FDQ Level 2 Diploma for Proficiency in Fish and Shellfish Industry Skills
501/2050/5
- Level: Level 2
- Type: Occupational Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: FDQ Limited (Recognised)
- Total credits: 37
- Guided learning hours: 105
- Total qualification time: 370
- Assessment methods: Portfolio of Evidence
Units (161)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Assemble and process products for food service RN5184/D/601/4615 |
Level 2 | 2 | 13 |
Assemble fish/shellfish products by hand RN5184/H/602/0576 |
Level 2 | 2 | 8 |
Carry out product changeovers in food manufacture RN5184/H/601/8309 |
Level 2 | 2 | 11 |
Carry out shellfish depuration processing RN5184/T/602/1697 |
Level 2 | 1 | 9 |
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 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 defrosting in food manufacture RN5184/J/602/1705 |
Level 2 | 2 | 15 |
Control depositing in food manufacture RN5184/J/601/4608 |
Level 2 | 3 | 18 |
Control enrobing in food manufacture RN5184/F/601/4610 |
Level 2 | 3 | 17 |
Control fish gutting operations RN5184/L/602/1690 |
Level 2 | 2 | 10 |
Control fish skinning operations RN5184/R/602/1691 |
Level 2 | 2 | 10 |
Control fish/shellfish defrosting RN5184/A/602/0535 |
Level 2 | 1 | 3 |
Control forming in food manufacture RN5184/F/602/1704 |
Level 2 | 3 | 20 |
Control heat treatment in food manufacture RN5184/A/601/4606 |
Level 2 | 3 | 20 |
Control hygiene cleaning in food operations RN5184/J/601/8299 |
Level 2 | 3 | 23 |
Control mixing in food manufacture RN5184/A/602/1703 |
Level 2 | 3 | 20 |
Control separation in food manufacture RN5184/F/601/5174 |
Level 2 | 3 | 20 |
Control shellfish meat extraction operations RN5184/J/602/1686 |
Level 2 | 2 | 9 |
Control size reduction in food manufacture RN5184/M/602/1701 |
Level 2 | 3 | 20 |
Control temperature reduction in food manufacture RN5184/Y/601/4631 |
Level 2 | 3 | 20 |
Control the dry curing of fish RN5184/T/602/0548 |
Level 2 | 3 | 12 |
Control the fish/shellfish brining process RN5184/H/602/0545 |
Level 2 | 3 | 12 |
Control the fish/shellfish marinating process RN5184/F/602/0570 |
Level 2 | 3 | 12 |
Control the fish/shellfish smoking process RN5184/J/602/0568 |
Level 2 | 3 | 12 |
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 |
Display fish/shellfish in a sales environment RN5184/Y/602/1711 |
Level 2 | 2 | 10 |
Extract shellfish meat by hand RN5184/K/602/0580 |
Level 2 | 2 | 10 |
Fill or extrude meat and meat-based mixtures RN5184/R/601/4675 |
Level 2 | 2 | 8 |
Fillet fish by hand RN5184/T/602/0520 |
Level 2 | 3 | 12 |
Finish bake off products RN5184/F/601/4607 |
Level 2 | 3 | 10 |
Grade fish/shellfish by hand RN5184/D/602/0527 |
Level 2 | 2 | 7 |
Grade fish/shellfish by machine RN5184/Y/602/0543 |
Level 2 | 2 | 7 |
Gut and clean fish by hand RN5184/Y/602/0574 |
Level 2 | 2 | 4 |
Harvest fish for food supply RN5184/H/602/1694 |
Level 2 | 2 | 7 |
Intake fish/shellfish RN5184/D/602/0530 |
Level 2 | 2 | 11 |
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 |
Monitor food hygiene standards using rapid test methods in operations RN5184/F/601/8303 |
Level 2 | 3 | 19 |
Operate a counter/ take-away service in food operations RN5184/F/601/4591 |
Level 2 | 2 | 4 |
Operate a table/tray service in food operations RN5184/M/601/4604 |
Level 2 | 2 | 4 |
Operate central control systems in food manufacture RN5184/T/601/5172 |
Level 2 | 2 | 11 |
Pack and ice fish/shellfish RN5184/J/602/0540 |
Level 2 | 1 | 6 |
Pack live shellfish for despatch RN5184/R/602/1688 |
Level 2 | 2 | 10 |
Pack orders for despatch in food operations RN5184/R/601/4627 |
Level 2 | 1 | 6 |
Prepare ingredients and store fillings and toppings in food manufacture RN5184/K/601/4570 |
Level 2 | 3 | 25 |
Prepare orders for despatch in food operations RN5184/M/602/1715 |
Level 2 | 3 | 19 |
Prepare sauces and marinades by hand in food manufacture RN5184/L/602/1706 |
Level 2 | 3 | 22 |
Prepare to operate a counter/ take away service in food operations RN5184/D/601/4582 |
Level 2 | 2 | 4 |
Prepare to operate a table/ tray service in food operations RN5184/M/601/4599 |
Level 2 | 2 | 4 |
Principles of cans and closing cans in food manufacture RN5184/K/602/0630 |
Level 2 | 2 | 10 |
Principles of Clean In Place CIP in food operations RN5184/D/502/7435 |
Level 2 | 1 | 8 |
Principles of HACCP based food safety systems RN5184/A/601/2631 |
Level 2 | 1 | 8 |
Principles of product quality and improvements in food operations RN5184/L/502/7432 |
Level 2 | 2 | 11 |
Principles of using and storing materials in food operations RN5184/R/502/7433 |
Level 2 | 1 | 7 |
Process fish by hand RN5184/L/602/0524 |
Level 2 | 3 | 12 |
Process fish/shellfish in a sales environment RN5184/D/602/1709 |
Level 2 | 3 | 14 |
Produce individual packs by hand in food operations RN5184/R/601/4580 |
Level 2 | 3 | 14 |
Produce product packs in food operations RN5184/A/601/8297 |
Level 2 | 3 | 10 |
Sell food products in a retail environment RN5184/L/601/8305 |
Level 2 | 2 | 14 |
Sharpen cutting tools for use in food operations RN5184/T/602/0632 |
Level 2 | 2 | 7 |
Shuck bivalves by hand RN5184/J/602/0537 |
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 assemble and process products for food service RN5184/M/601/4618 |
Level 2 | 2 | 11 |
Understand how to assemble fish/shellfish products by hand RN5184/M/602/0578 |
Level 2 | 2 | 10 |
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 carry out product changeovers in food manufacture RN5184/Y/601/8310 |
Level 2 | 2 | 16 |
Understand how to carry out shellfish depuration processing RN5184/A/602/1698 |
Level 2 | 2 | 14 |
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 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 defrosting in food manufacture RN5184/D/601/4663 |
Level 2 | 3 | 19 |
Understand how to control fish/shellfish defrosting RN5184/F/602/0536 |
Level 2 | 1 | 6 |
Understand how to control hygiene cleaning in food operations RN5184/M/601/8300 |
Level 2 | 3 | 28 |
Understand how to control processes in food manufacture RN5184/Y/601/4614 |
Level 2 | 4 | 26 |
Understand how to control shellfish meat extraction operations RN5184/L/602/1687 |
Level 2 | 1 | 10 |
Understand how to control the dry curing of fish RN5184/A/602/0549 |
Level 2 | 2 | 9 |
Understand how to control the fish/shellfish brining process RN5184/K/602/0546 |
Level 2 | 1 | 9 |
Understand how to control the fish/shellfish marinating process RN5184/L/602/0572 |
Level 2 | 2 | 6 |
Understand how to control the fish/shellfish smoking process RN5184/L/602/0569 |
Level 2 | 2 | 11 |
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 display fish/shellfish in a sales environment RN5184/D/602/1712 |
Level 2 | 3 | 16 |
Understand how to extract shellfish meat by hand RN5184/M/602/0581 |
Level 2 | 2 | 10 |
Understand how to fill or extrude meat and meat-based mixtures RN5184/D/601/4677 |
Level 2 | 2 | 16 |
Understand how to fillet fish by hand RN5184/F/602/0522 |
Level 2 | 2 | 8 |
Understand how to finish bake off products RN5184/J/601/4611 |
Level 2 | 2 | 12 |
Understand how to grade fish/shellfish by hand RN5184/K/602/0529 |
Level 2 | 3 | 16 |
Understand how to gut and clean fish by hand RN5184/D/602/0575 |
Level 2 | 2 | 10 |
Understand how to harvest fish for food supply RN5184/K/602/1695 |
Level 2 | 1 | 4 |
Understand how to intake fish/shellfish RN5184/H/602/0531 |
Level 2 | 2 | 14 |
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 monitor food hygiene standards using rapid test methods in operations RN5184/J/601/8304 |
Level 2 | 2 | 12 |
Understand how to operate a counter/ take-away service in food operations RN5184/D/601/4596 |
Level 2 | 2 | 12 |
Understand how to operate a table/tray service in food operations RN5184/T/601/4605 |
Level 2 | 2 | 12 |
Understand how to operate central control systems in food manufacture RN5184/A/601/5173 |
Level 2 | 2 | 10 |
Understand how to pack and care for live shellfish for despatch RN5184/Y/602/1689 |
Level 2 | 2 | 10 |
Understand how to pack and ice fish/shellfish RN5184/R/602/0542 |
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 prepare and store savoury fillings and toppings in food manufacture RN5184/H/601/4616 |
Level 2 | 2 | 14 |
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 sauces and marinades in food manufacture RN5184/R/602/1707 |
Level 2 | 2 | 8 |
Understand how to prepare to operate a counter/take away service in food operations RN5184/J/601/4589 |
Level 2 | 2 | 10 |
Understand how to prepare to operate a table/tray service in food operations RN5184/H/601/4602 |
Level 2 | 2 | 12 |
Understand how to process fish by hand RN5184/Y/602/0526 |
Level 2 | 2 | 12 |
Understand how to process fish/shellfish in a sales environment RN5184/R/602/1710 |
Level 2 | 2 | 7 |
Understand how to produce product packs in food operations RN5184/F/601/8298 |
Level 2 | 3 | 25 |
Understand how to sell food products in a retail environment RN5184/R/601/8306 |
Level 2 | 3 | 20 |
Understand how to sharpen cutting tools for use in food operations RN5184/F/602/0634 |
Level 2 | 2 | 14 |
Understand how to shuck bivalves by hand RN5184/R/602/0539 |
Level 2 | 2 | 11 |
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 use fish/shellfish quality assessment methods RN5184/D/602/1693 |
Level 2 | 3 | 15 |
Understand how to work effectively with others in food operations RN5184/K/601/2897 |
Level 2 | 2 | 18 |
Work effectively with others in food operations RN5184/H/601/2896 |
Level 2 | 2 | 15 |
Control shellfish depuration processing RN5184/F/602/1699 |
Level 3 | 2 | 15 |
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 |
Monitor product quality in food operations RN5184/Y/602/1692 |
Level 3 | 3 | 20 |
Principles of brining and salting fish/shellfish RN5184/D/602/0625 |
Level 3 | 2 | 13 |
Principles of displaying fish/shellfish in a sales environment RN5184/T/602/0615 |
Level 3 | 3 | 14 |
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 frying fish and chips RN5184/R/602/0623 |
Level 3 | 4 | 18 |
Principles of marine finfish product knowledge RN5184/A/602/0616 |
Level 3 | 5 | 20 |
Principles of organisational compliance in a food business RN5184/D/504/7250 |
Level 3 | 4 | 22 |
Principles of seafood quality science RN5184/J/602/0621 |
Level 3 | 4 | 20 |
Principles of setting targets and monitoring performance in a food business RN5184/D/504/7247 |
Level 3 | 3 | 21 |
Principles of shellfish, non-marine finfish and marine food products, product knowledge RN5184/F/602/0617 |
Level 3 | 5 | 25 |
Principles of sterile processing in food technology RN5184/M/602/3013 |
Level 3 | 4 | 30 |
Principles of supporting an organisational culture in a food business RN5184/Y/504/7246 |
Level 3 | 3 | 18 |
Understand how to control shellfish depuration processing RN5184/K/602/1700 |
Level 3 | 3 | 28 |
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 |