Food and Drink Operations: Production and Processing Skills (SCQF level 5) Modern Apprenticeship

Calendar iconStudy mode: You take fewer course units/modules per week compared to full time., You are released from work to attend classes on campus or at a learning centre for a set period.

Mortar board iconCourse type: Modern Apprenticeship

Pen iconStart in: Variable

Computer and book iconLearning mode: You are learning and being assessed in your place of employment.

Clock iconDuration: Modern Apprenticeship: 1 year

Book and tick iconHow: You are supported, monitored and assessed in a workplace.

What is special about this course?

Modern Apprenticeships (MAs) offer anyone over the age of 16 the chance to earn while you learn. They are an exciting way of gaining a recognised qualification that will help to start your career without having to study full time. 

Food and drink are Scotland's largest manufacturing sector, with Moray producing around a third of all Scotland's food and drink. This course will provide you with a firm foundation in areas such as food safety standards in manufacture, working safely, plant and equipment operation, batching, depositing, forming, conditioning, bottling, pelletising, and slicing. 

This qualification has been designed in partnership with the sector skills council, National Skills Academy for Food and Drink (NSAFD), ensuring that you will be highly qualified and skilled. The SQA qualification you will receive on completion of this course is awarded in partnership with NSAFD and Scottish Bakers.

You should be in paid employment where you are carrying out relevant tasks and responsibilities which allow you to gather the required evidence to achieve the qualification.

PVG Scheme membership will be subject to the employer requirements. 

You will study the two mandatory units listed below along with six other optional units of your choice. 

Mandatory: 

  • Maintain Workplace Food Safety Standards in Manufacture  
  • Work Safely in Food Manufacture  

Optional: 

  • Report and record production information in Food and Drink Operations
  • Control batching in Food and Drink Operations
  • Control canning in Food and Drink Operations  
  • Select and preparer raw materials in Food and Drink Operations
  • Prepare goods and materials for dispatch 
  • Carry out product changeovers in Food and Drink Operations

You may also be required to undertake some core skills (numeracy, communication, IT) depending on your current qualifications. 

There is also a requirement for the completion of 2 additional outcomes – Food Safety and Food Hygiene. These will be delivered within the apprenticeship programme. 

The key element of a Modern Apprenticeship programme is work-based SVQs combined with five core skills. This can be tailored to be industry specific. 

How will I study my course?

  • Work based

You will be assessed in the workplace by a work based assessor who will support you to complete your online portfolio. Support will be provided throughout the programme by the assessor and our training coordinators.  There may be a requirement to attend college on a block/day release basis and this will be discussed and agreed with your employer if required.

How long will my course last?

1 Year
    • UHI Moray
    • Work Based

Start date

Flexible

Fees

In most cases course fees will be covered for 16 - 19 year olds provided they are in employment. Funding may also be available for ages 20 - 24 and 25+ in certain sectors.

Please refer to our Fees and Funding section for more information.

What can I do on completion of my course?

On successful completion of this course you may: 

  • progress your career in the workplace 
  • progress onto higher level study

FOR MORE INFORMATION ABOUT THE MODERN APPRENTICESHIP PROGRAMME IN THE FIRST INSTANCE PLEASE CONTACT JACQUI TAYLOR, HEAD OF MARKETING AND EXTERNAL RELATIONS ON (01343) 576425 OR E MAIL JACQUI.TAYLOR.MORAY@UHI.AC.UK

We are delighted that you are thinking about studying at UHI Moray. UHI Moray operates a fair and open admissions system committed to equality of opportunity and non-discrimination. We consider all applications on merit and on the basis of ability to achieve, without discrimination on grounds of age, disability, gender identity, marriage and civil partnership, pregnancy and maternity status, race, religion and/or belief, sex, sexual orientation or socio-economic background. We welcome applications from all prospective students and aim to provide appropriate and efficient services to students with disabilities.