Further optional units can be taken from Groups A, B, C or D to meet or exceed the overall requirement.

We estimate that the 37 credit qualification will usually be achieved by completing 10-12 units in total, although this may vary from apprentice to apprentice.

Group A

Title
Monitor fish or shellfish operations
Manage fish and shellfish operations
Provide leadership in your area of responsibility of a food and drink business

Fish & Shellfish Industry Group B

Title
Control shellfish depuration production
Monitor frying operations
Monitor the reception and holding of live fish and shellfish
Develop food and drink test samples
Evaluate production performance in food and drink operations
Carry out process control of production in food and drink operations
Control wrapping and labelling in food and drink operations
Carry out sampling in food and drink operations
Organise the receipt and storage of goods in food and drink operations
Monitor and maintain storage conditions in food and drink operations
Monitor and maintain storage systems and procedures in food and drink operations
Maximise sales of food and drink products in a retail environment
Plan and coordinate food services
Monitor effectiveness of operations in food and drink retail manufacture
Set up and maintain operations in food and drink retail manufacture

Support Operations Group C

Title
Control and monitor energy efficiency in a food environment
Contribute to continuous improvement of food safety in food and drink operations
Control and monitor safe supply of raw materials and ingredients in food and drink operations
Diagnose production problems in food and drink operations
Resolve production problems in food and drink operations
Monitor and control quality of work activities in food and drink operations
Raise food safety awareness in food and drink operations
Display food and drink products in a retail environment
Control and monitor waste minimisation in a food environment
Maintain, promote and improve environmental good practice in food manufacture
Plan production schedules in food and drink operations
Carry out testing in food and drink operations
Carry out quality audits
Control and monitor water usage in a food environment
Develop product specifications in a food and drink business
Monitor effectiveness of despatch and transport operations 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
Allocate and monitor work in a food and drink business
Facilitate individual learning and development 
Monitor food safety at critical control points in food and drink operations
Monitor health, safety and environmental management systems in food manufacture
Monitor and maintain product quality in food and drink operations
Manage organisational change and improvement in food operations
Develop and sustain productive working relationships with colleagues

Underpinning Knowledge Group D

Title
Principles of controlling bivalve purification processing
Principles of marine finfish
Principles of brining and salting fish/shellfish
Principles of monitoring and assessing risks in food operations
Principles of managing fish and chip operations
Principles of the fishmonger industry
Principles of managing safety in bivalve purification operations
Principles of shellfish, non-marine finfish and marine food products
Principles of freezing methods in food technology
Principles of seafood quality science
Principles of the refrigeration cycle in food technology
Principles of frying fish and chips
Principles of displaying fish/shellfish in a sales environment
Principles of quality in food operations
Principles of sensory assessment in food technology
Principles of fishmonger practice
Principles of canning in food technology
Principles of fish/shellfish smoking
Principles of fish/shellfish quality assessment
Understanding the principles and practice of assessment
The Principles of Food Safety Supervision for Manufacturing
The principles of HACCP management for food manufacturing
Principles of aseptic packaging in food technology
  1. Are you happy with these proposed optional units and the number required to be taken?

Yes

No

If no, please explain.