FDQ
Level 3
QN: 600/9492/8
Curriculum Active
FDQ Level 3 Certificate For Proficiency in Fish and Shellfish Industry Skills
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Occupational Qualification. Total guided learning hours: 1884 hours.
Qualification Level
Level 3
Awarding Body
FDQ
Syllabus Units
107 Units
Guided Hours
1884 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 process control in food manufacture
Verified
Key Learning Objectives:
- Be able to carry out quantitative checking procedures
- Be able to carry out instrumentation checks
2
Carry out quality audits in food operations
Verified
Key Learning Objectives:
- Prepare for quality audits, Audit compliance against quality systems
- Complete post quality audit actions
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 testing for quality control in food operations
Verified
Key Learning Objectives:
- Prepare for quality testing
- Carry out testing for quality
5
Contribute to continuous improvement of food safety in operations
Verified
Key Learning Objectives:
- Contribute to improving food safety
- Comply with food safety standards and procedures
6
Control and monitor safe supply of raw materials and ingredients in food operations
Verified
Key Learning Objectives:
- Carry out checks to ensure the acceptance of supplies
- Maintain records of supplies
7
Control energy efficiency in food operations
Verified
Key Learning Objectives:
- Maintain measures that support sustainable energy usage, Promote measures that support sustainable energy usage, Promote the development of sustainable energy usage
8
Control shellfish depuration processing
Verified
Key Learning Objectives:
- Control shellfish depuration processing, Deal with depuration problems and maintain records
9
Control waste minimisation in food operations
Verified
Key Learning Objectives:
- Maintain measures that support waste minimisation, Promote measures that support waste minimisation, Promote the development of sustainability through waste minimisation
10
Control water usage in food operations
Verified
Key Learning Objectives:
- Maintain measures that support sustainable water usage, Promote measures that support sustainable water usage, Promote the development of sustainable water usage
11
Develop product specifications in food manufacture
Verified
Key Learning Objectives:
- Construct a final specification
- Produce a production plan
- Communicate the final specification to all relevant people
12
Develop test samples in food manufacture
Verified
Key Learning Objectives:
- Plan development activities
- Manage production of test samples
- Measure and record development activities, Present final test samples
13
Develop working relationships with colleagues in food operations
Verified
Key Learning Objectives:
- Establish working relationships with food operations colleagues, Display professional and respectful behaviour when working with food operations colleagues
- Communicate effectively with food operations colleagues
- Identify colleague’s food operations-related difficulties and seek solutions
14
Diagnose problems in food operations
Verified
Key Learning Objectives:
- Identify problems, Diagnose problems
- Report problems
15
Evaluate and improve production in food manufacture
Verified
Key Learning Objectives:
- Evaluate assessments of the performance of operations within a food or drink manufacturing business, Agree objectives for an improvement programme
- Implement and evaluate an improvement programme
- Report on the outcomes of the improvement programme
16
Facilitate learning and development for individuals
Verified
Key Learning Objectives:
- Understand principles and practices of one to one learning and development
- Be able to facilitate one to one learning and development, Be able assist individual learners in applying new knowledge and skills in practical contexts
- Be able to assist individual learners in reflecting on their learning and/or development
17
Facilitate learning and development in groups
Verified
Key Learning Objectives:
- Understand principles and practices of learning and development in groups
- Be able to facilitate learning and development in groups
- Be able to assist groups to apply new knowledge and skills in practical contexts
- Be able to assist learners to reflect on their learning and development undertaken in groups
18
Maintain, promote and improve environmental good practice in food operations
Verified
Key Learning Objectives:
- Maintain environmental good practice, Promote and improve environmental good practice
19
Manage fish/shellfish operations
Verified
Key Learning Objectives:
- Plan resources to meet customer demand for fish or shellfish
- Manage fish/shellfish activities
- Recommend improvements to fish/shellfish operations
20
Manage organisational change for achieving excellence in food operations
Verified
Key Learning Objectives:
- Prepare for managing organisational change
- Manage organisational change
- Communicate plans for organisational change
- Monitor plans for organisational change
21
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
22
Monitor and control quality of work activities in food operations
Verified
Key Learning Objectives:
- Carry out activities to ensure quality results are achieved
- Report on quality of work activities against specifications
23
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
24
Monitor and control throughput to achieve targets in food operations
Verified
Key Learning Objectives:
- Monitor and control throughput to achieve targets, Take action to re
- solve problems affecting volume of throughput
25
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
26
Monitor and evaluate customer service in food operations
Verified
Key Learning Objectives:
- Plan to ensure reliable customer service in food operations
- Monitor sales and evaluate customer service in food operations
- Maintain effective and efficient customer service in food operations
27
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
28
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
29
Monitor and report on production progress in food manufacture
Verified
Key Learning Objectives:
- Monitor production progress
- Report and maintain records on production progress
30
Monitor effectiveness of despatch and transport in food operations
Verified
Key Learning Objectives:
- Monitor the despatch and transport processes, Control risk to health and safety in despatch and transport
31
Monitor effectiveness of food retail operations
Verified
Key Learning Objectives:
- Monitor retail operations, Control risk in the workplace
32
Monitor fish/shellfish operations
Verified
Key Learning Objectives:
- Organise and plan for fish/shellfish operations
- Monitor fish/shellfish operations
- Contribute to improvements in a fish/shellfish operations
33
Monitor food safety at critical control points in operations
Verified
Key Learning Objectives:
- Identify and monitor critical control points, Take corrective action when control measures fail
34
Monitor health, safety and environmental systems in food operations
Verified
Key Learning Objectives:
- Implement compliance systems
- Undertake operational audits, Make recommendations for improvements to systems
35
Monitor oil frying operations
Verified
Key Learning Objectives:
- Establish procedures for monitoring oil frying operations
- Monitor oil frying operations
36
Monitor product quality in food operations
Verified
Key Learning Objectives:
- Monitor product quality
- Contribute to resolving quality problems
37
Monitor the reception and holding of live fish/shellfish
Verified
Key Learning Objectives:
- Organise reception of live fish/shellfish
- Monitor the reception of live fish/shellfish
- Monitor the storage of live fish/shellfish
- Contribute to improving reception activities
38
Monitor wrapping and labelling of products in food operations
Verified
Key Learning Objectives:
- Monitor wrapping and labelling against production requirements
39
Organise the receipt and storage of goods and materials in food operations
Verified
Key Learning Objectives:
- Receive and assess deliveries against requirements
- Organise and maintain storage facilities
- Monitor and maintain stock movement and storage practice
40
Plan and co-ordinate food services
Verified
Key Learning Objectives:
- Plan resources to meet expected demand
- Monitor food services
41
Plan production schedules in food manufacture
Verified
Key Learning Objectives:
- Manage work in teams, Allocate resources to meet production plans
- Ensure availability of resources to meet production plans, Avoid production problems
- Maintain accurate and clear records
42
Plan resources to meet anticipated demand for products in food operations
Verified
Key Learning Objectives:
- Plan resources to meet demand
43
Plan, allocate and monitor work of a team
Verified
Key Learning Objectives:
- Be able to plan work for a team.
- Be able to allocate work across a team.
- Be able to manage team members to achieve team objectives.
- Be able to monitor and evaluate the performance of team members.
- Be able to improve the performance of a team.
44
Principles of aseptic packaging in food technology
Verified
Key Learning Objectives:
- Understand the definition and hermetic sealing of aseptic packaging
- Understand the UHT milk processing as an example of aseptic packaging technology
- Understand the factors influencing support for transport efficiency
45
Principles of brining and salting fish/shellfish
Verified
Key Learning Objectives:
- Understand the impact of raw material on the brining and salting process
- Understand brines and how they are controlled
- Understand brining and curing quality
- Understand brining and curing methods and osmotic impacts
46
Principles of canning in food technology
Verified
Key Learning Objectives:
- Understand the preparation for canning and the importance of canning
- Understand how canning is carried out and the acceptable standards of sterility required
- Understand heat penetration, cooling and labelling during canning
- Understand spoilage and the competition canning faces from other preservation technologies
47
Principles of controlling bivalve purification processing
Verified
Key Learning Objectives:
- Understand bivalve depuration operations
- Understand the control of risk in depuration operations
- Understand the legal and regulatory requirements for shellfish depuration
48
Principles of displaying fish/shellfish in a sales environment
Verified
Key Learning Objectives:
- Understand the regulations and procedures for display of fish/shellfish
- Understand the fish/shellfish products
- Understand the principles of fish/shellfish display
- Understand data and performance of fish/shellfish displays
49
Principles of fish/shellfish quality assessment
Verified
Key Learning Objectives:
- Understand the principles of fish/shellfish spoilage
- Understand the principles of fish/shellfish quality assessment methods
- Understand the principles of fish/shellfish quality assessment panels and management
50
Principles of fish/shellfish smoking
Verified
Key Learning Objectives:
- Understand the methods and factors impacting on smoking fish/shellfish
- Understand the preparation for smoking fish/shellfish
- Understand the control of the smoking process for fish/shellfish
- Understand the handling, testing and quality issues for smoking fish/shellfish
51
Principles of fishmonger practice
Verified
Key Learning Objectives:
- Understand how to identify fish and shellfish species and assess their quality
- Understand how to maximise quality and food safety
- Understand how display and merchandising affects sales of fish and shellfish
- Understand how customer service affects sales
52
Principles of freezing methods in food technology
Verified
Key Learning Objectives:
- Understand how the freezing process preserves and stores foods
- Understand the technical aspects of freezing on foods
- Understand freezing methods in food technology
- Understand the cold chain distribution of frozen foods
53
Principles of frying fish and chips
Verified
Key Learning Objectives:
- Understand the principles of raw materials for frying fish and chips
- Understand the principles of fats and oils for frying fish and chips
- Understand the principles of heat transfer and frying of fish and chips
- Understand the principles of error avoidance, and the impact of sustainability and the environment on fish and chip frying
54
Principles of managing fish and chip operations
Verified
Key Learning Objectives:
- Understand how to manage food safety and health and safety in fish and chip operations
- Understand how to manage resources in fish and chip operations
- Understand how to manage staff in fish and chip operations
- Understand how to promote the business
- Understand the importance of planning fish and chip operations
55
Principles of managing safety in bivalve purification operations
Verified
Key Learning Objectives:
- Understand how to manage food safety in purification and despatch centres
- Understand how to manage health and safety in purification and despatch centres
- Understand how to manage resources and information in purification and despatch centres
56
Principles of marine finfish product knowledge
Verified
Key Learning Objectives:
- Understand the range of marine finfish species and principles of harvesting and fish stocks
- Understand the principles of processing, packing and distribution of marine finfish and seasonal impacts
- Understand the principles of taste, flavour, nutrition of marine finfish and food safety issues
- Understand the principles of consumer needs for marine finfish and quality assessment issues
57
Principles of monitoring and assessing risks in food operations
Verified
Key Learning Objectives:
- Understand health and safety legislation and workplace policies and procedures for food operations
- Understand risks and hazards in food operations
- Understand how to conduct risk assessments in the workplace
58
Principles of quality in food operations
Verified
Key Learning Objectives:
- Understand the importance of controlling product quality in food operations
- Understand how to monitor quality
- Understand how to conduct quality audits
59
Principles of seafood quality science
Verified
Key Learning Objectives:
- Understand the principles of live animal variation, harvesting and spoilage organisms
- Understand the principles of seafood biochemistry
- Understand the principles of quality impacts on seafood
- Understand the principles of seafood freshness, nutrition and food safety risks
60
Principles of sensory assessment in food technology
Verified
Key Learning Objectives:
- Understand the physiological and psychological factors influencing sensory assessments
- Understand the importance of flavour in the sensory assessment of food and drink products
61
Principles of shellfish, non-marine finfish and marine food products, product knowledge
Verified
Key Learning Objectives:
- Understand the range of species and principles of harvesting and stocks
- Understand the principles of processing, packing and distribution of species and seasonal impacts
- Understand the principles of taste, flavour, nutrition of species and food safety issues
- Understand principles of consumer needs for species and quality assessment issues
62
Principles of the fishmonger industry
Verified
Key Learning Objectives:
- Understand organisations and trends in the fish and shellfish industry
- Understand the key regulations for the fishmonger industry
63
Principles of the refrigeration cycle in food technology
Verified
Key Learning Objectives:
- Understand the definition and purpose of refrigeration
- Understand the technical aspects of the refrigeration cycle
- Understand refrigerants and latent heat properties in the refrigeration cycle
- Understand the disposal and safety issues relating to refrigeration
64
Promote food safety awareness in food operations
Verified
Key Learning Objectives:
- Raise awareness of food safety, Deal with food safety risks
- Contribute to improvements in food safety
65
Resolve problems in food operations
Verified
Key Learning Objectives:
- Establish what the problems are
- Implement solutions
- Report on further action to be taken
66
Set objectives and provide support for team members
Verified
Key Learning Objectives:
- Be able to communicate a team’s purpose and objectives to the team members.
- Be able to develop a plan with team members showing how team objectives will be met.
- Be able to support team members identifying opportunities and providing support.
- Be able to monitor and evaluate progress and recognise individual and team achievement.
67
Set up and maintain food retail operations
Verified
Key Learning Objectives:
- Prepare for retail operations
- Maintain the effectiveness and efficiency of retail operations
68
Set up and maintain food service operations
Verified
Key Learning Objectives:
- Prepare for food service operations
- Maintain the effectiveness and efficiency of food service operations
69
The Principles of Food Safety Supervision for Manufacturing
Verified
Key Learning Objectives:
- Understand how food business operators can ensure compliance with food safety legislation.
- Understand the application and monitoring of good hygiene practice
- Understand how to implement food safety management procedures
- Understand the role of supervision in food safety management procedures
70
The Principles of HACCP for Food Manufacturing
Verified
Key Learning Objectives:
- Understand the importance of HACCP based food safety management procedures
- Understand the preliminary processes for HACCP based procedures
- Understand how to develop HACCP based food safety management procedures
- Understand how to implement HACCP based food safety management procedures
- Understand how to evaluate HACCP based procedures
71
Understand how to carry out process control in food manufacture
Verified
Key Learning Objectives:
- Understand the requirements of process control
- Understand how to carry out quantitative checking procedures
- Understand how to carry out instrument checks
72
Understand how to carry out quality audits in food operations
Verified
Key Learning Objectives:
- Know about quality auditing best practice
- Know how to communicate audit results and recommendations
- Know how to interpret and action an auditor’s report
73
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
74
Understand how to co-ordinate despatch and transport of orders in food operations
Verified
Key Learning Objectives:
- Understand how to co-ordinate despatch and transport operations
75
Understand how to co-ordinate food retail operations
Verified
Key Learning Objectives:
- Know how to set up retail operation in food operations
- Know how to maintain retail operations in food operations
76
Understand how to contribute to continuous improvement of food safety in operations
Verified
Key Learning Objectives:
- Know about food safety management procedures
- Know the checks and reporting procedures to control food safety
- Know how to contribute to food safety management
77
Understand how to control and monitor safe supply of raw materials and ingredients in food operations
Verified
Key Learning Objectives:
- Know how to control and monitor supplies of raw materials and ingredients
78
Understand how to control product quality in food operations
Verified
Key Learning Objectives:
- Know about good manufacturing practices (GMPs)
- Know how to evaluate quality issues in own area of work
- Know about requirements for good communications
79
Understand how to control shellfish depuration processing
Verified
Key Learning Objectives:
- Know the procedures for effective shellfish depuration operations
- Know the legal and regulatory requirements for shellfish depuration
80
Understand how to control waste minimisation in a food operations
Verified
Key Learning Objectives:
- Know what the requirements are for minimising waste in a food environment
- Know how to minimise waste produced by the organisation
- Know how to promote waste minimisation by the organisation
- Know how to maintain waste minimisation within the organisation
81
Understand how to control water usage in food operations
Verified
Key Learning Objectives:
- Know what the requirements are for controlling water usage in food operations
- Know how to control the use of water within the organisation
- Know how to promote the efficient use of water within the organisation
- Know how to maintain efficient water usage measures within the organisation
82
Understand how to develop product specifications in food manufacture
Verified
Key Learning Objectives:
- Know about final product specification
- Know about developing product plans
- Know about communicating the final specification to all relevant people
83
Understand how to develop test samples in food manufacture
Verified
Key Learning Objectives:
- Know about product development activities
- Know about the development of food products
- Know about test samples
84
Understand how to develop working relationships with colleagues in food operations
Verified
Key Learning Objectives:
- Understand how to establish working relationships with food operations colleagues
- Understand professional behaviour and its importance when working with food operations colleagues
- Understand how to communicate effectively with food operations colleagues
- Identify colleague’s food operations-related difficulties and seek solutions
85
Understand how to diagnose problems in food operations
Verified
Key Learning Objectives:
- Know how to identify problems
- Know how to diagnose problems
- Know how to communicate problems
86
Understand how to evaluate and improve production in food manufacture
Verified
Key Learning Objectives:
- Know how to evaluate assessments of production
- Know how to make recommendations for improvements
- Know how to plan improvements
87
Understand how to manage fish/shellfish operations
Verified
Key Learning Objectives:
- Understand how to plan resources to meet customer demand for fish or shellfish
- Understand how to manage fish/shellfish activities
- Understand how to recommend improvements to fish/shellfish operations
88
Understand how to manage organisational change for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to prepare for managing organisational change
- Know how to manage organisational change
- Know how to review and communicate organisational change
89
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
90
Understand how to monitor and control throughput to achieve targets in food operations
Verified
Key Learning Objectives:
- Know about the best advice and guidance surrounding monitoring quality
- Know about monitoring procedures for quality of work
- Know about monitoring procedures for throughput
- Know how to record quality of work issues
- Know about solving problems affecting throughput
91
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
92
Understand how to monitor and evaluate customer service in food operations
Verified
Key Learning Objectives:
- Know how to contribute to sales through ensuring reliable customer service
- Know how to monitor sales and evaluate customer service in food operations
- Know how to maintain effective and efficient customer service in food operations
93
Understand how to monitor and maintain storage conditions in food operations
Verified
Key Learning Objectives:
- Know how to monitor and maintain the condition of stored goods
- Know how to monitor and maintain the storage area and facilities
94
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
95
Understand how to monitor and report on production progress in food manufacture
Verified
Key Learning Objectives:
- Know how to monitor production progress
- Know how to report and maintain records on production progress
96
Understand how to monitor fish/shellfish operations
Verified
Key Learning Objectives:
- Understand how to organise and plan for fish/shellfish operations
- Understand how to monitor fish/shellfish operations
- Understand how to contribute to improvements in a fish/shellfish operations
97
Understand how to monitor food safety management procedures in operations
Verified
Key Learning Objectives:
- Understand current food safety regulatory requirements and own responsibilities
- Understand how to monitor and the importance of procedures in operations
- Understand reporting, corrective and improvement arrangements
- Understand food safety compliance
98
Understand how to monitor health, safety and environmental management systems in food operations
Verified
Key Learning Objectives:
- Know current relevant legislation
- Understand communication and recording methods
- Understand organisational procedures and policies
- Understand organisational compliance
99
Understand how to monitor oil frying operations
Verified
Key Learning Objectives:
- Understand how to establish procedures for monitoring oil frying operations
- Understand how to monitor oil frying operations
100
Understand how to monitor the reception and holding of live fish/shellfish
Verified
Key Learning Objectives:
- Understand how to organise reception of live fish/shellfish
- Understand how to monitor the reception of live fish/shellfish
- Understand how to monitor the storage of live fish/shellfish
- Understand how to contribute to improvements
101
Understand how to organise the receipt and storage of goods and materials in food operations
Verified
Key Learning Objectives:
- Know the organisation skills required for effective handling of incoming goods
- Know how to organise storage facilities and stock records
- Know the organisational business policies and procedures
102
Understand how to plan and co-ordinate food services
Verified
Key Learning Objectives:
- Know how to plan food services
- Know how to coordinate food services
103
Understand how to plan production schedules in food manufacture
Verified
Key Learning Objectives:
- Know how to assess production requirements and capabilities
- Know how to plan production schedules
- Know how to maintain production schedules
104
Understand how to promote food safety awareness in operations
Verified
Key Learning Objectives:
- Know the workplace food safety procedures
- Know how to promote food safety to others
105
Understand how to resolve problems in food operations
Verified
Key Learning Objectives:
- Know how to establish what the problems are
- Know how to implement solutions
- Know how to report on further action to be taken
106
Understand how to set up and maintain food service operations
Verified
Key Learning Objectives:
- Know how to set up food service operations
- Know how to maintain food service operations
107
Understanding the principles and practices of assessment
Verified
Key Learning Objectives:
- Understand the principles and requirements of assessment
- Understand different types of assessment method
- Understand how to plan assessment
- Understand how to involve learners and others in assessment
- Understand how to make assessment decisions
- Understand quality assurance of the assessment process
- Understand how to manage information relating to assessment
- Understand the legal and good practice requirements in relation to assessment
Regulatory & Verification Details
- Qualification Number (QN)
- 600/9492/8
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Occupational Qualification
- Operational Start
- Jun 2013