FDQ Level 2 Certificate For Proficiency in Dairy Industry Skills
600/1158/0
- Level: Level 2
- Type: Occupational Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: FDQ Limited (Recognised)
- Total credits: 27
- Guided learning hours: 94
- Total qualification time: 270
- Assessment methods: Portfolio of Evidence
Units (160)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Bandage cheese RN5184/A/503/0309 |
Level 2 | 1 | 10 |
Carry out cheese extrusion operations RN5184/R/503/0302 |
Level 2 | 1 | 10 |
Carry out cheese piercing operations RN5184/Y/503/0298 |
Level 2 | 1 | 8 |
Carry out cheese pressing operations RN5184/R/503/0297 |
Level 2 | 1 | 8 |
Carry out cheese smoking operations RN5184/K/503/0306 |
Level 2 | 1 | 8 |
Carry out cheese waxing operations RN5184/D/503/0304 |
Level 2 | 2 | 11 |
Carry out disinfection in food operations RN5184/K/601/5184 |
Level 2 | 2 | 8 |
Carry out product changeovers in food manufacture RN5184/H/601/8309 |
Level 2 | 2 | 11 |
Carry out task hand-over procedures in food manufacture RN5184/A/601/8316 |
Level 2 | 2 | 10 |
Clean in place _CIP_ plant and equipment in food operations RN5184/K/601/8313 |
Level 2 | 3 | 19 |
Contribute to continuous improvement for achieving excellence in food operations RN5184/H/601/2929 |
Level 2 | 3 | 14 |
Contribute to environmental safety in food operations RN5184/A/601/2919 |
Level 2 | 2 | 5 |
Contribute to problem diagnosis in food manufacture RN5184/Y/601/2944 |
Level 2 | 2 | 10 |
Contribute to problem resolution in food manufacture RN5184/H/601/2946 |
Level 2 | 3 | 13 |
Contribute to sustainable practice in food operations RN5184/L/601/2925 |
Level 2 | 2 | 3 |
Contribute to the effectiveness of food retail operations RN5184/H/601/5247 |
Level 2 | 2 | 10 |
Contribute to the maintenance of plant and equipment in food operations RN5184/T/601/2921 |
Level 2 | 3 | 30 |
Control container filling in food manufacture RN5184/D/503/0173 |
Level 2 | 2 | 11 |
Control hygiene cleaning in food operations RN5184/J/601/8299 |
Level 2 | 3 | 23 |
Control manual size reduction in food manufacture RN5184/K/502/7468 |
Level 2 | 2 | 15 |
Control processing to produce butter RN5184/A/503/0276 |
Level 2 | 2 | 10 |
Control processing to produce cheese RN5184/J/503/0281 |
Level 2 | 3 | 18 |
Control processing to produce dried milk powder RN5184/H/503/0269 |
Level 2 | 2 | 12 |
Control processing to produce fermented dairy products RN5184/F/503/0280 |
Level 2 | 2 | 15 |
Control processing to produce ice cream RN5184/J/503/0278 |
Level 2 | 2 | 11 |
Control processing to produce milk/cream RN5184/Y/503/0267 |
Level 2 | 2 | 8 |
Control slicing in food manufacture RN5184/R/601/4613 |
Level 2 | 3 | 17 |
Control temperature reduction in food manufacture RN5184/Y/601/4631 |
Level 2 | 3 | 20 |
Control washing and drying machinery in food operations RN5184/M/601/4666 |
Level 2 | 3 | 16 |
Control weighing in food manufacture RN5184/T/602/1702 |
Level 2 | 2 | 10 |
Control wrapping in food manufacture RN5184/D/601/4632 |
Level 2 | 3 | 17 |
Deal effectively with waste in food operations RN5184/L/602/0636 |
Level 2 | 2 | 8 |
Lift and handle materials safely in food operations RN5184/T/601/8301 |
Level 2 | 2 | 10 |
Maintain product quality in food operations RN5184/T/601/2899 |
Level 2 | 2 | 5 |
Maintain workplace food safety standards in operations RN5184/K/601/2902 |
Level 2 | 2 | 16 |
Maintain workplace health and safety in food operations RN5184/M/601/2917 |
Level 2 | 2 | 4 |
Mill curds RN5184/T/503/0289 |
Level 2 | 1 | 8 |
Mix/blend ingredients manually in food manufacture RN5184/H/503/0160 |
Level 2 | 2 | 9 |
Monitor food hygiene standards using rapid test methods in operations RN5184/F/601/8303 |
Level 2 | 3 | 19 |
Operate manual dispensers in food manufacture RN5184/R/503/0168 |
Level 2 | 2 | 8 |
Pack orders for despatch in food operations RN5184/R/601/4627 |
Level 2 | 1 | 6 |
Palletise and wrap products in food operations RN5184/D/502/7449 |
Level 2 | 3 | 21 |
Prepare orders for despatch in food operations RN5184/M/602/1715 |
Level 2 | 3 | 19 |
Prepare starter cultures in dairy processing RN5184/K/503/0287 |
Level 2 | 2 | 13 |
Principles of a specialist cheese sales service RN5184/A/502/7832 |
Level 2 | 2 | 11 |
Principles of Clean In Place CIP in food operations RN5184/D/502/7435 |
Level 2 | 1 | 8 |
Principles of evaporation in food operations RN5184/K/502/7356 |
Level 2 | 1 | 8 |
Principles of HACCP based food safety systems RN5184/A/601/2631 |
Level 2 | 1 | 8 |
Principles of heat treatment in dairy processing RN5184/T/503/0311 |
Level 2 | 2 | 12 |
Principles of product quality and improvements in food operations RN5184/L/502/7432 |
Level 2 | 2 | 11 |
Principles of valves and pumps in food manufacture RN5184/H/601/5216 |
Level 2 | 2 | 16 |
Produce curds and whey RN5184/M/503/0291 |
Level 2 | 3 | 18 |
Produce product packs in food operations RN5184/A/601/8297 |
Level 2 | 3 | 10 |
Receive and offload bulk liquids in food manufacture RN5184/M/503/0128 |
Level 2 | 2 | 10 |
Salt and mould curds RN5184/J/503/0295 |
Level 2 | 1 | 10 |
Sell food products in a retail environment RN5184/L/601/8305 |
Level 2 | 2 | 14 |
Serve on a specialist food retail counter RN5184/D/602/4576 |
Level 2 | 2 | 16 |
Sharpen cutting tools for use in food operations RN5184/T/602/0632 |
Level 2 | 2 | 7 |
Shut down plant and equipment in food manufacture RN5184/H/502/7467 |
Level 2 | 2 | 6 |
Slice and bag individual food products RN5184/T/601/4653 |
Level 2 | 2 | 15 |
Store goods and materials in food operations RN5184/A/601/4623 |
Level 2 | 3 | 24 |
Supply materials for production in food operations RN5184/J/601/4625 |
Level 2 | 3 | 18 |
The principles of food safety for manufacturing RN5184/K/502/0181 |
Level 2 | 1 | 9 |
Understand how to avoid contamination and complete cleaning in place _CIP_ of plant and equipment in food operations RN5184/T/601/8315 |
Level 2 | 2 | 13 |
Understand how to bandage cheese RN5184/T/503/0308 |
Level 2 | 1 | 8 |
Understand how to carry out cheese extrusion operations RN5184/L/503/0301 |
Level 2 | 1 | 9 |
Understand how to carry out cheese piercing operations RN5184/J/503/0300 |
Level 2 | 1 | 9 |
Understand how to carry out cheese pressing operations RN5184/D/503/0299 |
Level 2 | 1 | 8 |
Understand how to carry out cheese smoking operations RN5184/M/503/0307 |
Level 2 | 1 | 9 |
Understand how to carry out cheese waxing operations RN5184/Y/503/0303 |
Level 2 | 1 | 10 |
Understand how to carry out disinfection in food operations RN5184/T/601/5186 |
Level 2 | 2 | 15 |
Understand how to carry out product changeovers in food manufacture RN5184/Y/601/8310 |
Level 2 | 2 | 16 |
Understand how to carry out task hand-over procedures in food manufacture RN5184/F/601/8317 |
Level 2 | 1 | 7 |
Understand how to contribute to continuous improvement for achieving excellence in food operations RN5184/Y/601/2930 |
Level 2 | 2 | 12 |
Understand how to contribute to environmental safety in food operations RN5184/M/601/2920 |
Level 2 | 2 | 11 |
Understand how to contribute to problem diagnosis in food manufacture RN5184/D/601/2945 |
Level 2 | 2 | 15 |
Understand how to contribute to problem resolution in food manufacture RN5184/K/601/2947 |
Level 2 | 2 | 18 |
Understand how to contribute to sustainable practice in food operations RN5184/R/601/2926 |
Level 2 | 2 | 14 |
Understand how to contribute to the effectiveness of food retail operations RN5184/K/601/5248 |
Level 2 | 2 | 11 |
Understand how to contribute to the maintenance of plant and equipment in food operations RN5184/A/601/2922 |
Level 2 | 3 | 20 |
Understand how to control hygiene cleaning in food operations RN5184/M/601/8300 |
Level 2 | 3 | 28 |
Understand how to control manual size reduction in food manufacture RN5184/H/502/7470 |
Level 2 | 3 | 17 |
Understand how to control processes in food manufacture RN5184/Y/601/4614 |
Level 2 | 4 | 26 |
Understand how to control washing and drying machinery in food operations RN5184/T/601/4670 |
Level 2 | 2 | 12 |
Understand how to deal effectively with waste in food operations RN5184/R/602/0637 |
Level 2 | 2 | 10 |
Understand how to lift and handle materials safely in food operations RN5184/A/601/8302 |
Level 2 | 2 | 15 |
Understand how to maintain product quality in food operations RN5184/H/601/2901 |
Level 2 | 2 | 11 |
Understand how to maintain workplace food safety standards in operations RN5184/M/601/2903 |
Level 2 | 2 | 20 |
Understand how to maintain workplace health and safety in food operations RN5184/T/601/2918 |
Level 2 | 2 | 18 |
Understand how to mill curds RN5184/F/503/0294 |
Level 2 | 1 | 10 |
Understand how to mix/blend ingredients manually in food manufacture RN5184/K/503/0161 |
Level 2 | 2 | 9 |
Understand how to monitor food hygiene standards using rapid test methods in operations RN5184/J/601/8304 |
Level 2 | 2 | 12 |
Understand how to operate manual dispensers in food manufacture RN5184/Y/503/0172 |
Level 2 | 2 | 9 |
Understand how to pack orders for despatch in food operations RN5184/Y/601/4628 |
Level 2 | 1 | 6 |
Understand how to palletise and wrap products in food operations RN5184/R/502/7450 |
Level 2 | 2 | 6 |
Understand how to prepare for and conduct cleaning in place _CIP_ of plant and equipment in food operations RN5184/M/601/8314 |
Level 2 | 2 | 12 |
Understand how to prepare orders for despatch in food operations RN5184/M/602/1696 |
Level 2 | 3 | 20 |
Understand how to prepare starter cultures in dairy processing RN5184/H/503/0286 |
Level 2 | 2 | 13 |
Understand how to process liquid milk RN5184/L/503/0265 |
Level 2 | 2 | 8 |
Understand how to produce butter RN5184/T/503/0275 |
Level 2 | 2 | 11 |
Understand how to produce cheese RN5184/R/503/0283 |
Level 2 | 3 | 17 |
Understand how to produce cream RN5184/H/503/0272 |
Level 2 | 2 | 8 |
Understand how to produce curds and whey RN5184/K/503/0290 |
Level 2 | 2 | 16 |
Understand how to produce dried milk powder RN5184/K/503/0273 |
Level 2 | 2 | 12 |
Understand how to produce dried whey powder RN5184/M/503/0274 |
Level 2 | 2 | 14 |
Understand how to produce fermented dairy products RN5184/L/503/0279 |
Level 2 | 2 | 15 |
Understand how to produce ice cream RN5184/L/503/0282 |
Level 2 | 2 | 14 |
Understand how to produce mixed fat spreads RN5184/F/503/0277 |
Level 2 | 2 | 16 |
Understand how to produce product packs in food operations RN5184/F/601/8298 |
Level 2 | 3 | 25 |
Understand how to receive and offload bulk liquids in food manufacture RN5184/T/503/0129 |
Level 2 | 2 | 11 |
Understand how to salt and mould curds RN5184/L/503/0296 |
Level 2 | 1 | 9 |
Understand how to sell food products in a retail environment RN5184/R/601/8306 |
Level 2 | 3 | 20 |
Understand how to serve on a specialist food counter RN5184/H/602/4577 |
Level 2 | 2 | 14 |
Understand how to sharpen cutting tools for use in food operations RN5184/F/602/0634 |
Level 2 | 2 | 14 |
Understand how to shut down plant and equipment in food manufacture RN5184/M/502/7469 |
Level 2 | 2 | 8 |
Understand how to slice and bag individual food products RN5184/R/601/4658 |
Level 2 | 2 | 15 |
Understand how to store and organise goods and materials in food operations RN5184/F/601/4624 |
Level 2 | 4 | 25 |
Understand how to supply materials for production in food operations RN5184/L/601/4626 |
Level 2 | 3 | 17 |
Understand how to weigh/measure ingredients manually in food manufacture RN5184/M/503/0159 |
Level 2 | 2 | 9 |
Understand how to work effectively with others in food operations RN5184/K/601/2897 |
Level 2 | 2 | 18 |
Understand how to wrap products manually in food manufacture RN5184/J/503/0166 |
Level 2 | 2 | 9 |
Weigh/measure ingredients manually in food manufacture RN5184/L/503/0136 |
Level 2 | 2 | 9 |
Work effectively with others in food operations RN5184/H/601/2896 |
Level 2 | 2 | 15 |
Wrap products manually in food manufacture RN5184/T/503/0163 |
Level 2 | 1 | 8 |
Carry out sampling for quality control in food operations RN5184/D/601/8311 |
Level 3 | 2 | 8 |
Carry out testing for quality control in food operations RN5184/L/502/7365 |
Level 3 | 3 | 11 |
Grade cheese RN5184/D/503/0285 |
Level 3 | 3 | 21 |
Maintain, promote and improve environmental good practice in food operations RN5184/H/602/1713 |
Level 3 | 2 | 10 |
Maximise sales in a food retail environment RN5184/D/601/5280 |
Level 3 | 4 | 20 |
Monitor and control the recovery and separation of by-products and waste disposal in food operations RN5184/T/602/4518 |
Level 3 | 2 | 12 |
Monitor and control waste disposal in food operations RN5184/T/602/0646 |
Level 3 | 3 | 15 |
Monitor and maintain storage conditions in food operations RN5184/Y/602/1708 |
Level 3 | 3 | 14 |
Organise and monitor manual operations in dairy processing RN5184/T/503/0292 |
Level 3 | 4 | 24 |
Principles of appearance and texture in food technology RN5184/K/602/4502 |
Level 3 | 3 | 23 |
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 cheese varieties RN5184/A/503/0312 |
Level 3 | 3 | 23 |
Principles of continuous improvement techniques _Kaizen_ in food operations RN5184/F/601/2954 |
Level 3 | 3 | 15 |
Principles of dairy science RN5184/M/503/0310 |
Level 3 | 2 | 14 |
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 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 flavours in food technology RN5184/M/602/4503 |
Level 3 | 4 | 36 |
Principles of homogenisation in food technology RN5184/J/602/4555 |
Level 3 | 4 | 30 |
Principles of ice cream production RN5184/H/503/0305 |
Level 3 | 2 | 14 |
Principles of lipid functionality in food science RN5184/M/602/4548 |
Level 3 | 4 | 35 |
Principles of microbiology in food technology RN5184/A/602/4536 |
Level 3 | 4 | 32 |
Principles of producing butter and mixed fat spreads RN5184/L/503/0315 |
Level 3 | 2 | 15 |
Principles of protein functionality in food science RN5184/K/602/4550 |
Level 3 | 4 | 32 |
Principles of sustainability in food operations RN5184/L/601/2701 |
Level 3 | 4 | 34 |
Principles of the dehydration process in food technology RN5184/A/502/7426 |
Level 3 | 4 | 34 |
Understand how to carry out sampling for quality control in food operations RN5184/H/601/8312 |
Level 3 | 3 | 26 |
Understand how to carry out tests for quality control in food operations RN5184/K/502/7406 |
Level 3 | 2 | 18 |
Understand how to grade cheese RN5184/Y/503/0284 |
Level 3 | 3 | 14 |
Understand how to maximise sales of food products in a retail environment RN5184/R/601/5292 |
Level 3 | 3 | 24 |
Understand how to monitor and control the recovery and separation of by-products in food operations RN5184/J/602/0649 |
Level 3 | 3 | 27 |
Understand how to monitor and control waste disposal in food operations RN5184/M/602/4517 |
Level 3 | 3 | 29 |
Understand how to monitor and improve environmental good practice in food operations RN5184/K/602/1714 |
Level 3 | 3 | 18 |
Understand how to organise and monitor manual operations in dairy processing RN5184/M/503/0288 |
Level 3 | 4 | 24 |