Craft Butchery Level 6 Qualification

Candidates are required to complete mandatory units and have the option to choose some additional units.

The proposed units are:

Code		Unit Title	SCQF  Level	SCQF Credit
Group A - Candidates must take ALL the units from this group
3069		Monitor food safety at critical control points in food and drink operations	6	3
IMPHS307		Monitor health, safety and environmental systems in food manufacture	6	6
IMPMP178		Break down red meat carcasses	*	*
IMPMP180		Prepare and finish cuts from beef forequarter	*	*
IMPMP181		Prepare and finish cuts from beef hindquarter	*	*
IMPMP182		Prepare and finish cuts from lamb carcasses	*	*
IMPMP183		Prepare and finish poultry carcasses	*	*
IMPMP184		Prepare and finish cuts from pork carcasses	*	*
IMPMP185		Prepare and finish specialised edible secondary products	*	*
IMPSO407		Maximise sales of food and drink products in a retail environment	6	6
Group B - Additional Units (not compulsory)
3060		Principles of continuous improvement techniques (Kaizen) in a food environment	7	4
3261		Principles of butchery	6	6
3262		Principles of curing meat	6	6
3267		Principles of a specialist raw meat service	6	6
3268		Principles of a specialist cooked meat service	6	6
3271		Principles of classification of meat or poultry carcases	6	6
3273		Principles of added value meat or poultry products	6	6

To view the content of each unit click on the unit title and this will open the unit in a new page. Once you have considered the content of the unit you can return here by:

- clicking on the Return button for plain, internal units

- closing the tab on your browser for external units (these have the NOS logo in the top right hand corner).

* Where credit and level values are not indicated, these are currently in the process of being assigned following a recent review of content of the National Occupational Standards.

If you are not familiar with level and credit values in the Scottish Credit and Qualifications Framework you can find out more at: https://www.sqa.org.uk/sqa/71377.html

Should any of these units be omitted from the options available within the qualification?

Yes

No

If yes, which units should be omitted?

 

Are there any other competences that should be added in to the qualification?

Yes

No

If yes, which competences should be added in to the qualification?

 

The requirements for this qualification are proposed to be as follows:

To attain the SVQ, learners must achieve all 10 mandatory units from Group A

The knowledge units in Group B are additional to the requirements for this SVQ  

 

Do you agree with this proposal?

Yes

No

If No, how would you amend the requirement?