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 3 Pathway Food Industry Technical Management is 49 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 3: Food Industry Technical Management
Level 3: Food Industry Technical Management Qualifications
Participants must achieve the following combined qualification below.
| Level 3 Diploma for Proficiency in Food Management | |||||
|---|---|---|---|---|---|
| Awarding Body | Qualification No. | Credit Value | Total Qualification Time | Combined / Competence / Knowledge | Qualification Assessment Lanaguage(s) |
| FDQ | C00/0537/0 600/8545/9 | 37 | 370 | Combined | English Only |
Please see Annex 1 for the relationship between the competence and knowledge units within the combined qualification.
Essential Skills Wales (ESW)
| Level 3: Food Industry Technical Management | 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: Food Industry Technical Management | 92 | 206 |
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: 37 credits
Essential Skills Wales (ESW) in Communication and Application of Number: 12 credits
Total on and off-the-job training minimum training hours: 298 learning hours
- Competence = minimum 47 hours
- Knowledge = minimum 50 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 = 206 training hours
- Knowledge component of - Level 3 Diploma for Proficiency in Food Management = 50 hours
- Essential Skills Wales and off- the- job mentoring = 156 hours
Minimum on-the-job training hours = 92 training hours
- Competence component of - Level 3 Diploma for Proficiency in Food Management = 47 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 (Food Industry Technical Management):
Examples include:
- Into employment, for example, as a production manager/supervisor, operations manager, maintenance manager or quality manager;
- 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 pathway.
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 3: Food Industry Technical Management
600/8545/9 / C00/0537/0 - Level 3: Diploma for Proficiency in Food Management
Rules of Combination (RoC)
Diploma Total credits required for qualification 37+
Total Qualification Time (TQT) 370 hours
Group A – Food Management Units - Mandatory 30+ credits
Group B – Knowledge Units - Optional 3+ credits
Guided Learning Hours Range (min/max) 186 - 334 hours
Assessment
Occupational skills (OS) units are designed to assess the learner’s applied skills required to demonstrate competent performance in the workplace in a defined role. Assessment of this qualification is by learner portfolio of achievement. Evidence of performance can be supplemented by other assessment evidence e.g. witness testimony, work-related questioning, workplace documentation, photographic evidence and professional discussion.
Other assessment methods may be used to assess occupational knowledge (OK) and underpinning knowledge (UK) requirements including e-assessment, multiple-choice examination and assignment. Assessment requirements are set out in individual units of assessment, see exemplar F/601/2954 Principles of continuous improvement techniques (Kaizen) in food operations.
Assessment requirements are set out in individual units of assessment. Reasonable adjustments apply that allow learner support for oral or other assessment adjustment arrangements to meet learner needs. All assessment activity is subject to internal quality assurance.
FDQ has in place a quality system comprising policies and procedures to ensure its qualifications are developed, delivered and remain fit for purpose. FDQ externally quality assures all centre assessment and internal quality assurance quality and arrangements.
Assessment Occupational skills (OS) units are designed to assess the learner’s applied skills required to demonstrate competent performance in the workplace in a defined role. Assessment
Group A Food management units
Planning
- D/504/6891 OS Contribute to the development of a strategic plan in a food business 3 2 15
- H/504/6892 OK Understand how to contribute to the development of a strategic plan in a food business 3 2 17
- K/504/6893 OS Contribute to the development of an operational plan in a food business 3 2 14
- M/504/6894 OK Understand how to contribute to the development of an operational plan in a food business 3 2 14
- T/504/6895 OK Understand how to contribute to the development of a supply chain operational plan in a food business 3 2 14
Target setting
- R/504/6905 OS Plan and agree targets in a food business 3 2 13
- Y/504/6906 OS Set objectives in a food business 3 2 12
- D/504/6907 OS Set key performance indicators in a food business 3 2 15
- H/504/6908 OK Understand how to set targets in a food business 3 2 12
- K/504/6909 OS Produce a work schedule in a food business 3 2 13
- D/504/6910 OK Understand how to produce a work schedule in a food business 3 2 13
Allocate resources
- A/504/7319 OS Identify staff resource needs in a food business 3 3 21
- M/504/7320 OK Understand how to identify staff resource needs in a food business 3 3 21
- T/504/7321 OS Co-ordinate recruitment activity in a food business 3 3 18
- A/504/7322 OK Understand how to co-ordinate recruitment activity in a food business 3 3 19 F/504/7323 OS Induct employees into a food business 3 3 19
- J/504/7324 OK Understand how to induct employees into a food business 3 3 21
- L/504/7325 OS Allocate staff resources in a food business 3 3 19
- R/504/7326 OK Understand how to allocate staff resources in a food business 3 2 15
- Y/504/7327 OS Identify physical resource requirements in a food business 3 2 18
- D/504/7328 OK Understand how to identify physical resources in a food business 3 2 19
- H/504/7329 OS Utilise resources to maximise performance in a food business 3 3 21
- Y/504/7330 OK Understand how to utilise resources to maximise performance in a food business 3 3 20
Deploy operations
- D/504/7331 OS Deploy an operational plan in a food business 3 2 14
- H/504/7332 OK Understand how to deploy an operational plan in a food business 3 3 21
- K/504/7333 OS Support the development of a procedure in a food business 3 3 20
- M/504/7334 OK Understand how to support the development of a procedure in a food business 3 3 20
- T/504/7335 OS Support the development of a specification in a food business 3 3 20
- A/504/7336 OK Understand how to support the development of a specification in a food business 3 3 20
- F/504/7337 OS Contribute to sourcing supplies in a food business 3 2 15
- J/504/7338 OK Understand how to contribute to sourcing supplies in a food business 3 3 23
- L/504/7339 OS Contribute to the maintenance of compliance in a food business 3 3 20
- F/504/7340 OK Understand how to contribute to the maintenance of compliance in a food business 3 4 24
- J/504/7341 OS Support improvement practice in a food business 3 2 14
- L/504/7342 OK Support sustainable practice in a food business 3 2 15
- J/504/7355 OS Contribute to project management in a food business 3 3 20
- L/504/7356 OK Understand how to contribute to project management in a food business 3 3 21
- R/504/7360 OS Manage a budget in a food business 3 2 15
- Y/504/7361 OK Understand how to manage a budget in s food business 3 3 20
- H/504/7363 OS Write reports and present management information in a food business 3 3 18
- M/504/7365 OK Understand how to write reports and present management information in a food business 3 3 20
- A/504/7367 OS Deliver a presentation in a food business 3 2 10
- F/504/7368 OK Understand how to deliver a presentation in a food business 3 2 16
- J/504/7369 OS Lead meetings in a food business 3 2 10
- A/504/7370 OK Understand how to lead meetings in a food business 3 3 20
- F/504/7371 OS Manage a production trial in a food business 3 3 17
- J/504/7372 OK Understand how to a manage production trial in a food business 3 3 26
- A/602/4617 OS Diagnose problems in food operations 3 3 14
- F/602/4618 OK Understand how to diagnose problems in food operations 3 3 16
- J/602/4619 OS Resolve problems in food operations 3 3 16
- A/602/4620 OK Understand how to resolve problems in food operations 3 4 22
- L/504/7373 OS Promote customer service in a food business 3 2 16
- R/504/7374 OK Understand how to promote customer service in a food business 3 2 16
- Y/504/7375 OS Contribute to resolving complaints in a food business 3 2 13
- D/504/7376 OK Understand how to contribute to resolving complaints in a food business 3 3 20
- K/504/7378 OS Conduct an internal audit in a food business 3 2 16
- M/504/7379 OK Understand how to conduct an internal audit in a food business 3 3 20
Monitoring
- H/504/7380 OS Develop procedures for monitoring in a food business 3 2 14
- K/504/7381 OK Understand how to develop procedures for monitoring in a food business 3 2 14
- M/504/7382 OS Monitor performance in a food business 3 3 17
- T/504/7383 OK Understand how to monitor individual performance in a food business 3 2 14
- A/504/7384 OS Improve own performance in a food business 3 2 16
- F/504/7385 OK Understand how to improve own performance in a food business 3 3 18
- J/504/7386 OS Monitor progress of work activity in a food business 3 2 13
- L/504/7387 OK Understand how to monitor progress of work activity in a food business 3 3 15
- R/504/7388 OK Understand how to monitor progress of work activity in the food supply chain 3 2 14
- Y/504/7389 OK Understand how to monitor progress of work activity in food retail and service 3 2 15
- F/602/4697 OS Monitor and control throughput to achieve targets in food operations 3 2 9
- J/602/4698 OK Understand how to monitor and control throughput to achieve targets in food operations 3 3 15
- H/602/5826 OS Monitor food safety at critical control points in food operations 3 1 5
- L/504/7390 OS Carry out an assessment of risks in a food business 3 2 14
- R/504/7391 OK Understand how to carry out of assessment of risks in a food business 3 3 19
- Y/504/7392 OS Support and handle grievance procedures in a food business 3 3 15
- D/504/7393 OK Understand how to support and handle grievance procedures in a food business 3 2 14
- H/504/7394 OS Initiate and support disciplinary procedures in a food business 3 3 16
- K/504/7395 OK Understand how to initiate and support disciplinary procedures in a food business 3 2 14
- M/504/7396 OS Monitor absenteeism in a food business 3 2 14
- T/504/7397 OK Understand how to monitor absenteeism in a food business 3 2 12
- A/504/7398 OS Contribute to the assessment of operational costs in a food business 3 2 13
- F/504/7399 OK Understand how to contribute to the assessment of operational costs in a food business 3 2 14
- K/504/7400 OS Promote and maintain standards of conduct in a food business 3 2 9
- M/504/7401 OK Understand how to promote and maintain standards of conduct in a food business 3 3 13
- T/504/7402 OS Contribute to the development of an organisational culture in a food business 3 2 15
- A/504/7403 OK Understand how to contribute to the development of an organisational culture in a food business 3 2 15
Support
- F/504/7404 OS Communicate effectively in a food business 3 2 15
- M/504/7446 OK Understand how to communicate effectively in a food business 3 2 17
- T/504/7447 OS Contribute to cross functional team work in a food business 3 2 19
- A/504/7448 OK Understand how to contribute to cross functional team work in a food business 3 3 23
- L/504/7468 OS Manage conflict in a food business 3 3 20 T/504/7450 OK Understand how to manage conflict in a food business 3 3 21
- A/504/7451 OS Contribute to pitching products or services to potential customers in a food business 3 3 22
- F/504/7452 OK Understand how to contribute to pitching products or services to potential customers in a food business 3 3 20
- J/504/7453 OS Contribute to the maintenance of external relationships in a food business 3 2 17
- L/504/7454 OK Understand how to contribute to the maintenance of external relationships in a food business 3 3 21
- R/504/7455 OS Assess skills and knowledge in a food business 3 3 26
- Y/504/7456 OK Understand how to assess skills and knowledge in a food business 3 3 26
- D/504/7457 OS Identify learning and skills needs in a food business 3 2 15
- H/504/7458 OK Understand how to identify learning and skills needs in a food business 3 2 15
- K/504/7459 OS Provide coaching and mentoring in a food business 3 3 24
- D/504/7460 OK Understand how to provide coaching and mentoring in a food business 3 3 21
- H/504/7461 OS Provide training in a food business 3 3 23
- K/504/7462 OK Understand how to provide training in a food business 3 4 30
- M/504/7463 OS Facilitate activities in a food business 3 3 20
- T/504/7464 OK Understand how to facilitate activities in a food business 3 2 17
Group B Knowledge units
- F/504/7242 UK Principles of communication in a food business 3 3 21
- L/504/7244 UK Principles of organisational conduct in a food business 3 4 27
- Y/504/7246 UK Principles of supporting an organisational culture in a food business 3 3 18
- D/504/7247 UK Principles of setting targets and monitoring performance in a food business 3 3 21
- H/504/7248 UK Principles of information management in a food business 3 3 18
- K/504/7249 UK Principles of quality systems in a food business 3 4 23
- D/504/7250 UK Principles of organisational compliance in a food business 3 4 22
- A/601/2953 UK Principles of improvement in food operations 3 3 16
- F/601/2954 UK Principles of continuous improvement techniques (Kaizen) in food operations 3 3 15
- L/601/2701 UK Principles of sustainability in food operations 3 4 34