Further optional units can be taken from Groups A, B, C or D to meet or exceed the overall minimum of units worth at least 37 credits. Approximately 5 more units would be required to reach the minimum credit requirement for the apprenticeship qualification

Group A

Title
Maintain workplace food safety standards in food and drink operations 
Work safely in food manufacture
Principles of HACCP based food safety systems

Fish & Shellfish Industry Group B

Title
Fillet fish by hand
Process fish by machine
Process fish by hand
Grade fish or shellfish by hand
Intake fish or shellfish
Control fish or shellfish defrosting
Shuck bivalves by hand
Pack and ice fish or shellfish
Grade fish or shellfish by machine
Control the fish or shellfish brining process
Control the dry curing of fish or shellfish
Control the fish or shellfish smoking process
Control the fish or shellfish marinating process
Gut and clean fish by hand
Assemble fish or shellfish products by hand
Extract shellfish meat by hand
Extract shellfish meat by machine
Pack live shellfish for dispatch
Control fish gutting operations
Control fish skinning operations
Use fish or shellfish quality assessment methods
Harvest fish or shellfish for human consumption
Conduct shellfish depuration operations
Control shellfish depuration production
Operate central control systems in food and drink operations
Control manual size reduction in food and drink operations
Control weighing in food and drink operations
Control mixing in food and drink operations
Control heat treatment in food and drink operations
Control segregation and integrity in food and drink operations
Control forming in food and drink operations 
Control temperature reduction in food and drink operations
Control depositing in food and drink operations 
Control product defrosting in food operations
Prepare sauces/marinades by hand in food operations
Process fish or shellfish for retail sale
Display fish or shellfish for retail sale
Maintain product quality in food and drink operations
Prepare ingredients and store fillings and toppings in food operations
Produce basic fish dishes
Prepare and cook fish
Use knives in food and drink operations
Bake-off products for sale in food operations
Produce individual packs by hand in food and drink operations
Prepare and clear areas for counter/take-away service 
Provide a counter/take-away service 
Prepare and clear areas for table/tray service 
Provide a table/tray service 
Assemble and process products for food service 
Maximise sales of food and drink products in a retail environment
Sell food and drink products in a retail environment

Support Operations Group C

Title
Plan and organise your own work activities in a food and drink business
Communicate in a business environment
Prepare tools and equipment for use in food and drink operations
Sharpen and maintain cutting tools for use in food and drink operations
Contribute to continuous improvement in food operations
Clean in place (CIP) plant and equipment in food and drink operations
Carry out task handover procedures in food and drink operations
Monitor food hygiene standards using rapid test methods in food and drink operations
Lift and handle materials in food manufacture
Contribute to environmental safety in food manufacture
Contribute to the maintenance of plant and equipment in food and drink operations
Store and organise goods and materials in food and drink operations
Prepare goods and materials for despatch
Supply materials for production in food and drink operations
Produce product packs in food and drink operations
Pack orders for despatch in food and drink operations 
Carry out product changeovers in food and drink operations
Contribute to problem diagnosis in food and drink operations
Contribute to problem resolution in food and drink operations
Control wrapping and labelling in food and drink operations
Slice and bag individual products in food operations 
Control washing and drying machinery in food and drink operations
Carry out hygiene cleaning in food and drink operations
Deal with waste in food and drink operations
Monitor and control the disposal of waste in food and drink operations
Monitor and control the recovery of by-products in food and drink operations
Carry out sampling in food and drink operations
Organise and improve work activities in food operations
Contribute to the application of improvement techniques  in food operations
Contribute to sustainable practice in a food environment
Display food and drink products in a retail environment

Underpinning Knowledge Group D

Title
Principles of HACCP based food safety systems
Principles of displaying fish/shellfish in a sales environment
Principles of marine finfish
Principles of shellfish, non-marine finfish and marine food products
Principles of seafood quality science
Principles of frying fish and chips
Principles of brining and salting fish/shellfish
Principles of fish/shellfish quality assessment
Principles of fish/shellfish smoking
Principles of controlling bivalve purification processing
Principles of fishmonger practice
Principles of the fishmonger industry
Principles of continuous improvement techniques (Kaizen) in a food environment
Principles of sustainability in a food environment
Principles of sterile processing in food technology
Principles of cans and closing cans in food manufacture
Principles of organisational compliance in a food business
Principles of food processing operations
Principles of Clean In Place (CIP) in food operations
Principles of using and storing materials in food operations
Principles of product quality and improvements in food operations

4. Are you happy with these proposed optional units and the number required to be taken?

Yes

No

If no, please explain.