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Food Manufacturing courses in Industry
NVQ Level 1 Food Manufacture Recognises and develops skills in the workplace. Benefits include a workforce that feels valued through investment in their training and has up to date skills and knowledge, which enables them to carry out tasks more effectively. Download a course leaflet (PDF format)
NVQ Level 2 Food Manufacture This Level 2 qualification builds upon the skills and knowledge recognised through either the Level 1 NVQ or through the role of the candidate at the time of registration. At this level candidates will be showing some level of responsibility and contributing to improvements in the process/products. This, in itself, gives improved job satisfaction and is beneficial to the company. Download a course leaflet (PDF format)
NVQ Level 3 Food Manufacture This course develops the supervisory skills necessary for candidates to operate at this level within their employment. Candidates will already be employed in a supervisory role and may already have completed the Level 2 NVQ. This qualification is ideal as part of a company professional development programme. Download a course leaflet (PDF format)
NVQ Level 2 Cleaning and Support Services This course provides the knowledge essential for staff employed in a cleaning role and recognises experience already gained. This Level 2 qualification aims to help and support food manufacturing companies to keep their premises up to the required hygiene standards demanded by Environmental Health and thereby to protect the company from possible consequences of a breakdown in hygiene standards and controls. Download a course leaflet (PDF format)
NVQ Level 2 for Packaging Operators Packaging operators are an essential part of the team and are required to carry out different operational tasks from the preparation of materials and equipment prior to starting the line, through production of finished packs, on to final line close down. The qualification therefore is built around 6 core units plus 2 optional units chosen to suit the specific job role of the candidate. Assessment is work based at times to suit the client. It is carried out by trained assessors and involves candidates reaching recognised standards of performance, knowledge and understanding. It is especially suited to those working in the Food Industry. Download a course leaflet (PDF format)
NVQ Level 2 in Meat and Poultry Processing This NVQ is designed specifically for people who process meat and/ or poultry. It applies both to those working in the retail trade and to manufacturing butchers. At both levels there are 2 mandatory units covering safe working practices and safety standards. At level 1 candidates choose a further 2 units which best suit their job role in order to achieve the full NVQ. At level 2 there are 6 additional units in order to achieve the full NVQ. All assessment is carried out in the workplace at times to suit the company. Download a course leaflet (PDF format)
Train to Gain This initiative is aimed at increasing the number of people in Britain holding a level 2 qualification, thereby improving the skills and knowledge base of the workforce. A candidate undertaking a level 2 NVQ (from the list above), not only proves their competence in their job role but also receives 20 hours of learning relevant to the NVQ and the specific job role, at no cost to the company. This learning is agreed between the company and the College. The PDF course leaflet provides an illustration of how these 20 hours could be used. Contact the Food Technology Centre for more information on how this funding could benefit your company. Download a course leaflet (PDF format)
Apprenticeship in Food Manufacture Designed for people between 16 and 24 years of age, the apprenticeship offers young people already working in the Food Manufacturing Industry, the opportunity to gain skills, knowledge and experience which can open up progression routes to well paid, senior, technical roles in the Industry. Download a course leaflet (PDF format)
BTEC Certificate in Lean Organisation Management Techniques Lean is a term which is used to express a range of business improvement techniques. It originated from the need to constantly improve quality whilst reducing the costs of production performance in the manufacturing industry. The concepts of this approach are now used as the basis for improvement in the workplace to improve business performance by eliminating waste and increasing efficiency. Download a course leaflet (PDF format)
Short courses for Food Industry
Designed for all who work in any capacity of the Food and Drink Manufacturing industry. This award ensures that staff have a full understanding of issues and legal requirements within this industry. Download a course leaflet (PDF format)
Level 3 Award in Supervising Food Safety The qualification is designed for people working in the food business at a supervisory level. It would also benefit those people responsible for quality assurance, raw material buying, and customer complaints or on the job training. Download a course leaflet (PDF format)
Level 4 Award in Managing Food Safety From food business owners to trainers, from production managers to hygiene auditors, this qualification meets the foods industry’s need for a high level practical qualification with external accreditation. This qualification is aimed at managers, supervisors and senior hygiene personnel such as: • Production managers Download a course leaflet (PDF format)
Other Short Courses
Level 2 Award in Food Safety in Catering Designed for all who work in any capacity of the Catering and Hospitality trade. This award ensures that staff have a full understanding of the issues and legal requirements within this industry. Download a course leaflet (PDF format)
Level 3 Award in Supervising Food Safety in Catering The qualification is designed for people working in the food business at a supervisory level. It would also benefit those people responsible for quality assurance, raw material buying, and customer complaints or on the job training. Download a course leaflet (PDF format)
Level 4 Award in Managing Food Safety in Catering From food business owners to trainers, from production managers to hygiene auditors, this qualification meets the food industry’s need for a high level practical qualification with external accreditation. • Production Managers Download a course leaflet (PDF format)
Specialist courses for the Food Manufacturing Industry In response to the many enquiries received the Food Technology Centre has developed a range of short courses for the industry. These include: • Chef’s Bridging course (for aspiring NPD chef’s)
Activities for Schools A number of opportunities exist for schools to experience a realistic working environment. We offer a wide range of opportunities including: • Practical activities for a vocational GCSE in Manufacturing and Applied Science • Level 2 Certificate in Developing Enterprise Capabilities This certificate is mainly aimed at groups of young people in mainstream as an alternative and/ or additional vehicle to acquiring competence and skills not only in Enterprise but in functional skills, teamwork and self evaluation. Attendance is between September 2008 and the end of February 2009, thus keeping clear of the main examination periods at school. • Master Classes (Level 2) If you have other requirements please let us known. We have a flexible approach and will meet your needs on a related subject if we possibly can
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For more information call 01909 504744 or email foodtech@nnc.ac.uk |
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