FDQ Level 1 NVQ in Food Manufacture
Qualification summary
Will ensure that on completion the candidate would be able to:·
Understand the importance of working to laid down standards
Perform set tasks to an agreed standard
Carry out tasks according to best practice
Identify problems arising and obtain assistance
Candidates will be required to demonstrate competences that involve the application of knowledge and skills in the performance of a range of varied work activities, most of which may be routine or predictable.
Candidates will typically report to and be supervised by chargehands, foreman, teamleaders, supervisors or line trainers.
The aim of the new suite of Food and Drink Sector-wide qualifications framework which includes the this NVQ Level 1 award:
1) Increase flexibility and breadth of choice for individuals and employers
2) Increase relevance amidst changing sector circumstances and multi-skilling of individuals
3) Exploit potential to increase scope of S/NVQs, their market and uptake
4) Recognise sub-sector achievement where there this is required, e.g. bakery, butchery, meat and poultry processing - this is not applicable to the NVQ Level 1 award
5) Provide capacity to extend sub-sector recognition in response to employer needs, e.g. dairy, brewing, sweet confectionary
6) Reduce N/SVQ costs to employers, providers and individuals
7) Enhance progression opportunities and better support transferability of skills
8) Better recognise and link knowledge achievement in N/SVQs with that in Vocationally-linked qualifications
9) Provide a more responsive process for continuous development and improvement of N/SVQs
10) Ensure that N/SVQ development is in line with intelligence and needs identified in the Sector Skills Agreement
Qualification details
NVQ - National Vocational Qualification
Accreditation start date:
Operational start date in centres:
The content of this qualification contains level 2 units where candidates can take a maximum of 2 units from the total of 5 units to achieve the qualification. This then encourages candidate progression onto the NVQ Level 2 Food Manufacture award.
Abattoir Operative
Baker
Butcher
Confectioner
Farm Worker (livestock)
Fish Farmer
Food Processing Operative
Lift Truck Operator
Meat Process Worker
Packaging Operative/Manager
Stores Assistant
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04 Engineering and Manufacturing Technologies
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04.2
Manufacturing Technologies
External Quality control will be completed in line with the assessment strategy as specified below:
· It is strongly recommended that each year all external verifiers will complete a minimum of two days Continuing Professional Development (CPD), composed of training or other developmental activities relevant to the food and drink sector and approved by the Awarding Body. Training should include relevant updating in respect of changes to legislation and regulations impacting on the sector, standardisation activities and good practice developments in assessment and verification practice. Improve will be invited by Awarding Bodies to observe and/or provide relevant input to CPD activity as appropriate.
· Awarding Bodies will operate a Risk Rating system applied to each active approved centre. Details of the Risk Rating system should be provided as part of the submission for accreditation of the qualification to the relevant qualifications regulatory authority. The Awarding Bodies will carry out risk assessment and risk rate each approved centre for food and drink competency-based qualifications. External verification activity, and in particular the scope and rigour of sampling, will then be required to reflect the risk rating status.
· Improve, through its Standards and Qualifications team, will maintain ongoing dialogue with Awarding Bodies to monitor practices, consider issues and gain feedback on the standards based units of competence
Candidates must complete the mandatory unit in Group A, plus a minimum of two units from Group B, plus a maximum of two units from Group C (total five units).
Although it is recommended that this NVQ is available to the pre-16 age range, there are certain units which are not suitable and must not be taken by pre-16s, and other units may not be suitable depending on location of assessment, type of equipment, environment etc. Candidates should contact their appropriate Centre for further details.