Food Industry Skills - Proficiency (FDQ Certificate Level 2)
Course Overview
This qualification is designed for operatives who are working in a range of food operations roles, typically on automated production/processing lines and including packaging, distribution and sales operations.
It offers learners the opportunity to develop skills and knowledge required to prove competence at work. It also suits learners competent at core production/processing activities, looking to expand their existing skills, perhaps to support multi-skilled activities or to develop into a specialist area such as quality assurance or laboratory operations. The flexible choice of units, allows learners to select units that are most relevant to their own employment, learning and progression requirements.
The choice of units also reflects the wide variety of jobs which people do in different types of companies in the industry. This qualification also offers learners the opportunity to develop knowledge in some areas of food technology.
Entry Requirements
There are no formal entry requirements, however candidates should be involved in the Food Manufacturing Industry.
All applicants undertake initial diagnostic tests and a personal interview before being accepted on the course.
Duration
6 months
Course Contents
Candidates must complete the mandatory unit and some optional units relevant to your responsibilities at work to achieve the NVQ. Below are some examples of mandatory and optional units.
Examples of Mandatory Units
Work effectively with others in food operations
Understand how to work effectively with others in food operations
Maintain product quality in food operations
Understand how to maintain product quality in food operations
Maintain workplace food safety standards in operations
Examples of Optional Units
Principles of sustainability in food operations
Principles of continuous improvement techniques (Kaizen) in food operations
Principles of valves and pumps in food manufacture
Principles of plate heat exchangers in food manufacture
Principles of cans and closing cans in food manufacture
Assessment
Candidates will be assessed mainly by observation in the workplace, and by the use of supplementary evidence such as written questions and work product.
There are no examinations.
Progression Route
Upon achievement of this qualification, candidates will be able to progress onto the Level 3 in Food Manufacture or other food manufacture qualifications.
Contact
For information on courses and fees please contact Student Services: 01909 504500 Contact@nnc.ac.uk
North Nottinghamshire College
Carlton Road
Worksop
Nottinghamshire
S81 7HP
Reception Telephone (01909) 504504 Reception Fax (01909) 504505
The College is an Equal Opportunities organisation. The College offers courses in good faith but reserves the right to re-arrange or close them if they are not financially viable or for other reasons beyond the College's control.
Depending upon your course and personal circumstances, you may not have to pay all your fees. For more information click on the link Fees Page or phone the Student Services helpline on 01909 504500.
1st Step
COMPLETE AN APPLICATION FORM
You can get an application form by:
Clicking here to download
2nd Step
RETURN YOUR COMPLETED FORM
Return your completed application form
either by:
Calling into College
or emailing the form to contact@nnc.ac.uk
Post to:
Student Services
FREEPOST SF1007
North Nottinghamshire College
Carlton Road
Worksop
S81 7BR
3rd Step
INVITED FOR AN INTERVIEW
You will be invited to attend College for a pre-course interview, which will include a guided tour of College and its grounds, assessment tests in literacy, numeracy and learning styles and an interview with a course tutor from your chosen subject area.
4th Step
CONFIRMATION
Subject to a successful pre-course interview you will be offered a place on a course suitable for your abilities in the area of your choice. Sometimes these are subject to conditions such as exam grades.
Further information relating to enrolment, induction and pre-course meeting, will be posted out to you before the start of your course.
