FDQ
Level 3
QN: 603/3650/X
Curriculum Active
FDQ Level 3 Diploma in Food & Drink Operations
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Occupational Qualification. Total guided learning hours: 220 hours.
Qualification Level
Level 3
Awarding Body
FDQ
Syllabus Units
10 Units
Guided Hours
220 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Contribute to audits in food and drink operations
Verified
Key Learning Objectives:
- Principles of auditing best practice
- Know how to plan an internal audit in an area of the business
- Know how to contribute to internal or external audits
- Contribute to an internal or external audit
- Contribute to post-audit actions
2
Improve food and drink operations using Continuous Improvement and problem-solving techniques
Verified
Key Learning Objectives:
- Use problem solving techniques to eliminate root ca
- use problems
- Evaluate and improve production in line with Continuous Improvement (CI) techniques
3
Improve food and drink quality using Continuous Improvement and problem-solving techniques
Verified
Key Learning Objectives:
- Use problem solving techniques to eliminate root ca
- use problems in food and drink quality
- Evaluate and improve quality in line with Continuous Improvement (CI)
4
Lead and develop teams in food and drink operations
Verified
Key Learning Objectives:
- Understand how to lead teams
- Understand how to develop teams in food and drink operations
- Lead a team in food and drink operations
- Develop team members in food and drink operations
5
Principles of food safety and HACCP for advanced food operators
Verified
Key Learning Objectives:
- Understand how food business operators ensure compliance with food safety and HACCP legislation
- Understand the application and monitoring of good hygiene practice
- 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
- Understand the role of supervision in foodsafety management procedures
6
Principles of food science and technology
Verified
Key Learning Objectives:
- Understand the composition of food products
- Understand the principles of food analysis
- Understand the principles of sensory analysis
- Understand causes and control of food spoilage
- Understand the principles of food preservation
- Understand the role of food additives in food manufacturing
7
Principles of manufacturing practice for advanced food and drink operators
Verified
Key Learning Objectives:
- Understand the wider food business environment
- Understand the principles of multistage operations
- How to identify and re
- solve technical problems (including products, equipment and safety) in line with organisational processes
- Understand the principles of planning and stock control
8
Understand how to improve food and drink operations
Verified
Key Learning Objectives:
- Understand the principles of data analysis
- Understand the principles of continuous improvement
9
Understand how to introduce and maintain equipment and processes in food and drink operations
Verified
Key Learning Objectives:
- Understand the principles of plant maintenance of equipment and processes
- Understand the methodology of introducing new processes, products and machinery
- Describe the principles of asset care
10
Understand how to manage health, safety and environmental systems in food and drink operations
Verified
Key Learning Objectives:
- Understand the principles of incident management
- Understand the principles of environmental management systems
- Understand the principles of health and safety systems
Regulatory & Verification Details
- Qualification Number (QN)
- 603/3650/X
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Occupational Qualification
- Operational Start
- Oct 2018
- Operational End
- Jan 2027