FDQ Level 3 Diploma in Food Technology and Management
600/3135/9
- Level: Level 3
- Type: Vocationally-Related Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: FDQ Limited (Recognised)
- Total credits: 110
- Guided learning hours: 625
- Total qualification time: 1100
- Assessment methods: Practical Demonstration/Assignment, Written Examination
Units (141)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Principles of brew house processes in brewing RN5184/J/601/5208 |
Level 2 | 2 | 7 |
Principles of centrifugation in brewing RN5184/R/601/5213 |
Level 2 | 2 | 16 |
Principles of chemical properties and reactions RN5184/K/507/0143 |
Level 2 | 3 | 24 |
Principles of cider maturation and blending RN5184/T/601/5222 |
Level 2 | 1 | 9 |
Principles of conditioning and filtration in brewing RN5184/L/601/5209 |
Level 2 | 2 | 7 |
Principles of cream liqueur production RN5184/A/601/5223 |
Level 2 | 1 | 8 |
Principles of evaporation in brewing RN5184/M/601/5221 |
Level 2 | 1 | 8 |
Principles of extractions and distillation RN5184/K/601/5220 |
Level 2 | 2 | 16 |
Principles of fermentation in brewing RN5184/F/601/5210 |
Level 2 | 3 | 8 |
Principles of filtration in brewing RN5184/T/601/5219 |
Level 2 | 2 | 16 |
Principles of juice storage and cider fermentation RN5184/F/601/5224 |
Level 2 | 3 | 24 |
Principles of Modified Atmosphere and Vacuum Packaging in food technology RN5184/D/502/7824 |
Level 2 | 2 | 13 |
Principles of plate heat exchangers in food manufacture RN5184/K/601/5217 |
Level 2 | 2 | 16 |
Principles of valves and pumps in food manufacture RN5184/H/601/5216 |
Level 2 | 2 | 16 |
Academic research skills in food science RN5184/A/507/0146 |
Level 3 | 2 | 15 |
Carry out market research in food business RN5184/F/507/0150 |
Level 3 | 4 | 24 |
Mathematical calculations in food science RN5184/L/507/0149 |
Level 3 | 5 | 30 |
Mathematics in food science RN5184/T/507/0145 |
Level 3 | 6 | 40 |
Principles of a balanced diet RN5184/L/602/4492 |
Level 3 | 4 | 31 |
Principles of animal waste and by-product removal and the processing of edible co-products RN5184/H/502/7825 |
Level 3 | 3 | 24 |
Principles of appearance and texture in food technology RN5184/K/602/4502 |
Level 3 | 3 | 23 |
Principles of aseptic packaging in food technology RN5184/L/602/4556 |
Level 3 | 3 | 20 |
Principles of banking for food business RN5184/J/504/4097 |
Level 3 | 3 | 22 |
Principles of bar coding in food operations RN5184/D/602/4562 |
Level 3 | 3 | 20 |
Principles of bidding for work in food business RN5184/F/504/4096 |
Level 3 | 3 | 23 |
Principles of blanching in food technology RN5184/L/502/7494 |
Level 3 | 3 | 21 |
Principles of brining and salting fish/shellfish RN5184/D/602/0625 |
Level 3 | 2 | 13 |
Principles of bulk handling grain and flour in milling RN5184/D/602/6408 |
Level 3 | 4 | 22 |
Principles of bulk size reduction of produce and food materials RN5184/F/602/4554 |
Level 3 | 4 | 30 |
Principles of canning in food technology RN5184/F/502/7430 |
Level 3 | 4 | 30 |
Principles of carbohydrate biochemistry in food science RN5184/R/602/4509 |
Level 3 | 4 | 32 |
Principles of carbohydrate functionality in food science RN5184/L/602/4542 |
Level 3 | 4 | 32 |
Principles of centrifugation in food technology RN5184/J/502/7493 |
Level 3 | 3 | 28 |
Principles of cheese making RN5184/F/503/0313 |
Level 3 | 3 | 23 |
Principles of choosing supplies and suppliers for food business RN5184/F/504/4101 |
Level 3 | 3 | 24 |
Principles of cleaning raw food materials RN5184/T/602/4552 |
Level 3 | 3 | 22 |
Principles of continuous improvement techniques _Kaizen_ in food operations RN5184/F/601/2954 |
Level 3 | 3 | 15 |
Principles of creating a vision for food business RN5184/L/504/4098 |
Level 3 | 2 | 16 |
Principles of curing meat RN5184/F/502/8058 |
Level 3 | 3 | 22 |
Principles of dairy science RN5184/M/503/0310 |
Level 3 | 2 | 14 |
Principles of deciding on a food business location RN5184/M/504/4093 |
Level 3 | 3 | 23 |
Principles of developing a food business idea RN5184/A/504/4100 |
Level 3 | 2 | 15 |
Principles of dough fermentation and process control RN5184/F/602/4196 |
Level 3 | 2 | 20 |
Principles of effective communication in food operations RN5184/J/602/4054 |
Level 3 | 2 | 11 |
Principles of energy transfer in cooling food technology RN5184/L/502/7429 |
Level 3 | 4 | 28 |
Principles of energy transfer in heating food technology RN5184/J/502/7557 |
Level 3 | 4 | 30 |
Principles of engineering maintenance in food operations RN5184/D/602/4058 |
Level 3 | 3 | 19 |
Principles of establishing customer needs in food business RN5184/T/504/4094 |
Level 3 | 3 | 24 |
Principles of exploring food business motives RN5184/A/504/4095 |
Level 3 | 2 | 15 |
Principles of fermented dairy products RN5184/J/503/0314 |
Level 3 | 2 | 16 |
Principles of filtration in food technology RN5184/H/502/7498 |
Level 3 | 4 | 26 |
Principles of fish/shellfish quality assessment RN5184/M/602/0628 |
Level 3 | 3 | 14 |
Principles of fish/shellfish smoking RN5184/M/602/0614 |
Level 3 | 4 | 21 |
Principles of flavours in food technology RN5184/M/602/4503 |
Level 3 | 4 | 36 |
Principles of flour in bakery RN5184/K/602/4225 |
Level 3 | 2 | 20 |
Principles of flour packing, storage and despatch in milling RN5184/Y/602/6407 |
Level 3 | 4 | 24 |
Principles of food data analysis in food and drink RN5184/H/602/4501 |
Level 3 | 4 | 30 |
Principles of food labelling in food operations RN5184/T/602/4566 |
Level 3 | 4 | 30 |
Principles of food science RN5184/R/602/4493 |
Level 3 | 4 | 32 |
Principles of freezing methods in food technology RN5184/F/602/4506 |
Level 3 | 4 | 30 |
Principles of fresh produce handling and quality RN5184/F/503/1610 |
Level 3 | 3 | 23 |
Principles of fresh produce packaging and preservation RN5184/A/503/1623 |
Level 3 | 4 | 26 |
Principles of fresh produce ripening RN5184/H/503/1602 |
Level 3 | 4 | 31 |
Principles of functional food additives in food technology RN5184/K/602/4516 |
Level 3 | 4 | 35 |
Principles of gelatine biochemistry in food science RN5184/R/602/4512 |
Level 3 | 4 | 35 |
Principles of homogenisation in food technology RN5184/J/602/4555 |
Level 3 | 4 | 30 |
Principles of human biology and food conversion RN5184/H/602/4496 |
Level 3 | 4 | 35 |
Principles of human food nutrition RN5184/F/602/4490 |
Level 3 | 4 | 31 |
Principles of human resource management in food business RN5184/L/507/0152 |
Level 3 | 10 | 60 |
Principles of ice cream production RN5184/H/503/0305 |
Level 3 | 2 | 14 |
Principles of implementing plans in food business RN5184/L/504/4103 |
Level 3 | 3 | 23 |
Principles of improvement in food operations RN5184/A/601/2953 |
Level 3 | 3 | 16 |
Principles of improving the quality of food business products or services RN5184/K/504/4108 |
Level 3 | 3 | 24 |
Principles of industrial process chemistry RN5184/M/507/0144 |
Level 3 | 12 | 80 |
Principles of investing capital in food business RN5184/M/504/4109 |
Level 3 | 3 | 23 |
Principles of irradiation in food technology RN5184/R/502/7495 |
Level 3 | 4 | 34 |
Principles of keeping financial records in food business RN5184/J/504/4102 |
Level 3 | 4 | 28 |
Principles of keeping up to date with legislation in food business RN5184/H/504/4110 |
Level 3 | 2 | 12 |
Principles of lipid biochemistry in food science RN5184/J/602/4510 |
Level 3 | 4 | 35 |
Principles of lipid functionality in food science RN5184/M/602/4548 |
Level 3 | 4 | 35 |
Principles of making food business presentations RN5184/K/504/4111 |
Level 3 | 1 | 9 |
Principles of managing succession in food business RN5184/D/504/4106 |
Level 3 | 2 | 16 |
Principles of Mechanical Dough Development _MDD_ using spiral mixing RN5184/F/602/4568 |
Level 3 | 2 | 20 |
Principles of microbiology in food technology RN5184/A/602/4536 |
Level 3 | 4 | 32 |
Principles of mineral functionality in food science RN5184/M/602/4551 |
Level 3 | 4 | 24 |
Principles of mixing flour confectionery and process control RN5184/K/602/4712 |
Level 3 | 2 | 20 |
Principles of monitoring and assessing risks in food operations RN5184/D/602/4044 |
Level 3 | 2 | 13 |
Principles of oven baking bakery products RN5184/K/602/4211 |
Level 3 | 2 | 20 |
Principles of paper and board packaging in food operations RN5184/K/602/4564 |
Level 3 | 4 | 34 |
Principles of planning the marketing of food business products or services RN5184/Y/504/4105 |
Level 3 | 3 | 23 |
Principles of planning to sell food business products or services RN5184/R/504/4104 |
Level 3 | 2 | 14 |
Principles of plastic and cellulose films in food and drink RN5184/M/602/4565 |
Level 3 | 4 | 34 |
Principles of producing butter and mixed fat spreads RN5184/L/503/0315 |
Level 3 | 2 | 15 |
Principles of product development in food operations RN5184/L/602/4038 |
Level 3 | 4 | 31 |
Principles of protein biochemistry in food science RN5184/L/602/4511 |
Level 3 | 4 | 32 |
Principles of protein functionality in food science RN5184/K/602/4550 |
Level 3 | 4 | 32 |
Principles of quality in food operations RN5184/T/602/4034 |
Level 3 | 3 | 18 |
Principles of quality sampling and testing in food operations RN5184/L/602/3987 |
Level 3 | 3 | 18 |
Principles of resource and financial control in food operations RN5184/M/602/4064 |
Level 3 | 2 | 17 |
Principles of retarding and proving dough and process control RN5184/K/602/4192 |
Level 3 | 2 | 20 |
Principles of rheological characteristics in food technology RN5184/T/602/4504 |
Level 3 | 4 | 32 |
Principles of salt and dough conditioners/improvers in bakery RN5184/T/602/4230 |
Level 3 | 2 | 20 |
Principles of screenroom processes in milling RN5184/F/602/6398 |
Level 3 | 4 | 32 |
Principles of seafood quality science RN5184/J/602/0621 |
Level 3 | 4 | 20 |
Principles of sensory assessment in food technology RN5184/Y/502/7496 |
Level 3 | 3 | 22 |
Principles of Six Sigma methodology in food operations RN5184/K/601/2978 |
Level 3 | 3 | 17 |
Principles of Six Sigma metrics in food operations RN5184/M/601/2979 |
Level 3 | 4 | 22 |
Principles of sorting and grading produce and food materials RN5184/A/602/4553 |
Level 3 | 3 | 22 |
Principles of sterile processing in food technology RN5184/M/602/3013 |
Level 3 | 4 | 30 |
Principles of sustainability in food operations RN5184/L/601/2701 |
Level 3 | 4 | 34 |
Principles of technology in meat processing RN5184/T/502/8008 |
Level 3 | 3 | 21 |
Principles of the break system in flour milling RN5184/T/602/6401 |
Level 3 | 5 | 32 |
Principles of the Bulk Fermentation Process _BFP_ RN5184/A/602/4567 |
Level 3 | 2 | 20 |
Principles of the Chorleywood Bread Process _CBP_ RN5184/F/602/4182 |
Level 3 | 2 | 20 |
Principles of the dehydration process in food technology RN5184/A/502/7426 |
Level 3 | 4 | 34 |
Principles of the feed pelleting system in flour milling RN5184/T/502/7425 |
Level 3 | 4 | 26 |
Principles of the fresh produce handling systems RN5184/T/503/1622 |
Level 3 | 3 | 18 |
Principles of the reduction system in flour milling RN5184/A/602/6402 |
Level 3 | 4 | 24 |
Principles of the refrigeration cycle in food technology RN5184/L/502/7558 |
Level 3 | 4 | 32 |
Principles of the scratch system in flour milling RN5184/J/602/6399 |
Level 3 | 4 | 26 |
Principles of vitamin biochemistry in food science RN5184/D/602/4514 |
Level 3 | 4 | 30 |
Principles of water functionality in food science RN5184/J/602/4538 |
Level 3 | 4 | 30 |
Principles of weights and measures in food technology RN5184/A/602/4505 |
Level 3 | 4 | 30 |
Principles of wheat and wheat flour laboratory testing RN5184/F/602/6403 |
Level 3 | 5 | 36 |
Principles of wheat plants, grain production and storage RN5184/A/602/6397 |
Level 3 | 4 | 32 |
Principles of yeast biology for food and drink RN5184/A/602/4522 |
Level 3 | 4 | 30 |
Research and report information in food business RN5184/J/507/0151 |
Level 3 | 4 | 36 |
Research skills for academic study RN5184/F/507/0147 |
Level 3 | 2 | 14 |
Statistical skills in food science RN5184/J/507/0148 |
Level 3 | 5 | 30 |
The Principles of Food Safety Supervision for Manufacturing RN5184/T/502/0183 |
Level 3 | 3 | 25 |
The Principles of HACCP for Food Manufacturing RN5184/Y/600/2382 |
Level 3 | 3 | 20 |
Principles of anatomy and physiology of meat species RN5184/D/602/6229 |
Level 4 | 5 | 37 |
Principles of change project management in food operations RN5184/A/601/9689 |
Level 4 | 4 | 35 |
Principles of food policy and regulation RN5184/Y/601/9683 |
Level 4 | 5 | 36 |
Principles of meat science RN5184/D/602/6277 |
Level 4 | 5 | 37 |
Principles of microbiology and parasitology in meat production RN5184/R/602/6227 |
Level 4 | 3 | 24 |
Principles of mineral biochemistry in food science RN5184/Y/602/4513 |
Level 4 | 5 | 30 |
Principles of organic chemistry in food science RN5184/H/507/0142 |
Level 4 | 15 | 60 |
Principles of pathology of meat species RN5184/Y/602/6276 |
Level 4 | 5 | 37 |
Principles of pigments in food technology RN5184/H/602/4515 |
Level 4 | 5 | 40 |
Principles of using Information Communication Technology _ICT_ and Management Information Systems _MIS_ in food technology RN5184/D/601/9684 |
Level 4 | 4 | 23 |