The content of this Pathway has been agreed by National Skills Academy for Food and Drink (NSAFD). This is the only Apprenticeship Pathway in the Food and Drink sector approved for use in Wales that is eligible for Welsh Government funding.
Learning Programme Content
The Learning Programme provision shall comprise of three mandatory elements:
- Qualifications,
- Essential Skills
- On/off the job training
The total minimum credit value required for the Level 2 Pathway Butchery and Meat Processing is 56 credits (made up of the total on-and off-the-job training for all the components).
The total minimum credit value required for the Level 3 Pathway Advanced Butchery and Meat Processing is 57 credits (made up of the total on-and off-the-job training for all the components).
Entry requirements
Examples include:
- Academic routes (e.g. GCSEs, Welsh Baccalaureate)
- By completing vocational qualifications
- Participation on employer placement
- Work experience
- Training
Learners who have completed the Welsh Baccalaureate may have completed units or short courses which will provide underpinning knowledge towards the Apprenticeship. This will be assessed during an initial assessment allowing Recognition of Prior Learning (RPL) where appropriate.
Apprenticeship pathway learning programme(s)
Level 2: Butchery and Meat Processing
Level 2: Butchery and Meat Processing Qualifications
Participants must achieve the following combined qualifications and the mandatory knowledge qualification listed below.
| Level 2 Diploma for Proficiency in Butchery and Meat Processing (Wales) | |||||
|---|---|---|---|---|---|
| Awarding Body | Qualification No. | Credit Value | Total Qualification Time | Combined / Competence / Knowledge | Qualification Assessment Lanaguage(s) |
| FDQ | C00/4561/6 | 37 | 370 | Combined | English Only |
| Level 2 Award in Knife Skills for Food Processing | |||||
|---|---|---|---|---|---|
| Awarding Body | Qualification No. | Credit Value | Total Qualification Time | Combined / Competence / Knowledge | Qualification Assessment Lanaguage(s) |
| FDQ | C00/2303/6 601/0389/9 | 6 | 60 | Combined | English Only |
Please see Annex 1 for the relationship between the competence and knowledge units within the combined qualifications.
| Mandatory Qualification. the knowledge qualification below is a mandatory unit on knife skills. Level 2 - Award in HACCP-Based Food Safety Systems | |||||
|---|---|---|---|---|---|
| Awarding Body | Qualification No. | Credit Value | Total Qualification Time | Combined / Competence / Knowledge | Qualification Assessment Lanaguage(s) |
| FDQ | C00/1151/7 601/8970/8 | 1 | 9 | Knowledge | English Only |
Essential Skills Wales (ESW)
| Level 2: Butchery and Meat Processing | Level | Minimum Credit Value |
|---|---|---|
| Communication | 1 | 6 |
| Application of number | 1 | 6 |
Essential Skills Wales qualifications assessment languages are English-Welsh
On/Off the Job training
| Pathway | Minimum On the Job Training Hours | Minimum Off the Job Training Hours |
|---|---|---|
| Level 2: Butchery and Meat Processing | 96 | 270 |
On/Off the Job Qualification details (Minimum Credit & Hours)
On/Off the Job Qualification details (Minimum Credit & Hours)
The recommended minimum pathway duration time for completion is 12 months.
Total minimum credit value for the pathway qualifications: 44 credits
Essential Skills Wales (ESW) in Communication and Application of Number: 12 credits
Total on and off-the-job training minimum training hours: 366 learning hours
- Competence = minimum 66 hours
- Knowledge = minimum 136 hours
- Essential Skills Wales (notional value 45 hours x 2) = 90 hours
- Mentoring, training and support activities 44 weeks x 1 hour/week = 44 hours
- On the job mentoring = 30 hours
Minimum off-the-job training hours = 270 training hours
- Knowledge component of - Level 2 Diploma for Proficiency in Meat and Poultry Industry Skills = 119 hours
- Knowledge component of - Level 2 Award in Knife Skills for Food Processing = 9 hours
- Knowledge component of - Level 2 Award in HACCP-Based Food Safety Systems = 8 hours
- Essential Skills Wales and off- the- job mentoring = 134 hours
Minimum on-the-job training hours = 96 training hours
- Competence component of - Level 2 Diploma for Proficiency in Meat and Poultry Industry Skills = 44 hours
- Competence component of - Level 2 Award in Knife Skills for Food Processing = 22 hours
- On the job mentoring = 30 hours
On/Off the Job Essential Skills details (Minimum Credit & Hours)
- 6 credits/45 GLH Level 1 Essential Skills Wales Communication
- 6 credits/45 GLH Level 1 Essential Skills Wales Application of Number
Level 3: Advanced Butchery and Meat Processing
Level 3: Advanced Butchery and Meat Processing Qualifications
Participants must achieve one of the following combined qualifications below.
| Level 3 Diploma for Proficiency in Meat and Poultry Industry Skills | |||||
|---|---|---|---|---|---|
| Awarding Body | Qualification No. | Credit Value | Total Qualification Time | Combined / Competence / Knowledge | Qualification Assessment Lanaguage(s) |
| FDQ | C00/0317/3 600/0510/5 | 37 | 370 | Combined | English Only |
Please see Annex 2 for the relationship between the competence and knowledge units within the combined qualification.
Essential Skills Wales (ESW)
| Level 3: Advanced Butchery and Meat Processing | Level | Minimum Credit Value |
|---|---|---|
| Communication | 2 | 6 |
| Application of number | 2 | 6 |
Essential Skills Wales qualifications assessment languages are English-Welsh
On/Off the Job training
| Pathway | Minimum On the Job Training Hours | Minimum Off the Job Training Hours |
|---|---|---|
| Level 3: Advanced Butchery and Meat Processing | 116 | 302 |
On/Off the Job Qualification details (Minimum Credit & Hours)
On/Off the Job Qualification details (Minimum Credit & Hours)
The recommended minimum pathway duration time for completion is 18 months.
Total minimum credit value for the combined competence and knowledge qualification: 45 credits (minimum credit of defined apprenticeship specification)
Essential Skills Wales (ESW) in Communication and Application of Number: 12 credits
Total on and off-the-job training minimum training hours: 418 learning hours
- Competence = minimum 71 hours
- Knowledge = 146 minimum hours
- Essential Skills Wales (notional value 45 hours x 2) = 90 hours
- Mentoring, training and support activities 66 weeks x 1 hour/week = 66 hours
- On the job mentoring = 45 hours
Minimum off-the-job training hours = 302 training hours
- Knowledge component of - Level 3 Diploma for Proficiency in Meat and Poultry Industry Skills = 146 hours
- Essential Skills Wales and off- the- job mentoring = 156 hours
Minimum on-the-job training hours = 116 training hours
- Competence component of - Level 3 Diploma for Proficiency in Meat and Poultry Industry Skills = 71 hours
- On the job mentoring = 45 hours
On/Off the Job Essential Skills details (Minimum Credit & Hours)
- 6 credits/45 GLH Level 2 Essential Skills Wales Communication
- 6 credits/45 GLH Level 2 Essential Skills Wales Application of Number
Other additional requirements
There are no additional requirements other than the general entry conditions.
Progression
Progression from the Foundation Apprenticeship in Food and Drink (Butchery and Meat Processing):
Examples include:
- Into employment, for example, as a butcher or meat and poultry operative;
- Direct career progression onto a Level 3 Apprenticeship in Food and Drink (Butchery and Meat Processing) pathway or any other suitable to the apprentices role and career plans;
- Development into a different role at the same level or higher;
- Welsh Baccalaureate Level 3.
Many career options become available to the Apprentice on successful completion of the framework.
Progression from the Apprenticeship in Food and Drink (Butchery and Meat Processing):
Examples include:
- Into employment, for example, as a specialist butcher or specialist operations manager (meat and poultry);
- Onto the Higher Apprenticeship (level 4) in Food and Drink (Food Manufacturing Excellence) pathway;
- Into further or higher education;
- Career progression e.g. to a higher role, or specialised role at the same level.
Many career options become available to the apprentice on successful completion of the framework.
Equality and diversity
It is important that apprenticeship Pathways are inclusive and can demonstrate an active approach to identifying and removing barriers to entry and progression. Pathways should advance equality of opportunity between persons who share protected characteristics and those persons who do not as identified in the Equality Act 2010.
The Protected characteristics identified in the Equality Act are age, disability, gender re-assignment, race, religion or belief, sex, sexual orientation, pregnancy and maternity. Marriage and civil partnership is also included although only in respect of the requirement to eliminate discrimination in employment.
Training providers and employers MUST also comply with the other duty under the Equality Act 2010 to ensure that applicants are not discriminated against in terms of entry to the industry based upon those nine protected characteristics.
The food and drink industry in Wales is predominantly male, making up over two-thirds (68%) of the workforce; 32% are female. In comparison, a more balanced gender distribution exists across all industries in Wales where 53% are male and 47% are female. Between 2006 and 2011, the male share of the workforce increased by 7% (13,000 to 13,800) whereas the female share of the workforce declined by 4% (6,900 to 6,600). 36% of Welsh food and drink employees fall within the 45 to 54 years age group; 8% are aged 30 to 34; and only 17% are aged 16 to 29 years. The 16 to 29 years age group is considerably smaller than the other UK nations. In comparison, Northern Ireland has 38% of its food and drink workforce in this age group, England has 26% and Scotland has 25%.
Over two-thirds (68%) of the current workforce will be eligible for retirement in the next 20 years. It is notable that 3,500 non-UK nationals are estimated to be working in the Welsh food and drink industry in 2011, an increase of 86% since 2006. (Skills Insights and Labour Market Facts about the Food and Drink Manufacturing and Processing industry in Wales 2013-2014, Improve Limited 2013)
This pathway is an important route to encourage greater diversity within the industry and the following actions are being taken to promote equality and inclusion:
- Ongoing monitoring of data to identify any issues and intervene where necessary
- Promotion of the industry to a diverse audience though our careers website Tasty Careers www.tastycareers.org.uk and Tasty Careers Ambassadors
- Apprenticeship workshops to raise awareness of the benefits of Apprenticeships to employers
All partners involved in the delivery of apprenticeships, including training providers, centres and employers, must be committed to a policy of equal opportunities and must have robust equality and diversity policies and procedures.
Employment responsibilities and rights
Employment Responsibilities and Rights (ERR) is no longer compulsory. But it is recommended that all apprentices (especially the 16 years - 18 year group) receive a company induction programme.
Responsibilities
It is the responsibility of the Training Provider and Employer to ensure that the requirements of this pathway are delivered in accordance with the Welsh Government/Medr Apprenticeships Guidance.
Further information may be obtained from: Medr
Annex 1 - Level 2: Diploma for Proficiency in Butchery and Meat Processing (Wales)
Total units required for the qualification is 12
Total Qualification Time (TQT) is 370 hours and Guided Learning Hours is 242 hours
Process Butchery/Lairage sub pathway
Group A – Mandatory 2 units
Group B – Underpinning Knowledge At least 4 units
Group C1 – Process and abattoir At least 6 units
Minimum credits required 37 credits
Retail Butchery sub pathway
Group A – Mandatory 2 units
Group B – Underpinning knowledge At least 4 units
Group C2 - Retail Butchery At least 6 units
Minimum credits required 37 credits
Group A and C are integrated units (combined occupational skill and occupational knowledge).
Group B are knowledge only units.
Please see link below for qualification specification:
6ac785_2337094153a54c979308be485b8f3a37.pdf (fdq.org.uk)
Annex 2 - Level 3: Advanced Butchery and Meat Processing
An integrated qualification at Level 3, which combines competence and technical knowledge elements in which each element is separately assessed and in which each element carries at least ten credits on the QCF.
Butchery and Meat Processing L3 Specification
To achieve the apprenticeship, qualification units that deliver against at least 15 of the current National Occupational Standards or underpinning knowledge units should be taken in total:
- 3 from Mandatory Group A
- 4 from the Meat & Poultry Industry Group B
- 4 underpinning knowledge units from Group D
- And at least a further 4 from Optional Groups B, C or D
Mandatory Group A
All qualification units should be taken to meet the mandatory NOS requirements of this group.
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
IMPFS110 |
Monitor food safety at critical control points in food and drink operations |
Monitor food safety at critical control points in operations |
3 |
1 |
5 |
|
IMPHS307 |
Monitor health, safety and environmental management systems in food manufacture |
Monitor health, safety and environmental systems in food operations |
3 |
2 |
12 |
|
Understand how to monitor health, safety and environmental management systems in food operations |
3 |
3 |
20 |
||
|
IMPQI103 |
Monitor and maintain product quality in food and drink operations |
Monitor product quality in food operations |
3 |
3 |
20 |
|
Understand how to control product quality in food operations |
3 |
2 |
10 |
Butchery and Meat Processing Sector Group B
Qualification units mapped to at least 4 NOS should be taken from this group. Qualification units should only be taken once – there are instances where one qualification unit maps to multiple NOS in this group.
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
IMPSD507 |
Arrange transport scheduling for delivery of livestock in operations |
Arrange transport scheduling for the delivery of livestock in food operations |
3 |
2 |
8 |
|
Understand how to arrange transport scheduling for the delivery of livestock in food operations |
3 |
2 |
12 |
||
|
IMPSD513 |
Monitor and control reception of livestock in food operations |
Monitor and control reception of livestock in food operations |
3 |
2 |
9 |
|
Understand how to monitor the reception of livestock in food operations |
3 |
2 |
12 |
||
|
IMPSD523 |
Monitor the health and welfare of livestock pre-slaughter in food operations |
Monitor the health and welfare of livestock pre-slaughter in food operations |
3 |
2 |
9 |
|
Understand how to monitor the health and welfare of livestock pre-slaughter in food operations |
3 |
2 |
12 |
||
|
IMPSD527 |
Maintain lairage and ante mortem facilities in food operations |
Maintain lairage and ante-mortem facilities in food operations |
3 |
2 |
10 |
|
Understand how to maintain lairage and ante-mortem facilities in food operations |
3 |
2 |
12 |
||
|
IMPMP201 |
Monitor bleeding for Kosher meat |
Monitor bleeding for Kosher meat |
3 |
2 |
8 |
|
Understand how to monitor bleeding for Kosher meat |
3 |
2 |
14 |
||
|
IMPMP229 |
Monitor slaughter operations in meat processing |
Monitor slaughter operations in meat processing |
3 |
3 |
21 |
|
Understand how to monitor slaughter operations in meat processing |
3 |
2 |
11 |
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
IMPMP203 |
Monitor carcase production in meat or poultry processing |
Monitor carcase operations in meat processing |
3 |
3 |
22 |
|
Understand how to monitor carcase operations in meat processing |
3 |
2 |
12 |
||
|
IMPMP205 |
Monitor an automated meat or poultry processing system |
Monitor an automated meat/poultry processing system |
3 |
3 |
17 |
|
Understand how to monitor an automated meat/poultry processing system |
3 |
2 |
12 |
||
|
IMPMP207 |
Classify meat or poultry carcasses |
Classify meat or poultry carcases |
3 |
3 |
12 |
|
Principles of classification of meat and poultry carcases |
3 |
3 |
21 |
||
|
IMPMP219 |
Monitor the recovery of meat and poultry processing by-products |
Monitor the recovery of by-products and disposal of waste in meat processing |
3 |
3 |
24 |
|
Understand how to monitor the recovery of by-products and disposal of waste in meat processing |
3 |
2 |
15 |
||
|
IMPMP231 |
Monitor the recovery of co-products and disposal of waste in meat processing |
Monitor the recovery of co-products and disposal of waste in meat processing |
3 |
3 |
24 |
|
Understand how to monitor the recovery of co-products and disposal of waste in meat processing |
3 |
2 |
15 |
||
|
IMPMP221 |
Monitor primal butchery in meat processing |
Monitor primal butchery in meat processing |
3 |
3 |
17 |
|
Understand how to monitor primal butchery in meat processing |
3 |
2 |
13 |
||
|
IMPMP223 |
Monitor secondary butchery in meat processing |
Monitor secondary butchery in meat processing |
3 |
3 |
17 |
|
Understand how to monitor secondary butchery in meat processing |
3 |
2 |
13 |
||
|
IMPMP225 |
Monitor butchery in sales operations |
Monitor butchery in sales operations |
3 |
3 |
19 |
|
Understand how to monitor butchery in sales operations |
3 |
2 |
15 |
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
IMPMP227 |
Monitor the manufacture of meat products |
Monitor the manufacture of meat products/preparations |
3 |
3 |
15 |
|
Understand how to monitor the manufacture of meat products/preparations |
3 |
2 |
13 |
||
|
IMPMP233 |
Monitor treatment operations in meat processing |
Monitor treatment operations in meat processing |
3 |
3 |
16 |
|
Understand how to monitor treatment operations in meat processing |
3 |
2 |
15 |
||
|
IMPMP235 |
Monitor the slicing and wrapping of meat and meat products |
Monitor the slicing and wrapping of meat/meat products |
3 |
3 |
15 |
|
Understand how to monitor the slicing and wrapping of meat/meat products |
3 |
2 |
13 |
||
|
IMPSO407 |
Maximise sales of food and drink products in a retail environment |
Maximise sales in a food retail environment |
3 |
4 |
20 |
|
Understand how to maximise sales in a food retail environment |
3 |
3 |
24 |
||
|
IMPSO419 |
Set up and maintain operations in food and drink retail manufacture |
Set up and maintain food retail operations |
3 |
3 |
20 |
|
Understand how to co-ordinate food retail operations |
3 |
2 |
14 |
||
|
IMPSO420 |
Monitor effectiveness of operations in food and drink retail manufacture |
Monitor effectiveness of food retail operations |
3 |
2 |
12 |
|
Understand how to co-ordinate food retail operations |
3 |
2 |
14 |
||
|
IMPSO509 |
Plan and co-ordinate food services |
Plan and co-ordinate food services |
3 |
3 |
18 |
|
Understand how to plan and co-ordinate food services |
3 |
3 |
25 |
||
|
IMPSO513 |
Set up and maintain food service operations in food manufacture |
Set up and maintain food service operations in food operations |
3 |
2 |
14 |
|
Understand how to set up and maintain food service operations |
3 |
2 |
16 |
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
IMPSO514 |
Monitor effectiveness of food service operations in food manufacture |
Monitor effectiveness of food service operations |
3 |
2 |
14 |
|
Understand how to set up and maintain food service operations |
3 |
2 |
16 |
||
|
IMPSD111 |
Organise the receipt and storage of goods in food and drink operations |
Organise the receipt and storage of goods and materials in food operations |
3 |
3 |
15 |
|
Understand how to organise the receipt and storage of goods and materials in food operations |
3 |
3 |
18 |
||
|
IMPSD113 |
Monitor and maintain storage conditions in food and drink operations |
Monitor and maintain storage conditions in food operations |
3 |
3 |
14 |
|
IMPSD114 |
Monitor stored goods and materials in food and drink operations |
Monitor stored goods and materials in food operations |
3 |
2 |
11 |
|
IMPSD116 |
Monitor and maintain storage systems and procedures in food and drink operations |
Monitor and maintain storage systems and procedures in food operations |
3 |
2 |
10 |
|
Understand how to monitor and maintain storage systems and procedures in food operations |
3 |
2 |
10 |
Support Operations Group C
Qualification units should only be taken once – there are instances where one qualification unit maps to multiple NOS in this group.
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
|
IMPQI224 |
Manage organisational change and improvement in food operations |
Manage organisational change for achieving excellence in food operations |
3 |
4 |
21 |
|
|
Understand how to manage organisational change for achieving excellence in food operations |
3 |
3 |
17 |
|||
|
IMPEM105 |
Maintain plant and equipment in food and drink operations |
Maintain plant and equipment in food operations |
3 |
4 |
26 |
|
|
Understand how to maintain plant and equipment in food operations |
3 |
3 |
23 |
|||
|
IMPQI111 |
Interpret and communicate information and data in food and drink operations |
Interpret and communicate information and data in food operations |
3 |
3 |
18 |
|
|
Understand how to interpret and communicate information and data in food operations |
3 |
3 |
14 |
|||
|
IMPSF111 |
Control and monitor energy efficiency in a food environment |
Control energy efficiency in a food operations |
3 |
3 |
13 |
|
|
IMPFS111 |
Contribute to continuous improvement of food safety in food and drink operations |
Contribute to continuous improvement of food safety in operations |
3 |
3 |
20 |
|
|
Understand how to contribute to continuous improvement of food safety in operations |
3 |
4 |
30 |
|||
|
IMPQI113 |
Carry out sampling in food and drink operations |
Carry out sampling for quality control in food operations |
3 |
2 |
8 |
|
|
Understand how to carry out sampling for quality control in food operations |
3 |
3 |
26 |
|
||
|
IMPFS126 |
Report on food safety compliance in food and drink operations |
Report on compliance with food safety requirements in operations |
4 |
4 |
26 |
|
|
Understand how to report on compliance with food safety requirements in operations |
4 |
4 |
20 |
|||
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
|
IMPFS120 |
Control and monitor safe supply of raw materials and ingredients in food and drink operations |
Control and monitor safe supply of raw materials and ingredients in food operations |
3 |
1 |
6 |
|
|
Understand how to control and monitor safe supply of raw materials and ingredients in food operations |
3 |
3 |
20 |
|||
|
IMPPM114 |
Evaluate production performance in food and drink operations |
Evaluate and improve production in food manufacture |
3 |
3 |
16 |
|
|
Understand how to manage and evaluate production performance in food manufacture |
3 |
2 |
15 |
|||
|
IMPPM116 |
Improve production performance in food and drink operations |
Evaluate and improve production in food manufacture |
3 |
3 |
16 |
|
|
Understand how to manage and evaluate production performance in food manufacture |
3 |
2 |
15 |
|||
|
IMPPM103 |
Plan production schedules in food and drink operations |
Plan production schedules in food and drink operations |
3 |
3 |
21 |
|
|
Understand how to plan production schedules in food manufacture |
3 |
2 |
14 |
|||
|
IMPPO115 |
Contribute to optimising work areas in food and drink operations |
Contribute to optimising work areas in food manufacture |
3 |
3 |
26 |
|
|
Understand how to contribute to optimising work areas in food manufacture |
3 |
3 |
15 |
|||
|
IMPPO117 |
Diagnose production problems in food and drink operations |
Diagnose problems in food operations |
3 |
3 |
14 |
|
|
Understand how to diagnose problems in food operations |
3 |
3 |
16 |
|||
|
IMPPO119 |
Resolve production problems in food and drink operations |
Resolve problems in food operations |
3 |
3 |
16 |
|
|
Understand how to resolve problems in food operations |
3 |
4 |
22 |
|||
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
IMPQI105 |
Monitor and control quality of work activities in food and drink operations |
Monitor and control throughput to achieve targets in food operations |
3 |
2 |
9 |
|
Understand how to monitor and control throughput to achieve targets in food operations |
3 |
3 |
15 |
||
|
IMPSD306 |
Set up and maintain picking and packing orders in food and drink operations |
Set up and maintain picking and packing orders in food operations |
3 |
3 |
18 |
|
Understand how to co-ordinate picking and packing orders in food operations |
3 |
2 |
14 |
||
|
IMPSD307 |
Monitor effectiveness of picking and packing operations in food and drink operations |
Monitor effectiveness of picking and packing operations in food operations |
3 |
2 |
12 |
|
Understand how to co-ordinate picking and packing orders in food operations |
3 |
2 |
14 |
||
|
IMPSD319 |
Monitor wrapping and labelling of products in food and drink operations |
Monitor wrapping and labelling of products in food and drink operations |
3 |
2 |
10 |
|
Understand how to plan and co-ordinate wrapping and labelling in food operations |
3 |
2 |
12 |
||
|
IMPSD325 |
Monitor effectiveness of despatch and transport operations in food and drink operations |
Monitor effectiveness of despatch and transport in food operations |
3 |
2 |
10 |
|
Understand how to co-ordinate despatch and transport of orders in food operations |
3 |
2 |
10 |
Underpinning Knowledge Group D
At least 3 units should be taken from this group.
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
IMPMP105K |
Principles of breed and pre-slaughter selection of meat and poultry species |
Principles of breed and pre-slaughter selection of meat and poultry species |
3 |
3 |
27 |
|
IMPMP106/7K |
Principles of rearing and welfare of meat species |
Principles of rearing and welfare of meat species |
4 |
5 |
37 |
|
IMPMP153K |
Principles of butchery |
Principles of butchery |
3 |
3 |
24 |
|
IMPMP163K |
Principles of curing meat |
Principles of curing meat |
3 |
3 |
22 |
|
IMPMP176K |
Principles of a specialist raw meat and poultry sales service |
Principles of a specialist raw meat and poultry sales service |
3 |
3 |
23 |
|
IMPMP177K |
Principles of a specialist cooked meat and poultry sales service |
Principles of a specialist cooked meat and poultry sales service |
3 |
3 |
23 |
|
IMPMP209K |
Principles of microbiology and parasitology in meat production |
Principles of microbiology and parasitology in meat production |
4 |
3 |
24 |
|
IMPMP210/ 211K |
Principles of anatomy and physiology of meat species |
Principles of anatomy and physiology of meat species |
4 |
5 |
37 |
|
IMPMP212/ 213K |
Principles of pathology of meat species |
Principles of pathology of meat species |
4 |
5 |
37 |
|
IMPMP216K |
Principles of technology in meat processing |
Principles of technology in meat processing |
3 |
3 |
21 |
|
IMPMP217K |
Principles of meat science |
Principles of meat science |
4 |
5 |
37 |
|
IMPMP218K |
Principles of adding value to meat and poultry products |
Principles of adding value to meat and poultry products |
3 |
3 |
24 |
|
IMPMP220K |
Principles of animal waste and by- product removal and processing of edible co-products |
Principles of animal waste and by- product removal and processing of edible co-products |
3 |
3 |
24 |
|
IMPFT118K |
Principles of weights and measures in food technology |
Principles of weights and measures in food technology |
3 |
4 |
30 |
|
IMPFT123K |
Principles of freezing methods in food technology |
Principles of freezing methods in food technology |
3 |
4 |
30 |
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
IMPFT128K |
Principles of gelatine biochemistry in food science |
Principles of gelatine biochemistry in food science |
3 |
4 |
35 |
|
IMPFT138K |
Principles of lipid functionality in food science |
Principles of lipid functionality in food science |
3 |
4 |
35 |
|
IMPFT139K |
Principles of protein functionality in food science |
Principles of protein functionality in food science |
3 |
4 |
32 |
|
IMPFT155K |
Principles of food labelling in food operations |
Principles of food labelling in food operations |
3 |
4 |
30 |
|
IMPFS110.3K |
The Principles of HACCP for food manufacturing |
The Principles of HACCP for food manufacturing |
3 |
3 |
20 |
|
IMPQI207K |
Principles of continuous improvement techniques (Kaizen) in food operations |
Principles of continuous improvement techniques (Kaizen) in food operations |
3 |
3 |
15 |
|
IMPSF102K |
Principles of sustainability in food operations |
Principles of sustainability in food operations |
3 |
4 |
34 |