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Modern apprenticeship in food and drink manufacture

Orkney College

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Course Description

Modern apprenticeship in food and drink manufacture Course information The apprenticeship is of wide application and could be undertaken by anyone working in a food and drink manufacture capacity. This can range from fish processing to sweet manufacture to biscuit manufacture to ice cream manufacture. Course outline SVQs are designed to be delivered in the workplace and are based on national standards developed by industry for industry. This ensures they are relevant for employers and valuable to individuals. Apprentices completing the Modern Apprenticeship may have job titles such as: Food Processing Operative Food Processing Supervisor Candidates will be assessed in the workplace either by a college assessor or an assessor in-house. Candidates will also complete the REHIS Intermediate Food Hygiene Certificate and REHIS Elementary Health and Safety Certificate. Candidates complete SVQ Level 2 and then progress onto Level 3. Employees who have already completed Level 2 or who have evidenced experience within the industry can go straight onto Level 3 Course description Level 2 The Level 2 consists of 10 units. Five of these are compulsory: Core Units: Contribute to Health and Safety in Food and Drink Manufacturing Operations Maintain Hygiene Standards in Food and Drink Manufacturing Operations Work with Others in a Food and Drink Manufacturing Environment Diagnose and Rectify Operating Problems Maintain Product Quality The other 5 units can be chosen from this bank of optional units: Clean in Place Plant and Equipment Contribute to Improvements in the Workplace Prepare and Carry out Product Changeovers Move and Handle Materials in the Workplace Carry out Hygiene Cleaning Carry out Task Handovers Receive and Verify Goods and Materials Entering Storage Intake Bulk Materials Place Goods and Materials in Storage Despatch Goods and Materials Maintain the Quality of Goods and Materials in Storage Contribute to Environmental Safety in Food and Drink Manufacturing Operations Control Conversion Control Size Reduction Control Mixing Control Heat-treatment Control Separation Control Conditioning Control Forming Control Temperature Reduction Control Manual Size Reduction Level 3 The Level 3 consists of 10 units. Four of these are compulsory: Core Units: Control and Maintain Quality within, Multi-stage Manufacturing Operations (F&DMO Level 2) Resolve Problems in Multi-stage Manufacturing Operations Maintain and Improve Health and Safety within the Workplace Maintain and Improve Hygiene within the Workplace Contribute to the Achievement of Organisational and Personal Goals Provide Information to Support Decision Making (MCI D4) The other 4 units can be chosen from this bank of optional units: Start Up and Shut Down Multi-stage Manufacturing Operations Contribute to the Maintenance of Plant and Equipment Contribute to Auditing (F&DMO Level 2) Facilitate Individual Learning through Coaching (ENTO C25) Monitor and Maintain the Handling and Storage of Materials Contribute to the Commission of Plant, Equipment and Processes Support the Efficient Use of Resources (MCI B1) Contribute to Meeting Personnel Requirements Lead the Work of Teams and Individuals to Achieve their Objectives Maintain the Required Standards of Conduct and Performance Assess Candidate Performance (ENTO D32) Assess Candidate Using Differing Sources of Evidence (ENTO D33) Implement Quality Assurance Systems (F&DMO Level 4) Develop a Food and Drink Product (F&DMO Level 4) Contribute to Improvements in Food and Drink Manufacturing Operations Core Skills are also completed as part of the Modern Apprenticeship framework with Numeracy and Information Technology requiring separate certification.

Modern apprenticeship in food and drink manufacture Course information The apprenticeship is of wide application and could be undertaken by anyone working in a food and drink manufacture capacity. This can range from fish processing to sweet manufacture to biscuit manufacture to ice cream manufacture. Course outline SVQs are designed to be delivered in the workplace and are based on national...

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