Mae'r National Skills Academy for Food and Drink (NSAFD) wedi cytuno ar gynnwys y Llwybr hwn. Dyma'r unig Lwybr Prentisiaeth yn y sector Bwyd a Diod a gymeradwywyd i'w ddefnyddio yng Nghymru sy'n gymwys i dderbyn cyllid gan Medr.
DYDDIAD CYHOEDDI: 01/08/2023 ACW Fframwaith Rhif. FR05123
Cynnwys y Rhaglen Ddysgu
Bydd darpariaeth y Rhaglen Ddysgu yn cynnwys tair elfen orfodol:
- Cymwysterau,
- Sgiliau Hanfodol
- Hyfforddiant yn y gwaith/i ffwrdd o'r gwaith
56 credyd yw’r isafswm credydau gofynnol ar gyfer Llwybr Lefel 2 mewn Cigyddiaeth a Phrosesu Cig (mae hyn yn cynnwys cyfanswm yr hyfforddiant yn y gwaith ac i ffwrdd o'r gwaith ar gyfer yr holl elfennau).
57 credyd yw’r isafswm credydau gofynnol ar gyfer Llwybr Lefel 3 mewn Cigyddiaeth a Phrosesu Cig Uwch (mae hyn yn cynnwys cyfanswm yr hyfforddiant yn y gwaith ac i ffwrdd o'r gwaith ar gyfer yr holl elfennau).
Gofynion mynediad
Mae enghreifftiau’n cynnwys:
- Llwybrau academaidd (e.e. TGAU, Bagloriaeth Cymru)
- Drwy gwblhau cymwysterau galwedigaethol
- Cwblhau cyfnod ar leoliad gyda chyflogwr
- Profiad gwaith
- Hyfforddiant
Efallai y bydd dysgwyr sydd wedi cwblhau Bagloriaeth Cymru wedi cwblhau unedau neu gyrsiau byr a fydd yn cynnwys gwybodaeth sylfaenol ar gyfer y Brentisiaeth. Bydd hyn yn cael ei asesu yn ystod asesiad cychwynnol, gan ganiatáu Cydnabyddiaeth o Ddysgu Blaenorol (RPL) lle bo'n briodol.
Rhaglen(ni) dd/dysgu'r llwybr prentisiaeth
Lefel 2: Cigyddiaeth a Phrosesu Cig
Lefel 2: Cigyddiaeth a Phrosesu Cig Cymwysterau
Mae'n rhaid i ddysgwyr gwblhau'r cymwysterau cyfun canlynol a'r cymhwyster gwybodaeth orfodol a restrir isod.
| Lefel 2 Diploma Hyfedredd o ran Sgiliau'r Diwydiant Cig a Chig Dofednod | |||||
|---|---|---|---|---|---|
| Corff Dyfarnu | Rhif y Cymhwyster | Gwerth Credyd | Cyfanswm Amser y Cymhwyster | Cymhwysedd / Gwybodaeth / Cyfun | Iaith/Ieithoedd Asesu'r Cymhwyster |
| FDQ | C00/4561/6 | 37 | 370 | Cymhwysedd | Saesneg yn Unig |
| Lefel 2 Dyfarniad mewn Sgiliau Cyllell ar gyfer Prosesu Bwyd | |||||
|---|---|---|---|---|---|
| Corff Dyfarnu | Rhif y Cymhwyster | Gwerth Credyd | Cyfanswm Amser y Cymhwyster | Cymhwysedd / Gwybodaeth / Cyfun | Iaith/Ieithoedd Asesu'r Cymhwyster |
| FDQ | C00/2303/6 601/0389/9 | 6 | 60 | Cymhwysedd | Saesneg yn Unig |
Gweler Atodiad 1 am y berthynas rhwng yr unedau cymhwysedd a gwybodaeth o fewn y cymwysterau cyfun.
| Lefel 2 Dyfarniad mewn Systemau Diogelwch Bwyd sy'n seiliedig ar HACCP | |||||
|---|---|---|---|---|---|
| Corff Dyfarnu | Rhif y Cymhwyster | Gwerth Credyd | Cyfanswm Amser y Cymhwyster | Cymhwysedd / Gwybodaeth / Cyfun | Iaith/Ieithoedd Asesu'r Cymhwyster |
| FDQ | C00/1151/7 601/8970/8 | 1 | 9 | Cyfun | Saesneg yn Unig |
Sgiliau Hanfodol Cymru (ESW)
| Lefel 2: Cigyddiaeth a Phrosesu Cig | Lefel | Isafswm Gwerth Credyd |
|---|---|---|
| Cyfathrebu | 1 | 6 |
| Cymhwyso Rhif | 1 | 6 |
Saesneg-Cymraeg yw ieithoedd asesu cymwysterau Sgiliau Hanfodol Cymru.
Hyfforddi yn y gwaith / i ffwrdd o'r gwaith
| Llwybr | Isafswm Oriau Hyfforddi yn y Gwaith | Isafswm Oriau Hyfforddi i Ffwrdd o'r Gwaith |
|---|---|---|
| Lefel 2: Cigyddiaeth a Phrosesu Cig | 96 | 270 |
Manylion y Cymhwyster yn y Gwaith/i Ffwrdd o'r Gwaith (Isafswm Credydau ac Oriau)
Argymhellir y dylai gymryd 12 mis o leiaf i gwblhau'r llwybr.
Cyfanswm isafswm credydau ar gyfer cymwysterau'r llwybr: 44 credyd
Sgiliau Hanfodol Cymru (ESW) mewn Cyfathrebu a Chymhwyso Rhif: 12 credyd
Cyfanswm yr oriau hyfforddi yn y gwaith ac i ffwrdd o'r gwaith: 366 o oriau dysgu
- Cymhwysedd = isafswm o 66 awr
- Gwybodaeth = isafswm o 136 awr
- Sgiliau Hanfodol Cymru (gwerth tybiannol 45 awr x 2) = 90 awr
- Gweithgareddau mentora, hyfforddi a chefnogi 44 wythnos x 1 awr / wythnos = 44 awr
- Mentora yn y swydd = 30 awr
Isafswm Oriau Hyfforddi i Ffwrdd o'r Gwaith = 270 o oriau hyfforddi
- Elfen wybodaeth - Diploma Lefel 2 ar gyfer Hyfedredd o ran Sgiliau'r Diwydiant Cig a Chig Dofednod = 119 awr
- Elfen wybodaeth - Dyfarniad Lefel 2 mewn Sgiliau Cyllell ar gyfer Prosesu Bwyd = 9 awr
- Elfen wybodaeth - Dyfarniad Lefel 2 mewn Systemau Diogelwch Bwyd sy'n Seiliedig ar HACCP = 8 awr
- Sgiliau Hanfodol Cymru a Mentora i Ffwrdd o'r Gwaith = 134 awr
Isafswm Oriau Hyfforddi yn y Gwaith = 96 o oriau hyfforddi
- Elfen gymhwysedd - Diploma Lefel 2 ar gyfer Hyfedredd o ran Sgiliau'r Diwydiant Cig a Chig Dofednod = 44 awr
- Elfen gymhwysedd - Dyfarniad Lefel 2 mewn Sgiliau Cyllell ar gyfer Prosesu Bwyd = 22 awr
- Mentora yn y swydd = 30 awr
Manylion Sgiliau Hanfodol yn y Gwaith/i Ffwrdd o'r Gwaith (Isafswm Credydau ac Oriau)
- 6 chredyd/45 GLH Lefel 1 Cyfathrebu Sgiliau Hanfodol Cymru
- 6 chredyd/45 GLH Lefel 1 Cymhwyso Rhif Sgiliau Hanfodol Cymru
Lefel 3: Cigyddiaeth a Phrosesu Cig Uwch
Lefel 3: Cigyddiaeth a Phrosesu Cig Uwch Cymwysterau
Mae'n rhaid i gyfranogwyr gwblhau'r cymhwyster cyfun isod.
| Lefel 3 Diploma Hyfedredd o ran Sgiliau'r Diwydiant Cig a Chig Dofednod | |||||
|---|---|---|---|---|---|
| Corff Dyfarnu | Rhif y Cymhwyster | Gwerth Credyd | Cyfanswm Amser y Cymhwyster | Cymhwysedd / Gwybodaeth / Cyfun | Iaith/Ieithoedd Asesu'r Cymhwyster |
| FDQ | C00/0317/3 600/0510/5 | 37 | 370 | Cymhwysedd | Saesneg yn Unig |
Gweler Atodiad 2 am y berthynas rhwng yr unedau cymhwysedd a gwybodaeth o fewn y cymhwyster cyfun.
Sgiliau Hanfodol Cymru (ESW)
| Lefel 3: Cigyddiaeth a Phrosesu Cig Uwch | Lefel | Isafswm Gwerth Credyd |
|---|---|---|
| Cyfathrebu | 2 | 6 |
| Cymhwyso Rhif | 2 | 6 |
Saesneg-Cymraeg yw ieithoedd asesu cymwysterau Sgiliau Hanfodol Cymru.
Hyfforddi yn y gwaith / i ffwrdd o'r gwaith
| Llwybr | Isafswm Oriau Hyfforddi yn y Gwaith | Isafswm Oriau Hyfforddi i Ffwrdd o'r Gwaith |
|---|---|---|
| Lefel 3: Cigyddiaeth a Phrosesu Cig Uwch | 116 | 302 |
Manylion y Cymhwyster yn y Gwaith/i Ffwrdd o'r Gwaith (Isafswm Credydau ac Oriau)
Argymhellir y dylai gymryd 18 mis o leiaf i gwblhau'r llwybr.
Cyfanswm isafswm credydau’r cymhwyster cymhwysedd a gwybodaeth cyfun: 45 credyd (isafswm credydau manyleb ddiffiniedig y brentisiaeth)
Sgiliau Hanfodol Cymru (SHC) mewn Cyfathrebu a Chymhwyso Rhif: 12 credyd
Cyfanswm yr oriau hyfforddi yn y gwaith ac i ffwrdd o'r gwaith: 418 awr dysgu
- Cymhwysedd = isafswm 71 awr
- Gwybodaeth = isafswm o 146 awr
- Sgiliau Hanfodol Cymru (gwerth tybiannol 45 awr x 2) = 90 awr
- Gweithgareddau mentora, hyfforddi a chefnogi 66 wythnos x 1 awr/wythnos = 66 awr
- Mentora yn y swydd = 45 awr
Isafswm Oriau Hyfforddi i Ffwrdd o'r Gwaith = 302 o oriau hyfforddi
- Elfen wybodaeth - Diploma Lefel 3 ar gyfer Hyfedredd o ran Sgiliau'r Diwydiant Cig a Chig Dofednod = 146 awr
- Sgiliau Hanfodol Cymru a Mentora i Ffwrdd o'r Gwaith = 156 awr
Isafswm Oriau Hyfforddi yn y Gwaith = 116 o oriau hyfforddi
- Elfen gymhwysedd - Diploma Lefel 3 ar gyfer Hyfedredd o ran Sgiliau'r Diwydiant Cig a Chig Dofednod = 71 awr
- Mentora yn y swydd = 45 awr
Manylion Sgiliau Hanfodol yn y Gwaith/i Ffwrdd o'r Gwaith (Isafswm Credydau ac Oriau)
- 6 chredyd/45 GLH Lefel 2 Cyfathrebu Sgiliau Hanfodol Cymru
- 6 chredyd/45 GLH Lefel 2 Cymhwyso Rhif Sgiliau Hanfodol Cymru
Gofynion eraill ychwanegol
Nid oes unrhyw ofynion ychwanegol ar wahân i'r gofynion mynediad cyffredinol.
Dilyniant
Dilyniant o'r Brentisiaeth Sylfaen mewn Gweithrediadau Bwyd a Diod (Cigyddiaeth a Phrosesu Cig):
Dyma rai enghreifftiau:
- I swydd, er enghraifft, fel cigydd neu weithiwr cig a chig dofednod;
- Dilyniant gyrfa uniongyrchol i Brentisiaeth Lefel 3 Bwyd a Diod (Cigyddiaeth a Phrosesu Cig) neu unrhyw lwybr arall sy'n addas i rôl a chynlluniau gyrfa'r prentis;
- Datblygu i rôl wahanol ar yr un lefel neu'n uwch;
- Lefel 3 Bagloriaeth Cymru.
Bydd llawer o opsiynau gyrfa ar gael i'r Prentis ar ôl cwblhau'r Llwybr yn llwyddiannus.
Dilyniant o'r Brentisiaeth Bwyd a Diod (Cigyddiaeth a Phrosesu Cig):
Dyma rai enghreifftiau:
- I swydd, er enghraifft, fel cigydd arbenigol neu reolwr gweithrediadau arbenigol (cig a chig dofednod);
- I'r llwybr Prentisiaeth Uwch (lefel 4) mewn Bwyd a Diod (Rhagoriaeth mewn Gweithgynhyrchu Bwyd);
- I addysg bellach neu addysg uwch;
- Dilyniant o ran gyrfa e.e. i rôl uwch, neu i rôl arbenigol ar yr un lefel.
Bydd llawer o opsiynau gyrfa ar gael i'r Prentis ar ôl cwblhau'r Llwybr yn llwyddiannus.
Cydraddoldeb ac Amrywiaeth
Mae'n bwysig bod Llwybrau prentisiaeth yn gynhwysol ac yn gallu dangos dull gweithredol o nodi a chael gwared ar ffactorau sy'n atal mynediad a chynnydd. Dylai Llwybrau hyrwyddo cyfle cyfartal rhwng unigolion sydd â nodweddion gwarchodedig a'r rhai heb y nodweddion hynny, fel y nodir yn Neddf Cydraddoldeb 2010.
Y nodweddion gwarchodedig a nodir yn y Ddeddf Cydraddoldeb yw oedran, anabledd, ailbennu rhywedd, hil, crefydd neu gred, rhyw, cyfeiriadedd rhywiol, beichiogrwydd a mamolaeth. Mae priodas a phartneriaeth sifil hefyd wedi'u cynnwys, ond dim ond yng nghyswllt y gofyniad i gael gwared ar wahaniaethu mewn cyflogaeth.
RHAID i ddarparwyr hyfforddiant a chyflogwyr hefyd gydymffurfio â'r ddyletswydd arall dan Ddeddf Cydraddoldeb 2010 i sicrhau nad ydynt yn gwahaniaethu yn erbyn ymgeiswyr o ran mynediad i'r diwydiant ar sail y naw nodwedd warchodedig hynny.
Dynion yn bennaf sy'n gweithio yn y diwydiant bwyd a diod yng Nghymru, ac maen nhw'n cynrychioli dros ddau draean (68%) o’r gweithlu; mae 32% yn fenywod. Mewn cymhariaeth, mae’r dosbarthiad rhwng y rhywiau ar draws pob diwydiant yng Nghymru yn fwy cytbwys, gyda 53% yn ddynion a 47% yn fenywod. Rhwng 2006 a 2011, cafwyd cynnydd o 7% yng nghyfran y dynion yn y gweithlu (o 13,000 i 13,800) ond gostyngiad o 4% yng nghyfran y merched yn y gweithlu (o 6,900 i 6,600). Mae 36% o weithwyr bwyd a diod Cymru yn y grŵp oedran 45 i 54 oed; mae 8% rhwng 30 a 34 oed; a dim ond 17% sydd rhwng 16 a 29 oed. Mae'r grŵp oedran 16 i 29 oed gryn dipyn yn llai na gwledydd eraill y DU. Mewn cymhariaeth, mae 38% o'r gweithlu bwyd a diod yn y grŵp oedran hwn yng Ngogledd Iwerddon, 26% yn Lloegr a 25% yn yr Alban.
Bydd dros ddau draean (68%) o'r gweithlu presennol yn gymwys i ymddeol yn yr 20 mlynedd nesaf. Mae'n werth nodi bod amcangyfrif o 3,500 o wladolion nad ydynt yn dod o’r DU yn gweithio yn niwydiant bwyd a diod Cymru yn 2011 sef cynnydd o 86% ers 2006. (Skills Insights and Labour Market Facts about the Food and Drink Manufacturing and Processing industry in Wales 2013-2014, Improve Limited 2013)
Mae'r llwybr hwn yn llwybr pwysig i annog mwy o amrywiaeth yn y diwydiant ac mae'r camau canlynol yn cael eu cymryd i hyrwyddo cydraddoldeb a chynhwysiant:
- Monitro data yn barhaus er mwyn canfod unrhyw broblemau ac ymyrryd pan fydd angen
- Hyrwyddo'r diwydiant i gynulleidfa amrywiol drwy ein gwefan gyrfaoedd Tasty Careers https://cy.tastycareerswales.org.uk/ a Llysgenhadon Tasty Careers
- Gweithdai prentisiaeth i godi ymwybyddiaeth ynghylch manteision Prentisiaethau ymhlith cyflogwyr
Rhaid i'r holl bartneriaid sy'n ymwneud â darpariaeth prentisiaethau, gan gynnwys darparwyr hyfforddiant, canolfannau a chyflogwyr, ymrwymo i bolisi cyfle cyfartal, a bod â pholisïau a gweithdrefnau cadarn ar waith ar gyfer cydraddoldeb ac amrywiaeth.
Cyfrifoldebau a hawliau cyflogaeth (CHC)
Nid yw Cyfrifoldebau a Hawliau Cyflogaeth (CHC) yn orfodol mwyach. Ond argymhellir bod pob prentis (yn enwedig y grŵp 16-18 oed) yn dilyn rhaglen sefydlu y cwmni.
Cyfrifoldebau
Cyfrifoldeb Darparwr yr Hyfforddiant a'r Cyflogwr yw sicrhau bod gofynion y Llwybr hwn yn cael eu cyflawni’n unol â Chanllawiau Prentisiaethau Llywodraeth Cymru/Medr.
Gellir cael rhagor o wybodaeth gan: Medr
Atodiad 1 Lefel 2: Cigyddiaeth a Phrosesu Cig
Cymhwyster integredig ar Lefel 2, sy'n cyfuno elfennau cymhwysedd a gwybodaeth dechnegol; caiff pob elfen ei hasesu ar wahân ac mae pob elfen yn cyfateb i o leiaf ddeg credyd ar y FfCCh.
Manyleb Lefel 2 Prentisiaeth Cigyddiaeth a Phrosesu Cig
I gyflawni'r brentisiaeth, dylid dilyn unedau cymhwyster Diploma Lefel 2 ar gyfer Hyfedredd o ran Sgiliau'r Diwydiant Cig a Chig Dofednod, sy'n darparu yn erbyn o leiaf 12 o'r Safonau Galwedigaethol Cenedlaethol cyfredol neu'r unedau gwybodaeth sylfaenol.
Mae'n rhaid i bob prentis gwblhau unedau sy'n arwain at
- 2 Safon Galwedigaethol Cenedlaethol (SGC) o Grŵp Gorfodol A
- O leiaf 4 uned gwybodaeth sylfaenol o Grŵp B
Dylai prentisiaid sy'n gweithio mewn cigyddiaeth prosesu neu weithrediadau llociau/lladd-dai ddilyn unedau sy'n arwain at o leiaf 6 SCG ac mae'n rhaid i gyfanswm y credydau o Grwpiau A, B a C1 fod yn 37 credyd o leiaf:
- O leiaf 6 SGC o Grŵp Llwybr Prosesu/Lladd-dai C1
NEU
Dylai prentisiaid sy'n gweithio mewn gweithrediadau cigyddiaeth manwerthu ddilyn unedau sy'n arwain at o leiaf 6 SCG ac mae'n rhaid i gyfanswm y credydau o Grwpiau A, B ac C2 fod yn 37 credyd o leiaf:
- O leiaf 6 SGC o Grŵp Llwybr Manwerthu C2
Atodiad 2 Lefel 3: Cigyddiaeth a Phrosesu Cig Uwch
Cymhwyster integredig ar Lefel 3, sy'n cyfuno elfennau cymhwysedd a gwybodaeth dechnegol. Caiff pob elfen ei hasesu ar wahân ac mae pob elfen yn cyfateb i ddeg credyd o leiaf ar y FfCCh.
Manyleb Lefel 3 mewn Cigyddiaeth a Phrosesu Cig
Er mwyn cyflawni'r brentisiaeth, dylid cymryd cyfanswm o unedau cymhwyster sy'n cyflawni yn erbyn o leiaf 15 o'r Safonau Galwedigaethol Cenedlaethol cyfredol neu'r unedau gwybodaeth sy'n sail iddynt:
- 3 o Grŵp Gorfodol A
- 4 o Grŵp B y Diwydiant Cig a Chig Dofednod
- 4 o unedau gwybodaeth sylfaenol o Grŵp D
- Ac o leiaf 4 arall o Grwpiau Dewisol B, C neu D
Mandatory Group A
All qualification units should be taken to meet the mandatory NOS requirements of this group.
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
IMPFS110 |
Monitor food safety at critical control points in food and drink operations |
Monitor food safety at critical control points in operations |
3 |
1 |
5 |
|
IMPHS307 |
Monitor health, safety and environmental management systems in food manufacture |
Monitor health, safety and environmental systems in food operations |
3 |
2 |
12 |
|
Understand how to monitor health, safety and environmental management systems in food operations |
3 |
3 |
20 |
||
|
IMPQI103 |
Monitor and maintain product quality in food and drink operations |
Monitor product quality in food operations |
3 |
3 |
20 |
|
Understand how to control product quality in food operations |
3 |
2 |
10 |
Butchery and Meat Processing Sector Group B
Qualification units mapped to at least 4 NOS should be taken from this group. Qualification units should only be taken once – there are instances where one qualification unit maps to multiple NOS in this group.
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
IMPSD507 |
Arrange transport scheduling for delivery of livestock in operations |
Arrange transport scheduling for the delivery of livestock in food operations |
3 |
2 |
8 |
|
Understand how to arrange transport scheduling for the delivery of livestock in food operations |
3 |
2 |
12 |
||
|
IMPSD513 |
Monitor and control reception of livestock in food operations |
Monitor and control reception of livestock in food operations |
3 |
2 |
9 |
|
Understand how to monitor the reception of livestock in food operations |
3 |
2 |
12 |
||
|
IMPSD523 |
Monitor the health and welfare of livestock pre-slaughter in food operations |
Monitor the health and welfare of livestock pre-slaughter in food operations |
3 |
2 |
9 |
|
Understand how to monitor the health and welfare of livestock pre-slaughter in food operations |
3 |
2 |
12 |
||
|
IMPSD527 |
Maintain lairage and ante mortem facilities in food operations |
Maintain lairage and ante-mortem facilities in food operations |
3 |
2 |
10 |
|
Understand how to maintain lairage and ante-mortem facilities in food operations |
3 |
2 |
12 |
||
|
IMPMP201 |
Monitor bleeding for Kosher meat |
Monitor bleeding for Kosher meat |
3 |
2 |
8 |
|
Understand how to monitor bleeding for Kosher meat |
3 |
2 |
14 |
||
|
IMPMP229 |
Monitor slaughter operations in meat processing |
Monitor slaughter operations in meat processing |
3 |
3 |
21 |
|
Understand how to monitor slaughter operations in meat processing |
3 |
2 |
11 |
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
IMPMP203 |
Monitor carcase production in meat or poultry processing |
Monitor carcase operations in meat processing |
3 |
3 |
22 |
|
Understand how to monitor carcase operations in meat processing |
3 |
2 |
12 |
||
|
IMPMP205 |
Monitor an automated meat or poultry processing system |
Monitor an automated meat/poultry processing system |
3 |
3 |
17 |
|
Understand how to monitor an automated meat/poultry processing system |
3 |
2 |
12 |
||
|
IMPMP207 |
Classify meat or poultry carcasses |
Classify meat or poultry carcases |
3 |
3 |
12 |
|
Principles of classification of meat and poultry carcases |
3 |
3 |
21 |
||
|
IMPMP219 |
Monitor the recovery of meat and poultry processing by-products |
Monitor the recovery of by-products and disposal of waste in meat processing |
3 |
3 |
24 |
|
Understand how to monitor the recovery of by-products and disposal of waste in meat processing |
3 |
2 |
15 |
||
|
IMPMP231 |
Monitor the recovery of co-products and disposal of waste in meat processing |
Monitor the recovery of co-products and disposal of waste in meat processing |
3 |
3 |
24 |
|
Understand how to monitor the recovery of co-products and disposal of waste in meat processing |
3 |
2 |
15 |
||
|
IMPMP221 |
Monitor primal butchery in meat processing |
Monitor primal butchery in meat processing |
3 |
3 |
17 |
|
Understand how to monitor primal butchery in meat processing |
3 |
2 |
13 |
||
|
IMPMP223 |
Monitor secondary butchery in meat processing |
Monitor secondary butchery in meat processing |
3 |
3 |
17 |
|
Understand how to monitor secondary butchery in meat processing |
3 |
2 |
13 |
||
|
IMPMP225 |
Monitor butchery in sales operations |
Monitor butchery in sales operations |
3 |
3 |
19 |
|
Understand how to monitor butchery in sales operations |
3 |
2 |
15 |
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
IMPMP227 |
Monitor the manufacture of meat products |
Monitor the manufacture of meat products/preparations |
3 |
3 |
15 |
|
Understand how to monitor the manufacture of meat products/preparations |
3 |
2 |
13 |
||
|
IMPMP233 |
Monitor treatment operations in meat processing |
Monitor treatment operations in meat processing |
3 |
3 |
16 |
|
Understand how to monitor treatment operations in meat processing |
3 |
2 |
15 |
||
|
IMPMP235 |
Monitor the slicing and wrapping of meat and meat products |
Monitor the slicing and wrapping of meat/meat products |
3 |
3 |
15 |
|
Understand how to monitor the slicing and wrapping of meat/meat products |
3 |
2 |
13 |
||
|
IMPSO407 |
Maximise sales of food and drink products in a retail environment |
Maximise sales in a food retail environment |
3 |
4 |
20 |
|
Understand how to maximise sales in a food retail environment |
3 |
3 |
24 |
||
|
IMPSO419 |
Set up and maintain operations in food and drink retail manufacture |
Set up and maintain food retail operations |
3 |
3 |
20 |
|
Understand how to co-ordinate food retail operations |
3 |
2 |
14 |
||
|
IMPSO420 |
Monitor effectiveness of operations in food and drink retail manufacture |
Monitor effectiveness of food retail operations |
3 |
2 |
12 |
|
Understand how to co-ordinate food retail operations |
3 |
2 |
14 |
||
|
IMPSO509 |
Plan and co-ordinate food services |
Plan and co-ordinate food services |
3 |
3 |
18 |
|
Understand how to plan and co-ordinate food services |
3 |
3 |
25 |
||
|
IMPSO513 |
Set up and maintain food service operations in food manufacture |
Set up and maintain food service operations in food operations |
3 |
2 |
14 |
|
Understand how to set up and maintain food service operations |
3 |
2 |
16 |
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
IMPSO514 |
Monitor effectiveness of food service operations in food manufacture |
Monitor effectiveness of food service operations |
3 |
2 |
14 |
|
Understand how to set up and maintain food service operations |
3 |
2 |
16 |
||
|
IMPSD111 |
Organise the receipt and storage of goods in food and drink operations |
Organise the receipt and storage of goods and materials in food operations |
3 |
3 |
15 |
|
Understand how to organise the receipt and storage of goods and materials in food operations |
3 |
3 |
18 |
||
|
IMPSD113 |
Monitor and maintain storage conditions in food and drink operations |
Monitor and maintain storage conditions in food operations |
3 |
3 |
14 |
|
IMPSD114 |
Monitor stored goods and materials in food and drink operations |
Monitor stored goods and materials in food operations |
3 |
2 |
11 |
|
IMPSD116 |
Monitor and maintain storage systems and procedures in food and drink operations |
Monitor and maintain storage systems and procedures in food operations |
3 |
2 |
10 |
|
Understand how to monitor and maintain storage systems and procedures in food operations |
3 |
2 |
10 |
Support Operations Group C
Qualification units should only be taken once – there are instances where one qualification unit maps to multiple NOS in this group.
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
|
IMPQI224 |
Manage organisational change and improvement in food operations |
Manage organisational change for achieving excellence in food operations |
3 |
4 |
21 |
|
|
Understand how to manage organisational change for achieving excellence in food operations |
3 |
3 |
17 |
|||
|
IMPEM105 |
Maintain plant and equipment in food and drink operations |
Maintain plant and equipment in food operations |
3 |
4 |
26 |
|
|
Understand how to maintain plant and equipment in food operations |
3 |
3 |
23 |
|||
|
IMPQI111 |
Interpret and communicate information and data in food and drink operations |
Interpret and communicate information and data in food operations |
3 |
3 |
18 |
|
|
Understand how to interpret and communicate information and data in food operations |
3 |
3 |
14 |
|||
|
IMPSF111 |
Control and monitor energy efficiency in a food environment |
Control energy efficiency in a food operations |
3 |
3 |
13 |
|
|
IMPFS111 |
Contribute to continuous improvement of food safety in food and drink operations |
Contribute to continuous improvement of food safety in operations |
3 |
3 |
20 |
|
|
Understand how to contribute to continuous improvement of food safety in operations |
3 |
4 |
30 |
|||
|
IMPQI113 |
Carry out sampling in food and drink operations |
Carry out sampling for quality control in food operations |
3 |
2 |
8 |
|
|
Understand how to carry out sampling for quality control in food operations |
3 |
3 |
26 |
|
||
|
IMPFS126 |
Report on food safety compliance in food and drink operations |
Report on compliance with food safety requirements in operations |
4 |
4 |
26 |
|
|
Understand how to report on compliance with food safety requirements in operations |
4 |
4 |
20 |
|||
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
|
IMPFS120 |
Control and monitor safe supply of raw materials and ingredients in food and drink operations |
Control and monitor safe supply of raw materials and ingredients in food operations |
3 |
1 |
6 |
|
|
Understand how to control and monitor safe supply of raw materials and ingredients in food operations |
3 |
3 |
20 |
|||
|
IMPPM114 |
Evaluate production performance in food and drink operations |
Evaluate and improve production in food manufacture |
3 |
3 |
16 |
|
|
Understand how to manage and evaluate production performance in food manufacture |
3 |
2 |
15 |
|||
|
IMPPM116 |
Improve production performance in food and drink operations |
Evaluate and improve production in food manufacture |
3 |
3 |
16 |
|
|
Understand how to manage and evaluate production performance in food manufacture |
3 |
2 |
15 |
|||
|
IMPPM103 |
Plan production schedules in food and drink operations |
Plan production schedules in food and drink operations |
3 |
3 |
21 |
|
|
Understand how to plan production schedules in food manufacture |
3 |
2 |
14 |
|||
|
IMPPO115 |
Contribute to optimising work areas in food and drink operations |
Contribute to optimising work areas in food manufacture |
3 |
3 |
26 |
|
|
Understand how to contribute to optimising work areas in food manufacture |
3 |
3 |
15 |
|||
|
IMPPO117 |
Diagnose production problems in food and drink operations |
Diagnose problems in food operations |
3 |
3 |
14 |
|
|
Understand how to diagnose problems in food operations |
3 |
3 |
16 |
|||
|
IMPPO119 |
Resolve production problems in food and drink operations |
Resolve problems in food operations |
3 |
3 |
16 |
|
|
Understand how to resolve problems in food operations |
3 |
4 |
22 |
|||
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
IMPQI105 |
Monitor and control quality of work activities in food and drink operations |
Monitor and control throughput to achieve targets in food operations |
3 |
2 |
9 |
|
Understand how to monitor and control throughput to achieve targets in food operations |
3 |
3 |
15 |
||
|
IMPSD306 |
Set up and maintain picking and packing orders in food and drink operations |
Set up and maintain picking and packing orders in food operations |
3 |
3 |
18 |
|
Understand how to co-ordinate picking and packing orders in food operations |
3 |
2 |
14 |
||
|
IMPSD307 |
Monitor effectiveness of picking and packing operations in food and drink operations |
Monitor effectiveness of picking and packing operations in food operations |
3 |
2 |
12 |
|
Understand how to co-ordinate picking and packing orders in food operations |
3 |
2 |
14 |
||
|
IMPSD319 |
Monitor wrapping and labelling of products in food and drink operations |
Monitor wrapping and labelling of products in food and drink operations |
3 |
2 |
10 |
|
Understand how to plan and co-ordinate wrapping and labelling in food operations |
3 |
2 |
12 |
||
|
IMPSD325 |
Monitor effectiveness of despatch and transport operations in food and drink operations |
Monitor effectiveness of despatch and transport in food operations |
3 |
2 |
10 |
|
Understand how to co-ordinate despatch and transport of orders in food operations |
3 |
2 |
10 |
Underpinning Knowledge Group D
At least 3 units should be taken from this group.
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
IMPMP105K |
Principles of breed and pre-slaughter selection of meat and poultry species |
Principles of breed and pre-slaughter selection of meat and poultry species |
3 |
3 |
27 |
|
IMPMP106/7K |
Principles of rearing and welfare of meat species |
Principles of rearing and welfare of meat species |
4 |
5 |
37 |
|
IMPMP153K |
Principles of butchery |
Principles of butchery |
3 |
3 |
24 |
|
IMPMP163K |
Principles of curing meat |
Principles of curing meat |
3 |
3 |
22 |
|
IMPMP176K |
Principles of a specialist raw meat and poultry sales service |
Principles of a specialist raw meat and poultry sales service |
3 |
3 |
23 |
|
IMPMP177K |
Principles of a specialist cooked meat and poultry sales service |
Principles of a specialist cooked meat and poultry sales service |
3 |
3 |
23 |
|
IMPMP209K |
Principles of microbiology and parasitology in meat production |
Principles of microbiology and parasitology in meat production |
4 |
3 |
24 |
|
IMPMP210/ 211K |
Principles of anatomy and physiology of meat species |
Principles of anatomy and physiology of meat species |
4 |
5 |
37 |
|
IMPMP212/ 213K |
Principles of pathology of meat species |
Principles of pathology of meat species |
4 |
5 |
37 |
|
IMPMP216K |
Principles of technology in meat processing |
Principles of technology in meat processing |
3 |
3 |
21 |
|
IMPMP217K |
Principles of meat science |
Principles of meat science |
4 |
5 |
37 |
|
IMPMP218K |
Principles of adding value to meat and poultry products |
Principles of adding value to meat and poultry products |
3 |
3 |
24 |
|
IMPMP220K |
Principles of animal waste and by- product removal and processing of edible co-products |
Principles of animal waste and by- product removal and processing of edible co-products |
3 |
3 |
24 |
|
IMPFT118K |
Principles of weights and measures in food technology |
Principles of weights and measures in food technology |
3 |
4 |
30 |
|
IMPFT123K |
Principles of freezing methods in food technology |
Principles of freezing methods in food technology |
3 |
4 |
30 |
|
NOS Reference |
NOS |
Mapping to Current Qualification Units |
Level |
Credit |
GLH |
|
IMPFT128K |
Principles of gelatine biochemistry in food science |
Principles of gelatine biochemistry in food science |
3 |
4 |
35 |
|
IMPFT138K |
Principles of lipid functionality in food science |
Principles of lipid functionality in food science |
3 |
4 |
35 |
|
IMPFT139K |
Principles of protein functionality in food science |
Principles of protein functionality in food science |
3 |
4 |
32 |
|
IMPFT155K |
Principles of food labelling in food operations |
Principles of food labelling in food operations |
3 |
4 |
30 |
|
IMPFS110.3K |
The Principles of HACCP for food manufacturing |
The Principles of HACCP for food manufacturing |
3 |
3 |
20 |
|
IMPQI207K |
Principles of continuous improvement techniques (Kaizen) in food operations |
Principles of continuous improvement techniques (Kaizen) in food operations |
3 |
3 |
15 |
|
IMPSF102K |
Principles of sustainability in food operations |
Principles of sustainability in food operations |
3 |
4 |
34 |