Learning Objectives:
- Prepare for packaging according to specifications
- Carry out packaging according to specifications
- Complete packaging operations according to specifications and procedures
21
Control separation in food manufacture
Verified
Key Learning Objectives:
- Prepare for separation according to specifications
- Carry out separation according to specifications, Finish separation according to specifications and procedures
22
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
23
Control transfer of liquid into a tank in brewing
Verified
Key Learning Objectives:
- Prepare for transfer of liquid, Start transfer of liquid
- Monitor transfer of liquid
- Complete transfer of liquid
24
Control yeast cropping and storage in brewing
Verified
Key Learning Objectives:
- Crop yeast at the required time during fermentation process, Store yeast
25
Control yeast selection, treatment and pitching in brewing
Verified
Key Learning Objectives:
- Control yeast selection, treatment and pitching, Control yeast fermentation processes
26
Display food products in a retail environment
Verified
Key Learning Objectives:
- Prepare to display food and drink products, Label displays of food and drink products, Arrange and maintain food and drink products for display, Empty and clean the food and drink product display
27
Interpret and communicate information and data in food operations
Verified
Key Learning Objectives:
- Identify relevant information and data
- Interpret information and data
- Communicate information and data
28
Lift and handle materials safely in food operations
Verified
Key Learning Objectives:
- Follow lifting and handling instructions
- Operate handling equipment, Transport materials safely
29
Maintain product quality in food operations
Verified
Key Learning Objectives:
- Conduct quality checks
- Communicate results of quality checks
30
Maintain workplace food safety standards in operations
Verified
Key Learning Objectives:
- Keep the workspace clean
- Maintain food safety
31
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
32
Monitor and maintain storage systems and procedures in food operations
Verified
Key Learning Objectives:
- Monitor and maintain health and safety and control systems
- Recommend areas for improvement and present suggestions to others
33
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
34
Operate central control systems in food manufacture
Verified
Key Learning Objectives:
- Be able to use central control systems
- Be able to overcome problems using control systems
35
Organise and improve work activities for achieving excellence in food operations
Verified
Key Learning Objectives:
- Organise your own work activities
- Work effectively
- Communicate with others
36
Principles of the brewing industry and beer production
Verified
Key Learning Objectives:
- Understand the history of beer production
- Understand the stages of producing beer and ingredients used
- Understand types of beer and how they are brewed
- Understand employment and job roles in the brewing industry
37
Principles of brew house processes in brewing
Verified
Key Learning Objectives:
- Understand how malt is milled
- Understand how barley grist is mashed to produce wort
- Understand how wort is boiled, clarified and cooled
38
Principles of centrifugation in brewing
Verified
Key Learning Objectives:
- Understand sedimentation
- Understand the disk bowl centrifuge
- Understand the different disk centrifuge types
- Understand the factors that impact on centrifuge performance
39
Principles of cider maturation and blending
Verified
Key Learning Objectives:
- Understand the process of cider maturation
- Understand the process of cider blending
40
Principles of conditioning and filtration in brewing
Verified
Key Learning Objectives:
- Understand maturation and filtration
- Understand how to store and mature beer
- Understand how to prepare bright beer
41
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
42
Principles of cream liqueur production
Verified
Key Learning Objectives:
- Understand the process of cream liqueur production
- Understand homogenisation in cream liqueur production
43
Principles of evaporation in brewing
Verified
Key Learning Objectives:
- Understand how evaporation is used in brewing applications
- Understand the technology of evaporation
44
Principles of extractions and distillation
Verified
Key Learning Objectives:
- Understand the extraction process
- Understand the spirit distilling process
- Know the process differences between different still products
45
Principles of fermentation in brewing
Verified
Key Learning Objectives:
- Understand fermentation
- Understand yeast management
- Understand a fermentation profile
46
Principles of filtration in brewing
Verified
Key Learning Objectives:
- Understand the different types of filtration and their applications
- Understand how filtration functions
- Understand the different types of filtration equipment
- Understand parameters that impact on filter performance
47
Principles of fruit harvesting, storage and crushing in cider making
Verified
Key Learning Objectives:
- Understand the growing conditions and characteristics of the fruits used for cider making
- Understand fruit selection and preparation for cider making
- Understand the fruit crushing stage in cider making
- Understand the plant and equipment used for fruit storage and crushing
48
Principles of improvement in food operations
Verified
Key Learning Objectives:
- Understand improvement, its role and the opportunities for improvement
- Understand how waste control can impact on improvement
- Understand the impact of visual controls, the Deming Cycle and procedures
49
Principles of instrumentation and control systems in brewing
Verified
Key Learning Objectives:
- Understand computer controlled systems in brewing
- Understand the process instrumentation equipment used in brewing
- Understand process control equipment in brewing
50
Principles of juice storage and cider fermentation
Verified
Key Learning Objectives:
- Understand the juice transfer and storage processes
- Understand cider fermentation
- Understand yeast propagation in cider making
51
Principles of marketing beer
Verified
Key Learning Objectives:
- Understand trends in beer sales
- Understand the importance of marketing beer
- Understand how packaging contributes to marketing and sales of beer
52
Principles of packaging in brewing
Verified
Key Learning Objectives:
- Understand the uses of different types of container
- Understand how to package beer into containers
- Understand the operation of warehousing and the supply chain
53
Principles of packaging processes in brewing
Verified
Key Learning Objectives:
- Understand how to move and store bright beer
- Understand how to manipulate dissolved gases in bright beer
- Understand how to sterilise beer
- Understand how to measure and manage quality parameters
54
Principles of plate heat exchangers in food manufacture
Verified
Key Learning Objectives:
- Understand the technology of heat transfer
- Understand the function of plate heat exchangers
- Understand the function of plate heat pasteurisation
55
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
56
Principles of using raw materials in brewing
Verified
Key Learning Objectives:
- Understand how barley is grown, harvested and stored
- Understand how barley is converted into malt
- Understand how different types of adjuncts are used
- Understand how hops are grown and prepared
- Understand how water is obtained and treated for brewing
57
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
58
Principles of working in explosion rated areas in brewing
Verified
Key Learning Objectives:
- Understand the classifications and plant requirements for explosion rated areas
- Understand the procedural requirements for explosion rated areas
59
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
60
Record and report basic operations in food manufacture
Verified
Key Learning Objectives:
- Record basic operations
- Comply with company quality procedures
61
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
62
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
63
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
64
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
65
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
66
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
67
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
68
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
69
Understand how to contribute to maintaining stock security and minimising losses in food operations
Verified
Key Learning Objectives:
- Know about the requirements of stock security
- Know about company procedures for maintaining stock security
- Know how to implement security procedures and deal with security breaches
70
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
71
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
72
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
73
Understand how to contribute to the application of improvement techniques for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know about the objectives and benefits of improvement techniques in food operations
- Know how to use information and communication for improvement techniques in food operations
- Know how to make recommendations and feedback improvement issues in food operations
74
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
75
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
76
Understand how to control effluent treatment in food operations
Verified
Key Learning Objectives:
- Know how to control effluent treatment operations
- Know how to follow all the relevant procedures for effluent treatment operations
- Know how to carry out effluent treatment operations safely
77
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
78
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
79
Understand how to display food products in a retail environment
Verified
Key Learning Objectives:
- Know how to prepare to create food product displays
- Know how to create a food and drink display
- Know the importance of labelling in food and drink displays
- Know how to monitor and maintain food and drink displays
- Know how to deal with problems in displaying products
80
Understand how to interpret and communicate information and data in food operations
Verified
Key Learning Objectives:
- Know how to identify and confirm information and data
- Know how to source information and data
- Know how to present information and data
81
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
82
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
83
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
84
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
85
Understand how to monitor and maintain storage systems and procedures in food operations
Verified
Key Learning Objectives:
- Know the importance of monitoring and maintaining food and drink storage systems and procedures
- Know how to evaluate procedures and make recommendations for changes
86
Understand how to monitor effluent treatment in food operations
Verified
Key Learning Objectives:
- Know how to monitor effluent treatment operations
- Know how to deal with problems during the treatment process
87
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
88
Understand how to operate central control systems in food manufacture
Verified
Key Learning Objectives:
- Understand the functions of central control systems
- Know how to avoid potential problems in the central control system
89
Understand how to organise and improve work activities for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know about organising own work activities in food operations
- Know how to use organisational techniques in food operations
- Know how to check the progress and identify opportunities for improvement in food operations
90
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
91
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
92
Understand how to record and report basic operations in food manufacture
Verified
Key Learning Objectives:
- Understand how to report on basic operations
- Understand how to deal with problems in production
93
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
94
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
95
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
Regulatory & Verification Details
- Qualification Number (QN)
- 501/1054/8
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Occupational Qualification
- Operational Start
- Sept 2010
- Operational End
- Dec 2026