Endorsed Programmes

Knife skills for food processing

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FDQ’s food safety and HACCP package is brilliant! It’s so flexible; saving us time and money whilst maintaining quality.

Yvonne Yates

Fairfax Meadow

This new suite of qualifications is designed specifically to ensure the safe use of knives in food businesses and colleges. 

It is particularly useful in helping food businesses to demonstrate due diligence in ensuring their workforce is effectively trained in the safe use of knives to the required compliance standards.

This can lead to positive outcomes in a number of areas such as BRC Global compliance, reduction of incidents and increased levels of safety in the workplace.

These qualifications contain a range of optional units whereby the safe use of knives can be demonstrated and applied in different food industry processing contexts.

 

Suite purpose

These qualifications are designed for learners who are either working in - or preparing to work in - food manufacturing or processing roles.

They are designed to recognise achievement in the safe and effective use, knowledge and understanding of professional knife skills in food operations. The qualifications do not confirm or infer learner competence to apply skills, knowledge and understanding in the workplace.

These qualifications comprise a mandatory unit in the understanding of the safe use of food knives, and optional units where learners can qualify in relevant knife skills in:

  • meat and poultry
  • bakery
  • fish and shellfish
  • vegetable 
  • salad processing

To add this qualification to your provision, please call or email us today.

 

 

Fees

Level 2 Award in Knife Skills for Food Processing - £42.50

FDQ Level 2 Award In Knife Skills for Food Processing

Qualification structure

Learning focused qualifications

Trained and assessed in a learning or college environment, these qualifications are also known as vocationally-related qualifications (VRQs).

They are designed to support progression to the next level of learning.  

Learn more

From Butchery Apprenticeship to Bakery Apprenticeship

28/10/2019

...Why both are no-brainers for businesses large and small.

I was lucky enough to be part of the dream team that designed the butcher standard – the first food craft apprenticeship to be approved by government. Now I head up the leading end-point assessment organisation for the butchery apprenticeship. As a result I feel pretty confident to pass comment on it.

Quite simply the butchery apprenticeship standard is transforming the butchery profession – for the better. Age-old butchery skills are being revived. That deep knowledge of the meat supply chain is being re-instilled. The industry asked itself the question, ‘What does it mean to be a butcher today?’, and the apprenticeship answered it.

But don’t take my word for it. Ask the 1000+ apprentices who’ve enrolled since 2018, the family businesses whose futures are now secured, or the retail giants, Morrisons and Sainsburys, who know a good thing when they see it and have hundreds of apprentices on programme.

So, what’s this got to do with bakery, I hear you say?

Because the bakery industry is on the brink of doing the same. We know there’s a market opportunity, but it has yet to take off for some SMEs due to funding obstacles. It will take a concerted joint effort by training providers and SME employers to demand that funding is directed to where it’s needed. Butchery overcame similar issues and I’m confident that the baking industry will do too. And here are 10 good reasons why the bakery apprenticeship is worth fighting for:

1.    It attracts 5 times the funding of the previous framework, £9,000 per apprentice

2.    Small bakery businesses only contribute £450 at most, and that cost is waived if you have less than 50 employees and apprentices aged under 19

3.    Largescale bakers have a dedicated ‘automated baker’ pathway within the apprenticeship

4.    It’s not just for youngsters! There are no upper age limits so the bakery apprenticeship can be used to ‘train and certify’ your whole workforce

5.    The employer is King! They negotiate the training contract based on what their business needs

6.    It delivers apprentices with proven skills – the compulsory end-point assessment ensures apprentices only qualify when they’ve mastered the skills employers need

7.    Apprentices are tested by independent industry examiners with years of experience – making success at end-point assessment a real confidence booster for the apprentice

8.    20% off the job need not be a barrier – training providers are now adept at managing this requirement creatively so as not to impact the smooth running of a business

9.    It’s meeting the needs of all types of bakery businesses today, with half the current apprentices being supermarket bakers and half being craft or automated bakers

10  All successful apprentices receive both an apprenticeship certificate PLUS a L2 Bakery Diploma

In short, bakery employers and training providers, it’s time to make it happen!

 

Find out more about the bakery apprenticeship and end-point assessment here or call us on 0113 3970 395 to discuss your business needs

 Bread Maker And Apprentice Making Bread 800X533

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