Scottish Modern Apprenticeships Scottish Modern Apprenticeship Framework in Food and Drink Operations at SCQF level 5
Version 1.3
Dated November 2020
The Framework
Duration
It is expected that apprentices following this apprenticeship will take on average 12 months to complete. This includes 10% of time for off-the-job training.
Mandatory Outcomes
SVQ(s)/ CBQs
Each apprentice is required to achieve the following qualifications depending on the pathway they are following:
All Scottish Apprenticeships must contain a relevant Scottish Vocational Qualifications (SVQs) or Competency Based Qualifications (CBQs). SVQs and CBQs are work-based qualifications based on National Occupational Standards of competence drawn up by representatives from each industry sector. They are made up of units – normally between six and ten – which break a job down into separate functions reflecting the different kind of activities of a job. SVQs and CBQs are available at a range of levels – although most are at SCQF levels 5, 6 and 7. When someone has achieved an SVQ or CBQ, there is a guarantee that they have the skills and knowledge needed to do their job.
Work Place Core Skills
Each apprentice is required to achieve the following Work Place Core Skills:
Core Skills
SCQF level
SCQF credit points
Communication
4
6
Working with others
4
6
Problem Solving
4
6
Information and Communication Technology
4
6
Numeracy
4
6
All Core Skills need to be separately certificated at SCQF level 4 or above
Core Skills are skills and abilities which everyone needs in their work. This is true for every job in every workplace. Core Skills also feature in National Qualifications such as National 5s and Highers and from 2000, Scottish candidates have been issued with a Core Skills profile on their Scottish Qualifications Certificate. Candidates who have already been certificated as achieving Core Skills at the levels given above – either in the workplace or at school or college - do not need to repeat these Work Place Core Skills as part of the Apprenticeship Framework.
Enhancements
All learners must complete:
one of either SCQF L5 Elementary/Fundamentals of Food Safety, Elementary/Fundamentals of Food Hygiene or an in- house equivalent;
plus one further outcome. This should be a relevant short course at a suitable level, which is a minimum of 10 learning hours. This may be industry-specific or of broader relevance to the learner or business, and must be agreed by the learner, employer and training provider at the beginning of the Modern Apprenticeship programme and shown in the Training Plan. The enhancement outcomes must be new learning, the learner must complete these outcomes in the duration of the apprenticeship programme.
Examples of additional learning outcomes:
SVQ Food and Drink Operations Principles/Knowledge units at SCQF Level 5 or above
Elementary HACCP
Additional SVQ units from any qualifications at SCQF L5, L6, L7 or L8 (eg., Management, Team Leading, Retail or Hospitality)
Units from the Certificate in Protecting the Welfare of Animals at Time of Killing
Health and Safety Certificate
ESOL: Work and Study Related Contexts (Access 3/Intermediate 1)
ECDL/PC Passport
Manual Handling Certificate
Optional Outcomes
Optional outcomes provide the opportunity for employers to provide additional learning where appropriate, depending on the job role.
Additional learning may include units from a relevant SVQ in Food and Drink Operations at SCQF L5 or above; relevant short courses; and relevant professional qualifications. Examples of optional outcomes may be taken from the Enhancements section above, or may be industry or organisation-specific.
Examples of areas that optional outcomes may cover:
Relevant Health and Safety
Working with others
Team building
Basic management skills
Communication
Report writing, eg., health and safety risk assessment for specific machinery or equipment learners are using
Information and communication technology
Large-scale processing outcomes
Improvement techniques
Registration and Certification
This Scottish Apprenticeship is managed by the National Skills Academy for Food and Drink. The SSC is the first point of contact in Scotland for any enquiries in relation to the Framework. Contact details:
National Skills Academy for Food and Drink
The Catalyst
Baird Lane
York
YO10 5GA
Telephone: 0845 644 0448
The SSC will register Scottish Apprentices undertaking this Framework. All apprentices undertaking this framework must be registered with the SSC within 4 weeks of starting their apprenticeship.
Registration can be made by completing the Sample Training Plan and Sample Training Agreement in Appendix 3 and completing the online registration system (MA Online 2, www.modernapprenticeships.org). In the case of MAs which receive funding it is acceptable for the Skills Development Scotland Training Plan to be used on the condition that it includes all relevant information as set out in the MA Training Plan.
The SSC will issue a Modern Apprenticeship Certificate of Completion to those Modern Apprentices who have completed the mandatory outcomes of the Framework. Before a certificate is issued, training providers must submit evidence to the SSC that the mandatory outcomes have been achieved. This will normally be in the form of photocopies of certificates from awarding bodies.
Requests for registration and certification should be made to the SSC at the address above.
SSCService level
The SSC undertakes to confirm the registration of candidates in writing within 4 weeks of receipt of the relevant Training Plan and Training Agreement. Each candidate will be issued with a unique registration number.
The SSC also undertakes to issue Certificates of Completion within 4 weeks of receipt of the appropriate evidence that a candidate has completed the outcomes as stated in the Training Plan.
Recruitment and selection
The recruitment and selection of Apprentices is primarily the responsibility of the employer. However, the following guidance is given:
Employees may enter an apprenticeship from the age of 16. There is no upper age limit.
The Apprenticeship is designed to attract high quality people to the industry.
Achievement of academic qualifications is one way of assessing the suitability of applicants. However, it should be stressed that no persons should be deterred from applying for a Scottish apprenticeship because of a lack of formal educational qualifications. As well as traditional qualifications such as Standard Grades and Highers, employers should also be aware of newer vocational qualifications or vocational activity undertaken out with an academic institution, such as volunteering activity.
The following factors may also influence the selection process:
performance during a formal interview process
references
relevant work experience
trial observation period.
Employers should be aware of the nature, relevance and quality of foreign qualifications and make appropriate allowances concerning entry requirements.
In order to promote and maintain the high status of the Apprenticeship within the industry all literature distributed for recruitment purposes should emphasise the high standards of achievement expected of the candidate.
Employers may wish to contact the SSC for advice and guidance on recruitment and selection.
There are no specific entry requirements for the Modern Apprenticeship in Food and Drink Operations at SCQF level 5. However, previous experience of working within the industry may be beneficial.
Equal opportunities
Apprenticeships should ensure that there is equality of opportunity for all and any barriers (real or perceived) are addressed to support anyone seeking to enter employment to undertake the Modern Apprenticeship.
All apprenticeships supported by Skills Development Scotland must conform to any contractual requirements on equal opportunities. All employers of Apprentices should have an Equal Opportunities policy statement.
Health and Safety
All aspects of health and safety at work must be recognised within the delivery of this Apprenticeship Framework and all statutory requirements be adhered to. It is a key aspect of the induction period of the Apprenticeship that apprentices are fully informed both of the regulations and that they and their employers are bound by these regulations. Apprentices should be made aware of their rights and duties with regard to health and safety.
All Apprentices supported by Skills Development Scotland will be required to satisfy the adequacy of SDS’s Health and Safety policy and systems.
Contracts
The following three contracts are essential to the successful outcome of the Apprenticeship programme:
Contract of employment signed by the employer and the Apprentice for employed apprentices.
SSC Training Agreement - this agreement outlines the basis of the modern apprenticeship, refers to the contract of employment and includes Health and Safety responsibilities. A sample SSC Training Agreement is set out in Appendix 3.
SSC Training Plan - this plan outlines the selected outcomes and the expected duration of the apprenticeship. In cases where funding is offered by SDS, the SDS Training Plan will be sufficient on condition that it contains all relevant information as set out in the Sample Training Plan at Appendix 3. Training Plans may be modified to reflect changing circumstances; however it is essential that the SSC is notified of any changes.
Employment status of Apprentices
It is important that the sector offers genuine employment and career prospects to those people it wishes to attract through Scottish Apprenticeships. Accordingly, allapprentices must be employed with the exception of Foundation Apprenticeships which are delivered as part of the senior phase in schools.
All Scottish Apprenticeships must have a demonstrable need to acquire significant new knowledge and skills to fulfil their job role. The apprenticeship framework selected for the apprentice must be the most appropriate learning programme generally available to that individual, providing such knowledge and skills.
Terms and conditions of employment
In order to compete with other sectors offering employed apprenticeships, attractive packages will need to be developed by employers in the sector. The terms and conditions of employment for individual Apprentices will be agreed between the employer and the apprentice and should form the contract of employment.
Training and development
Delivery
Training delivery can take many forms under the Apprenticeship system. Some organisations may become approved SVQ Assessment Centres; others may join a consortium or use peripatetic assessors. Some large employers will be able to complete all the training and development in-house, but most employers will find that some of the training and development will have to take place away from the normal workplace. In particular the underpinning knowledge requirements are often more suited to delivery by outside training providers which might include:
private training organisations
colleges / universities
other employers
Such knowledge could be delivered through training courses or through open/distance learning packages.
The option of sharing training and assessment resources amongst a cluster of employers (or across the divisions of a larger employer) will be particularly appealing to those firms which do not have the resources to provide all of the training and development. Assessment can be provided by these bodies, but the assessors and the training centre must be approved by the awarding bodies for the SVQ and Work Place Core Skills where appropriate.
List of Training Providers
Organisations currently approved to deliver the Modern Apprenticeship Framework in Scotland
Brown Bros (Manufacturing)
Craft Skills Scotland
Dawnfresh Seafoods
Fife College
MGT Training
Polaris
RT Resources
Scottish bakers
Scottish Meat Training
Delivery of Training for the Modern Apprenticeship in Food and Drink Operations at SCQF level 5
Work-based training
Delivery and assessment method
This applies to all the qualifications within the Food and Drink Operations Framework.
Where appropriate assessments should be carried out in the workplace with the use of portfolios to provide evidence. These should, where appropriate, be supported by mentor / supervisor statements or other appropriate methods.
Regular reviews should take place with the apprentice as well as their employer/ mentor / supervisor (whichever is appropriate) to discuss progress.
Skills required by training providers delivering the training
Any of the following should be held by those undertaking delivery
A1/V1
L&D9DI
PTLLS
CLLS
Those involved in delivery of SVQ, NCs and HNCs are advised to check with the SQA Accreditation guidance on assessor and verifier competence requirements and the note issued September 2013. Assessors and verifiers who currently hold D or A and V Units are still considered to be qualified assessors and internal verifiers/external verifiers and are not required to undertake the new Units. However, they must be working to the current NOS and undertaking appropriate continuous professional development. Any new assessors and verifiers, who do not currently hold any of these qualifications, should undertake the qualifications based on the current Learning and Development (L & D) NOS.
The relationship between the current L & D Units and previous Assessor and Verifier qualifications can be found on the attached link.
Assessors should also check the Assessment Strategy for SVQs and the NCs and HNCs as issued by the appropriate awarding body.
Occupational competence is required for the specified qualification secured from previous experience.
It is good practice to be able to show staff involved in delivery maintain:
their industry knowledge through CPD activities
participate in in-house or awarding body training and workshops / standardisation sessions.
Delivery of underpinning knowledge (if no formal off-the job requirement)
Learners will achieve the SVQs which contain underpinning knowledge and this will be developed and assessed through methods such as:
on-going training with their assessor and/or employer
question and answer sessions
written and oral tasks involving research
study and in house development
task based work activity
on line learning
off line tutorials
Off-the-job training
Details of off-the-job training (please state if not applicable)
Most of the delivery takes place on the job and where it does take place off the job then it should be relevant to the apprenticeship pathway and the role of the individual. It is suggested that this may be around 10% of the total time of the framework.
Delivery and assessment method
The time taken to complete will vary and be dependent on the award chosen.
Delivery will also be something agreed between the apprentice, employer and provider to suit the needs of the business but may include:
Attending day /block release
Distance learning
Using on line tutorials
Completion of work based projects.
Exemptions
Not applicable
The SSC training plan
The plan is required to identify:
1
The selected Framework outcomes, specifying whether or not separate certification of the Core Skills is being sought.
2
A summary of the Apprentices accredited prior learning
3
A timetable for achievement of the selected Framework outcomes, linked to regular progress reviews.
The Training Plan should take into account any relevant previous training and development, education or work experience. Not all Apprentices need have different plans, but many will vary. Moreover as reviews take place and circumstances change so the plan itself can be modified.
However any changes must:
be subject to the quality provisions of Skills Development Scotland (if the apprenticeship is being financially supported)
comply with the stipulations of this Framework
meet the needs of the employer and apprentice.
A sample Training Plan is provided at Appendix 3 of this document, however, for those Apprentices funded by SDS area office it is sufficient to submit the Skills Development Scotland Training Plan on condition that it covers the same information required in the apprenticeship Training Plan.
Consultation Process
The review of the Modern Apprenticeships framework ran in parallel with the review of the SVQs in Food Manufacture during 2012, using a mix of one-to-one meetings with employers; workshops and group meetings with stakeholders including employers, trade associations and training providers; online questionnaires and telephone interviews.
Initial consultation
Over 30 face-to-face consultation meetings were held with the industry between the end of March and end of August 2012. These were with individual food and drink companies; stakeholders such as the Scottish Food and Drink Federation, the Seafish Industry Authority, the Scottish Association of Meat Wholesalers, and Dairy UK (Scotland); consultation workshops such as those for Meat and Poultry, Bakery, Fish and Shellfish; and a Learning Provider Group. At these meetings both the SVQ and Modern Apprenticeships were discussed.
The employers consulted broadly represented the sector. The subsectors represented were: bakery, meat and poultry, fish, fresh produce, dairy, beverages, cereal and milling, and general food and drink. Small and micro companies were represented by their trade associations.
Initial consultation findings
Most employers supported the title change of the suite of SVQs to ‘Food and Drink Operations’ reflecting the broader functions of the industry than is suggested by ‘Food Manufacture’.
Employers supported the use of the SVQs as the competence based qualifications, which were reported to have worked well and were a good fit with business needs.
Initial consultation indicated support for Core Skills at level SCQF 3 for the Modern Apprenticeship Level 2. These were said to meet business needs, and higher level Core Skills might be a barrier to learning.
The industry liked the flexibility offered currently in the Level 2 Modern Apprenticeship; but some thought Food Safety/Food Hygiene (or an in-house equivalent) should be optional according to the needs of the business, rather than mandatory, as in the current framework.
Final consultation
Participants in the initial consultation were re-surveyed online in October/November 2012 to expand on the initial results, further probing their rationale, for example about the level of Core Skills.
Telephone interviews with non-respondents to the online questionnaire, were carried out after the consultation had been open for two weeks.
Results of final consultation
Title of framework
It was almost unanimous that the title of the new framework should be the Modern Apprenticeship in Food and Drink Operations.
Core Skills
Respondents gave mixed responses for the appropriate level of Core Skills. As a result, further telephone interviews were carried out with employers, stakeholders and centres to explore the strength of feeling on this issue and their rationale.
Improve Limited has set Core Skills for the Modern Apprenticeship Level 2 at SCQF level 4, the minimum recommended by the Modern Apprenticeship Group (MAG), which is in line with consultation results.
Enhancements
Overall, it was agreed that there should be two additional outcomes, or enhancements, which may be industry-specific or of broader relevance to the business for the Modern Apprenticeship Level 2; and that Elementary/Fundamental of Food Safety, Elementary/Fundamentals of Food Hygiene, or an in-house equivalent must be one of those.
Optional outcomes
It was agreed that the framework should include optional outcomes that could be tailored to different job roles and help to develop a rounded individual.
Additional framework development activity in 2013
The extensive consultation in 2012 identified the need for further development work to cover job roles in the sector not covered in the MA framework. The development identified the requirement for a new SVQ qualification and MA pathway for Automated Plant Bakery at Level 2. The 2013 project developed new NOS, Units of Competence and the SVQ.
During the project, further consultation was carried out with Plant Bakery stakeholders and employers. This followed a similar methodology to the 2012 work, but as the principles for the framework were recent and did not need to be reviewed again, Level 2 work was restricted to Plant Bakery. The consultation was smaller than last year, and broadly supported the findings from 2012, in terms of MA structure, core skills and enhancement outcomes.
Summary of results
1. The competence based qualification should be one of:
SVQ Food and Drink Operations (Fish and Shellfish Processing Skills) Level 2
SVQ Food and Drink Operations (Food Manufacturing Excellence) Level 2
2. The title of the framework agreed as Modern Apprenticeship in Food and Drink Operations, Level 2
3. Core Skills set at SCQF 4
4. Enhancements: two additional outcomes, one to be Level 2 Elementary/Fundamentals of Food Safety, Elementary/Fundamentals of Food Hygiene, or an in-house equivalent.
5. Optional outcomes to be included in the framework.
Additional Framework activity in 2017
During 2017, the food and drink industry identified the need for further development work to cover the brewing sector within the MA Framework through the creation of a brand new pathway.
The Skills Investment Plan for Scotland’s Food and Drink Sector identified the need for new skills and apprenticeship provision for the drinks sector, particularly for the area of brewing.
Drinks manufacturing is the largest sub-sector of the food and drink industry in output terms. There has been a notable increase in craft brewing businesses in Scotland in recent years, with micro, small and large businesses operating across the country, and a need for skills provision to support this growing sub- sector.
During the project, consultation was carried out with employers, stakeholders, providers and Awarding Bodies. This followed a similar methodology to previous consultation activity through face-to-face meetings, telephone discussions and online consultation.
The results of the consultation supported the new SVQ in Food and Drink Operations (Brewing Skills) as a new pathway within the current MA Framework. The aim is to provide learners with significant amounts of technical capability that currently is not delivered via the generic SVQs within this Framework which are not specifically tailored to the brewing sector.
During review activity in 2017, there have been further minor updates to the Framework, to ensure it is compliant with the current Modern Apprenticeship Framework template document.
There has also been a review of the current qualifications within the MA Framework to remove qualifications that have lapsed since the last review. These are:
GG7W 22 City & Guilds SVQ Food and Drink Operations (Dairy Skills) at SCQF L5
GG7X 22 City & Guilds SVQ Food and Drink Operations (Distribution Skills) at SCQF L5
GG81 22 City & Guilds SVQ Food and Drink Operations (Fresh Produce Skills) at SCQF L5
GG83 22 City & Guilds SVQ Food and Drink Operations (Livestock Market Droving Skills) at SCQF L5
GG53 22 SQA & Improve SVQ Food and Drink Operations (Livestock Market Droving Skills) at SCQF L5
GG84 22 City & Guilds SVQ Food and Drink Operations (Meat and Poultry Skills) at SCQF L5
GG80 22 City & Guilds SVQ Food and Drink Operations (Production and Processing Skills) at SCQF L5
SVQs within the MA Framework have been subject to review during 2017 and qualification codes will be updated during 2018 for the following SVQs:
SVQ in Food and Drink Operations (Craft Bakery Skills) at SCQF L5
SVQ in Food and Drink Operations (Dairy Skills) at SCQF L5
SVQ in Food and Drink Operations (Distribution Skills) at SCQF L5
SVQ in Food and Drink Operations (Food Sales and Service Skills) at SCQF L5
SVQ in Food and Drink Operations (Production and Processing Skills) at SCQF L5
SVQ in Food and Drink Operations: Food Manufacturing Excellence at SCQF L5
The Framework document has been updated to reflect the change of company name from Improve to the National Skills Academy for Food and Drink.
The list of organisations currently approved to deliver the Modern Apprenticeship Framework in Scotland has been reviewed and updated.
Additional Framework activity in 2019
During 2019, there has been the removal of two pathways from this Framework:
Pathway 1 – Automated Plant Bakery Skills Pathway
Pathway 8 – Fresh Produce Skills Pathway
The qualifications supporting both these pathways were due to lapse and there had been minimal uptake on these apprenticeships since they were developed. The Awarding Bodies did not support the continuation of the SVQs and there was no industry support for the continuation of these apprenticeship pathways. It was agreed that both apprenticeship pathways should be discontinued.
There were also updates to qualifications following review projects which resulted in minor content updates and updates to qualification codes:
Pathway 3 Brewing Old code GP0C 22 has been replaced by GP6P 22
Pathway 9 Livestock Market Droving Old code GG69 22 has been replaced by GP70 22
Additional Framework activity in 2020
Following a review of the SVQs for the Meat and Poultry and Fish and Shellfish sector with sector employers and stakeholders, the resulting SVQs underwent minor content updates and changes to qualification codes:
Pathway 6 Fish and Shellfish Old code GG52 22 has been replaced by GR5T 22. Code GG7Y 22 qualification has now lapsed and has been withdrawn
Pathway 10 Meat and Poultry Old code GG6A 22 has been replaced by GR62 22. Old code GG55 22 has been replaced by GR63 22
The Modern Apprenticeship Framework has been updated into the newly approved template and consultation has been undertaken with sector employers to confirm they are still supportive of the Modern Apprenticeship Framework, using a consultation approach based around telephone discussions and online consultation.
Career progression
Following completion of the Apprenticeship, candidates should be able to achieve positions in areas such as:
There are no specific routes into the Modern Apprenticeship in Food and Drink Operations at SCQF L5, although previous experience gained in the industry may be beneficial.
The pathways in the Modern Apprenticeship in Food and Drink Operations at SCQF L5 are:
There is a clear link between SVQs at SCQF L5 and those at SCQF L6, which makes progression easier, and encourages the movement of learners from one pathway to another, i.e., lateral career moves as well as upward progression. Knowledge units now sit across all the pathways to avoid duplication when lateral moves are made. For example, a learner may undertake the Meat and Poultry pathway at SCQF L5, progress to Meat and Poultry at SCQF L6, then go on to the Food Manufacturing Excellence, SCQF L6.
Progression from the above pathways include:
Applying the skills and knowledge acquired during the apprenticeship to a relevant job in the same food and drink sub-sector and continuing to develop craft and technical skills
Lateral career moves to other food and drink sub-sectors and further developing their skills and knowledge
Progression to the Modern Apprenticeship in Food and Drink Operations at SCQF L6, following an industry-specific pathway to develop higher level skills and knowledge in the same sub-sector
Progression to the Modern Apprenticeship in Food and Drink Operations at SCQF L6, following a generic pathway to develop supervisory, technical or business improvement skills
In-house development
Following completion of the Modern Apprenticeship, candidates should be able to achieve positions such as those shown in the pathway tables below, which give typical (but not exhaustive) progression and exit routes:
Automated Plant Bakery Skills Pathway
Job Title
Job Roles
Progression Routes
Production Control Operative
Controlling manufacture of automated bakery products
Employment routes in job roles to the left, or progression to higher level jobs.
MA/SVQ at SCQF L6 Food and Drink Operations (Bakery Skills)
MA/SVQ at SCQF L6 Food and Drink Operations
MA/SVQ at SCQF L5 or SCQF L6 Food and Drink Operations (Food Manufacturing Excellence)
Baking Operative
Operating automated baking processes
Quality Assurance Operative
Maintaining quality levels to set parameters within highly automated Food and Drink manufacturing organisations
Craft Bakery Skills Pathway
Job Title
Job Roles
Progression Routes
Sales/Service Support Assistant (Baking)
Assisting with sales/service support in a baking organisation
Employment routes in job roles to the left, or progression to higher level jobs.
MA/SVQ at SCQF L6 Food and Drink Operations (Bakery Skills)
MA/SVQ at SCQF L6 Food and Drink Operations
MA/SVQ at SCQF L5 or SCQF L6 Food and Drink Operations (Food Manufacturing Excellence)
Baker
Baking
Confectioner
Confectionery
Cake Decorator
Decorating cakes
Brewing Skills Pathway
Job Title
Job Roles
Progression Routes
Brewing Operative
Assisting with the production of beers, lagers, alcoholic beverages
Employment routes in job roles to the left, or progression to higher level jobs.
MA/SVQ at SCQF L6 Food and Drink Operations
MA/SVQ at SCQF L5 or SCQF L6 Food and Drink Operations (Food Manufacturing Excellence)
Quality Assurance Operative (Brewing)
Assisting with quality assurance within a brewery
Production Control Operative (Brewing)
For large automated systems, ensuring brewing manufacturing production line operates effectively
Warehouse and Storage Operative (Brewing)
Assisting with warehouse and storage duties
Sales/Service Assistant (Brewing)
Sales/service support within a brewing organisation
Dairy Skills Pathway
Job Title
Job Roles
Progression Routes
Dairy Production Operative
Assisting with manufacture of dairy based products such as butter, milk, cheese, ice cream
Employment routes in job roles to the left, or progression to higher level jobs.
MA/SVQ at SCQF L6 Food and Drink Operations
MA/SVQ at SCQF L5 or SCQF L6 Food and Drink Operations (Food Manufacturing Excellence)
Quality Assurance Operative (Dairy)
Assisting with quality assurance within a dairy organisation
Dairy Production Equipment Technician
Contributing to the operation and maintenance of plant and equipment
Sales/Service Support Assistant (Dairy)
Sales/service support within a dairy production organisation
Distribution Skills Pathway
Job Title
Job Roles
Progression Routes
Warehouse Operative (Food and Drink Industries)
Warehouse operatives look after food and drink products in a stockroom or warehouse. They receive, store and send out the goods, making sure that there are no missing or damaged items, and that their correct storage and handling conditions are maintained
Employment routes in job roles to the left, or progression to higher level jobs.
MA/SVQ at SCQF L6 Food and Drink Operations
MA/SVQ at SCQF L5 or SCQF L6 Food and Drink Operations (Food Manufacturing Excellence)
MA/SVQ SCQF L6 Food and Drink Operations (Supply Chain Skills)
MA SCQF L5 or L6 Freight Logistics
SVQ SCQF L5 or L6 Supply Chain Management
Logistics Controller (Food and Drink Industries)
Assisting with management of logistics within Food and Drink organisations
Dairy Production Equipment Technician
Contributing to the operation and maintenance of plant and equipment
Sales/Service Support Assistant (Dairy)
Sales/service support within a dairy production organisation
Fish and Shellfish Processing Skills Pathway
Job Title
Job Roles
Progression Routes
Sales/Service Support Assistant (Fish and Shellfish)
Assisting with Sales/Service support within a Fish or Shellfish organisation
Employment routes in job roles to the left, or progression to higher level jobs.
MA/SVQ at SCQF L6 Food and Drink Operations
MA/SVQ at SCQF L5 or SCQF L6 Food and Drink Operations (Food Manufacturing Excellence)
Fishmonger
Fish and shellfish processing
Fish/Shellfish Processing Operative
Fish and shellfish operations
Food Sales and Service Skills Pathway
Job Title
Job Roles
Progression Routes
Retail/Sales Assistant, Shop Assistant (Food and Drink Industries)
Selling and advising consumers on food and drink produce; providing a high level of service. Sales Assistants develop expertise and product knowledge
Employment routes in job roles to the left, or progression to higher level jobs.
MA/SVQ at SCQF L6 Food and Drink Operations
MA/SVQ at SCQF L5 or SCQF L6 Food and Drink Operations (Food Manufacturing Excellence)
Fresh Produce Skills Pathway
Job Title
Job Roles
Progression Routes
Sales/Service Support Assistant (Fresh Produce)
Assisting with the provision of Sales/Service support in a fresh produce organisation
Employment routes in job roles to the left, or progression to higher level jobs.
MA/SVQ at SCQF L6 Food and Drink Operations
MA/SVQ at SCQF L5 or SCQF L6 Food and Drink Operations (Food Manufacturing Excellence)
Fresh Produce Grading Operative
Grading fresh produce prior to sales
Warehouse and Storage Operative
Assisting with warehouse and storage duties
Packing Operative
Packaging and wrapping fresh produce prior to sales
Livestock Market Droving Skills Pathway
Job Title
Job Roles
Progression Routes
Livestock Operative
Support and maintain livestock operations, pen livestock, control movement, classify livestock for dispatch, maintain lairage
Employment routes in job roles to the left, or progression to higher level jobs.
MA/SVQ at SCQF L6 Food and Drink Operations (Meat and Poultry)
Meat and Poultry Skills Pathway
Job Title
Job Roles
Progression Routes
Sales/Service Support Assistant (Meat and Poultry)
Assisting with the provision of Sales/Service support in a meat and poultry organisation
Employment routes in job roles to the left, or progression to higher level jobs.
MA/SVQ at SCQF L6 Food and Drink Operations (Meat and Poultry Skills)
MA/SVQ at SCQF L6 Food and Drink Operations
MA/SVQ at SCQF L5 or SCQF L6 Food and Drink Operations (Food Manufacturing Excellence)
Slaughter Operative
Slaughtering animals humanely
Butcher
Cutting meats
Meat and Poultry Operative
Processing meat and poultry
Production and Processing Skills Pathway
Job Title
Job Roles
Progression Routes
Sales/Service Support Assistant (Food and Drink Industries)
Assisting with Sales/Service support for organisations within the Food and Drink industries
Employment routes in job roles to the left, or progression to higher level jobs.
MA/SVQ at SCQF L6 Food and Drink Operations
MA/SVQ at SCQF L5 or SCQF L6 Food and Drink Operations (Food Manufacturing Excellence)
MA/SVQ at SCQF L6 Food and Drink Operations (Supply Chain Skills)
Facilities Support (Food and Drink Industries)
Supporting facilities and resourcing functions within the Food and Drink industries
Production Control Operative (Food and Drink Industries)
For large automated systems, ensuring Food and Drink manufacturing production line operates effectively
Quality Assurance Operative (Food and Drink Industries)
Maintaining quality levels to set parameters within highly automated Food and Drink manufacturing organisations
Food and Drink Processing Control Operative
Maintaining manufacturing processes within highly automated Food and Drink organisations
Food Manufacturing Excellence Pathway
Job Title
Job Roles
Progression Routes
Productivity Technician (Food and Drink)
Improving food/drink productivity by assisting with the introduction of lean production methods
Employment routes in job roles to the left, or progression to higher level jobs.
MA/SVQ at SCQF L6 Food and Drink Operations
MA/SVQ at SCQF L6 Food and Drink Operations (Food Manufacturing Excellence)
Business Operative (Food and Drink)
Assisting with general food/drink production responsibilities
Team Supervisor (Food and Drink)
Supervising team activities within a Food and Drink organisation
Technical Assistant (Food and Drink)
Assisting with the management of a technical project or area within a Food and Drink organisation
Organisational and Development Assistant (Food and Drink)
Assisting with the development and structure of a Food and Drink organisation
Further information on careers in the food and drink industry can be found at : www.tastycareers.org.uk
Scottish Modern Apprenticeships Scottish Modern Apprenticeship Framework in Food and Drink Operations at SCQF level 5
Version 1.3
Dated November 2020
The Framework
Duration
It is expected that apprentices following this apprenticeship will take on average 12 months to complete. This includes 10% of time for off-the-job training.
Mandatory Outcomes
SVQ(s)/ CBQs
Each apprentice is required to achieve the following qualifications depending on the pathway they are following:
Qualification
Reference number
Awarding Body
SCQF level
SCQF credit points
Pathway 1 – SVQ Food and Drink Operations (Automated Plant Bakery Skills)
****Withdrawn****
Pathway 2 – SVQ Food and Drink Operations (Craft Bakery Skills)
GP41 22
GP23 22
Scottish Bakers & SQA
SQA & NSAFD
5
39-51
Pathway 3 – SVQ Food and Drink Operations (Brewing Skills)
GP6P 22
SQA & NSAFD
5
39-54
Pathway 4 – SVQ Food and Drink Operations (Dairy Skills)
GP22 22
SQA & NSAFD
5
36-52
Pathway 5 – SVQ Food and Drink Operations (Distribution Skills)
GP40 22
GP21 22
Scottish Bakers & SQA
SQA & NSAFD
5
30-55
Pathway 6 – SVQ Food and Drink Operations (Fish and Shellfish Processing Skills)
GR5T 22
SQA & NSAFD
5
33-61
Pathway 7 – SVQ Food and Drink Operations (Food Sales and Service Skills)
GP3W 22
GP1W 22
GP24 22
Scottish Bakers & SQA
SQA & NSAFD
SQA & SFMTA
5
31-54
Pathway 8 – SVQ Food and Drink Operations (Fresh Produce Skills)
****Withdrawn****
Pathway 9 – SVQ Food and Drink Operations (Livestock Market Droving Skills)
GP70 22
SQA & SFMTA
5
32-49
Pathway 10 – SVQ Food and Drink Operations (Meat and Poultry Skills)
GR62 22
GR63 22
SQA & SFMTA
SQA & NSAFD
5
33-55
Pathway 11 – SVQ Food and Drink Operations (Production and Processing Skills)
GP1V 22
GP3V 22
SQA & NSAFD
Scottish Bakers & SQA
5
35-61
Pathway 12 – SVQ Food and Drink Operations (Food Manufacturing Excellence)
GP20 22
SQA & NSAFD
5
32-57
All Scottish Apprenticeships must contain a relevant Scottish Vocational Qualifications (SVQs) or Competency Based Qualifications (CBQs). SVQs and CBQs are work-based qualifications based on National Occupational Standards of competence drawn up by representatives from each industry sector. They are made up of units – normally between six and ten – which break a job down into separate functions reflecting the different kind of activities of a job. SVQs and CBQs are available at a range of levels – although most are at SCQF levels 5, 6 and 7. When someone has achieved an SVQ or CBQ, there is a guarantee that they have the skills and knowledge needed to do their job.
Work Place Core Skills
Each apprentice is required to achieve the following Work Place Core Skills:
Core Skills are skills and abilities which everyone needs in their work. This is true for every job in every workplace. Core Skills also feature in National Qualifications such as National 5s and Highers and from 2000, Scottish candidates have been issued with a Core Skills profile on their Scottish Qualifications Certificate. Candidates who have already been certificated as achieving Core Skills at the levels given above – either in the workplace or at school or college - do not need to repeat these Work Place Core Skills as part of the Apprenticeship Framework.
Enhancements
All learners must complete:
one of either SCQF L5 Elementary/Fundamentals of Food Safety, Elementary/Fundamentals of Food Hygiene or an in- house equivalent;
plus one further outcome. This should be a relevant short course at a suitable level, which is a minimum of 10 learning hours. This may be industry-specific or of broader relevance to the learner or business, and must be agreed by the learner, employer and training provider at the beginning of the Modern Apprenticeship programme and shown in the Training Plan. The enhancement outcomes must be new learning, the learner must complete these outcomes in the duration of the apprenticeship programme.
Examples of additional learning outcomes:
Optional Outcomes
Optional outcomes provide the opportunity for employers to provide additional learning where appropriate, depending on the job role.
Additional learning may include units from a relevant SVQ in Food and Drink Operations at SCQF L5 or above; relevant short courses; and relevant professional qualifications. Examples of optional outcomes may be taken from the Enhancements section above, or may be industry or organisation-specific.
Examples of areas that optional outcomes may cover:
Registration and Certification
This Scottish Apprenticeship is managed by the National Skills Academy for Food and Drink. The SSC is the first point of contact in Scotland for any enquiries in relation to the Framework. Contact details:
National Skills Academy for Food and Drink
The Catalyst
Baird Lane
York
YO10 5GA
Telephone: 0845 644 0448
The SSC will register Scottish Apprentices undertaking this Framework. All apprentices undertaking this framework must be registered with the SSC within 4 weeks of starting their apprenticeship.
Registration can be made by completing the Sample Training Plan and Sample Training Agreement in Appendix 3 and completing the online registration system (MA Online 2, www.modernapprenticeships.org). In the case of MAs which receive funding it is acceptable for the Skills Development Scotland Training Plan to be used on the condition that it includes all relevant information as set out in the MA Training Plan.
The SSC will issue a Modern Apprenticeship Certificate of Completion to those Modern Apprentices who have completed the mandatory outcomes of the Framework. Before a certificate is issued, training providers must submit evidence to the SSC that the mandatory outcomes have been achieved. This will normally be in the form of photocopies of certificates from awarding bodies.
Requests for registration and certification should be made to the SSC at the address above.
SSC Service level
The SSC undertakes to confirm the registration of candidates in writing within 4 weeks of receipt of the relevant Training Plan and Training Agreement. Each candidate will be issued with a unique registration number.
The SSC also undertakes to issue Certificates of Completion within 4 weeks of receipt of the appropriate evidence that a candidate has completed the outcomes as stated in the Training Plan.
Recruitment and selection
The recruitment and selection of Apprentices is primarily the responsibility of the employer. However, the following guidance is given:
There are no specific entry requirements for the Modern Apprenticeship in Food and Drink Operations at SCQF level 5. However, previous experience of working within the industry may be beneficial.
Equal opportunities
Apprenticeships should ensure that there is equality of opportunity for all and any barriers (real or perceived) are addressed to support anyone seeking to enter employment to undertake the Modern Apprenticeship.
All apprenticeships supported by Skills Development Scotland must conform to any contractual requirements on equal opportunities. All employers of Apprentices should have an Equal Opportunities policy statement.
Health and Safety
All aspects of health and safety at work must be recognised within the delivery of this Apprenticeship Framework and all statutory requirements be adhered to. It is a key aspect of the induction period of the Apprenticeship that apprentices are fully informed both of the regulations and that they and their employers are bound by these regulations. Apprentices should be made aware of their rights and duties with regard to health and safety.
All Apprentices supported by Skills Development Scotland will be required to satisfy the adequacy of SDS’s Health and Safety policy and systems.
Contracts
The following three contracts are essential to the successful outcome of the Apprenticeship programme:
Employment status of Apprentices
It is important that the sector offers genuine employment and career prospects to those people it wishes to attract through Scottish Apprenticeships. Accordingly, all apprentices must be employed with the exception of Foundation Apprenticeships which are delivered as part of the senior phase in schools.
All Scottish Apprenticeships must have a demonstrable need to acquire significant new knowledge and skills to fulfil their job role. The apprenticeship framework selected for the apprentice must be the most appropriate learning programme generally available to that individual, providing such knowledge and skills.
Terms and conditions of employment
In order to compete with other sectors offering employed apprenticeships, attractive packages will need to be developed by employers in the sector. The terms and conditions of employment for individual Apprentices will be agreed between the employer and the apprentice and should form the contract of employment.
Training and development
Delivery
Training delivery can take many forms under the Apprenticeship system. Some organisations may become approved SVQ Assessment Centres; others may join a consortium or use peripatetic assessors. Some large employers will be able to complete all the training and development in-house, but most employers will find that some of the training and development will have to take place away from the normal workplace. In particular the underpinning knowledge requirements are often more suited to delivery by outside training providers which might include:
Such knowledge could be delivered through training courses or through open/distance learning packages.
The option of sharing training and assessment resources amongst a cluster of employers (or across the divisions of a larger employer) will be particularly appealing to those firms which do not have the resources to provide all of the training and development. Assessment can be provided by these bodies, but the assessors and the training centre must be approved by the awarding bodies for the SVQ and Work Place Core Skills where appropriate.
List of Training Providers
Organisations currently approved to deliver the Modern Apprenticeship Framework in Scotland
Brown Bros (Manufacturing)
Craft Skills Scotland
Dawnfresh Seafoods
Fife College
MGT Training
Polaris
RT Resources
Scottish bakers
Scottish Meat Training
Delivery of Training for the Modern Apprenticeship in Food and Drink Operations at SCQF level 5
Work-based training
Delivery and assessment method
This applies to all the qualifications within the Food and Drink Operations Framework.
Where appropriate assessments should be carried out in the workplace with the use of portfolios to provide evidence. These should, where appropriate, be supported by mentor / supervisor statements or other appropriate methods.
Regular reviews should take place with the apprentice as well as their employer/ mentor / supervisor (whichever is appropriate) to discuss progress.
Skills required by training providers delivering the training
Any of the following should be held by those undertaking delivery
Those involved in delivery of SVQ, NCs and HNCs are advised to check with the SQA Accreditation guidance on assessor and verifier competence requirements and the note issued September 2013. Assessors and verifiers who currently hold D or A and V Units are still considered to be qualified assessors and internal verifiers/external verifiers and are not required to undertake the new Units. However, they must be working to the current NOS and undertaking appropriate continuous professional development. Any new assessors and verifiers, who do not currently hold any of these qualifications, should undertake the qualifications based on the current Learning and Development (L & D) NOS.
The relationship between the current L & D Units and previous Assessor and Verifier qualifications can be found on the attached link.
http://www.sqa.org.uk/files_ccc/Assessor_and_Verifier_Competence_FINAL.pdf
Assessors should also check the Assessment Strategy for SVQs and the NCs and HNCs as issued by the appropriate awarding body.
Occupational competence is required for the specified qualification secured from previous experience.
It is good practice to be able to show staff involved in delivery maintain:
Delivery of underpinning knowledge (if no formal off-the job requirement)
Learners will achieve the SVQs which contain underpinning knowledge and this will be developed and assessed through methods such as:
Off-the-job training
Details of off-the-job training (please state if not applicable)
Most of the delivery takes place on the job and where it does take place off the job then it should be relevant to the apprenticeship pathway and the role of the individual. It is suggested that this may be around 10% of the total time of the framework.
Delivery and assessment method
The time taken to complete will vary and be dependent on the award chosen.
Delivery will also be something agreed between the apprentice, employer and provider to suit the needs of the business but may include:
Exemptions
Not applicable
The SSC training plan
The plan is required to identify:
1
The selected Framework outcomes, specifying whether or not separate certification of the Core Skills is being sought.
2
A summary of the Apprentices accredited prior learning
3
A timetable for achievement of the selected Framework outcomes, linked to regular progress reviews.
The Training Plan should take into account any relevant previous training and development, education or work experience. Not all Apprentices need have different plans, but many will vary. Moreover as reviews take place and circumstances change so the plan itself can be modified.
However any changes must:
A sample Training Plan is provided at Appendix 3 of this document, however, for those Apprentices funded by SDS area office it is sufficient to submit the Skills Development Scotland Training Plan on condition that it covers the same information required in the apprenticeship Training Plan.
Consultation Process
The review of the Modern Apprenticeships framework ran in parallel with the review of the SVQs in Food Manufacture during 2012, using a mix of one-to-one meetings with employers; workshops and group meetings with stakeholders including employers, trade associations and training providers; online questionnaires and telephone interviews.
Initial consultation
Over 30 face-to-face consultation meetings were held with the industry between the end of March and end of August 2012. These were with individual food and drink companies; stakeholders such as the Scottish Food and Drink Federation, the Seafish Industry Authority, the Scottish Association of Meat Wholesalers, and Dairy UK (Scotland); consultation workshops such as those for Meat and Poultry, Bakery, Fish and Shellfish; and a Learning Provider Group. At these meetings both the SVQ and Modern Apprenticeships were discussed.
The employers consulted broadly represented the sector. The subsectors represented were: bakery, meat and poultry, fish, fresh produce, dairy, beverages, cereal and milling, and general food and drink. Small and micro companies were represented by their trade associations.
Initial consultation findings
Most employers supported the title change of the suite of SVQs to ‘Food and Drink Operations’ reflecting the broader functions of the industry than is suggested by ‘Food Manufacture’.
Employers supported the use of the SVQs as the competence based qualifications, which were reported to have worked well and were a good fit with business needs.
Initial consultation indicated support for Core Skills at level SCQF 3 for the Modern Apprenticeship Level 2. These were said to meet business needs, and higher level Core Skills might be a barrier to learning.
The industry liked the flexibility offered currently in the Level 2 Modern Apprenticeship; but some thought Food Safety/Food Hygiene (or an in-house equivalent) should be optional according to the needs of the business, rather than mandatory, as in the current framework.
Final consultation
Participants in the initial consultation were re-surveyed online in October/November 2012 to expand on the initial results, further probing their rationale, for example about the level of Core Skills.
Telephone interviews with non-respondents to the online questionnaire, were carried out after the consultation had been open for two weeks.
Results of final consultation
Title of framework
It was almost unanimous that the title of the new framework should be the Modern Apprenticeship in Food and Drink Operations.
Core Skills
Respondents gave mixed responses for the appropriate level of Core Skills. As a result, further telephone interviews were carried out with employers, stakeholders and centres to explore the strength of feeling on this issue and their rationale.
Improve Limited has set Core Skills for the Modern Apprenticeship Level 2 at SCQF level 4, the minimum recommended by the Modern Apprenticeship Group (MAG), which is in line with consultation results.
Enhancements
Overall, it was agreed that there should be two additional outcomes, or enhancements, which may be industry-specific or of broader relevance to the business for the Modern Apprenticeship Level 2; and that Elementary/Fundamental of Food Safety, Elementary/Fundamentals of Food Hygiene, or an in-house equivalent must be one of those.
Optional outcomes
It was agreed that the framework should include optional outcomes that could be tailored to different job roles and help to develop a rounded individual.
Additional framework development activity in 2013
The extensive consultation in 2012 identified the need for further development work to cover job roles in the sector not covered in the MA framework. The development identified the requirement for a new SVQ qualification and MA pathway for Automated Plant Bakery at Level 2. The 2013 project developed new NOS, Units of Competence and the SVQ.
During the project, further consultation was carried out with Plant Bakery stakeholders and employers. This followed a similar methodology to the 2012 work, but as the principles for the framework were recent and did not need to be reviewed again, Level 2 work was restricted to Plant Bakery. The consultation was smaller than last year, and broadly supported the findings from 2012, in terms of MA structure, core skills and enhancement outcomes.
Summary of results
1. The competence based qualification should be one of:
SVQ Food and Drink Operations (Automated Plant Bakery Skills) Level 2
SVQ Food and Drink Operations (Craft Bakery Skills) Level 2
SVQ Food and Drink Operations (Meat and Poultry Skills) Level 2
SVQ Food and Drink Operations (Dairy Skills) Level 2
SVQ Food and Drink Operations (Fresh Produce Skills) Level 2
SVQ Food and Drink Operations (Production and Processing Skills) Level 2
SVQ Food and Drink Operations (Distribution Skills) Level 2
SVQ Food and Drink Operations (Food Sales and Service Skills) Level 2
SVQ Food and Drink Operations (Livestock Market Droving Skills) Level 2)
SVQ Food and Drink Operations (Fish and Shellfish Processing Skills) Level 2
SVQ Food and Drink Operations (Food Manufacturing Excellence) Level 2
2. The title of the framework agreed as Modern Apprenticeship in Food and Drink Operations, Level 2
3. Core Skills set at SCQF 4
4. Enhancements: two additional outcomes, one to be Level 2 Elementary/Fundamentals of Food Safety, Elementary/Fundamentals of Food Hygiene, or an in-house equivalent.
5. Optional outcomes to be included in the framework.
Additional Framework activity in 2017
During 2017, the food and drink industry identified the need for further development work to cover the brewing sector within the MA Framework through the creation of a brand new pathway.
The Skills Investment Plan for Scotland’s Food and Drink Sector identified the need for new skills and apprenticeship provision for the drinks sector, particularly for the area of brewing.
Drinks manufacturing is the largest sub-sector of the food and drink industry in output terms. There has been a notable increase in craft brewing businesses in Scotland in recent years, with micro, small and large businesses operating across the country, and a need for skills provision to support this growing sub- sector.
During the project, consultation was carried out with employers, stakeholders, providers and Awarding Bodies. This followed a similar methodology to previous consultation activity through face-to-face meetings, telephone discussions and online consultation.
The results of the consultation supported the new SVQ in Food and Drink Operations (Brewing Skills) as a new pathway within the current MA Framework. The aim is to provide learners with significant amounts of technical capability that currently is not delivered via the generic SVQs within this Framework which are not specifically tailored to the brewing sector.
During review activity in 2017, there have been further minor updates to the Framework, to ensure it is compliant with the current Modern Apprenticeship Framework template document.
There has also been a review of the current qualifications within the MA Framework to remove qualifications that have lapsed since the last review. These are:
SVQs within the MA Framework have been subject to review during 2017 and qualification codes will be updated during 2018 for the following SVQs:
The Framework document has been updated to reflect the change of company name from Improve to the National Skills Academy for Food and Drink.
The list of organisations currently approved to deliver the Modern Apprenticeship Framework in Scotland has been reviewed and updated.
Additional Framework activity in 2019
During 2019, there has been the removal of two pathways from this Framework:
The qualifications supporting both these pathways were due to lapse and there had been minimal uptake on these apprenticeships since they were developed. The Awarding Bodies did not support the continuation of the SVQs and there was no industry support for the continuation of these apprenticeship pathways. It was agreed that both apprenticeship pathways should be discontinued.
There were also updates to qualifications following review projects which resulted in minor content updates and updates to qualification codes:
Additional Framework activity in 2020
Following a review of the SVQs for the Meat and Poultry and Fish and Shellfish sector with sector employers and stakeholders, the resulting SVQs underwent minor content updates and changes to qualification codes:
The Modern Apprenticeship Framework has been updated into the newly approved template and consultation has been undertaken with sector employers to confirm they are still supportive of the Modern Apprenticeship Framework, using a consultation approach based around telephone discussions and online consultation.
Career progression
Following completion of the Apprenticeship, candidates should be able to achieve positions in areas such as:
There are no specific routes into the Modern Apprenticeship in Food and Drink Operations at SCQF L5, although previous experience gained in the industry may be beneficial.
The pathways in the Modern Apprenticeship in Food and Drink Operations at SCQF L5 are:
There is a clear link between SVQs at SCQF L5 and those at SCQF L6, which makes progression easier, and encourages the movement of learners from one pathway to another, i.e., lateral career moves as well as upward progression. Knowledge units now sit across all the pathways to avoid duplication when lateral moves are made. For example, a learner may undertake the Meat and Poultry pathway at SCQF L5, progress to Meat and Poultry at SCQF L6, then go on to the Food Manufacturing Excellence, SCQF L6.
Progression from the above pathways include:
Following completion of the Modern Apprenticeship, candidates should be able to achieve positions such as those shown in the pathway tables below, which give typical (but not exhaustive) progression and exit routes:
Automated Plant Bakery Skills Pathway
Job Title
Job Roles
Progression Routes
Production Control Operative
Controlling manufacture of automated bakery products
Employment routes in job roles to the left, or progression to higher level jobs.
Baking Operative
Operating automated baking processes
Quality Assurance Operative
Maintaining quality levels to set parameters within highly automated Food and Drink manufacturing organisations
Craft Bakery Skills Pathway
Job Title
Job Roles
Progression Routes
Sales/Service Support Assistant (Baking)
Assisting with sales/service support in a baking organisation
Employment routes in job roles to the left, or progression to higher level jobs.
Baker
Baking
Confectioner
Confectionery
Cake Decorator
Decorating cakes
Brewing Skills Pathway
Job Title
Job Roles
Progression Routes
Brewing Operative
Assisting with the production of beers, lagers, alcoholic beverages
Employment routes in job roles to the left, or progression to higher level jobs.
Quality Assurance Operative (Brewing)
Assisting with quality assurance within a brewery
Production Control Operative (Brewing)
For large automated systems, ensuring brewing manufacturing production line operates effectively
Warehouse and Storage Operative (Brewing)
Assisting with warehouse and storage duties
Sales/Service Assistant (Brewing)
Sales/service support within a brewing organisation
Dairy Skills Pathway
Job Title
Job Roles
Progression Routes
Dairy Production Operative
Assisting with manufacture of dairy based products such as butter, milk, cheese, ice cream
Employment routes in job roles to the left, or progression to higher level jobs.
Quality Assurance Operative (Dairy)
Assisting with quality assurance within a dairy organisation
Dairy Production Equipment Technician
Contributing to the operation and maintenance of plant and equipment
Sales/Service Support Assistant (Dairy)
Sales/service support within a dairy production organisation
Distribution Skills Pathway
Job Title
Job Roles
Progression Routes
Warehouse Operative (Food and Drink Industries)
Warehouse operatives look after food and drink products in a stockroom or warehouse. They receive, store and send out the goods, making sure that there are no missing or damaged items, and that their correct storage and handling conditions are maintained
Employment routes in job roles to the left, or progression to higher level jobs.
Logistics Controller (Food and Drink Industries)
Assisting with management of logistics within Food and Drink organisations
Dairy Production Equipment Technician
Contributing to the operation and maintenance of plant and equipment
Sales/Service Support Assistant (Dairy)
Sales/service support within a dairy production organisation
Fish and Shellfish Processing Skills Pathway
Job Title
Job Roles
Progression Routes
Sales/Service Support Assistant (Fish and Shellfish)
Assisting with Sales/Service support within a Fish or Shellfish organisation
Employment routes in job roles to the left, or progression to higher level jobs.
Fishmonger
Fish and shellfish processing
Fish/Shellfish Processing Operative
Fish and shellfish operations
Food Sales and Service Skills Pathway
Job Title
Job Roles
Progression Routes
Retail/Sales Assistant, Shop Assistant (Food and Drink Industries)
Selling and advising consumers on food and drink produce; providing a high level of service. Sales Assistants develop expertise and product knowledge
Employment routes in job roles to the left, or progression to higher level jobs.
Fresh Produce Skills Pathway
Job Title
Job Roles
Progression Routes
Sales/Service Support Assistant (Fresh Produce)
Assisting with the provision of Sales/Service support in a fresh produce organisation
Employment routes in job roles to the left, or progression to higher level jobs.
Fresh Produce Grading Operative
Grading fresh produce prior to sales
Warehouse and Storage Operative
Assisting with warehouse and storage duties
Packing Operative
Packaging and wrapping fresh produce prior to sales
Livestock Market Droving Skills Pathway
Job Title
Job Roles
Progression Routes
Livestock Operative
Support and maintain livestock operations, pen livestock, control movement, classify livestock for dispatch, maintain lairage
Employment routes in job roles to the left, or progression to higher level jobs.
Meat and Poultry Skills Pathway
Job Title
Job Roles
Progression Routes
Sales/Service Support Assistant (Meat and Poultry)
Assisting with the provision of Sales/Service support in a meat and poultry organisation
Employment routes in job roles to the left, or progression to higher level jobs.
Slaughter Operative
Slaughtering animals humanely
Butcher
Cutting meats
Meat and Poultry Operative
Processing meat and poultry
Production and Processing Skills Pathway
Job Title
Job Roles
Progression Routes
Sales/Service Support Assistant (Food and Drink Industries)
Assisting with Sales/Service support for organisations within the Food and Drink industries
Employment routes in job roles to the left, or progression to higher level jobs.
Facilities Support (Food and Drink Industries)
Supporting facilities and resourcing functions within the Food and Drink industries
Production Control Operative (Food and Drink Industries)
For large automated systems, ensuring Food and Drink manufacturing production line operates effectively
Quality Assurance Operative (Food and Drink Industries)
Maintaining quality levels to set parameters within highly automated Food and Drink manufacturing organisations
Food and Drink Processing Control Operative
Maintaining manufacturing processes within highly automated Food and Drink organisations
Food Manufacturing Excellence Pathway
Job Title
Job Roles
Progression Routes
Productivity Technician (Food and Drink)
Improving food/drink productivity by assisting with the introduction of lean production methods
Employment routes in job roles to the left, or progression to higher level jobs.
Business Operative (Food and Drink)
Assisting with general food/drink production responsibilities
Team Supervisor (Food and Drink)
Supervising team activities within a Food and Drink organisation
Technical Assistant (Food and Drink)
Assisting with the management of a technical project or area within a Food and Drink organisation
Organisational and Development Assistant (Food and Drink)
Assisting with the development and structure of a Food and Drink organisation
Further information on careers in the food and drink industry can be found at : www.tastycareers.org.uk