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 Seafood is 49 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 Seafood 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 2: Seafood
Level 2: Seafood Qualifications
Participants must achieve the following combined qualification listed below.
| Level 2 Diploma for Proficiency in Fish and Shellfish Industry Skills | |||||
|---|---|---|---|---|---|
| Awarding Body | Qualification No. | Credit Value | Total Qualification Time | Combined / Competence / Knowledge | Qualification Assessment Lanaguage(s) |
| FDQ | C00/0294/1 501/2050/5 | 37 | 370 | Combined | English Only |
Please see Annex 1 for the relationship between the competence and knowledge units within the combined qualifications.
Essential Skills Wales (ESW)
| Level 2: Seafood | 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: Seafood | 50 | 226 |
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 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: 276 learning hours
- Competence = minimum 20 hours
- Knowledge = minimum 92 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 = 226 training hours
- Knowledge component of - Level 2 Diploma for Proficiency in Fish and Shellfish Industry Skills = 92 hours
- Essential Skills Wales and off- the- job mentoring = 134 hours
Minimum on-the-job training hours = 50 training hours
- Competence component of - Level 2 Diploma for Proficiency in Fish and Shellfish Industry Skills = 20 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 Seafood
Level 3: Advanced Seafood Qualifications
Participants must achieve one of the following combined qualifications below.
| Level 3 Diploma for Proficiency in Fish and Shellfish Industry Skills | |||||
|---|---|---|---|---|---|
| Awarding Body | Qualification No. | Credit Value | Total Qualification Time | Combined / Competence / Knowledge | Qualification Assessment Lanaguage(s) |
| FDQ | C00/0548/8 600/9493/X | 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 Seafood | 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 Seafood | 86 | 225 |
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: 311 learning hours
- Competence = minimum 41 hours
- Knowledge = 69 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 = 225 training hours
- Knowledge component of - Level 3 Diploma for Proficiency in Fish and Shellfish Industry Skills = 69 hours
- Essential Skills Wales and off- the- job mentoring = 156 hours
Minimum on-the-job training hours = 86 training hours
- Competence component of - Level 3 Diploma for Proficiency in Fish and Shellfish Industry Skills = 41 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 (Seafood):
Examples include:
- Into employment, for example, as a fishmonger, fish/shellfish processing operative or a fish and shellfish sales/support assistant;
- Direct career progression onto a Level 3 Apprenticeship in Food and Drink (Seafood) 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 (Seafood):
Examples include:
- Into employment, for example, as a fishmonger or specialist operations manager (fish and shellfish);
- 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: Seafood
An integrated qualification at Level 2, 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.
Seafood L2 Apprenticeship Specification
To achieve the apprenticeship, qualification units that deliver at least 37 credits mapped to the current National Occupational Standards or underpinning knowledge units should be taken in total from Groups A, B, C or D, with, as a minimum:
- Units that cover The Principles of HACCP Based Food Safety Systems NOS and units mapped to at least one other NOS from Group A
- 8 credits or more must be taken from the Seafood Sector Group B
- 4 credits or more must be taken from Underpinning Knowledge units from Group D
Group A
The Principles of HACCP based food safety systems and units that map to at least one of the other 2 NOS should be taken from this group.
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
IMPFS103 |
Maintain workplace food safety standards in food and drink operations |
Maintain workplace food safety standards in operations |
2 |
2 |
16 |
|
Understand how to maintain workplace food safety standards in operations |
2 |
2 |
20 |
||
|
IMPHS101 |
Work safely in food manufacture |
Maintain workplace health and safety in food operations |
2 |
2 |
4 |
|
Understand how to maintain workplace health and safety in food operations |
2 |
2 |
18 |
||
|
IMPFS104.3K |
Principles of HACCP based food safety systems |
Principles of HACCP based food safety systems |
2 |
1 |
8 |
Seafood Sector Group B
Qualification units mapped to NOS that deliver at least 8 credits 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 Qualification Units |
Level |
Credit |
GLH |
|
IMPFP101 |
Fillet fish by hand |
Fillet fish by hand |
2 |
3 |
12 |
|
Understand how to fillet fish by hand |
2 |
2 |
8 |
||
|
IMPFP103 |
Process fish by hand |
Process fish by hand |
2 |
3 |
12 |
|
Understand how to process fish by hand |
2 |
2 |
12 |
||
|
IMPFP105 |
Grade fish or shellfish by hand |
Grade fish/shellfish by hand |
2 |
2 |
7 |
|
Understand how to grade fish/shellfish by hand |
2 |
3 |
16 |
||
|
IMPFP107 |
Intake fish or shellfish |
Intake fish/shellfish |
2 |
2 |
11 |
|
Understand how to intake fish/shellfish |
2 |
2 |
14 |
||
|
IMPFP109 |
Control fish or shellfish defrosting |
Control fish/shellfish defrosting |
2 |
1 |
3 |
|
Understand how to control fish/shellfish defrosting |
2 |
1 |
6 |
||
|
IMPFP111 |
Shuck bivalves by hand |
Shuck bivalves by hand |
2 |
2 |
6 |
|
Understand how to shuck bivalves by hand |
2 |
2 |
11 |
||
|
IMPFP113 |
Pack and ice fish or shellfish |
Pack and ice fish/shellfish |
2 |
1 |
6 |
|
Understand how to pack and ice fish/shellfish |
2 |
2 |
9 |
||
|
IMPFP115 |
Grade fish or shellfish by machine |
Grade fish/shellfish by machine |
2 |
2 |
7 |
|
Understand how to control processes in food manufacture |
2 |
4 |
26 |
||
|
IMPFP117 |
Control the fish or shellfish brining process |
Control the fish/shellfish brining process |
2 |
3 |
12 |
|
Understand how to control the fish/shellfish brining process |
2 |
1 |
9 |
||
|
IMPFP119 |
Control the dry curing of fish or shellfish |
Control the dry curing of fish |
2 |
3 |
12 |
|
Understand how to control the dry curing of fish |
2 |
2 |
9 |
||
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
|
IMPFP121 |
Control the fish or shellfish smoking process |
Control the fish/shellfish smoking process |
2 |
3 |
12 |
|
Understand how to control the fish/shellfish smoking process |
2 |
2 |
11 |
||
|
IMPFP123 |
Control the fish or shellfish marinating process |
Control the fish/shellfish marinating process |
2 |
3 |
12 |
|
Understand how to control the fish/shellfish marinating process |
2 |
2 |
12 |
||
|
IMPFP125 |
Gut and clean fish by hand |
Gut and clean fish by hand |
2 |
2 |
4 |
|
Understand how to gut and clean fish by hand |
2 |
2 |
10 |
||
|
IMPFP127 |
Assemble fish or shellfish products by hand |
Assemble fish/shellfish products by hand |
2 |
2 |
8 |
|
Understand how to assemble fish/shellfish products by hand |
2 |
2 |
10 |
||
|
IMPFP129 |
Extract shellfish meat by hand |
Extract shellfish meat by hand |
2 |
2 |
10 |
|
Understand how to extract shellfish meat by hand |
2 |
2 |
10 |
||
|
IMPFP131 |
Extract shellfish meat by machine |
Control shellfish meat extraction operations |
2 |
2 |
9 |
|
Understand how to control shellfish meat extraction operations |
2 |
1 |
10 |
||
|
IMPFP133 |
Pack live shellfish for dispatch |
Pack live shellfish for despatch |
2 |
2 |
10 |
|
Understand how to pack and care for live shellfish for despatch |
2 |
2 |
10 |
||
|
IMPFP135 |
Control fish gutting operations |
Control fish gutting operations |
2 |
2 |
10 |
|
Understand how to control processes in food manufacture |
2 |
4 |
26 |
||
|
IMPFP136 |
Control fish skinning operations |
Control fish skinning operations |
2 |
2 |
10 |
|
Understand how to control processes in food manufacture |
2 |
4 |
26 |
||
|
IMPFP137 |
Use fish or shellfish quality assessment methods |
Monitor product quality in food operations |
3 |
3 |
20 |
|
Understand how to use fish/shellfish quality assessment methods |
2 |
3 |
15 |
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
|
IMPFP138 |
Harvest fish or shellfish for human consumption |
Harvest fish for food supply |
2 |
2 |
7 |
|
Understand how to harvest fish for food supply |
2 |
1 |
4 |
||
|
IMPFP140 |
Conduct shellfish depuration operations |
Carry out shellfish depuration processing |
2 |
1 |
9 |
|
Understand how to carry out shellfish depuration processing |
2 |
2 |
14 |
||
|
IMPFP142 |
Control shellfish depuration production |
Control shellfish depuration processing |
3 |
2 |
15 |
|
Understand how to control shellfish depuration processing |
3 |
3 |
28 |
||
|
IMPPO216 |
Control enrobing in food and drink operations |
Control enrobing in food manufacture |
2 |
3 |
17 |
|
Understand how to control processes in food manufacture |
2 |
4 |
26 |
||
|
IMPPO201 |
Operate central control systems in food and drink operations |
Operate central control systems in food manufacture |
2 |
2 |
11 |
|
Understand how to operate central control systems in food manufacture |
2 |
2 |
10 |
||
|
IMPPO205 |
Control size reduction in food and drink operations |
Control size reduction in food manufacture |
2 |
3 |
20 |
|
Understand how to control processes in food manufacture |
2 |
4 |
26 |
||
|
IMPPO206 |
Control weighing in food and drink operations |
Control weighing in food manufacture |
2 |
2 |
10 |
|
Understand how to control processes in food manufacture |
2 |
4 |
26 |
||
|
IMPPO207 |
Control mixing in food and drink operations |
Control mixing in food manufacture |
2 |
3 |
20 |
|
Understand how to control processes in food manufacture |
2 |
4 |
26 |
||
|
IMPPO208 |
Control heat treatment in food and drink operations |
Control heat treatment in food manufacture |
2 |
3 |
20 |
|
Understand how to control processes in food manufacture |
2 |
4 |
26 |
||
|
IMPPO209 |
Control segregation and integrity in food and drink operations |
Control separation in food manufacture |
2 |
3 |
20 |
|
Understand how to control processes in food manufacture |
2 |
4 |
26 |
||
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
|
IMPPO210 |
Control temperature reduction in food and drink operations |
Control temperature reduction in food manufacture |
2 |
3 |
20 |
|
Understand how to control processes in food manufacture |
2 |
4 |
26 |
||
|
IMPPO214 |
Control forming in food and drink operations |
Control forming in food manufacture |
2 |
3 |
20 |
|
Understand how to control processes in food manufacture |
2 |
4 |
26 |
||
|
IMPPO215 |
Control depositing in food and drink operations |
Control depositing in food manufacture |
2 |
3 |
18 |
|
Understand how to control processes in food manufacture |
2 |
4 |
26 |
||
|
IMPPO230 |
Control product defrosting in food operations |
Control defrosting in food manufacture |
2 |
2 |
15 |
|
Understand how to control defrosting in food manufacture |
2 |
3 |
19 |
||
|
IMPPO232 |
Prepare sauces/marinades by hand in food operations |
Prepare sauces and marinades by hand in food manufacture |
2 |
3 |
22 |
|
Understand how to prepare sauces and marinades by hand in food manufacture |
2 |
2 |
8 |
||
|
IMPFP144 |
Process fish or shellfish for retail sale |
Process fish/shellfish in a sales environment |
2 |
3 |
14 |
|
Understand how to process fish/shellfish in a sales environment |
2 |
2 |
7 |
||
|
IMPFP146 |
Display fish or shellfish for retail sale |
Display fish/shellfish in a sales environment |
2 |
2 |
10 |
|
Understand how to display fish/shellfish in a sales environment |
2 |
3 |
16 |
||
|
IMPQI101 |
Maintain product quality in food and drink operations |
Maintain product quality in food operations |
2 |
2 |
5 |
|
Understand how to maintain product quality in food operations |
2 |
2 |
11 |
||
|
IMPPO223 |
Prepare ingredients and store fillings and toppings in food operations |
Prepare ingredients and store fillings and toppings in food manufacture |
2 |
3 |
25 |
|
Understand how to prepare and store savoury fillings and toppings in food manufacture |
2 |
2 |
14 |
||
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
|
IMPSD310 |
Produce individual packs by hand in food and drink operations |
Produce individual packs by hand in food operations |
2 |
3 |
14 |
|
IMPSO501 |
Prepare and clear areas for counter/take-away service |
Prepare to operate a counter/take away service in food operations |
2 |
2 |
4 |
|
Understand how to prepare to operate a counter/take way service in food operations |
2 |
2 |
10 |
||
|
IMPSO503 |
Provide a counter/take-away service |
Operate a counter/take-away service in food operations |
2 |
2 |
4 |
|
Understand how to operate a counter/take-away service in food operations |
2 |
2 |
12 |
||
|
IMPSO505 |
Prepare and clear areas for table/tray service |
Prepare to operate a table/tray service in food operations |
2 |
2 |
4 |
|
Understand how to prepare to operate a table/tray service in food operations |
2 |
2 |
12 |
||
|
IMPSO507 |
Provide a table/tray service |
Operate a table/tray service in food operations |
2 |
2 |
4 |
|
Understand how to operate a table/tray service in food operations |
2 |
2 |
12 |
||
|
IMPSO511 |
Assemble and process products for food service |
Assemble and process food service products |
2 |
2 |
13 |
|
Understand how to assemble and process products for food service |
2 |
2 |
11 |
||
|
IMPSO711 |
Finish bake-off products |
Finish bake off products |
2 |
3 |
10 |
|
Understand how to finish bake off products |
2 |
2 |
12 |
||
|
IMPSO401 |
Contribute to the effectiveness of food and drink retail operations |
Contribute to the effectiveness of food retail operations |
2 |
2 |
10 |
|
Understand how to contribute to the effectiveness of food retail operations |
2 |
2 |
11 |
||
|
IMPSO405 |
Sell food and drink products in a retail environment |
Sell food products in a retail environment |
2 |
2 |
14 |
|
Understand how to sell food products in a retail environment |
2 |
3 |
20 |
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
|
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 of food products in a retail environment |
3 |
3 |
24 |
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 Qualification Units |
Level |
Credit |
GLH |
|
IMPFS139 |
Monitor food hygiene standards using rapid test methods in food and drink operations |
Monitor food hygiene standards using rapid test methods in operations |
2 |
3 |
19 |
|
Understand how to monitor food hygiene standards using rapid test methods in operations |
2 |
2 |
12 |
||
|
IMPHS104 |
Lift and handle materials in food manufacture |
Lift and handle materials safely in food operations |
2 |
2 |
10 |
|
Understand how to lift and handle materials safely in food operations |
2 |
2 |
15 |
||
|
IMPHS201 |
Contribute to environmental safety in food manufacture |
Contribute to environmental safety in food operations |
2 |
2 |
5 |
|
Understand how to contribute to environmental safety in food operations |
2 |
2 |
11 |
||
|
IMPHS203 |
Maintain, promote and improve environmental good practice in food manufacture |
Maintain, promote and improve environmental good practice in food operations |
3 |
2 |
10 |
|
Understand how to monitor and improve environmental good practice in food operations |
3 |
3 |
18 |
||
|
IMPEM107 |
Contribute to the maintenance of plant and equipment in food and drink operations |
Contribute to the maintenance of plant and equipment in food operations |
2 |
3 |
30 |
|
Understand how to contribute to the maintenance of plant and equipment in food operations |
2 |
3 |
20 |
||
|
IMPSD108 |
Store and organise goods and materials in food and drink operations |
Store goods and materials in food operations |
2 |
3 |
24 |
|
Understand how to store and organise goods and materials in food operations |
2 |
4 |
25 |
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
|
IMPSD201 |
Supply materials for production in food and drink operations |
Supply materials for production in food operations |
2 |
3 |
18 |
|
Understand how to supply materials for production in food operations |
2 |
3 |
17 |
||
|
IMPSD309 |
Produce product packs in food and drink operations |
Produce product packs in food operations |
2 |
3 |
10 |
|
Understand how to produce product packs in food operations |
2 |
3 |
25 |
||
|
IMPSD312 |
Pack orders for despatch in food and drink operations |
Pack orders for despatch in food operations |
2 |
1 |
6 |
|
Understand how to pack orders for despatch in food operations |
2 |
1 |
6 |
||
|
IMPSD327 |
Prepare goods and materials for despatch |
Prepare orders for despatch in food operations |
2 |
3 |
19 |
|
Understand how to prepare orders for despatch in food operations |
2 |
3 |
20 |
||
|
IMPPO113 |
Carry out product changeovers in food and drink operations |
Carry out product changeovers in food manufacture |
2 |
2 |
11 |
|
Understand how to carry out product changeovers in food manufacture |
2 |
2 |
16 |
||
|
IMPPO125 |
Contribute to problem diagnosis in food and drink operations |
Contribute to problem diagnosis in food manufacture |
2 |
2 |
10 |
|
Understand how to contribute to problem diagnosis in food manufacture |
2 |
2 |
15 |
||
|
IMPPO127 |
Contribute to problem resolution in food and drink operations |
Contribute to problem resolution in food manufacture |
2 |
3 |
13 |
|
Understand how to contribute to problem resolution in food manufacture |
2 |
2 |
18 |
||
|
IMPPO217 |
Control wrapping and labelling in food and drink operations |
Control wrapping in food manufacture |
2 |
3 |
17 |
|
Understand how to control processes in food manufacture |
2 |
4 |
26 |
||
|
IMPPO226 |
Slice and bag individual products in food operations |
Slice and bag individual food products |
2 |
2 |
15 |
|
Understand how to slice and bag individual food products |
2 |
2 |
15 |
||
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
|
IMPSO108 |
Control washing and drying machinery in food and drink operations |
Control washing and drying machinery in food operations |
2 |
3 |
16 |
|
Understand how to control washing and drying machinery in food operations |
2 |
2 |
12 |
||
|
IMPSO101 |
Carry out hygiene cleaning in food and drink operations |
Control hygiene cleaning in food operations |
2 |
3 |
23 |
|
Understand how to control hygiene cleaning in food operations |
2 |
3 |
28 |
||
|
IMPSO103 |
Clean in place (CIP) plant and equipment in food and drink operations |
Clean in place (CIP) plant and equipment in food operations |
2 |
3 |
19 |
|
Understand how to prepare for and conduct cleaning in place (CIP) of plant and equipment in food operations |
2 |
2 |
12 |
||
|
Understand how to avoid contamination and complete cleaning in place (CIP) of plant and equipment in food operations |
2 |
2 |
13 |
||
|
IMPSO112 |
Sharpen and maintain cutting tools for use in food and drink operations |
Sharpen cutting tools for use in food operations |
2 |
2 |
7 |
|
Understand how to sharpen cutting tools for use in food operations |
2 |
2 |
14 |
||
|
IMPSO301 |
Deal with waste in food and drink operations |
Deal effectively with waste in food operations |
2 |
2 |
8 |
|
Understand how to deal effectively with waste in food operations |
2 |
2 |
10 |
||
|
IMPSO303 |
Monitor and control the disposal of waste in food and drink operations |
Monitor and control waste disposal in food operations |
3 |
3 |
15 |
|
Understand how to monitor and control waste disposal in food operations |
3 |
3 |
29 |
||
|
IMPSO304 |
Monitor and control the recovery of by-products in food and drink operations |
Monitor and control the recovery and separation of by-products and waste in food operations |
3 |
2 |
12 |
|
Understand how to monitor and control the recovery of by-products in food operations |
2 |
3 |
27 |
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
|
IMPMP167 |
Manufacture meat products in a retail environment |
Fill or extrude meat and meat based mixtures |
2 |
2 |
8 |
|
Understand how to fill or extrude meat and meat based mixtures |
2 |
2 |
16 |
||
|
IMPSD113 |
Monitor and maintain storage conditions in food and drink operations |
Monitor and maintain storage conditions in food operations |
3 |
3 |
14 |
|
IMPQI205 |
Contribute to continuous improvement in food operations |
Contribute to continuous improvement for achieving excellence in food operations |
2 |
3 |
14 |
|
Understand how to contribute to continuous improvement for achieving excellence in food operations |
2 |
2 |
12 |
||
|
IMPPO111 |
Carry out task handover procedures in food and drink operations |
Carry out task hand-over procedures in food manufacture |
2 |
2 |
10 |
|
Understand how to carry out task hand-over procedures in food manufacture |
2 |
1 |
7 |
Underpinning Knowledge Group D
At least 4 credits should be taken from this group.
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
|
IMPFP116K |
Principles of fish or shellfish smoking |
Principles of fish/shellfish smoking |
3 |
4 |
21 |
|
IMPFP148K |
Principles of displaying fish/shellfish in a sales environment |
Principles of displaying fish/shellfish in a sales environment |
3 |
3 |
14 |
|
IMPFP149K |
Principles of marine finfish |
Principles of marine finfish |
3 |
5 |
20 |
|
IMPFP150K |
Principles of shellfish, non-marine finfish and marine food products |
Principles of shellfish, non-marine finfish and marine food products |
3 |
5 |
25 |
|
IMPFP151K |
Principles of seafood quality science |
Principles of seafood quality science |
3 |
4 |
20 |
|
IMPFP152K |
Principles of frying fish and chips |
Principles of frying fish and chips |
3 |
4 |
18 |
|
IMPFP153K |
Principles of brining and salting fish or shellfish |
Principles of brining and salting fish or shellfish |
3 |
2 |
13 |
|
IMPFP154K |
Principles of fish or shellfish quality assessment |
Principles of fish/shellfish quality assessment |
3 |
3 |
14 |
|
IMPFT135K |
Principles of sterile processing in food technology |
Principles of sterile processing in food technology |
3 |
4 |
30 |
|
IMPPO237K |
Principles of cans and closing cans in food manufacture |
Principles of cans and closing cans in food manufacture |
2 |
2 |
10 |
|
IMPBP306K |
Principles of organisational compliance in a food business |
Principles of organisational compliance in a food business |
3 |
4 |
22 |
|
IMPFS104.2K |
Principles of food safety for manufacturing |
Principles of food safety for manufacturing |
2 |
1 |
9 |
|
IMPSO104.3K |
Principles of clean in place (CIP) in food operations |
Principles of clean in place (CIP) in food operations |
2 |
1 |
8 |
|
IMPSD109.2K |
Principles of using and storing materials in food operations |
Principles of using and storing materials in food operations |
2 |
1 |
7 |
|
IMPQI102.2K |
Principles of product quality and improvements in food operations |
Principles of product quality and improvements in food operations |
2 |
2 |
11 |
Annex 2 - Level 3: Advanced Seafood
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.
Seafood L3 Specification
To achieve the apprenticeship, qualification units that deliver at least 37 credits mapped to the current National Occupational Standards or underpinning knowledge units should be taken in total from Groups A, B, C or D, with, as a minimum:
- 6 credits or more must be taken from Group A
- 8 credits or more must be taken from the Seafood Sector Group B
- 4 credits or more must be taken from Underpinning Knowledge units from Group D
Mandatory Group A
At least 6 credits are required from units mapped to NOS from this group.
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
IMPFP158 |
Monitor fish or shellfish operations |
Monitor fish/shellfish operations |
3 |
3 |
14 |
|
Understand how to monitor fish/shellfish operations |
3 |
3 |
19 |
||
|
IMPFP160 |
Manage fish and shellfish operations |
Manage fish/shellfish operations |
3 |
3 |
22 |
|
Understand how to manage fish/shellfish operations |
3 |
4 |
22 |
Seafood Sector Group B
Qualification units mapped to NOS that deliver at least 8 credits 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 |
|
IMPFP142 |
Control shellfish depuration production |
Control shellfish depuration processing |
3 |
2 |
15 |
|
Understand how to control shellfish depuration processing |
3 |
3 |
28 |
||
|
IMPFP156 |
Monitor frying operations |
Monitor oil frying operations |
3 |
3 |
18 |
|
Understand how to monitor oil frying operations |
3 |
3 |
21 |
||
|
IMPFP162 |
Monitor the reception and holding of live fish and shellfish |
Monitor the reception and holding of live fish/shellfish |
3 |
3 |
20 |
|
Understand how to monitor the reception and holding of live fish/shellfish |
3 |
3 |
22 |
||
|
IMPPD117 |
Develop food and drink test samples |
Develop test samples in food manufacture |
3 |
3 |
16 |
|
Understand how to develop test samples in food manufacture |
3 |
2 |
15 |
||
|
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 |
||
|
IMPPM109 |
Carry out process control of production in food and drink operations |
Carry out process control in food manufacture |
3 |
2 |
11 |
|
Understand how to carry out process control in food manufacture |
3 |
2 |
15 |
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
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 |
|
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 |
||
|
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 |
|
Understand how to monitor and maintain storage conditions in food operations |
3 |
2 |
12 |
||
|
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 |
||
|
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 |
||
|
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 |
||
|
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 |
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 |
|
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 |
||
|
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 |
||
|
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 |
||
|
IMPQI105 |
Monitor and control quality of work activities in food and drink operations |
Monitor and control quality of work activities in food operations |
3 |
2 |
18 |
|
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 |
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
|
IMPFS108 |
Raise food safety awareness in food and drink operations |
Promote food safety awareness in food operations |
3 |
2 |
10 |
|
|
Understand how to promote food safety awareness in operations |
3 |
1 |
7 |
|||
|
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 |
|||
|
IMPSF113 |
Control and monitor waste minimisation in a food environment |
Control waste minimisation in food operations |
3 |
3 |
16 |
|
|
Understand how to control waste minimisation in food operations |
3 |
3 |
24 |
|||
|
IMPHS203 |
Maintain, promote and improve environmental good practice in food manufacture |
Maintain, promote and improve environmental good practice in food operations |
3 |
2 |
10 |
|
|
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 |
|||
|
IMPSD318 |
Plan resources to meet anticipated demand for products in food and drink operations |
Plan resources to meet anticipated demand for products in food operations |
3 |
2 |
8 |
|
|
IMPQI116 |
Carry out testing in food and drink operations |
Carry out testing for quality control in food operations |
3 |
3 |
11 |
|
|
SFJPF2.2 |
Carry out quality audits |
Carry out quality audits |
3 |
3 |
9 |
|
|
Understand how to carry out quality audits |
3 |
3 |
15 |
|||
|
IMPSF115 |
Control and monitor water usage in a food environment |
Control water usage in food operations |
3 |
3 |
16 |
|
|
Understand how to control water usage in food operations |
3 |
3 |
25 |
|||
|
IMPPD104 |
Develop product specifications in a food and drink business |
Develop product specifications in a food and drink business |
3 |
2 |
14 |
|
|
Understand how to develop product specifications in a food and drink business |
3 |
2 |
12 |
|||
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
|
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 |
|||
|
IMPPM107 |
Monitor and report on production performance in food and drink operations |
Monitor and report on production progress in food manufacture |
3 |
2 |
9 |
|
|
Understand how to monitor and report on production progress in food manufacture |
3 |
2 |
12 |
|||
|
IMPSO303 |
Monitor and control the disposal of waste in food and drink operations |
Monitor and control waste disposal in food operations |
3 |
3 |
15 |
|
|
Understand how to monitor and control waste disposal in food operations |
3 |
3 |
29 |
|||
|
IMPSO304 |
Monitor and control the recovery of by-products in food and drink operations |
Monitor and control the recovery and separation of by-products and waste in food operations |
3 |
2 |
12 |
|
|
IMPOM111 |
Allocate and monitor work in a food and drink business |
Plan, allocate and monitor work of a team |
3 |
5 |
25 |
|
|
LSILADD06 |
Manage learning and development in groups |
Facilitate learning and development in groups |
3 |
6 |
25 |
|
|
LSILADD07 |
Facilitate individual learning and development |
Facilitate learning and development for individuals |
3 |
6 |
25 |
|
|
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 |
|
|
Understand how to monitor food safety management procedures in operations |
3 |
2 |
16 |
|||
|
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 |
|||
|
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 |
|||
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
|
IMPQI224 |
Manage organisational change and improvement in food operations |
Manage organisational change and improvement in food operations |
3 |
4 |
21 |
|
|
Understand how to manage organisational change and improvement in food operations |
3 |
3 |
17 |
|||
Underpinning Knowledge Group D
At least 4 credits must be taken from this group.
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
IMPFP143K |
Principles of controlling bivalve purification processing |
Principles of controlling bivalve purification processing |
3 |
2 |
20 |
|
IMPFP149K |
Principles of marine finfish product knowledge |
Principles of marine finfish product knowledge |
3 |
5 |
20 |
|
IMPFP153K |
Principles of brining and salting fish or shellfish |
Principles of brining and salting fish or shellfish |
3 |
2 |
13 |
|
IMPHS107.1K |
Principles of monitoring and assessing risks in food operations |
Principles of monitoring and assessing risks in food operations |
3 |
2 |
13 |
|
IMPFP152.1K |
Principles of managing fish and chip shop operations |
Principles of managing fish and chip operations |
3 |
4 |
37 |
|
IMPFP150.2K |
Principles of the fishmonger industry |
Principles of the fishmonger industry |
3 |
2 |
12 |
|
IMPFP142.1S |
Principles of managing safety in bivalve purification operations |
Principles of managing safety in bivalve purification operations |
3 |
4 |
32 |
|
IMPFP150K |
Principles of shellfish, non-marine finfish and marine food products |
Principles of shellfish, non-marine finfish and marine food products, product knowledge |
3 |
5 |
25 |
|
IMPFT123K |
Principles of freezing methods in food technology |
Principles of freezing methods in food technology |
3 |
4 |
30 |
|
IMPFP151K |
Principles of seafood quality science |
Principles of seafood quality science |
3 |
4 |
20 |
|
IMPFT122K |
Principles of the refrigeration cycle in food technology |
Principles of the refrigeration cycle in food technology |
3 |
4 |
32 |
|
IMPFP152K |
Principles of frying fish and chips |
Principles of frying fish and chips |
3 |
4 |
18 |
|
IMPFP148K |
Principles of displaying fish/shellfish in a sales environment |
Principles of displaying fish/shellfish in a sales environment |
3 |
3 |
14 |
|
IMPQI118.2K |
Principles of quality in food operations |
Principles of quality in food operations |
3 |
3 |
18 |
|
IMPFT114K |
Principles of sensory assessment in food technology |
Principles of sensory assessment in food technology |
3 |
3 |
22 |
|
IMPFP150.1K |
Principles of fishmonger practice |
Principles of fishmonger practice |
3 |
3 |
23 |
|
IMPFT150K |
Principles of canning in food technology |
Principles of canning in food technology |
3 |
4 |
30 |
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
IMPFP116K |
Principles of fish or shellfish smoking |
Principles of fish or shellfish smoking |
3 |
4 |
21 |
|
IMPFP154K |
Principles of fish or shellfish quality assessment |
Principles of fish or shellfish quality assessment |
3 |
3 |
14 |
|
LSIS |
Understanding the principles and practice of assessment |
Understanding the principles and practice of assessment |
3 |
3 |
24 |
|
IMPFS110.2K |
Principles of food safety supervision for manufacturing |
The principles of food safety supervision for manufacturing |
3 |
3 |
25 |
|
IMPFS122.2K |
Principles of HACCP management for food manufacturing |
The Principles of Hazard Analysis and Critical Control Points (HACCP) for food manufacturing |
3 |
3 |
20 |
|
IMPFT151K |
Principles of aseptic packaging in food technology |
Principles of aseptic packaging in food technology |
3 |
3 |
20 |