FISH&SHELLFISHSKILLS
SCQF 5
COURSEOVERVIEW
This qualification is designed for employees who are working within the fish and shellfish sector of the wider food and drink industry. It offers the opportunity to develop skills and knowledge required in a wide range of techniques
This qualification offers the opportunity to tailor the units to suit specific business needs, for example: processing; filleting, grading and packing
It provides businesses with an opportunity to develop good practices and understanding
Topics covered may include compliance functions like food safety and health and safety; operative functions including weighing, lifting and handling and maintaining product quality as well as specific functions such as using knives, machinery and packaging and labelling
BENEFITSOFQUALIFICATION
A Modern Apprenticeship allows employers to “invest” in their employees through achievement of industry-recognised qualifications
Employers develop their workforce by upskilling existing employees and training new staff This qualification provides bakery businesses an opportunity to develop good bakery practices and understanding It allows skills and knowledge to be developed in a wide variety of areas depending upon the type of business and products that apply
Waste reduction benefits
Increased productivity.
Increased staff knowledge
Increased job satisfaction and staff retention
Training visits are planned and well timed to suit business needs
Advice, support, and guidance relevant to your business.
With a contribution to costs from the Scottish Government, through Scottish Bakers/NFDT's contract with Skills Development Scotland, you can introduce apprenticeships at no additional cost to your business!
LEARNINGCONTENT
The flexibility of these qualifications means that they can be tailored to meet your organisation’s requirements or to cover a specific job role
Each qualification is broken down into individual units covering specialised skills and knowledge
Popular topics include food safety and health and safety; skinning, smoking, vacuum packing, preparing fish and shellfish for retail display, planning and organising, communication, problem diagnosis and resolution as well as using quality assessment methods.
ABOUTNATIONALFOOD&DRINKTRAINING
HOWISTHEQUALIFICATIONDELIVERED?
We use a Blended Learning approach suited to workplace learning on an individual basis or groups as required
The Training Advisor will visit the employee within the workplace on a regular basis (4 weekly) to support, advise, guide, facilitate workshops and individual one to one learning and transfer knowledge; all visits are in the workplace so there is no need to release staff to college
ENGAGINGWITHYOURTRAININGADVISOR
Each employee will be appointed a dedicated Training Advisor and an Individual Training Plan will be drawn up.
Units to support learning and delivery will be agreed by the employee, employer and training advisor Each visit date will be agreed and progress will be mapped in the form of progress reviews that will detail specific unit learning, practical tasks to be undertaken, date of next visit and any feedback that either party wishes to convey
The training advisor will also share their contact details with the employee should they require any future information and guidance
CORESKILLS
Employees undertaking a Modern Apprenticeship Level 2 must also complete the following Core Skills as part of the MA Framework:
Communication Information and Communication Technology
Numeracy Problem Solving
Working with Others
THEASSESSMENTPROCESS
Assessment of this award will be through a series of theoretical and practical assessments or tasks and projects defined by a set of National Occupational Standards (NOS) developed by NSAFD (Sector Skills Council)
Methods of assessment can include: observation discussion personal statements projects, testimonies supporting documentation
QUALIFICATIONSTRUCTURE
Employees must complete a minimum of 9 units chosen from the list below
GROUPA (AMINIMUMOF5UNITS)
Maintain Workplace Food Safety Standards in Food and Drink Operations
Work Safely in Food and Drink Operations
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
Control Enrobing in Food and Drink Operations
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 Wrapping and Labelling in Food and Drink Operations
Control Depositing in Food and Drink Operations
Control Product Defrosting in Food Operations
Lift and handle materials in food manufacture
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
QUALIFICATIONSTRUCTURE
Plan and Organise your own work activities in Food and Drink Operations
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
Use Knives in Food and Drink Operations
Contribute to Continuous Improvement in Food and Drink 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 and Drink Operations
Contribute to Environmental Safety in Food and Drink Operations
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
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
Carry Out Sampling in Food and Drink Operations
Organise and Improve Work Activities in Food and Drink Operations
Control Shellfish Depuration Production
Control Enrobing in Food and Drink Operations
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
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