FDQ
    Level 3
    QN: 600/3135/9
    Curriculum Active

    FDQ Level 3 Diploma in Food Technology and Management

    Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Vocationally-Related Qualification. Total guided learning hours: 3516 hours.

    Qualification Level
    Level 3
    Awarding Body
    FDQ
    Syllabus Units
    141 Units
    Guided Hours
    3516 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

    Carry out market research in food business

    Verified
    Key Learning Objectives:
    • Create a needs analysis for food business market research activity, Gather market research information from relevant sources
    • Analyse market information to inform food business decisions
    • monitor and update market research in food business
    3

    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
    4

    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
    5

    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
    6

    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
    7

    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
    8

    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
    9

    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
    10

    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
    11

    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
    12

    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
    13

    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
    14

    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
    15

    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
    16

    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
    17

    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
    18

    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
    19

    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
    20

    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
    21

    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
    22

    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
    23

    Principles of change project management in food operations

    Verified
    Key Learning Objectives:
    • Understand the planning of a change management project
    • Understand project team formation and development of a change management project
    • Understand information and problem solving of a change management project
    24

    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
    25

    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
    26

    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
    27

    Principles of cider maturation and blending

    Verified
    Key Learning Objectives:
    • Understand the process of cider maturation
    • Understand the process of cider blending
    28

    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
    29

    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
    30

    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
    31

    Principles of cream liqueur production

    Verified
    Key Learning Objectives:
    • Understand the process of cream liqueur production
    • Understand homogenisation in cream liqueur production
    32

    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
    33

    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
    34

    Principles of dairy science

    Verified
    Key Learning Objectives:
    • Understand the structure and properties of milk
    • Understand the structure of dairy products
    35

    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
    36

    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
    37

    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
    38

    Principles of effective communication in food operations

    Verified
    Key Learning Objectives:
    • Understand the importance of communicating effectively in food operations
    • Understand how to communicate to different audiences in food operations
    • Understand types of confidential information in food operations
    39

    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
    40

    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
    41

    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
    42

    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
    43

    Principles of evaporation in brewing

    Verified
    Key Learning Objectives:
    • Understand how evaporation is used in brewing applications
    • Understand the technology of evaporation
    44

    Principles of 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
    45

    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
    46

    Principles of fermentation in brewing

    Verified
    Key Learning Objectives:
    • Understand fermentation
    • Understand yeast management
    • Understand a fermentation profile
    47

    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
    48

    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
    49

    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
    50

    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
    51

    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
    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 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
    54

    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
    55

    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
    56

    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
    57

    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
    58

    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
    59

    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
    60

    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
    61

    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
    62

    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
    63

    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
    64

    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
    65

    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
    66

    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
    67

    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
    68

    Principles of human resource management in food business

    Verified
    Key Learning Objectives:
    • Understand the factors that are involved in human resource planning in food business
    • Understand how food businesses motivate employees
    • Understand how to gain committed employee cooperation
    • Understand the importance of managing employee performance at work
    69

    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
    70

    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
    71

    Principles of improvement in food operations

    Verified
    Key Learning Objectives:
    • Understand improvement, its role and the opportunities for improvement
    • Understand how waste control can impact on improvement
    • Understand the impact of visual controls, the Deming Cycle and procedures
    72

    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
    73

    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
    74

    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
    75

    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
    76

    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
    77

    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
    78

    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
    79

    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
    80

    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
    81

    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
    82

    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
    83

    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
    84

    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
    85

    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
    86

    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
    87

    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
    88

    Principles of mineral functionality in food science

    Verified
    Key Learning Objectives:
    • Understand the purpose of minerals
    • Understand the characteristics of mineral functionality
    89

    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
    90

    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
    91

    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
    92

    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
    93

    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
    94

    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
    95

    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
    96

    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
    97

    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
    98

    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
    99

    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
    100

    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
    101

    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
    102

    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
    103

    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
    104

    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
    105

    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
    106

    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
    107

    Principles of resource and financial control in food operations

    Verified
    Key Learning Objectives:
    • Understand resources in food operations
    • Understand monitoring and control procedures for the use of resources in food operations
    • Understand financial cost control procedures in food operations
    108

    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
    109

    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
    110

    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
    111

    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
    112

    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
    113

    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
    114

    Principles of Six Sigma methodology in food operations

    Verified
    Key Learning Objectives:
    • Understand the use and benefits of six sigma process methodology
    • Understand six sigma methodology
    • Understand roles and responsibilities in six sigma methodology
    115

    Principles of Six Sigma metrics in food operations

    Verified
    Key Learning Objectives:
    • Understand the use and benefits of six sigma metrics
    • Understand the utilisation of six sigma metrics
    • Understand data in six sigma metrics
    116

    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
    117

    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
    118

    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
    119

    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
    120

    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
    121

    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
    122

    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
    123

    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
    124

    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
    125

    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
    126

    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
    127

    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
    128

    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
    129

    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
    130

    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
    131

    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
    132

    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
    133

    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
    134

    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
    135

    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
    136

    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
    137

    Research and report information in food business

    Verified
    Key Learning Objectives:
    • Research food business information for a specific purpose
    • Produce a formal written food business report
    138

    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
    139

    Statistical skills in food science

    Verified
    Key Learning Objectives:
    • Use statistical techniques to investigate scientific problems
    • Perform statistical tests to investigate scientific problems
    140

    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
    141

    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)
    600/3135/9
    Regulated Status
    Available to learners
    Awarding Body
    FDQ
    Qualification Type
    Vocationally-Related Qualification
    Operational Start
    Sept 2011

    Cookies on MasteryMind

    Essential cookies keep you signed in.

    Analytics and advertising cookies stay off unless you accept.

    Read our Privacy Policy.