FDQ
Level 3
QN: 600/3136/0
Curriculum Active
FDQ Level 3 Diploma In Food Technology
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Vocationally-Related Qualification. Total guided learning hours: 3094 hours.
Qualification Level
Level 3
Awarding Body
FDQ
Syllabus Units
124 Units
Guided Hours
3094 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Academic research skills in food science
Verified
Key Learning Objectives:
- Understand how to research for a study topic
- Implement research of relevant topic
- Evaluate research conclusions
2
Mathematical calculations in food science
Verified
Key Learning Objectives:
- Use algebraic manipulations to solve scientific problems
- Use trigonometric methods to solve scientific problems
- Use calculus to solve scientific problems
3
Mathematics in food science
Verified
Key Learning Objectives:
- Understand numerical approximations and unit conversion tables
- Calculate areas, volumes and flow rates
- Understand statistical data
- Apply the basic rules of algebra to solve problems
4
Principles of a balanced diet
Verified
Key Learning Objectives:
- Understand the food components of a balanced diet
- Understand the common sources of food components
- Understand the importance of dietary regimes
5
Principles of anatomy and physiology of meat species
Verified
Key Learning Objectives:
- Understand the anatomical structure of meat species
- Understand the physiology of anatomical systems in meat species
6
Principles of animal waste and by-product removal and the processing of edible co-products
Verified
Key Learning Objectives:
- Understand food waste, animal by-products and processing of edible co-products
- Understand the regulatory frame
- work for specified risk material and by-products
- Understand the uses and value of food waste, animal by-products and edible co-products
- Understand the nutritional and culinary value of offal
7
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
8
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
9
Principles of banking for food business
Verified
Key Learning Objectives:
- Understand the types of banking facilities available for a food business
- Understand how to open and operate a bank account for a food business
- Understand how to monitor the operation of a food business bank account
10
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
11
Principles of bidding for work in food business
Verified
Key Learning Objectives:
- Understand how to prepare a bid for products or services
- Understand the purpose and function of proposals and quotations
- Understand the need for security in tendering for work
12
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
13
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
14
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
15
Principles of bulk handling grain and flour in milling
Verified
Key Learning Objectives:
- Understand the principles of handling bulk grain and flour
- Understand the principles of transporting bulk grain and flour
- Understand the process of and importance of flour blending
16
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
17
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
18
Principles of carbohydrate biochemistry in food science
Verified
Key Learning Objectives:
- Understand the types of carbohydrates
- Understand the structure of carbohydrates
- Understand the functions of carbohydrates
19
Principles of carbohydrate functionality in food science
Verified
Key Learning Objectives:
- Understand the importance of carbohydrates
- Understand the functionality of carbohydrates
- Understand the technical application of carbohydrates
20
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
21
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
22
Principles of cheese making
Verified
Key Learning Objectives:
- Understand the key ingredients and stages of cheese making
- Understand how starter cultures and rennet are used in cheese making
- Understand cheese processing methods
23
Principles of chemical properties and reactions
Verified
Key Learning Objectives:
- Understand the nature of chemistry and the main types of chemical reaction
- Understand atomic structure and bonding
- Understand the periodic table
- Understand rates of reaction
24
Principles of choosing supplies and suppliers for food business
Verified
Key Learning Objectives:
- Understand how to prepare and monitor a schedule of the supplies needed for your business
- Understand how to achieve best value when buying supplies for your business
- Understand how to manage and control business supplies to maximise the profitability of your business
25
Principles of cider maturation and blending
Verified
Key Learning Objectives:
- Understand the process of cider maturation
- Understand the process of cider blending
26
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
27
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
28
Principles of cream liqueur production
Verified
Key Learning Objectives:
- Understand the process of cream liqueur production
- Understand homogenisation in cream liqueur production
29
Principles of creating a vision for food business
Verified
Key Learning Objectives:
- Understand the relationship between the vision and values of a food business
- Understand the challenges and opportunities in a food business environment
- Understand how to take calculated risks to improve a food business
30
Principles of curing meat
Verified
Key Learning Objectives:
- Understand the differences, purpose and production processes in curing meats
- Understand the dry curing process for meat
- Understand the wet curing process for meat
- Understand how variances in curing affect the final cured product
31
Principles of dairy science
Verified
Key Learning Objectives:
- Understand the structure and properties of milk
- Understand the structure of dairy products
32
Principles of deciding on a food business location
Verified
Key Learning Objectives:
- Understand how to evaluate the factors affecting the food business location
- Understand how to evaluate potential food business location options
- Understand how to decide which location options best meets food business needs
33
Principles of developing a food business idea
Verified
Key Learning Objectives:
- Understand how to assess the market for a business idea
- Understand how to evaluate a business idea
34
Principles of dough fermentation and process control
Verified
Key Learning Objectives:
- Understand the features and role of yeast in fermentation
- Understand the enzyme action of dough in the fermentation process
- Understand the function of yeast in dough development
- Understand the factors affecting the rate of fermentation in dough
35
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
36
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
37
Principles of establishing customer needs in food business
Verified
Key Learning Objectives:
- Understand the research methods used to identify customers for the food business.
- Understand how to analyse markets and customer needs
- Understand how to match customer needs to food business targets
38
Principles of evaporation in brewing
Verified
Key Learning Objectives:
- Understand how evaporation is used in brewing applications
- Understand the technology of evaporation
39
Principles of exploring food business motives
Verified
Key Learning Objectives:
- Understand needs and aspirations when establishing and running a food business
- Understand how to evaluate skills and personal development needs in a food business
40
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
41
Principles of fermentation in brewing
Verified
Key Learning Objectives:
- Understand fermentation
- Understand yeast management
- Understand a fermentation profile
42
Principles of fermented dairy products
Verified
Key Learning Objectives:
- Understand the types of ingredients used in fermented dairy products
- Understand processing methods and equipment used to make fermented dairy products
43
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
44
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
45
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
46
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
47
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
48
Principles of flour in bakery
Verified
Key Learning Objectives:
- Understand the composition of wheat flour
- Understand the quality control tests for wheat flour components
- Understand the quality control parameters of wheat flour
- Understand the functionality of wheat flour additives
49
Principles of flour packing, storage and despatch in milling
Verified
Key Learning Objectives:
- Know the types of flour packing operations
- Understand stacking /trucking operations in milling
- Know the procedures involved in despatch control
50
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
51
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
52
Principles of food science
Verified
Key Learning Objectives:
- Understand food science principles
- Understand food testing and analysis techniques
- Understand how to interpret food testing and analysis of results
53
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
54
Principles of fresh produce handling and quality
Verified
Key Learning Objectives:
- Understand produce contamination, spoilage and handling
- Understand the quality measurement and assessment methods for produce
- Understand the quality parameters of produce
- Understand the control of quality and food safety of produce
55
Principles of fresh produce packaging and preservation
Verified
Key Learning Objectives:
- Understand packaging types and their application
- Understand packaging quality characteristics and storage requirements
- Understand produce preservation methods
- Understand legislative and voluntary impacts of packaging and the business implications
56
Principles of fresh produce ripening
Verified
Key Learning Objectives:
- Understand the features of ripe and un-ripe produce, and their assessment
- Understand the natural ripening process
- Understand the produce ripening process in the supply chain
- Understand the planning, handling and storage of ripening produce
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 gelatine biochemistry in food science
Verified
Key Learning Objectives:
- Understand the uses of gelatine in food science
- Understand the structure of gelatine
- Understand the functions of gel and sol
- Understand the technical application of gelatine
59
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
60
Principles of human biology and food conversion
Verified
Key Learning Objectives:
- Understand the role of the human alimentary system
- Understand the principles of human biology
- Understand the principles of food conversion
- Understand the role of food energy within the body
61
Principles of human food nutrition
Verified
Key Learning Objectives:
- Understand the nutritional requirements of the human body
- Understand the importance of nutrition in society
- Understand the role of the UK Food Standards Agency
62
Principles of ice cream production
Verified
Key Learning Objectives:
- Understand the regulations that affect ice cream production
- Understand the ingredients used in ice cream production
- Understand ice cream processing methods and equipment
63
Principles of implementing plans in food business
Verified
Key Learning Objectives:
- Understand how to implement food business plans
- Understand how to monitor food business plans
- Understand how to evaluate and revise food business plans
64
Principles of improving the quality of food business products or services
Verified
Key Learning Objectives:
- Understand how to evaluate customer expectations for the quality of products and services
- Understand how to establish quality improvement targets to give the food business a competitive edge
- Understand how to monitor and improve quality
65
Principles of industrial process chemistry
Verified
Key Learning Objectives:
- Understand the structure and properties of elements, mixtures, compounds, crystals and alloys
- Understand the importance of chemical equilibrium and energy changes in reactions involved in manufacturing processes
- Understand the processes involved in electrolysis and galvanic corrosion
- Understand the structure, classifications and properties of carbon compounds and polymers
66
Principles of investing capital in food business
Verified
Key Learning Objectives:
- Understand how to prepare to invest capital in a food business
- Understand how to assess the risks of making an investment in a food business
- Understand how to assess the impact of a capital investment on a food business
67
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
68
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
69
Principles of keeping financial records in food business
Verified
Key Learning Objectives:
- Understand the importance of financial records in a food business
- Understand how financial information is recorded in a food business
- Understand how to select an accounts management system for a food business
- Understand how to assess the effectiveness of the accounts management system in a food business
70
Principles of keeping up to date with legislation in food business
Verified
Key Learning Objectives:
- Understand how to comply with current legal requirements for the food business
- Understand the importance of setting terms and conditions that meet legal requirements
71
Principles of lipid biochemistry in food science
Verified
Key Learning Objectives:
- Understand the group and properties of lipids
- Understand the structure and properties of fatty acids
- Understand hydrogenation
72
Principles of lipid functionality in food science
Verified
Key Learning Objectives:
- Understand the absorption and saturation of lipids
- Understand the characteristics of lipid functionality
- Understand the technical application of lipids
73
Principles of making food business presentations
Verified
Key Learning Objectives:
- Understand how to make a food business presentations
- Understand how to secure agreements on the business presentation
74
Principles of managing succession in food business
Verified
Key Learning Objectives:
- Understand how to select and agree the successor(s) for the food business
- Understand how to implement a succession plan for the food business
75
Principles of meat science
Verified
Key Learning Objectives:
- Understand the structure and physiology of muscle and its conversion to meat
- Understand the scientific factors affecting meat quality
- Understand water content management of meat
- Understand sensory analysis and the cooking of meat
76
Principles of Mechanical Dough Development _MDD_ using spiral mixing
Verified
Key Learning Objectives:
- Understand the background and rationale for MDD process development
- Understand the role of MDD ingredients
- Understand the performance features of the MDD process
- Understand the advantages and the MDD process
77
Principles of microbiology and parasitology in meat production
Verified
Key Learning Objectives:
- Understand that organisms can ca
- use disease in livestock and humans
- Understand the structure and life cycles of bacteria, fungi and viruses of relevance to livestock
- Understand the life cycles of representative parasites of relevance to livestock
- Understand how practices in lairage or in the meat plant can affect the risk of spread of organisms capable of causing disease in livestock and humans
78
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
79
Principles of mineral biochemistry in food science
Verified
Key Learning Objectives:
- Understand the sources of minerals
- Understand the structures of minerals
- Understand the technical application of minerals
80
Principles of mineral functionality in food science
Verified
Key Learning Objectives:
- Understand the purpose of minerals
- Understand the characteristics of mineral functionality
81
Principles of mixing flour confectionery and process control
Verified
Key Learning Objectives:
- Understand the aeration of batter mixtures
- Understand the aeration of foam mixtures
- Understand how scone doughs are developed
- Understand how pastry doughs are developed
82
Principles of Modified Atmosphere and Vacuum Packaging in food technology
Verified
Key Learning Objectives:
- Understand the reasons for using modified atmosphere packaging (MAP)
- Understand the MAP process
- Understand the reasons for using vacuum packaging
- Understand the vacuum packaging process
83
Principles of organic chemistry in food science
Verified
Key Learning Objectives:
- Understand the structure and bonding of organic compounds
- Understand organic reaction mechanisms
- Understand the reactions of hydrocarbons
- Understand the reactions of mono-functional group compounds
84
Principles of oven baking bakery products
Verified
Key Learning Objectives:
- Understand the purpose and function of steam in baking
- Understand the application and advantages of types of baking ovens
- Understand how heat energy changes products during baking
- Understand the importance of product handling after baking
85
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
86
Principles of pathology of meat species
Verified
Key Learning Objectives:
- Understand the ante-mortem factors affecting health and the indicators of disease
- Understand the post-mortem findings affecting fitness of meat and the indicators of disease
- Understand the pathology of anatomical systems in meat species
87
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
88
Principles of planning the marketing of food business products or services
Verified
Key Learning Objectives:
- Understand how to research the market for the food business’s products or services
- Understand how to produce a plan for marketing the food business’s products or services
- Understand how to make plans for monitoring and review of marketing performance
89
Principles of planning to sell food business products or services
Verified
Key Learning Objectives:
- Understand how to assess the selling methods for food product or service
- Understand the importance of setting sales targets for the food business
90
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
91
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
92
Principles of producing butter and mixed fat spreads
Verified
Key Learning Objectives:
- Understand how to make butter and spreadable butter
- Understand how to make mixed fat spreads
93
Principles of protein biochemistry in food science
Verified
Key Learning Objectives:
- Understand amino acids
- Understand the importance of essential amino acids
- Understand factors affecting protein
94
Principles of protein functionality in food science
Verified
Key Learning Objectives:
- Understand the purpose of protein
- Understand the characteristics of protein functionality
- Understand the technical application of protein
95
Principles of retarding and proving dough and process control
Verified
Key Learning Objectives:
- Understand the advantages and technical function of retarding dough
- Understand the technical function of recovering dough
- Understand the technical function of proving dough
- Understand the causes of common faults in retarded dough
96
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
97
Principles of salt and dough conditioners/improvers in bakery
Verified
Key Learning Objectives:
- Understand the chemical functionality of salt in bakery processing
- Understand the functionality of oxidants and reducing agents as conditioners/improvers
- Understand the functionality of soya flour as a conditioner/improver
- Understand the functionality of fat as a conditioner/improver
- Understand the functionality of emulsifiers as dough conditioners/improvers
- Understand the functionality of yeast nutrients and fermentation aids as dough conditioners/improvers
98
Principles of screenroom processes in milling
Verified
Key Learning Objectives:
- Know the principles of screen room processes in milling
- Know the equipment used in screenroom processing
- Know the cleaning and conditioning operations
- Understand damping systems and their functions
99
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
100
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
101
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
102
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
103
Principles of technology in meat processing
Verified
Key Learning Objectives:
- Understand the different technological methods of processing
- Understand how technology affects meat quality
- Understand the different technological methods of wrapping and packing
- Understand additives and their uses
104
Principles of the break system in flour milling
Verified
Key Learning Objectives:
- Understand the flow and functionality of the milling plant
- Understand the function and purpose of the break system
105
Principles of the Bulk Fermentation Process _BFP_
Verified
Key Learning Objectives:
- Understand the importance of the BFP as a bread-making method
- Understand the role of BFP ingredients
- Understand the performance features of the BFP
- Understand the advantages and variations of the BFP
106
Principles of the Chorleywood Bread Process _CBP_
Verified
Key Learning Objectives:
- Understand the background and rationale for CBP development
- Understand the role of CBP ingredients
- Understand the performance features of the CBP
- Understand the advantages and classification of the CBP
107
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
108
Principles of the feed pelleting system in flour milling
Verified
Key Learning Objectives:
- Understand the purpose and importance of the feed pelleting system
- Understand the flow and functions of the component parts of the feed pelleting system
- Understand the advantages and disadvantages of pelleting feeds
- Understand safety and maintenance requirements of the feed pelleting system
109
Principles of the fresh produce handling systems
Verified
Key Learning Objectives:
- Understand the characteristics of handling systems
- Understand produce quality during handling, and the use of additives in fluid transfer
- Understand produce quality during packing and storage
110
Principles of the reduction system in flour milling
Verified
Key Learning Objectives:
- Understand the principles of the reduction system in flour milling
- Know the equipment types and functions
- Know the functions and benefits of related systems and processes
111
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
112
Principles of the scratch system in flour milling
Verified
Key Learning Objectives:
- Understand the principles and functions of the scratch system
- Know the purpose and functions of sizing systems
- Understand the purpose of purification systems
113
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
114
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
115
Principles of vitamin biochemistry in food science
Verified
Key Learning Objectives:
- Understand the vitamins and their classification
- Understand the structure of vitamins
- Understand the technical application of vitamins
116
Principles of water functionality in food science
Verified
Key Learning Objectives:
- Understand the principles of water functionality
- Understand the characteristics of water
- Understand how vapour, surface tension and pH effect functionality
- Understand the physical properties of water
117
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
118
Principles of wheat and wheat flour laboratory testing
Verified
Key Learning Objectives:
- Understand how to carry out routine tests and procedures
- Understand the different types of test procedures
- Know how to interpret results of routine tests and procedures
- Know relevant regulatory requirements for testing
119
Principles of wheat plants, grain production and storage
Verified
Key Learning Objectives:
- Know the structure of wheat grain and wheat plants
- Know the principles of grain production
- Know trends that affect wheat growing
- Understand problems that can affect wheat storage
120
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
121
Research skills for academic study
Verified
Key Learning Objectives:
- Understand how to plan research on a given topic
- Assess the reliability of a range of different types of information sources, Utilise information to inform own writing
122
Statistical skills in food science
Verified
Key Learning Objectives:
- Use statistical techniques to investigate scientific problems
- Perform statistical tests to investigate scientific problems
123
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
124
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
Regulatory & Verification Details
- Qualification Number (QN)
- 600/3136/0
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Sept 2011