Food and Drink (England)

Transcription

1 Food and Drink (England) Issued by Improve

2 Food and Drink (England) Information on the Issuing Authority for this framework: Improve The Apprenticeship sector for occupations in food and drink manufacturing and processing. Issue number: 5 Framework ID: FR00890 This framework includes: Level 2 Level 3 Level 4 Date this framework is to be reviewed by: 31/12/2015 This framework is for use in: England Short description This framework is offered at levels 2, 3 and 4. The framework is flexible and provides knowledge and skills for s in Food and Drink industries including Meat and Poultry; Fish and Shellfish; Brewing; Dairy; Fresh Produce; Milling and Baking. Within these industries are generic roles such as: Process Operative; Production Controller; Technical Manager; Team Leader. Subsector specific roles include: Slaughter Operative; Miller; Cake Decorator; Baker; Confectioner; Butcher; Brewer; Chocolatier; Meat and Poultry Worker; Dairy Operative; Soft Drinks Operative; Facilities Support Technician. The higher framework (level 4) offers knowledge and skills for more advanced roles such as Organisational and Development and Continuous Improvement. Further information can be found on the Improve Ltd. website (the Sector Skills Council for

3 Food and Drink). Please note that the link for the Improve Ltd. website is in the process of changing from to

4 Contact information Proposer of this framework Improve Ltd. has proposed this framework on behalf of employers in the Food and Drink sector. Developer of this framework Name: Organisation: Organisation type: Job title: Peter Johnson Improve Ltd Sector Skills Council Skills Projects Manager (Frameworks) Phone: Postal address: Website: Improve Ltd Providence House 2 Innovation Close YORK, YO10 5ZF Issuing Authority's contact details Issued by: Improve Issuer contact name: Lauran Agar Issuer phone: Issuer Lauran.agar@improveltd.co.uk

5 Revising a framework Contact details Who is making this revision: Your organisation: Your address: Peter Johnson Improve Ltd Peter.johnson@improveltd.co.uk Why this framework is being revised Directed by NAS to give more detail to a few roles and to correct the acceptable 'A' level grade on two level 2 pathways that occured due to a software glitch during the issuing process. Directed by NAS to rename the framework. Correction to a QAN - The level 3 Diploma for Proficiency in Food Industry Skills had the QAN 600/0479/2 and this should be 600/0479/4. August 2011: The Fresh Produce pathway added at levels 2 and 3 along with four associated qualifications. Also seven other new qualifiactions added. Summary of changes made to this framework A few job roles and descriptions have been slightly re-worded to emphasise that they are related to the food and drink industry; The ICT 'included' boxes have been unticked for level 2 pathway 2 and level 2 pathway 7 - this became unticked due to a software glitch during the issuing process Name changed from 'The Improve Proficiency Apprenticeship in Food and Drink' to 'Food and Drink' New qualifications added (as detailed below) and a correction made to a QAN August 2011: new pathway (Fresh Produce) added along with new qualifications Qualifications removed (no information) Qualifications added

6 Level 2 Diploma for Proficiency in Baking Industry Skills (600/1478/7) Level 2 Certificate for Proficiency in Food Industry Skills (600/1659/0) Level 3 Certificate for Proficiency in Food Industry Skills (600/1379/5) Level 3 Certificate for Proficiency in Food Industry Skills (600/1320/5) Level 3 Certificate for Proficiency in Food Industry Skills (600/1363/1) Level 3 Diploma for Proficiency in Food Industry Skills (600/1110/5) Level 2 Diploma for Proficiency in Food Industry Skills (600/1321/7) Level 3 Certificate for Proficiency in Food Manufacturing Excellence (600/2446/X) Level 3 Diploma for Proficiency in Food Manufacturing Excellence (600/2426/4) Level 2 Certificate for Proficiency in Fish and Shellfish Industry Skills (600/2797/6) Level 2 Diploma for Proficiency in Fish and Shellfish Industry Skills (600/2815/4) Level 3 Certificate for Proficiency in Meat and Poultry Industry Skills (600/1817/3) Level 2 Certificate for Proficiency in Dairy Industry Skills (600/2874/9) Level 2 Diploma for Proficiency in Dairy Industry Skills (600/2860/9) Level 2 Certificate for Proficiency in Fresh Produce Industry Skills (600/2494/X) Level 2 Diploma for Proficiency in Fresh Produce Industry Skills (600/2499/9) Level 3 Certificate for Proficiency in Fresh Produce Industry Skills (600/2488/4) Level 3 Diploma for Proficiency in Fresh Produce Industry Skills (600/2486/0) Qualifications that have been extended (no information)

7 Purpose of this framework Summary of the purpose of the framework The Improve Proficiency Apprenticeship (IPA) This framework is known as the 'Improve Proficiency Apprenticeship' (IPA). The IPA contains options in the form of a portfolio of 'Improve Proficiency Qualifications' (IPQs) which, because they are part of the Qualifications and Credit Framework, offer great flexibility. Purpose: The framework has been developed to meet the needs of employers in the Food and Drink sector. Background: There are a number of complex issues currently driving the Food and Drink Industry in England forward including: Globalisation - companies are tending to relocate where cost advantages are identified; Consumer demands - consumers are more concerned about health and nutrition than ever before; Technology innovative production methods are being introduced; Environmental change finding sustainable methods for food production is critical. Qualifications and Roles: The qualifications in the framework portfolio offer great flexibility and provide knowledge and skills for s across the Food and Drink industries including Meat and Poultry; Fish and Shellfish; Brewing; Fresh Produce; Dairy; Milling and Baking. Within these industries are generic roles such as: Specialist Operative; Team Leader; Technical Manager. Industry specific roles include: Specialist Butcher; Specialist Meat and Poultry Processing Manager; Dairy Operative; Specialist Miller; Specialist Confectioner; Specialist Cake Decorator; Brewing Operations Manager. Best suited pathway: The framework allows apprentices to follow the most relevant pathway for their roles. Along with the specialised pathways is a generalist pathway (Food Industry) developed for apprentices who are working with highly automated processing control systems that manufacture a variety of different types of products. Food and Drink generalist operatives usually work with automated processing control and monitoring functions. Their skills are often applied to high volume, high specification outcome products where mass markets are the driver for continuous processing operations. Other operatives working in Food and Drink industries tend to be more specialised within their field. They usually work with semi-automated processing control and monitoring functions coupled with batch production systems. However, batch operations may require some specialist subsector skills and knowledge. Role-holders need to be highly responsive to customer needs where the requirement is for flexible processing operations.

8 Higher Apprenticeship: The Higher Apprenticeship offers competency for more advanced positions such as Organisational and Development and Continuous Improvement. Skills at higher levels are needed to address the urgent need for food security and sustainability. The Governments Global Food and Farming Futures project recommends fundamental change to the global food system if the rapidly expanding global population is to be fed in a sustainable and healthy way over the next 40 years. The following key challenges have been identified: 1. Balancing future demand and supply sustainably to ensure adequate and affordable food supplies; 2. Ensuring that there is stability in food prices; 3. Managing the food system during climate change; 4. Maintaining biodiversity and ecosystem services. Further information: This can be found on the Improve Ltd. website (the Sector Skills Council for Food and Drink). Please note that the link for the Improve Ltd. website is in the process of changing from to Aims and objectives of this framework (England) Aims of the Apprenticeship During 2010 research identified 9,300 workplaces in the English Food and Drink Manufacturing and Processing (FDMP) industry. By taking projected job losses and replacement demands into account, the UK Food and Drink Manufacturing industry will need to recruit approximately 137,000 new workers before 2017 in order to meet demand (equivalent to 31% of current employment levels). This includes 35,000 managers and senior officials; 9,000 professionals (high-skilled); 32,000 process, plant and machine operatives; 22,000 elementary roles (low-skilled). Food and Drink s will play a key part in meeting the recruitment needs across the massive sector. It is anticipated that having competent well trained apprentices will also improve the current staff retention difficulties being found in some areas. By allowing access to the s by the wider population it will encourage minority groups to participate. Objectives of the Apprenticeship To contribute to addressing the identified skill skills gaps in the Food and Drink sector; Addressing losses in the sector because of an ageing workforce; Encouraging progression with regard to the shift towards higher-skills requirements;

9 To help to bring about a more diverse workforce which reflects the community it serves. Food Manufacturing Excellence (FME) This is a pathway offered at all levels for roles that deliver continuous improvement, increased productivity and lean manufacturing. Employers recognise this route to be a powerful development tool which is critical to business success. Entry conditions for this framework Entry onto the framework is available to individuals from all types of backgounds who show a strong desire to gain a career in Food and Drink industries. Although entry does not require formal academic qualifications such as GCSEs it does require specific personal qualities. To be successful in an the individual will need to demonstrate attributes such as: self-reliance, high motivation and good inter-personal skills. It is likely that the individual will have gained some experience that will enable these personal qualities to be identified. For instance, having participated on an Improve Young Apprenticeship Programme or on a work related placement (especially within the Food and Drink sector) would provide evidence. Entry conditions for all pathways also include having a high standard of cleanliness and being able to follow strict hygiene and health and safety rules. Also, it is advisable that medical advice is sought about the suitability of the Apprenticeship if the individual suffers from a food related allergy. Access to this framework is open to all learners who meet the entry requirements regardless of gender, race, age or special needs. Providers and employers are obliged to uphold the law and equal opportunities policies. Functional Skills are included in the framework, there are no proxy qualifications for these. However, to ensure a smooth transition from Key Skills to Functional Skills, the government has extended the relaxation rule that has applied for Key Skills so that learners starting an Apprenticeship before September 2016 will satisfy the Apprenticeship requirement for the relevant Functional Skills qualification if the Key Skills have been achieved within the previous five years and before September Key Skills will remain as an alternative to Functional Skills until September Key Skills Communication at the equivalent level or GCSE English (Grades A* - C) or A level or AS Level English Language, English Literature, or English Language and Literature (Grades A E); Key Skills Application of Number at the equivalent level or GCSE Mathematics (Grades A* - C) or A level or AS level Mathematics, Pure Mathematics, or Further Mathematics (Grades A - E).

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11 ... level 2 Level 2 Title for this framework at level 2 Intermediate Apprenticeship in Food and Drink Pathways for this framework at level 2 Pathway 1: Meat and Poultry (37 credits) Pathway 2: Baking (37 Credits) Pathway 3: Milling (37 Credits) Pathway 4: Food Industry (37 Credits) Pathway 5: Food Manufacturing Excellence (37 Credits) Pathway 6: Fish and Shellfish (37 Credits) Pathway 7: Brewing (37 Credits) Pathway 8: Dairy (37 Credits) Pathway 9: Fresh Produce (37 Credits)

12 ... level 2... Pathway 1 Level 2, Pathway 1: Meat and Poultry (37 credits) Description of this pathway Meat and Poultry Processing and Manufacture, Sales and Service in food industries (Meat and Poultry). Entry requirements for this pathway in addition to the framework entry requirements No further entry requirements to be applied additional to general framework entry.

13 ... level 2... Pathway 1 Job title(s) Sales/Service Support Assistant (Meat and Poultry) Slaughter Operative Butcher Meat and Poultry Operative Job role(s) Assisting with the provision of Sales/Service support in a meat and poultry organisation Slaughtering animals humanely Cutting meats Processing meat and poultry

14 ... level 2... Pathway 1 Qualifications Competence qualifications available to this pathway N/A Knowledge qualifications available to this pathway N/A

15 ... level 2... Pathway 1 Combined qualifications available to this pathway B1 - Level 2 Certificate for Proficiency in Meat and Poultry Industry Skills No. Ref no. Awarding organisation Credit value Guided learning hours UCAS points value B1a 600/0518/X FDQ N/A B1b 600/0640/7 SQA N/A B1c 600/1109/9 Edexcel N/A B1d 600/1305/9 EDI N/A B2 - Level 2 Diploma for Proficiency in Meat and Poultry Industry Skills No. Ref no. Awarding organisation Credit value Guided learning hours UCAS points value B2a 600/0679/1 FDQ N/A B2b 600/1108/7 Edexcel N/A Notes on competence and knowledge qualifications (if any) Rules associated with selection of units within the Principal Qualification The principal qualification in the Meat and Poultry pathway is the level 2 Improve Proficiency Qualification (IPQ) in Meat and Poultry Industry Skills. Improve's qualifications have been designed to offer great flexibility to the learner. In order for the framework to be recognised in England the choice of units in the qualification must provide a minimum of 10 credits for the knowledge component and a minimum of 10 credits for the competence component. It is recommended that any qualification guidance published by the relevant awarding organisation is consulted in order to ensure that the units selected meet the minimum credit requirements. Each IPQ in the Meat and Poultry pathway consists of three types of unit:

16 ... level 2... Pathway 1 1. Occupational Skills (OS) Unit titles commencing with a verb (e.g. Control, Maintain, Prepare, Assemble) are Occupational Skills (OS) 2. Occupational Knowledge (OK) Unit titles commencing with Understand... are Occupational Knowledge (OK) 3. Underpinning Knowledge (UK) Unit titles commencing with Principles of... are Underpinning Knowledge (UK) Occupational Skills (OS) is the competency component of the qualification Occupational Knowledge (OK) and Underpinning Knowledge (UK) are the Knowledge component of the qualification In order for a framework to be recognised in England the following minimum number of credits must be selected for competence and knowledge: Competence requirement - a minimum of 10 credits must be selected from the Occupational Skills units (i.e. OS units) Knowledge requirement - a minimum of 10 credits must be selected from the Knowledge units (i.e. a combination of OK and UK units) Available Units/Credits The Certificate and Diploma qualification offers a choice of: OS = 96 Units available (194 Credits) OK = 98 Units available (192 Credits) UK = 23 Units available (60 Credits) To meet compliancy requirements the Rules of Combination (RoC) associated with the IPQ need to be followed and the users of the qualification must ensure that the correct balance of skills and knowledge is selected. Mandatory - Choose one of two options Option 1 Certificate IPQ (minimum requirement): A level 2 IPQ Certificate must be selected from the Meat and Poultry qualification portfolio. Each qualification has its Rules of Combination (RoC) which stipulates how different types of units from the banks of units are allowed to be combined. Care must be taken to ensure that the units selected provide at least 10 credits for competence and at least 10 credits for knowledge. It is recommended that units from specialist knowledge (UK) are selected wherever appropriate. Option 2 Diploma IPQ (enhanced route): This allows the learner to take additional units for their role. With this option a level 2 IPQ Diploma must be chosen from the Meat and Poultry

17 ... level 2... Pathway 1 qualification portfolio. By completing a Diploma the apprentice will achieve more than the minimum requirement for the framework. However, recognition will be given for the additional units.

18 ... level 2... Pathway 1 Transferable skills (England) Functional Skills / GCSE (with enhanced functional content) and Key Skills (England) Apprentices must complete or have completed one of the English transferable skills qualifications and one of the Mathematical transferable skills qualifications listed below in order to successfully complete their Apprenticeship and this will carry the QCF five credit values. If they do not have these qualifications as part of their evidence an Apprenticeship certificate cannot be awarded. English Minimum level or grade Credit value Functional Skills qualification in English 1 5 GCSE qualification in English (with enhanced functional content) E 5 Key Skills qualification in Communication achieved either before September 2013 as part of the Apprenticeship, or...* 1 5 GCSE Qualification in English* C N/A A' Level or AS Level qualification in English Language* E N/A A' Level or AS Level qualification in English Literature* E N/A A' Level or AS Level qualification in English Language and Literature* E N/A GCSE or O' Level qualification in English Language** A N/A A' Level or AS Level qualification in English Language** A N/A A' Level or AS Level qualification in English Literature** A N/A A' Level or AS Level qualification in English Language and Literature** A N/A * achieved before September 2012 and within the 5 years immediately prior to starting an Apprenticeship. ** achieved before September 2012, otherwise at any time prior to starting the Apprenticeship.

19 ... level 2... Pathway 1 Mathematics Minimum level or grade Credit value Functional Skills qualification in Mathematics 1 5 GCSE qualification (with enhanced functional content) in Mathematics E 5 Key Skills qualification in Application of Number achieved either before September 2013 as part of the Apprenticeship, or...* 1 5 GCSE qualification in Mathematics* C N/A A' level or AS Level qualification in Mathematics* E N/A A' Level or AS Level qualification in Pure Mathematics* E N/A A'Level or AS Level qualification in Further Mathematics* E N/A GCSE or O'Level qualification in Mathematics** A N/A A' Level or AS Level qualification in Mathematics** A N/A A' Level or AS Level qualification in Pure Mathematics** A N/A A' Level or AS Level qualification in Further Mathematics** A N/A * achieved before September 2012 and within the 5 years immediately prior to starting an Apprenticeship. ** achieved before September 2012, otherwise at any time prior to starting the Apprenticeship. Inclusion of Information and Communications Technology (ICT) Functional Skills/Key Skills Following consultation with key stakeholders, such as employers, it was decided that ICT Functional Skills/Key Skills should be encouraged but not made mandatory within the framework at levels 2 and 3. Progression routes into and from this pathway

20 ... level 2... Pathway 1 Into the Intermediate Apprenticeship in Meat and Poultry Options include: From academic routes (e.g. GCSEs); By completing vocational qualifications (e.g. Foundation Learning, Diploma); Participation on the Young Apprenticeship, employer placements; Work experience; Training. From the Intermediate Apprenticeship in Meat and Poultry Options include: Direct career progression onto the Advanced Apprenticeship in Food and Drink - Meat and Poultry Industry Skills pathway; Onto the Advanced Apprenticeship in Food and Drink on any suitable pathway; Development into a different role at the same level; In-house development; The Diploma in Manufacturing and Product Design. Many career options become available to the Apprentice on successful completion of the framework.

21 ... level 2... Pathway 1 Delivery and assessment of employee rights and responsibilities Achievement of Employment Rights and Responsibilities (ERR) outcomes are of paramount importance to the apprentice. The learner will need to acquire evidence that all the nine ERR outcomes shown below have been achieved. Mandatory The learning provider delivers the ERR outcomes during the apprentice's training programme. The learning provider must plan in advance how it will deliver all nine learning outcomes during the programme. For instance, the provider may plan to deliver the learning outcomes during the induction, group discussions or/and through one-to-one meetings. Although it does not require the completion of an accredited qualification the process must record explicit details of where the learning outcomes have been delivered and show that the apprentice has achieved the nine outcomes, i.e. by assessment. One suitable method of recording this information is by use of an ERR logbook. Either the learner or the provider can retain the ERR learning record. However, to enable a certificate to be issued on completion of the both the learner and provider must complete and sign an 'ERR declaration of achievement' available from Improve Ltd. This document is required to show where each of the nine ERR outcomes have been delivered during the programme and to confirm that the apprentices has achieved all nine ERR learning outcomes. The nine ERR learning outcomes are: To achieve the ERR national outcomes the apprentice must demonstrate that he/she: 1. Knows and understands the range of employer and employee statutory rights and responsibilities under Employment Law. This should cover the apprentice s rights and responsibilities under the Employment Rights Act 1996, Equality Act 2010 and Health & Safety legislation, together with the responsibilities and duties of employers; 2. Knows and understands the procedures and documentation in their organisation which recognises and protects their relationship with their employer. Health & Safety and Equality & Diversity training must be an integral part of the apprentice s learning programme; 3. Knows and understands the range of sources of information and advice available to them on their employment rights and responsibilities. Details of Access to Work and Additional Learning Support must be included in the programme; 4. Understands the role played by their occupation within their organisation and industry; 5. Has an informed view of the types of career pathways that are open to them; 6. Knows the types of representative bodies and understands their relevance to their skill, trade or occupation, and their main roles and responsibilities; 7. Knows where and how to get information and advice on their industry, occupation, training and career ;

22 ... level 2... Pathway 1 8. Can describe and work within their organisation s principles of conduct and codes of practice; 9. Recognises and can form a view on issues of public concern that affect their organisation and industry. Further information about ERR can be found on the Improve Ltd. website (the Sector Skills Council for Food and Drink). Please note that the link for the Improve Ltd. website is in the process of changing from to

23 ... level 2... Pathway 2 Level 2, Pathway 2: Baking (37 Credits) Description of this pathway Baking processes, Confectionery, Cake Production, Food industries Sales and Service (Baking). Entry requirements for this pathway in addition to the framework entry requirements No further entry requirements to be applied additional to general framework entry.

24 ... level 2... Pathway 2 Job title(s) Sales/Service Support Assistant (Baking) Baker Baking Operative Confectioner Cake Decorator Job role(s) Assisting with Sales/Service support in a baking organisation Baking Assisting handling baking processes Confectionery Decorating Cakes

25 ... level 2... Pathway 2 Qualifications Competence qualifications available to this pathway N/A Knowledge qualifications available to this pathway N/A

26 ... level 2... Pathway 2 Combined qualifications available to this pathway B1 - Level 2 Certificate for Proficiency in Baking Industry Skills No. Ref no. Awarding organisation Credit value Guided learning hours UCAS points value B1a 501/0036/1 EDI N/A B1b 501/0785/9 Edexcel N/A B1c 501/0689/2 FDQ N/A B1d 501/1728/2 City and Guilds N/A B1e 501/2338/5 SQA N/A B2 - Level 2 Diploma for Proficiency in Baking Industry Skills No. Ref no. Awarding organisation Credit value Guided learning hours UCAS points value B2a 501/0741/0 Edexcel N/A B2b 501/1638/1 City and Guilds N/A B2c 501/1272/7 FDQ N/A B2d 600/1478/7 EDI N/A Notes on competence and knowledge qualifications (if any) Rules associated with selection of units within the Principal Qualification The principal qualification in the Baking pathway is the level 2 Improve Proficiency Qualification (IPQ) in Baking Industry Skills. Improve's qualifications have been designed to

27 ... level 2... Pathway 2 offer great flexibility to the learner. In order for the framework to be recognised in England the choice of units in the qualification must provide a minimum of 10 credits for the knowledge component and a minimum of 10 credits for the competence component. It is recommended that any qualifications guidance published by the relevant awarding organisation is consulted in order to ensure that the units selected meet the minimum credit requirements. Each IPQ in the Baking pathway consists of three types of unit: 1. Occupational Skills (OS) Unit titles commencing with a verb (e.g. Control, Maintain, Prepare, Assemble) are Occupational Skills (OS) 2. Occupational Knowledge (OK) Unit titles commencing with Understand... are Occupational Knowledge (OK) 3. Underpinning Knowledge (UK) Unit titles commencing with Principles of... are Underpinning Knowledge (UK) Occupational Skills (OS) is the competency component of the qualification Occupational Knowledge (OK) and Underpinning Knowledge (UK) are the Knowledge component of the qualification In order for a framework to be recognised in England the following minimum number of credits must be selected for competence and knowledge: Competence requirement - a minimum of 10 credits must be selected from the Occupational Skills units (i.e. OS units) Knowledge requirement - a minimum of 10 credits must be selected from the Knowledge units (i.e. a combination of OK and UK units) Available Units/Credits The Certificate and Diploma qualification offers a choice of: OS = 69 Units available (194 Credits) OK = 51 Units available (114 Credits) UK = 26 Units available (33 Credits) To meet compliancy requirements the Rules of Combination (RoC) associated with the IPQ need to be followed and the users of the qualification must ensure that the correct balance of skills and knowledge is selected. Mandatory - Choose one of two options Option 1 Certificate IPQ (minimum requirement): A level 2 IPQ Certificate must be selected from the Baking qualification portfolio. Each qualification has its Rules of Combination (RoC)

28 ... level 2... Pathway 2 which stipulates how different types of units from the banks of units are allowed to be combined. Care must be taken to ensure that the units selected provide at least 10 credits for competence and at least 10 credits for knowledge. It is recommended that units from specialist knowledge (UK) are selected wherever appropriate. Option 2 Diploma IPQ (enhanced route): This allows the learner to take additional units for their role. With this option a level 2 IPQ Diploma must be chosen from the Baking qualifications portfolio. By completing a Diploma the apprentice will achieve more than the minimum requirement for the framework. However, recognition will be given for the additional units.

29 ... level 2... Pathway 2 Transferable skills (England) Functional Skills / GCSE (with enhanced functional content) and Key Skills (England) Apprentices must complete or have completed one of the English transferable skills qualifications and one of the Mathematical transferable skills qualifications listed below in order to successfully complete their Apprenticeship and this will carry the QCF five credit values. If they do not have these qualifications as part of their evidence an Apprenticeship certificate cannot be awarded. English Minimum level or grade Credit value Functional Skills qualification in English 1 5 GCSE qualification in English (with enhanced functional content) E 5 Key Skills qualification in Communication achieved either before September 2013 as part of the Apprenticeship, or...* 1 5 GCSE Qualification in English* C N/A A' Level or AS Level qualification in English Language* E N/A A' Level or AS Level qualification in English Literature* E N/A A' Level or AS Level qualification in English Language and Literature* E N/A GCSE or O' Level qualification in English Language** A N/A A' Level or AS Level qualification in English Language** A N/A A' Level or AS Level qualification in English Literature** A N/A A' Level or AS Level qualification in English Language and Literature** A N/A * achieved before September 2012 and within the 5 years immediately prior to starting an Apprenticeship. ** achieved before September 2012, otherwise at any time prior to starting the Apprenticeship.

30 ... level 2... Pathway 2 Mathematics Minimum level or grade Credit value Functional Skills qualification in Mathematics 1 5 GCSE qualification (with enhanced functional content) in Mathematics E 5 Key Skills qualification in Application of Number achieved either before September 2013 as part of the Apprenticeship, or...* 1 5 GCSE qualification in Mathematics* C N/A A' level or AS Level qualification in Mathematics* E N/A A' Level or AS Level qualification in Pure Mathematics* E N/A A'Level or AS Level qualification in Further Mathematics* E N/A GCSE or O'Level qualification in Mathematics** A N/A A' Level or AS Level qualification in Mathematics** A N/A A' Level or AS Level qualification in Pure Mathematics** A N/A A' Level or AS Level qualification in Further Mathematics** A N/A * achieved before September 2012 and within the 5 years immediately prior to starting an Apprenticeship. ** achieved before September 2012, otherwise at any time prior to starting the Apprenticeship. Inclusion of Information and Communications Technology (ICT) Functional Skills/Key Skills Following consultation with key stakeholders, such as employers, it was decided that ICT Functional Skills/Key Skills should be encouraged but not made mandatory within the framework at levels 2 and 3. Progression routes into and from this pathway

31 ... level 2... Pathway 2 Into the Intermediate Apprenticeship in Baking Options include: Academic routes (e.g. GCSEs); By completing vocational qualifications (e.g. Foundation Learning, Diploma); Participation on the Young Apprenticeship, employer placements; Work experience; Training. From the Intermediate Apprenticeship in Baking Options include: Direct career progression onto the Advanced Apprenticeship in Food and Drink - Baking Industry Skills pathway; Onto the Advanced Apprenticeship in Food and Drink on any suitable pathway; Development into a different role at the same level; In-house development; The Diploma in Manufacturing and Product Design. Many career options become available to the Apprentice on successful completion of the framework.

32 ... level 2... Pathway 2 Delivery and assessment of employee rights and responsibilities Achievement of Employment Rights and Responsibilities (ERR) outcomes are of paramount importance to the apprentice. The learner will need to acquire evidence that all the nine ERR outcomes shown below have been achieved. Mandatory The learning provider delivers the ERR outcomes during the apprentice's training programme. The learning provider must plan in advance how it will deliver all nine learning outcomes during the programme. For instance, the provider may plan to deliver the learning outcomes during the induction, group discussions or/and through one-to-one meetings. Although it does not require the completion of an accredited qualification the process must record explicit details of where the learning outcomes have been delivered and show that the apprentice has achieved the nine outcomes, i.e. by assessment. One suitable method of recording this information is by use of an ERR logbook. Either the learner or the provider can retain the ERR learning record. However, to enable a certificate to be issued on completion of the both the learner and provider must complete and sign an 'ERR declaration of achievement' available from Improve Ltd. This document is required to show where each of the nine ERR outcomes have been delivered during the programme and to confirm that the apprentices has achieved all nine ERR learning outcomes. The nine ERR learning outcomes are: To achieve the ERR national outcomes the apprentice must demonstrate that he/she: 1. Knows and understands the range of employer and employee statutory rights and responsibilities under Employment Law. This should cover the apprentice s rights and responsibilities under the Employment Rights Act 1996, Equality Act 2010 and Health & Safety legislation, together with the responsibilities and duties of employers; 2. Knows and understands the procedures and documentation in their organisation which recognises and protects their relationship with their employer. Health & Safety and Equality & Diversity training must be an integral part of the apprentice s learning programme; 3. Knows and understands the range of sources of information and advice available to them on their employment rights and responsibilities. Details of Access to Work and Additional Learning Support must be included in the programme; 4. Understands the role played by their occupation within their organisation and industry; 5. Has an informed view of the types of career pathways that are open to them; 6. Knows the types of representative bodies and understands their relevance to their skill, trade or occupation, and their main roles and responsibilities; 7. Knows where and how to get information and advice on their industry, occupation, training and career ;

33 ... level 2... Pathway 2 8. Can describe and work within their organisation s principles of conduct and codes of practice; 9. Recognises and can form a view on issues of public concern that affect their organisation and industry. Further information about ERR can be found on the Improve Ltd. website (the Sector Skills Council for Food and Drink). Please note that the link for the Improve Ltd. website is in the process of changing from to

34 ... level 2... Pathway 3 Level 2, Pathway 3: Milling (37 Credits) Description of this pathway General Milling and Miller operations (Milling). Entry requirements for this pathway in addition to the framework entry requirements No further entry requirements to be applied additional to general framework entry.

35 ... level 2... Pathway 3 Job title(s) Miller Milling Operative Job role(s) Milling Assisting with general milling operations

36 ... level 2... Pathway 3 Qualifications Competence qualifications available to this pathway N/A Knowledge qualifications available to this pathway N/A

37 ... level 2... Pathway 3 Combined qualifications available to this pathway B1 - Level 2 Certificate for Proficiency in Milling Industry Skills No. Ref no. Awarding organisation Credit value Guided learning hours UCAS points value B1a 600/0516/6 FDQ N/A Notes on competence and knowledge qualifications (if any) Rules associated with selection of units within the Principal Qualification The principal qualification in the Milling pathway is the level 2 Improve Proficiency Qualification (IPQ) in Milling Industry Skills. Improve's qualifications have been designed to offer great flexibility to the learner. In order for the framework to be recognised in England the choice of units in the qualification must provide a minimum of 10 credits for the knowledge component and a minimum of 10 credits for the competence component. It is recommended that any qualifications guidance published by the relevant awarding organisation is consulted in order to ensure that the units selected meet the minimum credit requirements. Each IPQ in the Milling pathway consists of three types of unit: 1. Occupational Skills (OS) Unit titles commencing with a verb (e.g. Control, Maintain, Prepare, Assemble) are Occupational Skills (OS) 2. Occupational Knowledge (OK) Unit titles commencing with Understand... are Occupational Knowledge (OK) 3. Underpinning Knowledge (UK) Unit titles commencing with Principles of... are Underpinning Knowledge (UK) Occupational Skills (OS) is the competency component of the qualification Occupational Knowledge (OK) and Underpinning Knowledge (UK) are the Knowledge component of the qualification In order for a framework to be recognised in England the following minimum number of credits must be selected for competence and knowledge: Competence requirement - a minimum of 10 credits must be selected from the Occupational Skills units (i.e. OS units)

38 ... level 2... Pathway 3 Knowledge requirement - a minimum of 10 credits must be selected from the Knowledge units (i.e. a combination of OK and UK units) Available Units/Credits The Certificate and Diploma qualification offers a choice of: OS = 31 Units available (72 Credits) OK = 30 Units available (66 Credits) UK = 14 Units available (57 Credits) To meet compliancy requirements the Rules of Combination (RoC) associated with the IPQ need to be followed and the users of the qualification must ensure that the correct balance of skills and knowledge is selected. Mandatory requirement A level 2 IPQ Certificate must be selected from the Milling qualification portfolio; Each qualification has its Rules of Combination (RoC) which stipulates how different types of units from the banks of units are allowed to be combined. Care must be taken to ensure that the units selected provide at least 10 credits for competence and at least 10 credits for knowledge. It is recommended that units from specialist knowledge (UK) are selected wherever appropriate.

39 ... level 2... Pathway 3 Transferable skills (England) Functional Skills / GCSE (with enhanced functional content) and Key Skills (England) Apprentices must complete or have completed one of the English transferable skills qualifications and one of the Mathematical transferable skills qualifications listed below in order to successfully complete their Apprenticeship and this will carry the QCF five credit values. If they do not have these qualifications as part of their evidence an Apprenticeship certificate cannot be awarded. English Minimum level or grade Credit value Functional Skills qualification in English 1 5 GCSE qualification in English (with enhanced functional content) E 5 Key Skills qualification in Communication achieved either before September 2013 as part of the Apprenticeship, or...* 1 5 GCSE Qualification in English* C N/A A' Level or AS Level qualification in English Language* E N/A A' Level or AS Level qualification in English Literature* E N/A A' Level or AS Level qualification in English Language and Literature* E N/A GCSE or O' Level qualification in English Language** A N/A A' Level or AS Level qualification in English Language** A N/A A' Level or AS Level qualification in English Literature** A N/A A' Level or AS Level qualification in English Language and Literature** A N/A * achieved before September 2012 and within the 5 years immediately prior to starting an Apprenticeship. ** achieved before September 2012, otherwise at any time prior to starting the Apprenticeship.

40 ... level 2... Pathway 3 Mathematics Minimum level or grade Credit value Functional Skills qualification in Mathematics 1 5 GCSE qualification (with enhanced functional content) in Mathematics E 5 Key Skills qualification in Application of Number achieved either before September 2013 as part of the Apprenticeship, or...* 1 5 GCSE qualification in Mathematics* C N/A A' level or AS Level qualification in Mathematics* E N/A A' Level or AS Level qualification in Pure Mathematics* E N/A A'Level or AS Level qualification in Further Mathematics* E N/A GCSE or O'Level qualification in Mathematics** A N/A A' Level or AS Level qualification in Mathematics** A N/A A' Level or AS Level qualification in Pure Mathematics** A N/A A' Level or AS Level qualification in Further Mathematics** A N/A * achieved before September 2012 and within the 5 years immediately prior to starting an Apprenticeship. ** achieved before September 2012, otherwise at any time prior to starting the Apprenticeship. Inclusion of Information and Communications Technology (ICT) Functional Skills/Key Skills Following consultation with key stakeholders, such as employers, it was decided that ICT Functional Skills/Key Skills should be encouraged but not made mandatory within the framework at levels 2 and 3. Progression routes into and from this pathway

41 ... level 2... Pathway 3 Into the Intermediate Apprenticeship in Milling Options include: Academic routes (e.g. GCSEs); By completing vocational qualifications (e.g. Foundation Learning, Diploma); Participation on the Young Apprenticeship, employer placements; Work experience; Training. From the Intermediate Apprenticeship in Milling: Options include: Onto the Advanced Apprenticeship in Food and Drink on any suitable pathway; Development into a different role at the same level; In-house development; The Diploma in Manufacturing and Product Design. Many career options become available to the Apprentice on successful completion of the framework.

42 ... level 2... Pathway 3 Delivery and assessment of employee rights and responsibilities Achievement of Employment Rights and Responsibilities (ERR) outcomes are of paramount importance to the apprentice. The learner will need to acquire evidence that all the nine ERR outcomes shown below have been achieved. Mandatory The learning provider delivers the ERR outcomes during the apprentice's training programme. The learning provider must plan in advance how it will deliver all nine learning outcomes during the programme. For instance, the provider may plan to deliver the learning outcomes during the induction, group discussions or/and through one-to-one meetings. Although it does not require the completion of an accredited qualification the process must record explicit details of where the learning outcomes have been delivered and show that the apprentice has achieved the nine outcomes, i.e. by assessment. One suitable method of recording this information is by use of an ERR logbook. Either the learner or the provider can retain the ERR learning record. However, to enable a certificate to be issued on completion of the both the learner and provider must complete and sign an 'ERR declaration of achievement' available from Improve Ltd. This document is required to show where each of the nine ERR outcomes have been delivered during the programme and to confirm that the apprentices has achieved all nine ERR learning outcomes. The nine ERR learning outcomes are: To achieve the ERR national outcomes the apprentice must demonstrate that he/she: 1. Knows and understands the range of employer and employee statutory rights and responsibilities under Employment Law. This should cover the apprentice s rights and responsibilities under the Employment Rights Act 1996, Equality Act 2010 and Health & Safety legislation, together with the responsibilities and duties of employers; 2. Knows and understands the procedures and documentation in their organisation which recognises and protects their relationship with their employer. Health & Safety and Equality & Diversity training must be an integral part of the apprentice s learning programme; 3. Knows and understands the range of sources of information and advice available to them on their employment rights and responsibilities. Details of Access to Work and Additional Learning Support must be included in the programme; 4. Understands the role played by their occupation within their organisation and industry; 5. Has an informed view of the types of career pathways that are open to them; 6. Knows the types of representative bodies and understands their relevance to their skill, trade or occupation, and their main roles and responsibilities; 7. Knows where and how to get information and advice on their industry, occupation, training and career ;

43 ... level 2... Pathway 3 8. Can describe and work within their organisation s principles of conduct and codes of practice; 9. Recognises and can form a view on issues of public concern that affect their organisation and industry. Further information about ERR can be found on the Improve Ltd. website (the Sector Skills Council for Food and Drink). Please note that the link for the Improve Ltd. website is in the process of changing from to

44 ... level 2... Pathway 4 Level 2, Pathway 4: Food Industry (37 Credits) Description of this pathway Operations within highly automated organisations: Processing and Control, Facilities support, Food industries Sales and Service support (Food Industry). Entry requirements for this pathway in addition to the framework entry requirements No further entry requirements to be applied additional to general framework entry.

45 ... level 2... Pathway 4 Job title(s) Sales/Service Support Assistant (Food Industries) Facilities Support (Food Industries) Production Control Operative (Food Industries) Quality Assurance Operative (Food Industries) Food and Drink Processing Control Operative Logistics Controller (Food Industries) Job role(s) Assisting with Sales/Service support for organisations within the Food and Drink industries Supporting facilities and resourcing functions within the Food and Drink industries For large automated systems, ensuring Food and Drink manufacturing production line operates effectively Maintaining quality levels to set parameters within highly automated Food and Drink manufacturing organisations Maintaining manufacturing processes within highly automated Food and Drink organisations Assisting with management of logistics within Food and Drink organisations

46 ... level 2... Pathway 4 Qualifications Competence qualifications available to this pathway N/A Knowledge qualifications available to this pathway N/A

47 ... level 2... Pathway 4 Combined qualifications available to this pathway B1 - Level 2 Certificate for Proficiency in Food Industry Skills No. Ref no. Awarding organisation Credit value Guided learning hours UCAS points value B1a 600/0450/2 SQA N/A B1b 600/0517/8 FDQ N/A B1c 600/1114/2 Edexcel N/A B1d 600/0972/X City and Guilds N/A B1e 600/1659/0 EDI N/A B2 - Level 2 Diploma for Proficiency in Food Industry Skills No. Ref no. Awarding organisation Credit value Guided learning hours UCAS points value B2a 600/0443/5 FDQ N/A B2b 600/1321/7 Edexcel N/A B2c 600/0970/6 City and Guilds N/A Notes on competence and knowledge qualifications (if any) Rules associated with selection of units within the Principal Qualification The principal qualification in the Food Industry pathway is the level 2 Improve Proficiency Qualification (IPQ) in Food Industry Industry Skills. Improve's qualifications have been designed to offer great flexibility to the learner. In order for the framework to be recognised in England the choice of units in the qualification must provide a minimum of 10 credits for the knowledge component and a minimum of 10 credits for the competence component. It is

48 ... level 2... Pathway 4 recommended that any qualifications guidance published by the relevant awarding organisation is consulted in order to ensure that the units selected meet the minimum credit requirements. Each IPQ in the Food Industry pathway consists of three types of unit: 1. Occupational Skills (OS) Unit titles commencing with a verb (e.g. Control, Maintain, Prepare, Assemble) are Occupational Skills (OS) 2. Occupational Knowledge (OK) Unit titles commencing with Understand... are Occupational Knowledge (OK) 3. Underpinning Knowledge (UK) Unit titles commencing with Principles of... are Underpinning Knowledge (UK) Occupational Skills (OS) is the competency component of the qualification Occupational Knowledge (OK) and Underpinning Knowledge (UK) are the Knowledge component of the qualification In order for a framework to be recognised in England the following minimum number of credits must be selected for competence and knowledge: Competence requirement - a minimum of 10 credits must be selected from the Occupational Skills units (i.e. OS units) Knowledge requirement - a minimum of 10 credits must be selected from the Knowledge units (i.e. a combination of OK and UK units) Available Units/Credits The Certificate and Diploma qualification offers a choice of: OS = 82 Units available (202 Credits) OK = 67 Units available (155 Credits) UK = 35 Units available (95 Credits) To meet compliancy requirements the Rules of Combination (RoC) associated with the IPQ need to be followed and the users of the qualification must ensure that the correct balance of skills and knowledge is selected. Mandatory - Choose one of two options Option 1 Certificate IPQ (minimum requirement): A level 2 IPQ Certificate must be selected from the Food Industry qualification portfolio; Each qualification has its Rules of Combination (RoC) which stipulates how different types of units from the banks of units are allowed to be combined. Care must be taken to ensure that the units selected provide at least 10 credits for competence and at least 10 credits for knowledge. It is recommended that units from specialist knowledge (UK) are selected wherever appropriate.