| Title | Principles of instrumentation and control systems in food operations | |
| Level | 2 | |
| Credit value | 3 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand computer controlled systems | 1.1. Outline the main stages and parts of plant in the processing area | |
| 1.2. Describe typical uses of computer controlled systems in food operations | ||
| 1.3. Outline the requirements of a computer controlled system | ||
| 1.4. Describe a typical computer controlled system lay out | ||
| 1.5. Explain the system terms; | ||
| · Network | ||
| · Plc | ||
| · SCADA | ||
| · MIS | ||
| 1.6 State where trends for main process control parameters can be accessed | ||
| 1.7 State where quality control and stock information can be accessed. | ||
| 2. Understand process instrumentation equipment | 2.1 Describe the key features of measurement and maintenance of process instrumentation | |
| 2.2 Outline how different types of sensors work including; | ||
| · pressure based sensors | ||
| · temperature based sensors | ||
| · flow based sensors | ||
| 2.3 Outline the key applications for sensors including; | ||
| · pressure based sensors | ||
| · temperature based sensors | ||
| · flow based sensors. | ||
| 3. Understand process control equipment in brewing | 3.1. Outline the key features of digital and analogue control systems | |
| 3.2. Outline the key features of closed loop systems | ||
| 3.3. Describe types of control modes including; | ||
| · on/off | ||
| · differential gap | ||
| · time proportional | ||
| 3.4. Describe what is meant by modulating control. | ||
| Additional information about the unit | ||
| Unit purpose and aim(s) | This unit supports workforce and/or vocational development for those who need to understand the principles of instrumentation and control systems in a food manufacturing business or in a learning environment. | |
| The unit is designed for use primarily by operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards. | ||
| Unit expiry date | 01-Dec-15 | |
| Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) | This unit of assessment relates directly to Improve Sector Performance Standards (approved as National Occupational Standards) | |
| PO.222K Understand how to control processes in food manufacture. FT.106K Principles of using ICT and MIS in food technology. | ||
| Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) | This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of instrumentation and control systems in food operations. It can be assessed on or off the job. | |
| The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding. | ||
| The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements. | ||
| Support for the unit from a SSC or appropriate other body (if required) | Improve Food & Drink Skills Council | |
| Location of the unit within the subject/sector classification system | ||
| 04 Engineering and Manufacturing Technologies | ||
| Name of the organisation submitting the unit | ||
| Improve on behalf of Awarding Organisation Forum | ||
| Availability for use | Shared | |
| Unit available from | Dec-10 | |
| Unit guided learning hours | 17 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | PO.222.3K | |
| RITS Reference | M/502/7357 | |