Endorsed Programmes

Meat and poultry

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Interested in our
qualifications?

These flexible qualifications boost skills, leading to business efficiencies for Moy Park.

Nicola Cousins

Moy Park

The meat and meat products sector accounts for 23.6% of expenditure on food according to Keynote research.

Despite being such big business, the sector is facing a number of challenges from the consumer, the environment, legislation and the economy. To overcome these it is critical that those working in the sector are highly trained, skilled and knowledgeable.

We have a range of meat and poultry competence (ie. work-based learning) qualifications which have been designed for the sector as it is today.

Each of our qualifications has a large choice of units; these reflect the wide variety of jobs which people undertake in the many types of businesses which operate in the meat sector.

All these qualifications are approved by the Meat Training Council (MTC). FDQ is a sister company of MTC.

Meat and poultry industry skills qualifications

Suite overview

These qualifications are designed for those who are working in a meat and poultry business. They offer the opportunity to develop the skills and knowledge required to confirm competence at work in a broad range of meat and poultry operative or technical roles. For example learners can qualify in areas as diverse as: the monitoring of livestock, slaughter, meat processing/butchery and butchery sales and service.  

The qualifications within this suite provide meat and poultry businesses with an opportunity to develop good food manufacture practices and understanding. They allow skills and knowledge to be developed in a wide variety of areas depending upon the type of business and processes/products that apply.

The broad menu of skills and knowledge within the qualifications can be chosen to reflect the roles, responsibilities and development needs of learners. These include compliance functions like food safety and health and safety; operative functions including process control and problem resolution and specific technical or scientific functions.

 

 

Fees

Level 2 Award for Proficiency in Meat and Poultry Industry Skills - £60.00

Level 2 Certificate for Proficiency in Meat and Poultry Industry Skills - £80.00

Level 2 Diploma for Proficiency in Meat and Poultry Industry Skills - £80.00

Level 3 Certificate for Proficiency in Meat and Poultry  Industry Skills - £90.00

Level 3 Diploma for Proficiency in Meat and Poultry Industry Skills - £90.00

FDQ Level 2 Award for Proficiency in Meat & Poultry Industry Skills

Qualification structure

FDQ Level 2 Certificate for Proficiency in Meat & Poultry Industry Skills

Qualification structure

FDQ Level 2 Diploma for Proficiency in Meat & Poultry Industry Skills

Qualification structure

FDQ Level 3 Certificate for Proficiency in Meat & Poultry Industry Skills

Qualification structure

FDQ Level 3 Diploma for Proficiency in Meat & Poultry Industry Skills

Qualification structure

Competence based qualifications

These are particularly popular with employers as training and assessment can be carried out largely within the workplace. This means qualifications can be undertaken during the working day and require minimal time off the job.

The qualifications and associated training can be tailored to be relevant to an individual’s daily work and business procedures, to ensure maximum benefit is derived by both the learner and their business.

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June Update

26/6/2020

Message from CEO

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Cornish Baker first in England to achieve Level 2 Craft Baker Apprenticeship

19/6/2020

Jason Bennellick, of Prima Bakeries, Scorrier, has become the first bakery apprentice in England to successfully complete the L2 Craft Baker Apprenticeship, achieving a Merit grade.

The L2 Baker Standard contains three distinct routes, one of which is Craft Baker. This specialism was designed to revive traditional craft bakery skills, which the apprentice must prove in their bakery end-point assessment.   

Supporting Jason in his apprenticeship learning and end-point assessment preparation were Truro and Penwith College. The college introduced the Baker Apprenticeship Standard in 2018, in recognition of the importance of the baking industry to the Cornish economy.

Baking Lecturer and course developer, David Williams, who himself has 40 years’ experience in craft bakery said he was ‘very proud’ of Jason’s achievement. He added,

‘It has been a pleasure to work alongside Prima to develop our Bakery Apprenticeship programme and deliver the skills needed in the workplace’

Prima’s Managing Director, Mark Norton, described the bakery apprenticeship as ‘exemplary’ and that Prima were keen to take on a new apprentice to help build the future of craft baking in Cornwall.

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