FDQ Level 2 Diploma In Professional Butchery
601/0675/X
- Level: Level 2
- Type: Vocationally-Related Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: FDQ Limited (Recognised)
- Total credits: 54
- Guided learning hours: 420
- Total qualification time: 540
- Assessment methods: Practical Demonstration/Assignment
Units (61)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Demonstrate added value meat processing skills RN5184/F/505/4191 |
Level 2 | 2 | 18 |
Demonstrate beef fore quarter butchery skills RN5184/J/505/4175 |
Level 2 | 3 | 26 |
Demonstrate beef hind quarter butchery skills RN5184/L/505/4176 |
Level 2 | 3 | 26 |
Demonstrate burger production skills RN5184/H/505/4183 |
Level 2 | 2 | 18 |
Demonstrate cleaning and disinfection skills in meat processing RN5184/Y/505/4164 |
Level 2 | 2 | 18 |
Demonstrate cold-eating pie production skills RN5184/J/505/4189 |
Level 2 | 2 | 18 |
Demonstrate cooked meat production skills RN5184/A/505/4190 |
Level 2 | 2 | 18 |
Demonstrate game bird butchery skills RN5184/Y/505/4181 |
Level 2 | 2 | 18 |
Demonstrate lamb carcase butchery skills RN5184/R/505/4177 |
Level 2 | 4 | 35 |
Demonstrate meat air drying skills RN5184/A/505/4187 |
Level 2 | 2 | 18 |
Demonstrate meat and meat product customer service skills RN5184/L/505/4193 |
Level 2 | 2 | 18 |
Demonstrate meat and meat product display skills RN5184/J/505/4192 |
Level 2 | 2 | 18 |
Demonstrate meat and meat product order assembly skills RN5184/R/505/4194 |
Level 2 | 2 | 18 |
Demonstrate meat curing skills RN5184/K/505/4184 |
Level 2 | 2 | 18 |
Demonstrate meat handling and storage safety skills RN5184/Y/505/4195 |
Level 2 | 2 | 18 |
Demonstrate meat marinating skills RN5184/T/505/4186 |
Level 2 | 2 | 18 |
Demonstrate meat packaging and labelling skills RN5184/D/505/4196 |
Level 2 | 2 | 18 |
Demonstrate meat pastry and pie production skills RN5184/F/505/4188 |
Level 2 | 3 | 26 |
Demonstrate meat smoking skills RN5184/M/505/4185 |
Level 2 | 2 | 18 |
Demonstrate pork carcase butchery skills RN5184/Y/505/4178 |
Level 2 | 3 | 26 |
Demonstrate poultry butchery skills RN5184/R/505/4180 |
Level 2 | 3 | 26 |
Demonstrate sausage production skills RN5184/D/505/4182 |
Level 2 | 3 | 26 |
Demonstrate venison carcase butchery skills RN5184/D/505/4179 |
Level 2 | 4 | 36 |
Principles of a specialist cooked meat and poultry sales service RN5184/J/502/7834 |
Level 2 | 2 | 11 |
Principles of a specialist raw meat and poultry sales service RN5184/L/502/7835 |
Level 2 | 2 | 11 |
Principles of bidding for work in food business RN5184/A/504/3982 |
Level 2 | 2 | 14 |
Principles of building food business relationships RN5184/F/504/3983 |
Level 2 | 2 | 14 |
Principles of business operations in meat processing RN5184/Y/505/3953 |
Level 2 | 3 | 21 |
Principles of butchery RN5184/H/502/7839 |
Level 2 | 2 | 12 |
Principles of chilling and freezing meat and poultry RN5184/A/502/7829 |
Level 2 | 2 | 12 |
Principles of creating a vision for food business RN5184/J/504/3984 |
Level 2 | 2 | 14 |
Principles of curing meat RN5184/Y/502/7837 |
Level 2 | 2 | 12 |
Principles of deciding on a food business location RN5184/L/504/3985 |
Level 2 | 2 | 14 |
Principles of defining the product or service in food business RN5184/R/504/3986 |
Level 2 | 2 | 14 |
Principles of developing a food business idea RN5184/T/504/3981 |
Level 2 | 1 | 8 |
Principles of developing curriculum vitae to support food business job applications RN5184/H/505/3955 |
Level 2 | 2 | 14 |
Principles of employee rights and responsibilities in a food business RN5184/K/505/3956 |
Level 2 | 2 | 14 |
Principles of exploring food business motives RN5184/Y/504/3987 |
Level 2 | 1 | 8 |
Principles of food processing operations RN5184/H/502/7436 |
Level 2 | 1 | 7 |
Principles of frying poultry products RN5184/T/502/7828 |
Level 2 | 2 | 11 |
Principles of HACCP based food safety systems RN5184/A/601/2631 |
Level 2 | 1 | 8 |
Principles of improving the quality of food business products or services RN5184/D/504/3988 |
Level 2 | 2 | 13 |
Principles of instrumentation and control systems in food operations RN5184/M/502/7357 |
Level 2 | 3 | 17 |
Principles of interview skills to support food business job applications RN5184/D/505/3954 |
Level 2 | 2 | 12 |
Principles of keeping financial records in food business RN5184/H/504/3989 |
Level 2 | 2 | 17 |
Principles of keeping up to date with legislation in food business RN5184/Y/504/3990 |
Level 2 | 1 | 8 |
Principles of making food business presentations RN5184/K/504/3993 |
Level 2 | 1 | 8 |
Principles of Modified Atmosphere and Vacuum Packaging in food technology RN5184/D/502/7824 |
Level 2 | 2 | 13 |
Principles of planning the marketing of food business products or services RN5184/M/504/3994 |
Level 2 | 2 | 16 |
Principles of preparing a plan for food business RN5184/T/504/3995 |
Level 2 | 1 | 9 |
Principles of procurement and traceability in meat processing RN5184/F/505/3929 |
Level 2 | 2 | 16 |
Principles of slaughtering for Halal meat RN5184/H/502/7842 |
Level 2 | 2 | 13 |
Principles of slaughtering for Kosher meat RN5184/D/502/7841 |
Level 2 | 2 | 13 |
Principles of technology in meat processing RN5184/K/502/7826 |
Level 2 | 2 | 15 |
Principles of temperature control in meat processing RN5184/M/505/3926 |
Level 2 | 1 | 7 |
Principles of adding value to meat and poultry products RN5184/A/502/7846 |
Level 3 | 3 | 24 |
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 breed and pre-slaughter selection of meat and poultry species RN5184/M/502/7844 |
Level 3 | 3 | 27 |
Principles of classification of meat and poultry carcases RN5184/M/502/7827 |
Level 3 | 3 | 21 |
Principles of food labelling in food operations RN5184/T/602/4566 |
Level 3 | 4 | 30 |
Principles of weights and measures in food technology RN5184/A/602/4505 |
Level 3 | 4 | 30 |