FDQ
Level 3
QN: 600/0479/4
Curriculum Active
FDQ Level 3 Diploma for Proficiency in Food Industry Skills
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Occupational Qualification. Total guided learning hours: 2446 hours.
Qualification Level
Level 3
Awarding Body
FDQ
Syllabus Units
118 Units
Guided Hours
2446 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Analyse and report data
Verified
Key Learning Objectives:
- Understand how to organise and evaluate data that has been researched
- Understand how to report data that has been researched
- Be able to analyse and evaluate data
- Be able to report data
2
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
3
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
4
Carry out sampling for quality control in food operations
Verified
Key Learning Objectives:
- Sample food products to meet sampling requirements
- Maintain integrity of sample
5
Carry out testing for quality control in food operations
Verified
Key Learning Objectives:
- Prepare for quality testing
- Carry out testing for quality
6
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
7
Control transport efficiency in food operations
Verified
Key Learning Objectives:
- Maintain measures that support sustainable transport usage, Promote measures that support sustainable transport usage, Promote the development of sustainable transport
8
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
9
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
10
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
11
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
12
Develop working relationships with colleagues
Verified
Key Learning Objectives:
- Understand the benefits of working with colleagues.
- Be able to establish working relationships with colleagues.
- Be able to act in a professional and respectful manner when working with colleagues.
- Be able to communicate with colleagues.
- Be able to identify potential work-related difficulties and explore solutions.
13
Diagnose problems in food operations
Verified
Key Learning Objectives:
- Identify problems, Diagnose problems
- Report problems
14
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
15
Lead and manage meetings
Verified
Key Learning Objectives:
- Be able to prepare to lead a meeting.
- Be able to manage meeting procedures.
- Be able to chair a meeting.
- Be able to undertake post-meeting tasks.
16
Maintain plant and equipment in food operations
Verified
Key Learning Objectives:
- Plan maintenance activities
- Prepare for maintenance activities
- Communicate plans to the relevant people
- Undertake maintenance activities
- Report on maintenance activities
17
Maintain, promote and improve environmental good practice in food operations
Verified
Key Learning Objectives:
- Maintain environmental good practice, Promote and improve environmental good practice
18
Make effective decisions
Verified
Key Learning Objectives:
- Be able to identify circumstances that require a decision to be made.
- Be able to collect information to inform decision-making.
- Be able to analyse information to inform decision-making.
- Be able to make a decision.
19
Manage conflict in a team
Verified
Key Learning Objectives:
- Be able to support team members’ understanding of their role and position within a team.
- Be able to take measures to minimise conflict within a team.
- Be able to understand how to encourage team members to re
- solve their own conflicts.
- Be able to understand legal and organisational requirements concerning conflict.
20
Manage customer service in own area of responsibility
Verified
Key Learning Objectives:
- Be able to establish and communicate measurable customer service standards for own area of responsibility.
- Be able to support staff in meeting customer service standards.
- Be able to monitor and evaluate customer service performance, systems and processes.
21
Manage knowledge in own area of responsibility
Verified
Key Learning Objectives:
- Be able to understand existing knowledge management in own area of responsibility.
- Be able to develop knowledge
- Be able to share knowledge.
- Be able to monitor and evaluate knowledge management in own area of responsibility.
22
Manage or support equality of opportunity, diversity and inclusion in own area of responsibility
Verified
Key Learning Objectives:
- Understand own responsibilities under equality legislation, relevant codes of practice and own organisational policies.
- Be able to communicate an organisation’s written equality, diversity and inclusion policy and procedures in own area of responsibility.
- Be able to monitor equality, diversity and inclusion within own area of responsibility.
23
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
24
Manage personal development
Verified
Key Learning Objectives:
- Be able to identify and agree performance requirements of own work role.
- Be able to measure and progress against objectives.
- Be able to identify gaps in skills and knowledge in own performance.
- Be able to carry out and assess activities within own development plan.
25
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
26
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
27
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
28
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
29
Monitor and maintain standards of conduct in food manufacture
Verified
Key Learning Objectives:
- Promote the required standards of conduct
- Communicate the required standards of conduct and what will happen if those standards are not met, Allow staff opportunities to give feedback
- Record and report on issues relating to standards of conduct
30
Monitor and report on production progress in food manufacture
Verified
Key Learning Objectives:
- Monitor production progress
- Report and maintain records on production progress
31
Monitor effectiveness of food service operations
Verified
Key Learning Objectives:
- Monitor food service operations, Control risk in the workplace
32
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
33
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
34
Monitor product quality in food operations
Verified
Key Learning Objectives:
- Monitor product quality
- Contribute to resolving quality problems
35
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
36
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.
37
Principles of achieving excellence in food operations
Verified
Key Learning Objectives:
- Understand food manufacturing excellence (FME)
- Understand how food manufacturing excellence (FME) can be achieved
- Understand the business outputs and benefits of food manufacturing excellence (FME)
38
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
39
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
40
Principles of bar coding in food operations
Verified
Key Learning Objectives:
- Understand the form and data capture of bar codes
- Understand the infrastructure required to implement and maintain bar coding
- Understand the organisation and control of bar coding
41
Principles of blanching in food technology
Verified
Key Learning Objectives:
- Understand the purpose and importance of blanching
- Understand how steam, water and microwave blanching is carried out
- Understand how to test and improve blanching
42
Principles of bulk size reduction of produce and food materials
Verified
Key Learning Objectives:
- Understand the rationale and purpose of bulk size reduction
- Understand the purpose and characteristics of crushing and grinding processes in bulk size reduction
- Understand the purpose and characteristics of cutting, dicing and shredding processes in bulk size reduction
- Understand the purpose and methodology of pulping in bulk size reduction
43
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
44
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
45
Principles of cleaning raw food materials
Verified
Key Learning Objectives:
- Understand the rationale for cleaning and separation technology
- Understand the processes for cleaning raw food materials without using water
- Understand the processes for cleaning raw food materials using water
46
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
47
Principles of energy efficiency in food operations
Verified
Key Learning Objectives:
- Understand the principles of energy efficiency
- Understand the factors influencing the setting of energy efficiency targets
- Understand the factors influencing support for energy efficiency
- Understand the factors influencing the achievement of energy efficiency
- Understand the factors necessary to assess the effectiveness of energy efficiency initiatives
48
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
49
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
50
Principles of engineering maintenance in food operations
Verified
Key Learning Objectives:
- Understand the commissioning of food plant and equipment
- Understand the importance of engineering maintenance in food operations
- Understand the engineering maintenance needs of plant and equipment
- Understand the completion of maintenance and the handover of food plant and equipment for operations
51
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
52
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
53
Principles of food data analysis in food and drink
Verified
Key Learning Objectives:
- Understand the purpose of data analysis
- Understand the types of data analysis
- Understand how to record and present food data
54
Principles of food labelling in food operations
Verified
Key Learning Objectives:
- Understand the purpose and regulation of labelling
- Understand how labelling contributes to nutritional awareness and product quality
- Understand the business use of food labelling
55
Principles of food policy and regulation
Verified
Key Learning Objectives:
- Understand how to describe food policy and regulation
- Understand how to develop food policy and procedures
- Know how to monitor food policies
56
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
57
Principles of functional food additives in food technology
Verified
Key Learning Objectives:
- Understand the purpose, value and approval of food additives
- Understand the functional characteristics of anticaking agents, antioxidants and buffers
- Understand the functional characteristics of enzymes, firming/crisping agents, humectants and sequestrants
- Understand the functional characteristics of preservatives
- Understand the functional characteristics of the nutritive group of food additives
58
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
59
Principles of improving organisational performance in achieving excellence in food operations
Verified
Key Learning Objectives:
- Understand how to improve organisational performance and how it contributes to food manufacturing excellence (FME)
- Understand the principles of improving organisational performance of food processing/supply capability
- Understand the application of improving organisational performance to support food manufacturing excellence (FME)
60
Principles of irradiation in food technology
Verified
Key Learning Objectives:
- Understand the features and affects of ionising radiation
- Understand the radiation sources of irradiation
- Understand the types of irradiation technologies and the economics of irradiation
61
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
62
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
63
Principles of paper and board packaging in food operations
Verified
Key Learning Objectives:
- Understand the sources and business uses of paper and board packaging
- Understand paper processing and its suitability as a packaging material
- Understand board processing and its suitability as a packaging material
- Understand the promotional role and disposal arrangements for paper and board packaging
64
Principles of pigments in food technology
Verified
Key Learning Objectives:
- Understand the role of pigments in food
- Understand the structure, characteristics and sources of isoprenoid derived pigments
- Understand the structure, characteristics and sources of tetrapyrrole derived pigments
- Understand the structure, characteristics and sources of benzopyran derived pigments
- Understand food colour additives
65
Principles of plastic and cellulose films in food and drink
Verified
Key Learning Objectives:
- Understand the sources and business use of plastic and cellulose films
- Understand cellulose processing and its suitability as a packaging film
- Understand polythene based processing and suitability as packaging film
- Understand polycarbonate based processing and suitability as packaging material
- Understand the promotional role and disposal arrangements for plastic and cellulose based packaging
66
Principles of product development in food operations
Verified
Key Learning Objectives:
- Understand how to obtain and use market research in product development
- Understand how to develop test samples
- Understand how to manage production trials
- Understand how to evaluate the outcome of production trials
- Understand how to develop product specifications
67
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
68
Principles of quality sampling and testing in food operations
Verified
Key Learning Objectives:
- Understand the requirements of sampling for quality control
- Understand how to prepare for sampling
- Understand the procedures for sampling for quality control
- Understand how to feedback test outcomes
69
Principles of raw food materials in food operations
Verified
Key Learning Objectives:
- Understand sources and functional role of raw materials used in food operations
- Understand supply and production of raw food materials
- Understand the use of additives in raw food materials
70
Principles of rheological characteristics in food technology
Verified
Key Learning Objectives:
- Understand the importance of rheology for food and drink products
- Understand the characteristics of rheology
- Understand how to measure rheological characteristics
71
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
72
Principles of sorting and grading produce and food materials
Verified
Key Learning Objectives:
- Understand the definitions and rationale for sorting and grading food materials
- Understand equipment and methods used for sorting food materials
- Understand the quality factors used in grading food materials
73
Principles of sterile processing in food technology
Verified
Key Learning Objectives:
- Understand the aim and principles of sterile processing technology
- Understand heat and pH treatments as sterile processing technologies
- Understand the affect of osmotically active substances on sterile processing technologies
- Understand the structure and use of glass and sterilisable pouches
74
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
75
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
76
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
77
Principles of using Information Communication Technology _ICT_ and Management Information Systems _MIS_ in food technology
Verified
Key Learning Objectives:
- Understand ICT and MIS systems used within food and drink businesses
- Understand how ICT and MIS systems are used within food and drink businesses
78
Principles of weights and measures in food technology
Verified
Key Learning Objectives:
- Understand the legal and regulatory requirements for weighing and measuring food and drink products
- Understand the processes of weighing and measuring food and drink products
- Understand how to quality assure the weighing and measuring of food and drink products
79
Principles of yeast biology for food and drink
Verified
Key Learning Objectives:
- Understand the cellular structure and functionality of the yeast cell
- Understand how yeast cells re
- Understand the process and function of yeast fermentation
- Understand how yeast is manufactured and the functionality of yeast types
80
Produce production specifications in food manufacture
Verified
Key Learning Objectives:
- Check and assess criteria
- Develop and confirm validity of specifications
81
Resolve problems in food operations
Verified
Key Learning Objectives:
- Establish what the problems are
- Implement solutions
- Report on further action to be taken
82
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.
83
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
84
Shut down multi-stage operations in food manufacture
Verified
Key Learning Objectives:
- Prepare to shut down multi-stage operations, Shut down multi-stage operations
85
Start up multi-stage operations in food manufacture
Verified
Key Learning Objectives:
- Prepare to start up multi-stage operations, Start up multi-stage operations
86
Support commissioning of plant, equipment and processes in food operations
Verified
Key Learning Objectives:
- Prepare to commission plant, equipment and processes
- Contribute to commissioning
- Report on the commissioning activity
87
Support team members in identifying, developing and implementing new ideas
Verified
Key Learning Objectives:
- Be able to develop team ideas and develop the creativity of team members
- Be able to assess the viability of team members’ ideas.
- Be able to support team members to implement ideas.
- Be able to implement team ideas.
88
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
89
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
90
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
91
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
92
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
93
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
94
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
95
Understand how to control transport efficiency in food operations
Verified
Key Learning Objectives:
- Know what the requirements are for controlling transport efficiency in food operations
- Know how to control transport efficient within the organisation
- Know how to promote transport efficiency within the organisation
- Know how to maintain transport efficiency within the organisation
96
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
97
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
98
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
99
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
100
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
101
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
102
Understand how to maintain plant and equipment in food operations
Verified
Key Learning Objectives:
- Know about planned maintenance
- Know how to carry out maintenance
- Know how to carry out and remedial maintenance
103
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
104
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
105
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
106
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
107
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
108
Understand how to monitor and maintain standards of conduct in food manufacture
Verified
Key Learning Objectives:
- Know what the requirements are for monitoring standards of conduct
- Know how to maintain standards of conduct
- Know how to deal with unacceptable conduct
109
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
110
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
111
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
112
Understand how to produce production specifications in food manufacture
Verified
Key Learning Objectives:
- Know how to develop production specifications
- Know how monitor specifications
- Know how to deal with problems, deviations and concessions
113
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
114
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
115
Understand how to shut down multi-stage operations in food manufacture
Verified
Key Learning Objectives:
- Know how to shut down multi-stage operations in food manufacture
116
Understand how to start up multi-stage operations in food manufacture
Verified
Key Learning Objectives:
- Know how to start up multi-stage operations in food manufacture
- Know how to deal with problems arising during the start-up of operations
117
Understand how to support commissioning of plant, equipment and processes in food operations
Verified
Key Learning Objectives:
- Know about preparation prior to commissioning of plant, equipment and processes
- Know about commissioning plant
118
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)
- 600/0479/4
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Occupational Qualification
- Operational Start
- Feb 2011