Pilot IMS Birmingham - Accredited Courses - Food & Drink Manufacture

WHO ARE THEY FOR?
These awards will appeal to anybody who is involved in food or drink manufacture, and who wishes to develop their work skills or to have their present ability rewarded with an internationally recognised qualification.

The qualifications have been developed specifically by industry to meet the needs of people across all sectors and activities within the industry. The flexible structure of the awards means that they can be adapted for almost any workplace or job, to the extent that participants can select exactly those applications which are most relevant within their workplace in order to achieve the qualification.

Specifically, these qualifications are for those working in Food Manufacture in the following roles and related areas:

Abattoir Operative
Baker
Brewery Worker
Butcher
Cake Decorator
Confectioner
Farm Worker (livestock)
Food Processing Operative
Food Scientist/Technologist
Manufacturing Production Manager
Manufacturing Production Planner
Meat Hygiene Inspector
Stock Control/Replenishment Assistant

The awards have been designed to cater for the diversity of food manufacturing activities, with a range of topics that reflect the level of each course:

Level 1 is suitable for inexperienced, new part-time staff and young people wishing to experience food manufacturing work.
Level 2 is appropriate for those actively engaged in specific roles.
Level 3 has been designed for department, section and team leaders, specialist and owners/managers.

BENEFITS TO PARTICIPANTS: The courses provide you with:

Recognition of your competency at work, against the industry's nationally agreed standards
A qualification which is yours and yours alone, which is recognised internationally
A qualification gained at your place of work - no requirement to attend a training establishment
A basis from which you can move on to further develop yourself

BENEFITS TO EMPLOYERS: The courses:

Improve workplace performance through reinforcing and improving current skills and attitudes to work
Develop practical and relevant ideas for operational improvements
Provide effective learning and assessment by relating directly to the work procedures of your organisation
Achieve a common platform of competency throughout the workforce
Identify employees with development potential
Save time by being undertaken at the place of work and being tailored to match the individual's requirements
Achieve results with minimal disruption to work activities
Help meet legal requirements for employee induction and health and safety training

AIMS OF THE COURSES
The aim of the courses is to develop an individual's workplace skills in key business applications that are relevant to them and to recognise that achievement with a formal qualification.

PATHWAYS TO THE QUALIFICATIONS
The courses cover the broad range of food and drink manufacturing activities which any person working at each level may be expected to carry out.

They each contain a wide range of optional topics, specifically to enable participants and their employers to tailor their course to their own requirements. At Levels 2 and 3, the range of options enables candidates to follow any one of a number of pathways: - 10 at Level 2 and 6 at Level 3.

The Level 2 Pathways are:

Production control skills
Production improvement skills (pending)
Craft bakery skills
Process bakery skills
Meat & poultry processing skills
Butchery retail skills
Retail & service support skills
Facilities support skills
Distribution skills
Livestock droving skills

The Level 3 Pathways are:

Specialist Craft Bakery Skills
Specialist Meat and Poultry Skills
Specialist Management Skills
Specialist Supply Chain Skills
Specialist Technician Skills
Specialist Improvement Skills

CONTENT OF THE COURSES
The courses consist of specific topics (termed "Units") which are mandatory and a requirement to complete an additional number of topics to be chosen from a further comprehensive list of options. The details are dependent on the level of the course and the pathway being followed, with a requirement for a total number of 5 topics to be undertaken at Level 1 and 8 at both Levels 2 and 3.

Mandatory Units
At Level 1 the mandatory Unit covers "maintaining personal hygiene standards in food manufacture".

The Level 2 mandatory Units are:

Maintain workplace food safety standards in manufacture
Maintain the workplace and health & safety in food manufacture

At Level 3, the mandatory Unit is dependent on the selected pathway being followed and is either "Communicate effectively" or "Monitor food safety at critical control points in manufacture".

Optional Topics
The additional Units available range from general aspects, such as Health and Safety, to dealing with specific products and processes.

At Level 1, selection is made from two groups of Units, with a choice of 19 topics in one group and 131 in the second.

At Level 2 there are two groups with 11 and 129 options that relate to the different pathways.

At Level 3 there are 80 topics, from which various selections are available for the different pathways.

ENTRY REQUIREMENTS
Participants must be over 16 years old and working in a food manufacturing environment or have an appropriate work placement.

COURSE ASSESSMENT
This is essentially a work-based qualification. Competence is assessed against agreed National Standards. Assessment of evidence in the workplace by observation, assessment of knowledge and witness testimony. It is essentially a work-based qualification.

QUALIFICATION GAINED: City & Guilds Food Manufacture NVQ Level 1, 2 or 3.

FURTHER INFORMATION
To obtain the full list of Course content and options for the individual level of the qualification in which you are interested, use the download buttons below to download the appropriate Course Profile.

Level 2 Course Profile

Level 3 Course Profile

For course fees, timetable and to enrol, please contact us

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