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 Food and Drink Operations 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 Food and Drink Technical Operations is 51 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: Food and Drink Operations
Level 2: Food and Drink Operations Qualifications
Participants must achieve the following combined qualification below.
| Level 2 Diploma for Proficiency in Food Industry Skills | |||||
|---|---|---|---|---|---|
| Awarding Body | Qualification No. | Credit Value | Total Qualification Time | Combined / Competence / Knowledge | Qualification Assessment Lanaguage(s) |
| FDQ | C00/0316/8 600/0443/5 | 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 2: Food and Drink Operations | 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: Food and Drink Operations | 62 | 228 |
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: 290 learning hours
- Competence = minimum 32 hours
- Knowledge = minimum 94 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 = 228 training hours
- Knowledge component of - Level 2 Diploma for Proficiency in Food Industry Skills = 94 hours
- Essential Skills Wales and off- the- job mentoring = 134 hours
Minimum on-the-job training hours = 62 training hours
- Competence component of - Level 2 Diploma for Proficiency in Food Industry Skills = 32 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: Food and Drink Technical Operations
Level 3: Food and Drink Technical Operations Qualifications
Participants must achieve the following combined qualification below.
| Level 3 Diploma for Proficiency in Food Industry Skills | |||||
|---|---|---|---|---|---|
| Awarding Body | Qualification No. | Credit Value | Total Qualification Time | Combined / Competence / Knowledge | Qualification Assessment Lanaguage(s) |
| FDQ | C00/0317/1 600/0479/4 | 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: Food and Drink Technical Operations | 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 and Drink Technical Operations | 117 | 276 |
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: 39 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: 393 learning hours
- Competence = minimum 72 hours
- Knowledge = 120 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 = 276 training hours
- Knowledge component of - Level 3 Diploma for Proficiency in Food Industry Skills = 120 hours
- Essential Skills Wales and off- the- job mentoring = 156 hours
Minimum on-the-job training hours = 117 training hours
- Competence component of - Level 3 Diploma for Proficiency in Food Industry Skills = 72 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 and Drink Operations):
Examples include:
- Into employment, for example, as a production control operative, processing control operative or quality assurance operative;
- Direct career progression onto a Level 3 Apprenticeship in Food and Drink (Food and Drink Technical Operations) 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 (Food and Drink Technical Operations):
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 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 Apprenticeships Guidance.
Further information may be obtained from: Welsh Government
Annex 1 - Level 2: Food and Drink Operations
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.
Food and Drink Operations L2 Apprenticeship Specification
To achieve the apprenticeship, qualification units that deliver against at least 10 of the current National Occupational Standards or underpinning knowledge units should be taken in total:
All apprentices must complete units that map to:
- 3 NOS from Mandatory Group A
- At least 3 underpinning knowledge units from Group B
Apprentices working in food and drink production or processing operations should take units that map to at least 4 NOS from Group C1 and the total credit from Groups A, B and C1 must be minimum 37 credits:
- At least 4 NOS from Production and Processing Pathway Group C1
OR
Apprentices working in food and drink sales and service should take units that map to at least 4 NOS from Group C2 and the total credit from Groups A, B and C2 must be minimum 37 credits:
- At least 4 NOS from Sales and Service Pathway Group C2
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 |
|
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 |
Underpinning Knowledge Group B
At least 3 units should be taken from this group.
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
|
IMPQI102.2K |
Principles of product quality and improvements in food operations |
Principles of product quality and improvements in food operations |
2 |
2 |
11 |
|
IMPFS104.2K |
The principles of food safety for manufacturing |
The principles of food safety for manufacturing |
2 |
1 |
9 |
|
IMPSD109.2K |
Principles of using and storing materials in food operations |
Principles of using and storing materials in food operations |
2 |
1 |
7 |
|
IMPSD305.3K |
Principles of packing and labelling food products in food operations |
Principles of packing and labelling food products in food operations |
2 |
2 |
13 |
|
IMPSO104.3K |
Principles of clean in place (CIP) in food operations |
Principles of clean in place (CIP) in food operations |
2 |
1 |
8 |
|
IMPPO222.2K |
Principles of food processing operations |
Principles of food processing operations |
2 |
1 |
7 |
|
IMPSD110.2K |
Principles of sharpening, maintaining and selecting cutting tools and equipment in food operations |
Principles of sharpening, maintaining and selecting cutting tools and equipment in food operations |
2 |
2 |
11 |
|
IMPPO237K |
Principles of cans and closing cans in food manufacture |
Principles of cans and closing cans in food manufacture |
2 |
2 |
10 |
|
IMPPO238K |
Principles of glass bottles and related closures in food manufacture |
Principles of glass bottles and related closures in food manufacture |
2 |
3 |
20 |
|
IMPPO239K |
Principles of plastic bottles and related closures in food manufacture |
Principles of plastic bottles and related closures in food manufacture |
2 |
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 |
|
IMPFT119.2K |
Principles of evaporation in food operations |
Principles of evaporation in food operations |
2 |
1 |
8 |
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
|
IMPBW219K |
Principles of valves and pumps in food manufacture |
Principles of valves and pumps in food manufacture |
2 |
2 |
16 |
|
IMPBW220K |
Principles of plate heat exchangers in food manufacture |
Principles of plate heat exchangers in food manufacture |
2 |
2 |
16 |
|
IMPHS107.2K |
Principles of working in explosion risk areas in food operations |
Principles of working in explosion risk areas in food operations |
2 |
1 |
8 |
|
IMPPO222.3K |
Principles of instrumentation and control systems in food operations |
Principles of instrumentation and control systems in food operations |
2 |
3 |
17 |
|
IMPFT106K |
Principles of using ICT and MIS in food technology |
Principles of using ICT and MIS in food technology |
3 |
3 |
23 |
|
IMPFT114K |
Principles of sensory assessment in food technology |
Principles of sensory assessment in food technology |
3 |
3 |
22 |
|
IMPFT118K |
Principles of weights and measures in food technology |
Principles of weights and measures in food technology |
3 |
4 |
30 |
|
IMPFT142K |
Principles of cleaning raw food materials |
Principles of cleaning raw food materials |
3 |
3 |
22 |
|
IMPFT143K |
Principles of sorting and grading produce and food material |
Principles of sorting and grading produce and food material |
3 |
3 |
22 |
|
IMPFT144K |
Principles of bulk size reduction of produce and food materials |
Principles of bulk size reduction of produce and food materials |
3 |
4 |
30 |
|
IMPFT123K |
Principles of freezing methods in food technology |
Principles of freezing methods in food technology |
3 |
4 |
30 |
|
IMPFT145K |
Principles of homogenisation in food technology |
Principles of homogenisation in food technology |
3 |
4 |
30 |
|
IMPFT146K |
Principles of filtration in food technology |
Principles of filtration in food technology |
3 |
4 |
26 |
|
IMPFT147K |
Principles of centrifugation in food technology |
Principles of centrifugation in food technology |
3 |
3 |
28 |
|
IMPFT148K |
Principles of blanching in food technology |
Principles of blanching in food technology |
3 |
3 |
21 |
|
IMPFT149K |
Principles of irradiation in food technology |
Principles of irradiation in food technology |
3 |
4 |
34 |
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
|
IMPFT151K |
Principles of aseptic packaging food technology |
Principles of aseptic packaging food technology |
3 |
3 |
20 |
|
IMPFT152K |
Principles of bar coding in food technology |
Principles of bar coding in food technology |
3 |
3 |
20 |
|
IMPFT153K |
Principles of paper and board packaging in food operations |
Principles of paper and board packaging in food operations |
3 |
4 |
34 |
|
IMPFT154K |
Principles of plastic and cellulose films in food and drink |
Principles of plastic and cellulose films in food and drink |
3 |
4 |
34 |
Production and Processing Group C1
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 Qualification Units |
Level |
Credit |
GLH |
|
IMPPD106 |
Contribute to developing production specifications in a food and drink environment |
Contribute to the development of production specifications in food manufacture |
2 |
3 |
25 |
|
Understand how to contribute to the development of production specifications in food manufacture |
2 |
2 |
14 |
||
|
IMPPO107 |
Start-up plant and equipment in food and drink operations |
Start-up plant and equipment in food manufacture |
2 |
2 |
13 |
|
Understand how to start up plant and equipment in food manufacture |
2 |
2 |
9 |
||
|
IMPPO109 |
Shut down plant and equipment in food and drink operations |
Shut down plant and equipment in food manufacture |
2 |
2 |
6 |
|
Understand how to shut down plant and equipment in food manufacture |
2 |
2 |
8 |
||
|
IMPPO121 |
Start-up multi-stage operations in food and drink operations |
Start-up multi stage operations in food manufacture |
3 |
2 |
9 |
|
Understand how to start up multi stage operations in food manufacture |
3 |
2 |
11 |
||
|
IMPPO123 |
Shut down multi-stage operations in food and drink operations |
Shut down multi stage operations in food manufacture |
3 |
2 |
9 |
|
Understand how to shut down multi stage operations in food manufacture |
3 |
2 |
9 |
||
|
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 |
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
|
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 |
||
|
IMPPO105 |
Report and record production information in food and drink operations |
Report and record production operations in food manufacture |
2 |
2 |
13 |
|
Understand how to report and record production operations in food manufacture |
2 |
2 |
13 |
||
|
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 |
||
|
IMPPO203 |
Control manual size reduction in food and drink operations |
Control manual size reduction in food manufacture |
2 |
2 |
15 |
|
Understand how to control manual size reduction in food manufacture |
2 |
3 |
17 |
||
|
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 |
||
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
|
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 |
||
|
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 |
||
|
IMPPO211 |
Control batching in food and drink operations |
Control batching in food manufacture |
2 |
3 |
20 |
|
Understand how to control processes in food manufacture |
2 |
4 |
26 |
||
|
IMPPO212 |
Control conversion in food and drink operations |
Control conversion in food manufacture |
2 |
3 |
20 |
|
Understand how to control processes in food manufacture |
2 |
4 |
26 |
||
|
IMPPO213 |
Control conditioning in food and drink operations |
Control conditioning 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 |
||
|
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 |
||
|
IMPPO217 |
Control wrapping and labelling in food and drink operations |
Control wrapping in food manufacture |
2 |
3 |
17 |
|
Control labelling in food manufacture |
2 |
3 |
17 |
||
|
Understand how to control processes in food manufacture |
2 |
4 |
26 |
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
||
|
IMPPO218 |
Control bottling and packing in food and drink operations |
Control bottling in food manufacture |
2 |
3 |
19 |
||
|
Control packaging in food manufacture |
2 |
2 |
19 |
||||
|
Understand how to control processes in food manufacture |
2 |
4 |
26 |
||||
|
IMPPO219 |
Control pelletising in food and drink operations |
Control pelletising in food manufacture |
2 |
3 |
20 |
||
|
Understand how to control processes in food manufacture |
2 |
4 |
26 |
||||
|
IMPPO220 |
Control milling in food and drink operations |
Control milling in food manufacture |
3 |
3 |
20 |
||
|
Understand how to control processes in food manufacture |
2 |
4 |
26 |
||||
|
IMPPO221 |
Control slicing and bagging in food and drink operations |
Control slicing 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 |
||||
|
IMPPO228 |
Bake off products for sale in food operations |
Bake off food products for sale |
2 |
2 |
15 |
||
|
Understand how to bake off food products for sale |
2 |
2 |
13 |
||||
|
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 |
||||
|
IMPPO234 |
Control membrane processing in food operations |
Control membrane processing in food manufacture |
2 |
3 |
21 |
||
|
Understand how to control membrane processing in food manufacture |
2 |
3 |
18 |
||||
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
|||
|
IMPPO236 |
Control bottle washing in food and drink operations |
Control bottle-washing in food manufacture |
2 |
3 |
18 |
|||
|
Understand how to control bottle-washing in food manufacture |
2 |
4 |
28 |
|||||
|
IMPPO240 |
Control canning in food and drink operations |
Control canning in food manufacture |
2 |
2 |
11 |
|||
|
Understand how to control processes in food manufacture |
2 |
4 |
26 |
|||||
|
IMPPO241 |
Select and prepare raw materials in food and drink operations |
Select and prepare raw materials in food manufacture |
2 |
3 |
17 |
|||
|
Principles of raw food materials in food operations |
3 |
2 |
14 |
|||||
|
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 |
|||||
|
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 |
|||||
|
IMPOM117 |
Plan and organise your own work activities in a food business |
Plan and organise own work activities in food manufacture |
2 |
1 |
5 |
|||
|
Understand how to plan and organise own work activities in food manufacture |
2 |
1 |
10 |
|||||
|
PPL2FOH7 |
Communicate in a business environment |
Communicate information and knowledge |
2 |
3 |
10 |
|||
|
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 |
|||||
|
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 |
|||||
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
|
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 |
||
|
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 |
||
|
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 |
||
|
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 |
||
|
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 |
||
|
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 |
||
|
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 |
|
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 |
||
|
IMPSD205 |
Carry out bulk filling in food and drink operations |
Carry out and finish bulk filling in food operations |
2 |
2 |
10 |
|
Understand how to carry out and finish bulk filling in food operations |
2 |
2 |
11 |
||
|
IMPSD207 |
Move materials using mechanical transfer systems in food and drink operations |
Carry out finish and transfer of materials in food operations |
2 |
1 |
6 |
|
Understand how to carry out finish and transfer of materials in food operations |
2 |
1 |
9 |
||
|
IMPSD316 |
Palletise and wrap products in food and drink operations |
Palletise and wrap products in food operations |
2 |
3 |
21 |
|
Understand how to palletise and wrap products in food operations |
2 |
2 |
6 |
||
|
IMPSD322 |
Load consignments for despatch in food and drink operations |
Load consignments for despatch in food operations |
2 |
1 |
9 |
|
Understand how to load consignments for despatch in food operations |
2 |
4 |
25 |
||
|
IMPSO201 |
Contribute to keeping the workplace secure |
Contribute to keeping the workplace secure in food operations |
2 |
1 |
7 |
|
Understand how to contribute to keeping the workplace secure in food operations |
2 |
2 |
15 |
||
|
IMPSO203 |
Contribute to maintaining stock security and minimising losses in food and drink operations |
Contribute to maintaining stock security and minimising losses in food operations |
2 |
2 |
15 |
|
Understand how to contribute to maintaining stock security and minimising losses in food operations |
2 |
2 |
9 |
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
|
IMPSO306 |
Control effluent treatment operations in food and drink operations |
Control effluent treatment in food operations |
2 |
2 |
15 |
|
Understand how to control effluent treatment in food operations |
2 |
3 |
20 |
||
|
Understand how to monitor effluent treatment in food operations |
2 |
2 |
18 |
Sales and Service Group C2
Qualification units mapped to at least 4 NOS should be taken from this group.
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
|
|
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 |
|||
|
IMPPO217 |
Control wrapping and labelling in food and drink operations |
Control wrapping in food manufacture |
2 |
3 |
17 |
|
|
Control labelling in food manufacture |
2 |
3 |
17 |
|||
|
Understand how to control processes in food manufacture |
2 |
4 |
26 |
|||
|
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 sweet fillings and toppings in food manufacture |
2 |
3 |
16 |
|||
|
Understand how to prepare and store savoury fillings and toppings in food manufacture |
2 |
2 |
14 |
|||
|
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 |
|||
|
IMPPO228 |
Bake off products for sale in food operations |
Bake off food products for sale |
2 |
2 |
15 |
|
|
Understand how to bake off food products for sale |
2 |
2 |
13 |
|||
|
IMPSO711 |
Finish bake-off products |
Finish bake off products |
2 |
3 |
10 |
|
|
Understand how to finish bake off products |
2 |
2 |
12 |
|||
|
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 |
|||
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
|
IMPSD102 |
Receive goods and materials in food and drink operations |
Prepare to receive goods and materials in food operations |
2 |
1 |
8 |
|
Receive goods and materials in food operations |
2 |
2 |
11 |
||
|
Understand how to receive goods and materials in food operations |
2 |
4 |
28 |
||
|
Understand how to unload goods and materials in food operations |
2 |
2 |
13 |
||
|
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 |
||
|
IMPSD118 |
Control stock levels in food and drink operations |
Control stock levels in food operations |
2 |
3 |
20 |
|
Understand how to control stock levels in food operations |
2 |
1 |
10 |
||
|
IMPSD301 |
Process orders for goods in food and drink operations |
Process customer orders in food operations |
2 |
2 |
11 |
|
Understand how to process customer orders in food operations |
2 |
2 |
15 |
||
|
IMPSD304 |
Pick orders and store in food and drink operations |
Pick orders and store for dispatch in food operations |
2 |
2 |
9 |
|
Understand how to pick orders and store for dispatch in food operations |
2 |
2 |
15 |
||
|
IMPSD309 |
Produce product packs in food and drink operations |
Understand how to produce product packs in food operations |
2 |
3 |
25 |
|
Understand how to meet requirements for producing product packs in food operations |
2 |
2 |
11 |
||
|
IMPSD310 |
Produce individual packs by hand in food and drink operations |
Produce individual packs by hand in food operations |
2 |
3 |
14 |
|
Understand how to produce individual packs by hand in food operations |
2 |
3 |
14 |
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
|
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 |
||
|
IMPSD314 |
Assemble different products to a pre-determined pattern in food and drink operations |
Assemble different products to a pre-determined pattern in food operations |
2 |
5 |
15 |
|
Understand how to assemble different products to a pre-determined pattern in food operations |
2 |
2 |
14 |
||
|
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 |
||
|
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 |
||
|
IMPSO409 |
Display food and drink products in a food retail environment |
Display food products in a retail environment |
2 |
3 |
23 |
|
Understand how to display food products in a retail environment |
2 |
2 |
10 |
||
|
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 |
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
|
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 products for food service |
2 |
2 |
13 |
|
Understand how to assemble and process products for food service |
2 |
2 |
11 |
||
|
PPL2FOH7 |
Communicate in a business environment |
Communicate information and knowledge |
2 |
3 |
10 |
|
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 |
||
|
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 |
||
|
IMPSO201 |
Contribute to keeping the workplace secure |
Contribute to keeping the workplace secure in food operations |
2 |
1 |
7 |
|
Understand how to contribute to keeping the workplace secure in food operations |
2 |
2 |
15 |
||
|
IMPSO203 |
Contribute to maintaining stock security and minimising losses in food and drink operations |
Contribute to maintaining stock security and minimising losses in food operations |
2 |
2 |
15 |
|
Understand how to contribute to maintaining stock security and minimising losses in food operations |
2 |
2 |
9 |
||
|
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 |
|
NOS Reference |
NOS |
Mapping to Qualification Units |
Level |
Credit |
GLH |
|
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 |
||
|
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 |
Annex 2 - Level 3: Food and Drink Technical Operations
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.
Food and Drink Technical Operations L3 Specification
To achieve the apprenticeship, qualification units that deliver against at least 12 of the current National Occupational Standards or underpinning knowledge units should be taken in total:
- 3 from Mandatory Group A
- 4 from the Production and Processing Group B
- 3 underpinning knowledge units from Group D
- And at least a further 2 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 |
Production and Processing Sector Group B
Qualification units mapped to at least 4 different NOS should be taken from this group.
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
||
|
IMPEM103 |
Support commissioning of plant, equipment and process in food and drink operations |
Support commissioning of plant, equipment and process in food and drink operations |
3 |
3 |
21 |
||
|
Understand how to support commissioning of plant, equipment and process in food and drink operations |
3 |
2 |
14 |
||||
|
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 |
||||
|
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 |
||||
|
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 |
||||
|
IMPPO121 |
Start up multi-stage operations in food and drink operations |
Start up multi-stage operations in food manufacture |
3 |
2 |
9 |
||
|
Understand how to start up multi-stage operations in food manufacture |
3 |
2 |
11 |
||||
|
IMPPO123 |
Shut down multi-stage operations in food and drink operations |
Shut down multi-stage operations in food manufacture |
3 |
2 |
9 |
||
|
Understand how to shut down multi-stage operations in food manufacture |
3 |
2 |
9 |
||||
|
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 |
||||
|
|
|
|
|
|
|
||
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
||
|
IMPQI116 |
Carry out testing in food and drink operations |
Carry out testing for quality control in food operations |
3 |
3 |
11 |
||
|
Understand how to carry out tests for quality control in food operations |
3 |
2 |
18 |
||||
|
IMPQI105 |
Monitor and control quality of work activities in food and drink operations |
Monitor and control quality of work activities in food and drink 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 |
||||
|
SFJPF2.2 |
Carry out quality audits |
Carry out quality audits |
3 |
3 |
9 |
||
|
Understand how to carry out quality audits |
3 |
3 |
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 |
||||
|
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 |
||||
|
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 |
||||
|
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 |
|
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 |
||
|
IMPSF111 |
Control and monitor energy efficiency in a food environment |
Control energy efficiency in food operations |
3 |
3 |
13 |
|
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 |
||
|
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 |
||
|
IMPSF117 |
Control and monitor transport efficiency in a food environment |
Control transport efficiency in food operations |
3 |
3 |
16 |
|
Understand how to control transport efficiency in food operations |
3 |
3 |
25 |
||
|
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 |
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 |
||
|
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 |
||||
|
IMPSO411 |
Deliver reliable customer service |
Manage customer services in own area |
3 |
4 |
25 |
||
|
Monitor and evaluate customer service in food operations |
3 |
4 |
19 |
||||
|
Understand how to monitor and evaluate customer service in food operations |
3 |
3 |
21 |
||||
|
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 |
||||
|
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 |
||||
|
IMPBP405 |
Promote and support creative thinking in a food and drink business |
Support team members in identifying, developing and implementing new ideas |
3 |
4 |
20 |
||
|
IMPOM104 |
Motivate colleagues in a food and drink business |
Set objectives and provide support for team members |
3 |
5 |
35 |
||
|
IMPOM111 |
Allocate and monitor work in a food and drink business |
Plan, allocate and monitor work of a team |
3 |
5 |
25 |
||
|
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 3 units should be taken from this group.
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
IMPFS110.3K |
The Principles of HACCP for food manufacturing |
Principles of Hazard Analysis and Critical Control Points (HACCP) for food manufacturing |
3 |
3 |
20 |
|
IMPFS110.2K |
The principles of food safety supervision for manufacturing |
The principles of food safety supervision for manufacturing |
3 |
3 |
25 |
|
IMPHS107.1K |
Principles of monitoring and assessing risks in food operations |
Principles of monitoring and assessing risks in food operations |
3 |
2 |
13 |
|
IMPQI106.1K |
Principles of quality sampling and testing in food operations |
Principles of quality sampling and testing in food operations |
3 |
3 |
18 |
|
IMPQI118.2K |
Principles of quality in food operations |
Principles of quality in food operations |
3 |
3 |
18 |
|
IMPPO242K |
Principles of raw food materials in food operations |
Principles of raw food materials in food operations |
3 |
2 |
14 |
|
IMPPD102.1K |
Principles of product development in food operations |
Principles of product development in food operations |
3 |
4 |
31 |
|
IMPEM104.1K |
Principles of engineering and maintenance in food operations |
Principles of engineering and maintenance in food operations |
3 |
3 |
19 |
|
IMPSF102K |
Principles of sustainability in food operations |
Principles of sustainability in food operations |
3 |
4 |
34 |
|
IMPQI207K |
Principles of continuous improvement techniques (Kaizen) in food operations |
Principles of continuous improvement techniques (Kaizen) in food operations |
3 |
3 |
15 |
|
IMPFT106K |
Principles of using ICT and MIS in food technology |
Principles of using ICT and MIS in food technology |
4 |
4 |
23 |
|
IMPFT107K |
Principles of food data analysis in food and drink |
Principles of food data analysis in food and drink |
3 |
4 |
30 |
|
IMPFT114K |
Principles of sensory assessment in food technology |
Principles of sensory assessment in food technology |
3 |
3 |
22 |
|
IMPFT115K |
Principles of appearance and texture in food technology |
Principles of appearance and texture in food technology |
3 |
3 |
23 |
|
IMPFT116K |
Principles of flavours in food technology |
Principles of flavours in food technology |
3 |
4 |
36 |
|
|
|
|
|
|
|
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
IMPFT117K |
Principles of rheological characteristics in food technology |
Principles of rheological characteristics in food technology |
3 |
4 |
32 |
|
IMPFT118K |
Principles of weights and measures in food technology |
Principles of weights and measures in food technology |
3 |
4 |
30 |
|
IMPFT119K |
Principles of energy transfer in heating food technology |
Principles of energy transfer in heating food technology |
3 |
4 |
30 |
|
IMPFT120K |
Principles of dehydration process in food technology |
Principles of dehydration process in food technology |
3 |
4 |
34 |
|
IMPFT121K |
Principles of energy transfer in cooling food technology |
Principles of energy transfer in cooling food technology |
3 |
4 |
28 |
|
IMPFT122K |
Principles of the refrigeration cycle in food technology |
Principles of the refrigeration cycle in food technology |
3 |
4 |
32 |
|
IMPFT123K |
Principles of freezing methods in food technology |
Principles of freezing methods in food technology |
3 |
4 |
30 |
|
IMPFT131K |
Principles of pigments in food technology |
Principles of pigments in food technology |
4 |
5 |
40 |
|
IMPFT132K |
Principles of functional food additives in food technology |
Principles of functional food additives in food technology |
3 |
4 |
35 |
|
IMPFT133K |
Principles of yeast biology for food and drink |
Principles of yeast biology for food and drink |
3 |
4 |
30 |
|
IMPFT134K |
Principles of microbiology in food technology |
Principles of microbiology in food technology |
3 |
4 |
32 |
|
IMPFT135K |
Principles of sterile processing in food technology |
Principles of sterile processing in food technology |
3 |
4 |
30 |