Diploma in Food and Drink Technical Operations Level 3 Specification

This qualification is designed for learners who are performing advanced technical skills in operative roles; and for technical managers and supervisors of food manufacture and the food supply chain environment. It is also for those working in areas such as production, technical control and quality assurance.

The qualification is designed to confirm occupational competence in specific job roles including:

•             Food and drink technical operator

•             Quality manager (food and drink industries)

•             Plant manager/supervisor (food and drink industries)

•             Operations manager/supervisor (food and drink industries)

 

Do you agree with the proposal to develop a technical qualification to support apprenticeships for these job roles?

Yes

No

If no, please explain.

The Working Groups providing recommendations to inform this consultation feel there are not enough job roles aligned to Food Manufacturing Excellence at L3 to justify this continuing as an Apprenticeship, so it is recommended FME at L3 is retained as a qualification only, but elements of FME incorporated into this apprenticeship. Note: at L4 the recommendation is that Food Manufacturing Excellence is retained as an Apprenticeship as it is more aligned to recognised job roles in Wales.

Do you agree with the proposal to discontinue the Food Manufacturing Excellence Level 3 apprenticeship and incorporate elements into this apprenticeship?

Yes

No

If no, please explain why.

 

Optional Group A 

Learners are required to achieve at least one unit within this group based on current and up-to-date National Occupational Standards.

NOS Reference NOS Title
IMPFS110 Monitor food safety at critical control points in food and drink operations
IMPHS307 Monitor health, safety and environmental systems in food manufacture
IMPQI103 Monitor and maintain product quality in food and drink operations

 

Are you happy with the proposed optional units in Group A?

Yes

No

If no, please explain why.

Optional Group B – Production and Processing Group

Learners must achieve at least 15 credits from the production and processing group.

Note: credit and level values will need reviewing as part of the updates to qualificiations.

NOS Reference NOS Title
IMPEM103 Support commissioning of plant, equipment and process in food and drink operations
IMPEM105 Maintain plant and equipment in food and drink operations
IMPPD104 Develop product specifications in a food and drink business
IMPPD117 Develop food and drink test samples
IMPPO107 Start up plant and equipment in food and drink operations
IMPPO109 Shut down plant and equipment in food and drink operations
IMPPO111 Carry out task handover procedures in food and drink operations
IMPPO113 Carry out product changeovers in food and drink operations
IMPPO121 Start up multi-stage operations in food and drink operations
IMPPO123 Shut down multi-stage operations in food and drink operations
IMPQI113 Carry out sampling in food and drink operations
IMPQI116 Carry out testing in food and drink operations
IMPQI105 Monitor and control quality of work activities in food and drink operations
IMPQI224 Manage organisational change and improvement in food operations
SFJPF2.2 Carry out quality audits
IMPPM103 Plan production schedules in food and drink operations
IMPPM107 Monitor and report on production performance in food and drink operations
IMPPM109 Carry out process control of production in food and drink operations
IMPPO117 Diagnose production problems in food and drink operations
IMPPO119 Resolve production problems in food and drink operations
IMPPM111 Manage production performance in food and drink operations
IMPPM114 Evaluate production performance in food and drink operations
IMPSF111 Control and monitor energy efficiency in a food environment
IMPSF113 Control and monitor waste minimisation in a food environment
IMPSF115 Control and monitor water usage in a food environment
IMPSF117 Control and monitor transport efficiency in a food environment
IMPSO106 Monitor hygiene cleaning in food and drink operations
IMPSO303 Monitor and control the disposal of waste in food and drink operations

 

Are you happy with these proposed optional units?

Yes

No

If no, please explain why.

Do you have any further comments on the proposed requirements for this unit group, particularly how many units/credits should be achieved as a minimum?

Yes

No

If yes, please give details here.

Optional Group C – Support Operations Group

Learners can achieve up to 10 credits from the support operations group.

Note: credit and level values will need reviewing as part of the updates to qualificiations.

NOS Reference NOS Title
IMPHS203 Maintain, promote and improve environmental good practice in food manufacture
IMPOM117 Plan and organise your own work activities in a food business
IMPBP204 Provide leadership in your area of responsibility of a food and drink business
IMPBP405 Promote and support creative thinking in a food and drink business
PPL2FOH7 Communicate in a business environment
IMPOM104 Motivate colleagues in a food and drink business
IMPOM107 Develop and manage a team in a food and drink business
IMPOM111 Allocate and monitor work in a food and drink business
IMPQI238 Provide coaching and mentoring for improvement in food operations
IMPQI240 Provide training for improvement in food operations
IMPQI242 Assess teams and individuals for improvement in food operations
IMPQI244 Manage workplace organisational improvement in food operations
IMPQI246 Manage compliance to support improvement in food operations

 

Are you happy with these proposed optional units?

Yes

No

If no, please explain why.

Do you have any further comments on the proposed requirements for this unit group, particularly how many units/credits should be achieved as a minimum?

Yes

No

If yes, please give details here.

 

Optional Group D – Knowledge Units

Learners must achieve between 7-15 credits from Optional Group D.

Unit Reference Title Level
 Credit
IMPFS110.3K The principles of Hazard Analysis and Critical Control Points (HACCP) for food manufacturing 3 3*
IMPFS110.2K The principles of food safety supervision for manufacturing 3 3*
EDI Principles of monitoring and assessing risks in food operations 3 2*
EDI Principles of quality sampling and testing in food operations 3 3*
EDI Principles of quality in food operations 3 3*
EDI Principles of raw food materials in food operations 3 2*
EDI Principles of product development in food operations 3 4*
EDI Principles of engineering and maintenance in food operations 3 3*
IMPSF102K Principles of sustainability in food operations 3 4*
IMPQI207K Principles of continuous improvement techniques (Kaizen) in food operations 3 3*
IMPFT106K Principles of using ICT and MIS in food technology 3 3*
IMPFT107K Principles of food data analysis in food and drink 3 4*
IMPFT114K Principles of sensory assessment in food technology 3 3*
IMPFT115K Principles of appearance and texture in food technology 3 3*
IMPFT116K Principles of flavours in food technology 3 4*
IMPFT117K Principles of rheological characteristics in food technology 3 4*
IMPFT118K Principles of weights and measures in food technology 3 4*
IMPFT119K Principles of energy transfer in heating food technology 3 4*
IMPFT120K Principles of dehydration process in food technology 3 4*
IMPFT121K Principles of energy transfer in cooling food technology 3 4*
IMPFT122K Principles of the refrigeration cycle in food technology 3 4*
IMPFT123K Principles of freezing methods in food technology 3 4*
IMPFT131K Principles of pigments in food technology 4 5*
IMPFT132K Principles of functional food additives in food technology 3 4*
IMPFT133K Principles of yeast biology for food and drink 3 4*
IMPFT134K Principles of microbiology in food technology 3 4*
IMPFT135K Principles of sterile processing in food technology 3 4*
IMPFT142K Principles of cleaning raw food materials 3 3*
IMPFT143K Principles of sorting and grading produce and food materials 3 3*
IMPFT144K Principles of bulk size reduction of produce and food materials 3 4*
IMPFT145K Principles of homogenisation in food technology  3 4*
IMPFT146K Principles of filtration in food technology 3 4*
IMPFT147K Principles of centrifugation in food technology 3 3*
IMPFT148K Principles of blanching in food technology 3 3*
IMPFT149K Principles of irradiation in food technology 3 4*
IMPQI323K Principles of achieving excellence in food operations 4 4*
IMPQI333K Principles of improving organisational performance in food operations 4 5*
IMPSF104K Principles of energy efficiency in food operations 4 4*
IMPFT101K Principles of food policy and regulation 4 5*

 

* These units are not National Occupational Standards but knowledge-based units offering deeper underpinning knowledge

Are you happy with these proposed optional units?

Yes

No

If no, please explain.

Do you have any further comments on the proposed requirements for this unit group, particularly how many units/credits should be achieved as a minimum?

Yes

No

If yes, please give details here.

Do you have any further comments on this qualification or the requirements for this apprenticeship?

Yes

No

If yes, please give details here.