Qualification details for FDQ Level 2 NVQ in Food Manufacture - National Database of Accredited Qualifications

FDQ Level 2 NVQ in Food Manufacture

Qualification summary

Will ensure that on completion the candidate would be able to:·

Control a wider range of tasks
Carry out the operations effectively
Diagnose any problems arising from given tasks
Identify potential problems areas and implement simple procedures for problem control
Follow previously laid down quality control measures, recognise problems arising from quality control and obtain suitable assistance when required
Candidates will be required to demonstrate competence that involve the application of knowledge and skills in a significant range of varied work activities, performed in a variety of contexts.

Candidates will typically report to and be supervised by chargehands, foreman, teamleaders or supervisors.

The aim of the new suite of Food and Drink Sector-wide qualifications framework which includes the this NVQ Level 2 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

Qualification reference number

500/2073/0

Awarding body

FDQ - Food and Drink Qualifications

Qualification level

Qualification type

NVQ - National Vocational Qualification

Qualification dates

Accreditation start date:

01/08/2007

Operational start date in centres:

01/10/2007

Accreditation end date:

31/12/2010

Certification end date:

31/12/2012

Qualification offered in and the approval age ranges

England

16-18, 18+, 19+

Wales

16-18, 18+, 19+

N.Ireland

16-18, 18+, 19+

DCSF/DIUS

Approval start date:

01/08/2007

Approval end date:

31/12/2010

Languages Offered In

English

Progression

Candidates are encouraged to progress from the Level 1 to the Level 2 award as there is an opporunity to achieve 2 units from the Level 2 award at Level 1.

On achievement of the Level 2 award, candidates will be able to progress onto the NVQ Level 3 Food Manufacture aware.

Potential job occupations

Abattoir Operative
Baker
Butcher
Confectioner
Farm Worker (livestock)
Fish Farmer
Food Processing Operative
Lift Truck Operator
Meat Process Worker
Packaging Operative/Manager
Stores Assistant

Qualification sector/subject area<br>Qualification sub-areas

04 Engineering and Manufacturing Technologies
- 04.2 Manufacturing Technologies

Qualification guided learning hours

N/A

Overall grading system for the qualification

Pass

Overall assessment method for the qualification

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

Qualification structure summary

This qualification accreditation number provides pathways to the following qualifications:

Level 2 NVQ in Food Manufacture (Butchery Retail Skills);
Level 2 NVQ in Food Manufacture (Craft Bakery Skills);
Level 2 NVQ in Food Manufacture (Distribution Skills);
Level 2 NVQ in Food Manufacture (Facilities Service Support Skills);
Level 2 NVQ in Food Manufacture (Livestock Droving Skills);
Level 2 NVQ in Food Manufacture (Meat and Poultry Processing Skills);
Level 2 NVQ in Food Manufacture (Process Bakery Skills);
Level 2 NVQ in Food Manufacture (Production Control Skills);
Level 2 NVQ in Food Manufacture (Retail and Service Support Skills);
Level 2 NVQ in Food Manufacture (Operational Skills).

All candidates must complete the two units in Group A Mandatory Core units, plus a minimum of four optional units and a maximum of two specified units from within their selected pathway (eight units to be taken in total).

Qualification structure

A - Mandatory Core Units
- M/103/9855 - Maintain workplace food safety standards in manufacture
- L/103/9975 - Maintain the workplace and health & safety in food manufacture
B - Butchery Retail Skills pathway
- B1 - Optional units
  - T/103/9887 - Control size reduction in food manufacture
  - F/103/9889 - Control mixing in food manufacture
  - T/103/9890 - Control heat treatment in food manufacture
  - F/103/9892 - Control temperature reduction in food manufacture
  - Y/103/9896 - Control forming in food manufacture
  - L/103/9913 - Contribute to the effectiveness of food retail operations
  - Y/103/9977 - Sell food products in a retail environment
  - R/103/9914 - Display food products in a retail environment
  - R/103/9959 - Carry out primal cutting in meat & poultry
  - J/103/9960 - Carry out boning in meat & poultry
  - L/103/9961 - Carry out seaming or filleting in meat & poultry
  - R/103/9962 - Carry out trimming in meat & poultry
  - Y/103/9963 - Produce portion controlled raw meat products
  - D/103/9964 - Use powered tools or equipment for processing meat
  - H/103/9965 - Inject meat
  - K/103/9966 - Massaging boneless meat
  - M/103/9967 - Fill or extrude meat and meat-based mixtures
  - T/103/9968 - Cure or marinate meat products
  - A/103/9969 - Prepare meat and meat product orders for customers
  - M/103/9970 - Carry out butchery in a retail outlet
  - T/103/9971 - Manufacture meat products in a retail outlet
  - A/103/9972 - Pack meat products for retail sale
  - D/102/0234 - Deliver reliable customer service
  - H/102/0235 - Resolve customer service problems
- B2 - Specified units
  - A/103/9860 - Control stock levels in food manufacture
  - R/103/9864 - Process customer orders in food manufacture
  - H/103/2756 - Prepare and clear areas for table/tray service
  - K/103/2757 - Provide a table/tray service
  - M/103/2758 - Prepare and clear areas for counter/takeaway service
  - T/103/2759 - Provide a counter/takeaway service
  - D/103/9852 - Plan and organise your own work activities in food manufacture
  - F/103/9973 - Work effectively with others in food manufacture
  - H/103/9853 - Maintain product quality in food manufacture
  - K/103/9854 - Contribute to improvements in food manufacture
  - J/103/9974 - Lift and handle materials safely in food manufacture
  - T/103/9856 - Contribute to environmental safety in food manufacture
  - D/103/1640 - Store, retrieve and archive information
  - A/103/9857 - Contribute to the maintenance of plant and equipment in food manufacture
  - F/103/9858 - Receive goods and materials in food manufacture
  - J/103/9859 - Store goods and materials in food manufacture
  - F/103/9861 - Supply materials for production in food manufacture
  - J/103/9862 - Carry out and finish bulk filling in food manufacture
  - L/103/9863 - Carry out and finish transfer of materials in food manufacture
  - Y/103/9865 - Pick orders and store for despatch in food manufacture
  - D/103/9866 - Produce individual packs by hand in food manufacture
  - H/103/9867 - Pack orders for despatch in food manufacture
  - K/103/9868 - Assemble different products to a pre-determined pattern in food manufacture
  - M/103/9869 - Palletise and wrap products in food manufacture
  - H/103/9870 - Load consignments for despatch in food manufacture
  - K/103/9871 - Sort and classify livestock for sale or despatch in food manufacture
  - M/103/9872 - Display livestock to potential buyers in food manufacture
  - T/103/9873 - Prepare, move and re-locate livestock in food manufacture
  - A/103/9874 - Receive livestock in food manufacture
  - F/103/9875 - Receive poultry in food manufacture
  - J/103/9876 - Contribute to bio-security in livestock holding in food manufacture
  - L/103/9877 - Maintain reception and holding areas for livestock in food manufacture
  - R/103/9878 - Care for livestock pre-slaughter in food manufacture
  - Y/103/9879 - Care for poultry pre-slaughter in food manufacture
  - L/103/9880 - Monitor the health and welfare of livestock pre-slaughter in food manufacture
  - R/103/9881 - Prepare and monitor feed and water supplies to livestock in food manufacture
  - Y/103/9882 - Contribute to developing production specifications in food manufacture
  - R/103/9976 - Report and record production operations in food manufacture
  - D/103/9883 - Carry out task hand-over procedures in food manufacture
  - K/103/9885 - Carry out product changeovers in food manufacture
  - H/103/9884 - Operate central control systems in food manufacture
  - M/103/9886 - Control manual size reduction in food manufacture
  - A/103/9888 - Control weighing in food manufacture
  - A/103/9891 - Control separation in food manufacture
  - J/103/9893 - Control batching in food manufacture
  - L/103/9894 - Control conversion in food manufacture
  - R/103/9895 - Control conditioning in food manufacture
  - D/103/9897 - Control depositing in food manufacture
  - H/103/9898 - Control enrobing in food manufacture
  - K/103/9899 - Control wrapping & labelling in food manufacture
  - R/103/9900 - Control bottling & packing in food manufacture
  - Y/103/9901 - Control pelletising in food manufacture
  - D/103/9902 - Control milling in food manufacture
  - H/103/9903 - Control slicing and bagging in food manufacture
  - K/103/9904 - Prepare ingredients and store sweet fillings and toppings in food manufacture
  - M/103/9905 - Prepare ingredients and store savoury fillings and toppings in food manufacture
  - T/103/9906 - Slice and bag individual food products
  - A/103/9907 - Bake-off food products for sale
  - F/103/9908 - Clean in place (CIP) plant and equipment in food manufacture
  - J/103/9909 - Carry out disinfection in food manufacture
  - A/103/9910 - Control washing and drying machinery in food manufacture
  - F/103/9911 - Contribute to maintaining stock security and minimising losses in food manufacture
  - J/103/9912 - Control effluent treatment operations in food manufacture
  - Y/103/9915 - Assemble and process products for food service
  - K/103/9918 - Prepare and mix craft dough
  - H/103/9920 - Hand divide, mould and shape craft fermented dough
  - M/103/9922 - Produce craft laminated pastry
  - J/103/9926 - Tin and tray up craft dough products
  - R/103/9928 - Retard and prove craft dough products
  - L/103/9930 - Oven bake craft dough products
  - Y/103/9932 - Fry craft dough products
  - H/103/9934 - Batch finish craft dough products
  - M/103/9936 - Prepare and mix craft flour confectionery
  - F/103/9939 - Deposit and fry craft hot plate products
  - F/103/9942 - Oven bake craft flour confectionery
  - L/103/9944 - Batch finish craft flour confectionery
  - R/103/9945 - Assemble and fill celebration cakes
  - Y/103/9946 - Mask and cover celebration cakes
  - D/103/9947 - Decorate celebration cakes
  - H/103/9948 - Provide accessories and store celebration cakes
  - K/103/9949 - Operate an automated stunning system
  - D/103/9950 - Operate an automated bleeding system
  - H/103/9951 - Operate an automated evisceration system
  - K/103/9952 - Operate an automated de-hairing or de-feathering system
  - M/103/9953 - Operate an automated pig processing system
  - T/103/9954 - Carry out manual slaughter in meat & poultry
  - A/103/9955 - Carry out manual bleeding operations
  - F/103/9956 - Eviscerate animals or birds manually
  - J/103/9957 - Skin animals
  - L/103/9958 - Process offal or by products of slaughter
  - K/104/0034 - Plan how to improve your sales and marketing
  - M/104/0035 - Improve your sales and marketing
  - T/104/0036 - Set up and maintain picking and packing orders in food manufacture
  - A/104/0037 - Monitor effectiveness of picking and packing operations in food manufacture
  - Y/104/0031 - Contribute to converting livestock into meat
  - D/104/0032 - Monitor and control the recovery and disposal of meat processing by-products
  - H/104/0033 - Monitor and control meat and poultry processing
  - L/104/0026 - Maximise sales of food products in a retail environment
  - T/102/4371 - Complete pre-journey and post-journey procedures
  - R/102/0232 - Transport Goods and Materials
  - A/101/6224 - Planning the Route and Timings for the Delivery and Collection of Loads
  - Y/101/6229 - Maintaining the Safety and the Security of the Load, Self and Property
  - J/101/3357 - Contribute to Keeping the Workplace Secure
C - Craft Bakery Skills pathway
- C1 - Optional units
  - K/103/9918 - Prepare and mix craft dough
  - H/103/9920 - Hand divide, mould and shape craft fermented dough
  - M/103/9922 - Produce craft laminated pastry
  - J/103/9926 - Tin and tray up craft dough products
  - R/103/9928 - Retard and prove craft dough products
  - L/103/9930 - Oven bake craft dough products
  - Y/103/9932 - Fry craft dough products
  - H/103/9934 - Batch finish craft dough products
  - M/103/9936 - Prepare and mix craft flour confectionery
  - F/103/9939 - Deposit and fry craft hot plate products
  - F/103/9942 - Oven bake craft flour confectionery
  - L/103/9944 - Batch finish craft flour confectionery
  - R/103/9945 - Assemble and fill celebration cakes
  - Y/103/9946 - Mask and cover celebration cakes
  - D/103/9947 - Decorate celebration cakes
  - H/103/9948 - Provide accessories and store celebration cakes
- C2 - Specified units
  - A/103/9860 - Control stock levels in food manufacture
  - R/103/9864 - Process customer orders in food manufacture
  - H/103/2756 - Prepare and clear areas for table/tray service
  - K/103/2757 - Provide a table/tray service
  - M/103/2758 - Prepare and clear areas for counter/takeaway service
  - T/103/2759 - Provide a counter/takeaway service
  - D/103/9852 - Plan and organise your own work activities in food manufacture
  - F/103/9973 - Work effectively with others in food manufacture
  - H/103/9853 - Maintain product quality in food manufacture
  - K/103/9854 - Contribute to improvements in food manufacture
  - J/103/9974 - Lift and handle materials safely in food manufacture
  - T/103/9856 - Contribute to environmental safety in food manufacture
  - D/103/1640 - Store, retrieve and archive information
  - A/103/9857 - Contribute to the maintenance of plant and equipment in food manufacture
  - F/103/9858 - Receive goods and materials in food manufacture
  - J/103/9859 - Store goods and materials in food manufacture
  - F/103/9861 - Supply materials for production in food manufacture
  - J/103/9862 - Carry out and finish bulk filling in food manufacture
  - L/103/9863 - Carry out and finish transfer of materials in food manufacture
  - Y/103/9865 - Pick orders and store for despatch in food manufacture
  - D/103/9866 - Produce individual packs by hand in food manufacture
  - H/103/9867 - Pack orders for despatch in food manufacture
  - K/103/9868 - Assemble different products to a pre-determined pattern in food manufacture
  - M/103/9869 - Palletise and wrap products in food manufacture
  - H/103/9870 - Load consignments for despatch in food manufacture
  - K/103/9871 - Sort and classify livestock for sale or despatch in food manufacture
  - M/103/9872 - Display livestock to potential buyers in food manufacture
  - T/103/9873 - Prepare, move and re-locate livestock in food manufacture
  - A/103/9874 - Receive livestock in food manufacture
  - F/103/9875 - Receive poultry in food manufacture
  - J/103/9876 - Contribute to bio-security in livestock holding in food manufacture
  - L/103/9877 - Maintain reception and holding areas for livestock in food manufacture
  - R/103/9878 - Care for livestock pre-slaughter in food manufacture
  - Y/103/9879 - Care for poultry pre-slaughter in food manufacture
  - L/103/9880 - Monitor the health and welfare of livestock pre-slaughter in food manufacture
  - R/103/9881 - Prepare and monitor feed and water supplies to livestock in food manufacture
  - Y/103/9882 - Contribute to developing production specifications in food manufacture
  - R/103/9976 - Report and record production operations in food manufacture
  - D/103/9883 - Carry out task hand-over procedures in food manufacture
  - K/103/9885 - Carry out product changeovers in food manufacture
  - A/103/9907 - Bake-off food products for sale
  - F/103/9908 - Clean in place (CIP) plant and equipment in food manufacture
  - J/103/9909 - Carry out disinfection in food manufacture
  - A/103/9910 - Control washing and drying machinery in food manufacture
  - F/103/9911 - Contribute to maintaining stock security and minimising losses in food manufacture
  - J/103/9912 - Control effluent treatment operations in food manufacture
  - L/103/9913 - Contribute to the effectiveness of food retail operations
  - Y/103/9977 - Sell food products in a retail environment
  - R/103/9914 - Display food products in a retail environment
  - Y/103/9915 - Assemble and process products for food service
  - D/103/9916 - Select weigh and measure bakery ingredients
  - T/103/9923 - Pin, block and shape dough
  - A/103/9924 - Fill and close pastry products
  - T/103/9937 - Hand deposit pipe and sheet flour confectionery
  - T/103/9940 - Tray up and prepare flour confectionery for bakery
  - K/103/9949 - Operate an automated stunning system
  - D/103/9950 - Operate an automated bleeding system
  - H/103/9951 - Operate an automated evisceration system
  - K/103/9952 - Operate an automated de-hairing or de-feathering system
  - M/103/9953 - Operate an automated pig processing system
  - T/103/9954 - Carry out manual slaughter in meat & poultry
  - A/103/9955 - Carry out manual bleeding operations
  - F/103/9956 - Eviscerate animals or birds manually
  - J/103/9957 - Skin animals
  - L/103/9958 - Process offal or by products of slaughter
  - R/103/9959 - Carry out primal cutting in meat & poultry
  - J/103/9960 - Carry out boning in meat & poultry
  - L/103/9961 - Carry out seaming or filleting in meat & poultry
  - R/103/9962 - Carry out trimming in meat & poultry
  - Y/103/9963 - Produce portion controlled raw meat products
  - D/103/9964 - Use powered tools or equipment for processing meat
  - H/103/9965 - Inject meat
  - K/103/9966 - Massaging boneless meat
  - M/103/9967 - Fill or extrude meat and meat-based mixtures
  - T/103/9968 - Cure or marinate meat products
  - A/103/9969 - Prepare meat and meat product orders for customers
  - M/103/9970 - Carry out butchery in a retail outlet
  - T/103/9971 - Manufacture meat products in a retail outlet
  - A/103/9972 - Pack meat products for retail sale
  - F/104/0038 - Plan and co-ordinate bake-off operations in food manufacture
  - R/104/0027 - Control production of bakery products
  - A/104/0040 - Design and develop specialist individual dough based products
  - F/104/0041 - Produce specialist individual dough based products
  - J/104/0042 - Evaluate specialist individual dough based products
  - L/104/0043 - Design and develop specialist individual flour confectionery products
  - F/104/0069 - Produce specialist individual flour confectionery products
  - R/104/0044 - Evaluate specialist individual flour confectionery products
  - D/102/0234 - Deliver reliable customer service
  - T/102/4371 - Complete pre-journey and post-journey procedures
  - H/102/0235 - Resolve customer service problems
  - R/102/0232 - Transport Goods and Materials
  - A/101/6224 - Planning the Route and Timings for the Delivery and Collection of Loads
  - Y/101/6229 - Maintaining the Safety and the Security of the Load, Self and Property
  - J/101/3357 - Contribute to Keeping the Workplace Secure
D - Distribution Skills pathway
- D1 - Optional units
  - A/103/9860 - Control stock levels in food manufacture
  - R/103/9864 - Process customer orders in food manufacture
  - J/103/9974 - Lift and handle materials safely in food manufacture
  - F/103/9858 - Receive goods and materials in food manufacture
  - J/103/9859 - Store goods and materials in food manufacture
  - F/103/9861 - Supply materials for production in food manufacture
  - J/103/9862 - Carry out and finish bulk filling in food manufacture
  - L/103/9863 - Carry out and finish transfer of materials in food manufacture
  - Y/103/9865 - Pick orders and store for despatch in food manufacture
  - D/103/9866 - Produce individual packs by hand in food manufacture
  - H/103/9867 - Pack orders for despatch in food manufacture
  - K/103/9868 - Assemble different products to a pre-determined pattern in food manufacture
  - M/103/9869 - Palletise and wrap products in food manufacture
  - H/103/9870 - Load consignments for despatch in food manufacture
  - T/102/4371 - Complete pre-journey and post-journey procedures
  - R/102/0232 - Transport Goods and Materials
  - A/101/6224 - Planning the Route and Timings for the Delivery and Collection of Loads
  - Y/101/6229 - Maintaining the Safety and the Security of the Load, Self and Property
- D2 - Specified units
  - H/103/2756 - Prepare and clear areas for table/tray service
  - K/103/2757 - Provide a table/tray service
  - M/103/2758 - Prepare and clear areas for counter/takeaway service
  - T/103/2759 - Provide a counter/takeaway service
  - D/103/9852 - Plan and organise your own work activities in food manufacture
  - F/103/9973 - Work effectively with others in food manufacture
  - H/103/9853 - Maintain product quality in food manufacture
  - K/103/9854 - Contribute to improvements in food manufacture
  - T/103/9856 - Contribute to environmental safety in food manufacture
  - D/103/1640 - Store, retrieve and archive information
  - A/103/9857 - Contribute to the maintenance of plant and equipment in food manufacture
  - K/103/9871 - Sort and classify livestock for sale or despatch in food manufacture
  - M/103/9872 - Display livestock to potential buyers in food manufacture
  - T/103/9873 - Prepare, move and re-locate livestock in food manufacture
  - A/103/9874 - Receive livestock in food manufacture
  - F/103/9875 - Receive poultry in food manufacture
  - J/103/9876 - Contribute to bio-security in livestock holding in food manufacture
  - L/103/9877 - Maintain reception and holding areas for livestock in food manufacture
  - R/103/9878 - Care for livestock pre-slaughter in food manufacture
  - Y/103/9879 - Care for poultry pre-slaughter in food manufacture
  - L/103/9880 - Monitor the health and welfare of livestock pre-slaughter in food manufacture
  - R/103/9881 - Prepare and monitor feed and water supplies to livestock in food manufacture
  - Y/103/9882 - Contribute to developing production specifications in food manufacture
  - R/103/9976 - Report and record production operations in food manufacture
  - D/103/9883 - Carry out task hand-over procedures in food manufacture
  - K/103/9885 - Carry out product changeovers in food manufacture
  - H/103/9884 - Operate central control systems in food manufacture
  - M/103/9886 - Control manual size reduction in food manufacture
  - T/103/9887 - Control size reduction in food manufacture
  - A/103/9888 - Control weighing in food manufacture
  - F/103/9889 - Control mixing in food manufacture
  - T/103/9890 - Control heat treatment in food manufacture
  - A/103/9891 - Control separation in food manufacture
  - F/103/9892 - Control temperature reduction in food manufacture
  - J/103/9893 - Control batching in food manufacture
  - L/103/9894 - Control conversion in food manufacture
  - R/103/9895 - Control conditioning in food manufacture
  - Y/103/9896 - Control forming in food manufacture
  - D/103/9897 - Control depositing in food manufacture
  - H/103/9898 - Control enrobing in food manufacture
  - K/103/9899 - Control wrapping & labelling in food manufacture
  - R/103/9900 - Control bottling & packing in food manufacture
  - Y/103/9901 - Control pelletising in food manufacture
  - D/103/9902 - Control milling in food manufacture
  - H/103/9903 - Control slicing and bagging in food manufacture
  - K/103/9904 - Prepare ingredients and store sweet fillings and toppings in food manufacture
  - M/103/9905 - Prepare ingredients and store savoury fillings and toppings in food manufacture
  - T/103/9906 - Slice and bag individual food products
  - A/103/9907 - Bake-off food products for sale
  - F/103/9908 - Clean in place (CIP) plant and equipment in food manufacture
  - J/103/9909 - Carry out disinfection in food manufacture
  - A/103/9910 - Control washing and drying machinery in food manufacture
  - F/103/9911 - Contribute to maintaining stock security and minimising losses in food manufacture
  - J/103/9912 - Control effluent treatment operations in food manufacture
  - L/103/9913 - Contribute to the effectiveness of food retail operations
  - Y/103/9977 - Sell food products in a retail environment
  - R/103/9914 - Display food products in a retail environment
  - Y/103/9915 - Assemble and process products for food service
  - D/103/9916 - Select weigh and measure bakery ingredients
  - H/103/9917 - Prepare and mix dough
  - K/103/9918 - Prepare and mix craft dough
  - M/103/9919 - Hand divide, mould and shape fermented doughs
  - H/103/9920 - Hand divide, mould and shape craft fermented dough
  - K/103/9921 - Produce laminated pastry
  - M/103/9922 - Produce craft laminated pastry
  - T/103/9923 - Pin, block and shape dough
  - A/103/9924 - Fill and close pastry products
  - F/103/9925 - Tin and tray up dough products
  - J/103/9926 - Tin and tray up craft dough products
  - L/103/9927 - Retard and prove dough products
  - R/103/9928 - Retard and prove craft dough products
  - Y/103/9929 - Oven bake dough products
  - L/103/9930 - Oven bake craft dough products
  - R/103/9931 - Fry dough products
  - Y/103/9932 - Fry craft dough products
  - D/103/9933 - Batch finish dough products
  - H/103/9934 - Batch finish craft dough products
  - K/103/9935 - Prepare and mix flour confectionery
  - M/103/9936 - Prepare and mix craft flour confectionery
  - T/103/9937 - Hand deposit pipe and sheet flour confectionery
  - A/103/9938 - Deposit and fry hot plate products
  - F/103/9939 - Deposit and fry craft hot plate products
  - T/103/9940 - Tray up and prepare flour confectionery for bakery
  - A/103/9941 - Oven bake flour confectionery
  - F/103/9942 - Oven bake craft flour confectionery
  - J/103/9943 - Batch finish flour confectionery
  - L/103/9944 - Batch finish craft flour confectionery
  - R/103/9945 - Assemble and fill celebration cakes
  - Y/103/9946 - Mask and cover celebration cakes
  - D/103/9947 - Decorate celebration cakes
  - H/103/9948 - Provide accessories and store celebration cakes
  - K/103/9949 - Operate an automated stunning system
  - D/103/9950 - Operate an automated bleeding system
  - H/103/9951 - Operate an automated evisceration system
  - K/103/9952 - Operate an automated de-hairing or de-feathering system
  - M/103/9953 - Operate an automated pig processing system
  - T/103/9954 - Carry out manual slaughter in meat & poultry
  - A/103/9955 - Carry out manual bleeding operations
  - F/103/9956 - Eviscerate animals or birds manually
  - J/103/9957 - Skin animals
  - L/103/9958 - Process offal or by products of slaughter
  - R/103/9959 - Carry out primal cutting in meat & poultry
  - J/103/9960 - Carry out boning in meat & poultry
  - L/103/9961 - Carry out seaming or filleting in meat & poultry
  - R/103/9962 - Carry out trimming in meat & poultry
  - Y/103/9963 - Produce portion controlled raw meat products
  - D/103/9964 - Use powered tools or equipment for processing meat
  - H/103/9965 - Inject meat
  - K/103/9966 - Massaging boneless meat
  - M/103/9967 - Fill or extrude meat and meat-based mixtures
  - T/103/9968 - Cure or marinate meat products
  - A/103/9969 - Prepare meat and meat product orders for customers
  - M/103/9970 - Carry out butchery in a retail outlet
  - T/103/9971 - Manufacture meat products in a retail outlet
  - A/103/9972 - Pack meat products for retail sale
  - Y/104/0045 - Organise the receipt and storage of goods in food manufacture
  - D/104/0046 - Monitor and maintain storage conditions in food manufacture
  - H/104/0047 - Monitor stored goods and materials in food manufacture
  - K/104/0048 - Monitor and maintain storage systems and procedures in food manufacture
  - T/104/0036 - Set up and maintain picking and packing orders in food manufacture
  - A/104/0037 - Monitor effectiveness of picking and packing operations in food manufacture
  - M/104/0049 - Plan resources to meet anticipated demand for products in food manufacture
  - H/104/0050 - Monitor wrapping and labelling of products in food manufacture
  - K/104/0051 - Set up and maintain despatch and transport of products in food manufacture
  - M/104/0052 - Monitor effectiveness of despatch and transport operations in food manufacture
  - D/102/0234 - Deliver reliable customer service
  - H/102/0235 - Resolve customer service problems
  - J/101/3357 - Contribute to Keeping the Workplace Secure
E - Facilities Service Support Skills pathway
- E1 - Optional units
  - J/103/9974 - Lift and handle materials safely in food manufacture
  - T/103/9856 - Contribute to environmental safety in food manufacture
  - A/103/9857 - Contribute to the maintenance of plant and equipment in food manufacture
  - F/103/9908 - Clean in place (CIP) plant and equipment in food manufacture
  - J/103/9909 - Carry out disinfection in food manufacture
  - A/103/9910 - Control washing and drying machinery in food manufacture
  - F/103/9911 - Contribute to maintaining stock security and minimising losses in food manufacture
  - J/103/9912 - Control effluent treatment operations in food manufacture
  - J/101/3357 - Contribute to Keeping the Workplace Secure
- E2 - Specified units
  - A/103/9860 - Control stock levels in food manufacture
  - R/103/9864 - Process customer orders in food manufacture
  - H/103/2756 - Prepare and clear areas for table/tray service
  - K/103/2757 - Provide a table/tray service
  - M/103/2758 - Prepare and clear areas for counter/takeaway service
  - T/103/2759 - Provide a counter/takeaway service
  - D/103/9852 - Plan and organise your own work activities in food manufacture
  - F/103/9973 - Work effectively with others in food manufacture
  - H/103/9853 - Maintain product quality in food manufacture
  - K/103/9854 - Contribute to improvements in food manufacture
  - D/103/1640 - Store, retrieve and archive information
  - F/103/9858 - Receive goods and materials in food manufacture
  - J/103/9859 - Store goods and materials in food manufacture
  - F/103/9861 - Supply materials for production in food manufacture
  - J/103/9862 - Carry out and finish bulk filling in food manufacture
  - L/103/9863 - Carry out and finish transfer of materials in food manufacture
  - Y/103/9865 - Pick orders and store for despatch in food manufacture
  - D/103/9866 - Produce individual packs by hand in food manufacture
  - H/103/9867 - Pack orders for despatch in food manufacture
  - K/103/9868 - Assemble different products to a pre-determined pattern in food manufacture
  - M/103/9869 - Palletise and wrap products in food manufacture
  - H/103/9870 - Load consignments for despatch in food manufacture
  - K/103/9871 - Sort and classify livestock for sale or despatch in food manufacture
  - M/103/9872 - Display livestock to potential buyers in food manufacture
  - T/103/9873 - Prepare, move and re-locate livestock in food manufacture
  - A/103/9874 - Receive livestock in food manufacture
  - F/103/9875 - Receive poultry in food manufacture
  - J/103/9876 - Contribute to bio-security in livestock holding in food manufacture
  - L/103/9877 - Maintain reception and holding areas for livestock in food manufacture
  - R/103/9878 - Care for livestock pre-slaughter in food manufacture
  - Y/103/9879 - Care for poultry pre-slaughter in food manufacture
  - L/103/9880 - Monitor the health and welfare of livestock pre-slaughter in food manufacture
  - R/103/9881 - Prepare and monitor feed and water supplies to livestock in food manufacture
  - Y/103/9882 - Contribute to developing production specifications in food manufacture
  - R/103/9976 - Report and record production operations in food manufacture
  - D/103/9883 - Carry out task hand-over procedures in food manufacture
  - K/103/9885 - Carry out product changeovers in food manufacture
  - H/103/9884 - Operate central control systems in food manufacture
  - M/103/9886 - Control manual size reduction in food manufacture
  - T/103/9887 - Control size reduction in food manufacture
  - A/103/9888 - Control weighing in food manufacture
  - F/103/9889 - Control mixing in food manufacture
  - T/103/9890 - Control heat treatment in food manufacture
  - A/103/9891 - Control separation in food manufacture
  - F/103/9892 - Control temperature reduction in food manufacture
  - J/103/9893 - Control batching in food manufacture
  - L/103/9894 - Control conversion in food manufacture
  - R/103/9895 - Control conditioning in food manufacture
  - Y/103/9896 - Control forming in food manufacture
  - D/103/9897 - Control depositing in food manufacture
  - H/103/9898 - Control enrobing in food manufacture
  - K/103/9899 - Control wrapping & labelling in food manufacture
  - R/103/9900 - Control bottling & packing in food manufacture
  - Y/103/9901 - Control pelletising in food manufacture
  - D/103/9902 - Control milling in food manufacture
  - H/103/9903 - Control slicing and b