FDQ Ltd Professional Butchery Qualification Suite (324) Suite overview

Transcription

1 FDQ Ltd Professional Butchery Qualification Suite (324) Suite overview These qualifications are designed for learners who are either considering employment or are working in a butchery or meat/poultry processing environment. They offer learners the opportunity to develop intermediate practical and knowledge in a wide range of processing techniques. They are designed for delivery in a learning environment to support progress to the next level of vocational learning. FDQ number Qualification title Qualification approval number (QAN) EQF Level Review date FDQ Level 2 Certificate in Professional Butchery (QCF) FDQ Level 2 Diploma in Professional Butchery (QCF) 601/0674/8 3 31st Dec /0675/X 3 31st Dec 2017 Assessment Assessment of these qualifications is by practical demonstration of and assignment. Practical observations or tests of learners and assignments/questioning of knowledge are the recommended methods for assessment. FDQ externally quality assures all centre assessment and internal quality assurance arrangements. QD.R.PB.v /03/15 Page 1 of 15

2 1.1 FDQ Level 2 Certificate in Professional Butchery FDQ number Qualification title Qualification approval number (QAN) EQF Level Review date FDQ Level 2 Certificate in Professional Butchery (QCF) 601/0674/8 3 31st Dec 2017 Purpose overview This qualification is designed primarily for learners who wish to develop intermediate practical and knowledge in a wide range of butchery, meat/poultry processing and service techniques to support progress to the next level of vocational learning. Ofqual purpose B. Prepare for further learning or training and/or develop knowledge and/or in a subject area. Sub-purpose B1 - Prepare for further learning or training. Subpurpose B2. Develop knowledge and/or in a subject area Learners need to be 16 years old or over to take this qualification. Learners do not require any prior qualifications or food experience to take this qualification. However, prior achievement of FDQ Level 1 Certificate in Food Industry Skills may prove helpful for some learners. The qualification assesses and recognises achievement within a learning environment. The qualification covers mandatory in cleaning, disinfection, temperature control, procurement, traceability and principles of butchery. Learners then have a large choice of butchery to select from covering beef, lamb, pork, game and poultry butchery; meat processes like smoking and curing, meat product manufacture and service. Learners may choose optional units in butchery knowledge and employability and enterprise to meet their learning and development needs. See below for: (i) a complete list of units that make up the qualification and their value within the qualification and (ii) the minimum and maximum Credits and Guided Learning Hours. This is a Qualifications and Credit Framework (QCF) qualification, available for provision in England, Scotland, Wales, Northern Ireland and Eire. This qualification could lead to This qualification will support progression to further learning in: 1. subject areas including; butchery craft and processing butchery science and technology food preparation and processing QD.R.PB.v /03/15 Page 2 of 15

3 food science and technology food hygiene, safety and quality 2. particular qualifications including; FDQ L3 Certificate/Diploma for Proficiency in Meat and Poultry Industry Skills FDQ L3 Diploma in Food Technology (QCF) L3 Professional Cookery qualifications L3 Food and Beverage qualifications L3 Award in Food Safety Supervision for Manufacturing 3. work-based learning for roles including; butchery processing operative/technician butchery retailer food preparation operative/controller/technician food processing and manufacture operative/controller/technician food sales and service operative/controller food safety/quality assurance technician This qualification is a Certificate requiring achievement of 30 credits. This Certificate is primarily designed for learners progressing into supported Level 3 Certificate/Diploma learning in a college or training centre environment in the subject areas or qualifications listed above. The achievement of this Certificate does not allow sufficient breadth of development of butchery or employability/enterprise to fully support progression into Apprenticeships, but may support other work-based learning. A larger Diploma version of this qualification is available requiring achievement of 54 credits. The Diploma qualification version is primarily designed for learners progressing into Level 3 Diploma learning in subject areas, qualifications and into Apprenticeships. Qualification support This qualification has been recognised for entry to further learning or qualifications and has received support from FDQ Approved Centres including Further Education Colleges: Leeds City College, Reaseheath College, Southern Regional College, and the Professional Body: The Institute of Meat. Further Information Further information can be obtained from our website at: Or by contacting FDQ Tel: fdq@fdq.org.uk QD.R.PB.v /03/15 Page 3 of 15

4 Rules of Combination (RoC) Certificate Total credits required for qualification 30 Group A - Mandatory units Group B - Butchery units Group C - Butchery knowledge units Group D Employability and enterprise units Mandatory 7 Mandatory 12 + Optional 0-6 Optional 0-5 Guided Learning Hours Range (min-max) List of units title Level Credit GLH Group A Mandatory units Y/505/4164 Demonstrate cleaning and disinfection in meat processing H/502/7839 Principles of butchery M/505/3926 Principles of temperature control in meat processing F/505/3929 Principles of procurement and traceability in meat processing Group B Butchery units Fresh meat butchery J/505/4175 Demonstrate beef fore quarter butchery L/505/4176 Demonstrate beef hind quarter butchery R/505/4177 Demonstrate lamb carcase butchery QD.R.PB.v /03/15 Page 4 of 15

5 title Level Credit GLH Y/505/4178 Demonstrate pork carcase butchery D/505/4179 Demonstrate venison carcase butchery R/505/4180 Demonstrate poultry butchery Y/505/4181 Demonstrate game bird butchery Processing butchery products D/505/4182 Demonstrate sausage production H/505/4183 Demonstrate burger production K/505/4184 Demonstrate meat curing M/505/4185 Demonstrate meat smoking T/505/4186 Demonstrate meat marinating A/505/4187 Demonstrate meat air drying F/505/4188 Demonstrate meat pastry and pie production J/505/4189 Demonstrate cold-eating pie production A/505/4190 Demonstrate cooked meat production Butchery service and support F/505/4191 Demonstrate added value meat processing J/505/4192 Demonstrate meat and meat product display L/505/4193 Demonstrate meat and meat product customer service R/505/4194 Demonstrate meat and meat product order assembly Y/505/4195 Demonstrate meat handling and QD.R.PB.v /03/15 Page 5 of 15

6 title Level Credit GLH storage safety D/505/4196 Demonstrate meat packaging and labelling Group C Butchery knowledge units Y/505/3953 Principles of business operations in meat processing M/502/7844 Principles of breed and pre-slaughter selection of meat and poultry species H/502/7842 Principles of slaughtering for Halal meat D/502/7841 Principles of slaughtering for Kosher meat M/502/7827 Principles of classification of meat and poultry carcases H/502/7825 Principles of animal waste and byproduct removal and processing of edible co-products K/502/7826 Principles of technology in meat processing A/502/7829 Principles of chilling and freezing meat and poultry A/502/7846 Principles of adding value to meat and poultry products Y/502/7837 Principles of curing meat L/502/7835 Principles of a specialist raw meat and poultry sales service J/502/7834 Principles of a specialist cooked meat and poultry sales service T/502/7828 Principles of frying poultry products A/602/4505 Principles of weights and measures in food technology T/602/4566 Principles of food labelling in food QD.R.PB.v /03/15 Page 6 of 15

7 title Level Credit GLH operations D/502/7824 Principles of modified atmosphere and vacuum packaging in food technology H/502/7436 Principles of food processing operations M/502/7357 Principles of instrumentation and control systems in food operations A/601/2631 Principles of HACCP based food safety systems Group D Employability and enterprise units F/504/3983 Principles of building food business relationships J/504/3984 Principles of creating a vision for food business T/504/3981 Principles of developing a food business idea Y/504/3987 Principles of exploring food business motives H/504/3989 Principles of keeping financial records in food business Y/504/3990 Principles of keeping up to date with legislation in food business R/504/3986 Principles of defining the product or service in food business T/504/3995 Principles of preparing a plan for food business L/504/3985 Principles of deciding on a food business location M/504/3994 Principles of planning the marketing of food business products or services D/504/3988 Principles of improving the quality of food business products or services QD.R.PB.v /03/15 Page 7 of 15

8 title Level Credit GLH A/504/3982 Principles of bidding for work in a food business K/504/3993 Principles of making food business presentations D/505/3954 Principles of interview to support food business job applications H/505/3955 Principles of developing Curriculum Vitae to support food business job applications K/505/3956 Principles of employee rights and responsibilities in a food business QD.R.PB.v /03/15 Page 8 of 15

9 1.2 FDQ Level 2 Diploma in Professional Butchery FDQ number Qualification title Qualification approval number (QAN) EQF Level Review date FDQ Level 2 Diploma in Professional Butchery (QCF) 601/0675/X 3 31st Dec 2017 Purpose overview This qualification is designed primarily for learners who wish to develop intermediate practical and knowledge in a wide range of butchery, meat/poultry processing and service techniques to support progress to the next level of vocational learning. Ofqual purpose B. Prepare for further learning or training and/or develop knowledge and/or in a subject area. Sub-purpose B1 - Prepare for further learning or training. Subpurpose B2. Develop knowledge and/or in a subject area Learners need to be 16 years old or over to take this qualification. Learners do not require any prior qualifications or food experience to take this qualification. However, prior achievement of FDQ Level 1 Certificate or Diploma in Food Industry Skills may prove helpful for some learners. The qualification assesses and recognises achievement within a learning environment. The qualification covers mandatory in cleaning, disinfection, temperature control, procurement, traceability and principles of butchery. Learners then have a large choice of butchery to select from covering beef, lamb, pork, game and poultry butchery; meat processes like smoking and curing, meat product manufacture and service. Learners may choose optional units in butchery knowledge and employability and enterprise to meet their learning and development needs. See below for: (i) a complete list of units that make up the qualification and their value within the qualification and (ii) the minimum and maximum Credits and Guided Learning Hours. This is a Qualifications and Credit Framework (QCF) qualification, available for provision in England, Scotland, Wales, Northern Ireland and Eire. This qualification could lead to This qualification will support progression to further learning in: 1. subject areas including; butchery craft and processing butchery science and technology food preparation and processing QD.R.PB.v /03/15 Page 9 of 15

10 food science and technology food hygiene, safety and quality 2. particular qualifications including; FDQ L3 Diploma for Proficiency in Meat and Poultry Industry Skills FDQ L3 Diploma in Food Technology (QCF) L3 Professional Cookery qualifications L3 Food and Beverage qualifications L3 Award in Food Safety Supervision for Manufacturing 3. Apprenticeships (Advanced/Level 3) including; Food and Drink Apprenticeship Framework (England and Wales) Food and Drink Modern Apprenticeship (Scotland) Food and Drink Apprenticeship Framework (N. Ireland) Proficiency qualifications or SVQs are the main qualifications within these frameworks relating to operative/controller/technician level roles including; butchery processing operative/technician butchery retailer food preparation operative/controller/technician food processing and manufacture operative/controller/technician food sales and service operative/controller food safety/quality assurance technician This qualification is a Diploma requiring achievement of 54 credits. It is primarily designed for learners progressing into Level 3 Diploma learning in subject areas, qualifications and into Apprenticeships listed above. The achievement of this Diploma allows sufficient breadth of development of butchery and employability/enterprise to fully support progression into Apprenticeship. A smaller Certificate version of this qualification is available requiring achievement of 30 credits. The Certificate qualification version is primarily designed for learners progressing into supported Level 3 Certificate/Diploma learning in a college or training centre environment in subject areas or qualifications and work-based learning. Qualification support This qualification has been recognised for entry to further learning or qualifications and has received support from FDQ Approved Centres including Further Education Colleges: Leeds City College, Reaseheath College, Southern Regional College, and the Professional Body: The Institute of Meat. Further Information Further information can be obtained from our website at: QD.R.PB.v /03/15 Page 10 of 15

11 Or by contacting FDQ Tel: Rules of Combination (RoC) Diploma Total credits required for qualification 54 Group A - Mandatory units Group B - Butchery units Group C - Butchery knowledge units Group D Employability and enterprise units Mandatory 7 Mandatory 30 + Optional 0-10 Optional 0-7 Guided Learning Hours Range (min-max) List of units title Level Credit GLH Group A Mandatory units Y/505/4164 Demonstrate cleaning and disinfection in meat processing H/502/7839 Principles of butchery M/505/3926 Principles of temperature control in meat processing F/505/3929 Principles of procurement and traceability in meat processing Group B Butchery units Fresh meat butchery J/505/4175 Demonstrate beef fore quarter butchery QD.R.PB.v /03/15 Page 11 of 15

12 title Level Credit GLH L/505/4176 Demonstrate beef hind quarter butchery R/505/4177 Demonstrate lamb carcase butchery Y/505/4178 Demonstrate pork carcase butchery D/505/4179 Demonstrate venison carcase butchery R/505/4180 Demonstrate poultry butchery Y/505/4181 Demonstrate game bird butchery Processing butchery products D/505/4182 Demonstrate sausage production H/505/4183 Demonstrate burger production K/505/4184 Demonstrate meat curing M/505/4185 Demonstrate meat smoking T/505/4186 Demonstrate meat marinating A/505/4187 Demonstrate meat air drying F/505/4188 Demonstrate meat pastry and pie production J/505/4189 Demonstrate cold-eating pie production A/505/4190 Demonstrate cooked meat production Butchery service and support F/505/4191 Demonstrate added value meat processing J/505/4192 Demonstrate meat and meat product display L/505/4193 Demonstrate meat and meat product customer service QD.R.PB.v /03/15 Page 12 of 15

13 title Level Credit GLH R/505/4194 Demonstrate meat and meat product order assembly Y/505/4195 Demonstrate meat handling and storage safety D/505/4196 Demonstrate meat packaging and labelling Group C Butchery knowledge units Y/505/3953 Principles of business operations in meat processing M/502/7844 Principles of breed and pre-slaughter selection of meat and poultry species H/502/7842 Principles of slaughtering for Halal meat D/502/7841 Principles of slaughtering for Kosher meat M/502/7827 Principles of classification of meat and poultry carcases H/502/7825 Principles of animal waste and byproduct removal and processing of edible co-products K/502/7826 Principles of technology in meat processing A/502/7829 Principles of chilling and freezing meat and poultry A/502/7846 Principles of adding value to meat and poultry products Y/502/7837 Principles of curing meat L/502/7835 Principles of a specialist raw meat and poultry sales service J/502/7834 Principles of a specialist cooked meat and poultry sales service T/502/7828 Principles of frying poultry products QD.R.PB.v /03/15 Page 13 of 15

14 title Level Credit GLH A/602/4505 Principles of weights and measures in food technology T/602/4566 Principles of food labelling in food operations D/502/7824 Principles of modified atmosphere and vacuum packaging in food technology H/502/7436 Principles of food processing operations M/502/7357 Principles of instrumentation and control systems in food operations A/601/2631 Principles of HACCP based food safety systems Group D Employability and enterprise units F/504/3983 Principles of building food business relationships J/504/3984 Principles of creating a vision for food business T/504/3981 Principles of developing a food business idea Y/504/3987 Principles of exploring food business motives H/504/3989 Principles of keeping financial records in food business Y/504/3990 Principles of keeping up to date with legislation in food business R/504/3986 Principles of defining the product or service in food business T/504/3995 Principles of preparing a plan for food business L/504/3985 Principles of deciding on a food business location M/504/3994 Principles of planning the marketing of food business products or services QD.R.PB.v /03/15 Page 14 of 15

15 title Level Credit GLH D/504/3988 Principles of improving the quality of food business products or services A/504/3982 Principles of bidding for work in a food business K/504/3993 Principles of making food business presentations D/505/3954 Principles of interview to support food business job applications H/505/3955 Principles of developing Curriculum Vitae to support food business job applications K/505/3956 Principles of employee rights and responsibilities in a food business QD.R.PB.v /03/15 Page 15 of 15