Edexcel Level 3 Award, Certificate and Diploma for ... Proficiency in Meat and Poultry Industry Skills

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  • Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Meat and Poultry Industry Skills (QCF)

    Specification

    Edexcel NVQ/competence-based qualifications

    First registration April 2011

    Issue 2

  • Pearson Education Ltd is one of the UK’s largest awarding organisations, offering academic and vocational qualifications and testing to schools, colleges, employers and other places of learning, both in the UK and internationally. Qualifications offered include GCSE, AS and A Level, NVQ and our BTEC suite of vocational qualifications, ranging from Entry Level to BTEC Higher National Diplomas. Pearson Education Ltd administers work-based qualifications.

    Through initiatives such as onscreen marking and administration, Pearson is leading the way in using technology to modernise educational assessment, and to support teachers and learners.

    This specification is Issue 2. Key changes are sidelined. We will inform centres of any changes to this issue. The latest issue can be found on the Edexcel website: www.edexcel.com

    References to third party material made in this specification are made in good faith. Edexcel does not endorse, approve or accept responsibility for the content of materials, which may be subject to change, or any opinions expressed therein. (Material may include textbooks, journals, magazines and other publications and websites.)

    Authorised by Martin Stretton Prepared by Christine Hepworth

    Publications Code N034115

    All the material in this publication is copyright © Pearson Education Limited 2013

  • Contents

    Qualification title covered by this specification 1

    Key features of the Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Meat and Poultry Industry Skills 3

    What is the purpose of these qualifications? 3

    Who is this qualification for? 3

    What are the benefits of these qualifications to the learner and employer? 3

    What are the potential job roles for those working towards these qualifications? 4

    What progression opportunities are available to learners who achieve these qualifications? 4

    What is the qualification structure for the Edexcel Level 3 Award for Proficiency in Meat and Poultry Industry Skills (QCF)? 5

    What is the qualification structure for the Edexcel Level 3 Certificate for Proficiency in Meat and Poultry Industry Skills (QCF)? 11

    What is the qualification structure for the Edexcel Level 3 Diploma for Proficiency in Meat and Poultry Industry Skills (QCF)? 18

    How are the qualifications graded and assessed? 26 Assessment strategy 26

    Types of evidence (to be read in conjunction with the assessment strategy in Annexe D) 27

    Centre recognition and approval 28 Centre recognition 28

    Approvals agreement 28

    Quality assurance 28

    What resources are required? 28

    Unit format 29

    Units 31 Unit 1: Arrange Transport Scheduling for the Delivery of Livestock in

    Food Operations 33

    Unit 2: Understand Transport Scheduling for the Delivery of Livestock in Food Operations 37

    Unit 3: Monitor and Control the Reception of Livestock in Food Operations 41

  • Unit 4: Understand how to Monitor and Control Reception of Livestock in Food Operations 43

    Unit 5: Monitor the Health and Welfare of Livestock Pre-slaughter in Food Operations 47

    Unit 6: Understand how to Monitor the Health and Welfare of Livestock Pre-slaughter in Food Operations 51

    Unit 7: Maintain Lairage and Ante-mortem Facilities in Food Operations 55

    Unit 8: Understand how to Maintain Lairage and Ante-mortem Facilities in Food Operations 59

    Unit 9: Monitor Bleeding for Kosher Meat 63

    Unit 10: Understand how to Monitor Bleeding for Kosher Meat 67

    Unit 11: Monitor Slaughter Operations in Meat Processing 71

    Unit 12: Understand how to Monitor Slaughter Operations in Meat Processing 75

    Unit 13: Monitor Carcase Operations in Meat Processing 79

    Unit 14: Understand how to Monitor Carcase Operations in Meat Processing 83

    Unit 15: Monitor Carcase Compliance and Holding in Meat Processing 87

    Unit 16: Understand how to Monitor Carcase Compliance and Holding in Meat Processing 91

    Unit 17: Monitor an Automated Meat/Poultry Processing System 95

    Unit 18: Understand how to Monitor an Automated Meat/Poultry Processing System 99

    Unit 19: Classify Meat/Poultry Carcases 103

    Unit 20: Monitor the Recovery of By-products and Disposal of Waste in Meat Processing 107

    Unit 21: Understand how to Monitor the Recovery of By-products and Disposal of Waste in Meat Processing 111

    Unit 22: Monitor the Recovery of Co-products and Disposal of Waste in Meat Processing 115

    Unit 23: Understand how to Monitor the Recovery of Co-products and Disposal of Waste in Meat Processing 119

    Unit 24: Monitor Primal Butchery in Meat Processing 123

    Unit 25: Understand how to Monitor Primal Butchery in Meat Processing 127

    Unit 26: Monitor Secondary Butchery in Meat Processing 131

    Unit 27: Understand how to Monitor Secondary Butchery in Meat Processing 135

    Unit 28: Monitor Butchery in Sales Operations 139

    Unit 29: Understand how to Monitor Butchery in Sales Operations 143

  • Unit 30: Monitor the Manufacture of Meat Products/Preparations 147

    Unit 31: Understand how to Monitor the Manufacture of Meat Products/Preparations 151

    Unit 32: Monitor Treatment Operations in Meat Processing 155

    Unit 33: Understand how to Monitor Treatment Operations in Meat Processing 159

    Unit 34: Monitor the Slicing and Wrapping of Meat/Meat Products 163

    Unit 35: Understand how to Monitor the Slicing and Wrapping of Meat/ Meat Products 167

    Unit 36: Plan and Coordinate Bake-off Operations in Food Manufacture 171

    Unit 37: Understand how to Plan and Coordinate Bake-off Operations in Food Manufacture 175

    Unit 38: Maximise Sales in a Food Retail Environment 179

    Unit 39: Understand how to Maximise Sales of Food Products in a Retail Environment 183

    Unit 40: Understand how to Plan to Maximise Sales of Food Products in a Retail Environment 187

    Unit 41: Set up and Maintain Food Retail Operations 191

    Unit 42: Monitor Effectiveness of Food Retail Operations 193

    Unit 43: Understand how to Coordinate Food Retail Operations 195

    Unit 44: Plan and Coordinate Food Services 197

    Unit 45: Understand how to Plan and Coordinate Food Services 201

    Unit 46: Set up and Maintain Food Service Operations 205

    Unit 47: Monitor Effectiveness of Food Service Operations 207

    Unit 48: Understand how to Set up and Maintain Food Service Operations 209

    Unit 49: Organise the Receipt and Storage of Goods and Materials in Food Operations 211

    Unit 50: Understand how to Organise the Receipt and Storage of Goods and Materials in Food Operations 215

    Unit 51: Monitor and Maintain Storage Conditions in Food Operations 219

    Unit 52: Monitor Stored Goods and Materials in Food Operations 223

    Unit 53: Monitor and Maintain Storage Systems and Procedures in Food Operations 225

    Unit 54: Understand how to Monitor and Maintain Storage Systems and Procedures in Food Operations 227

    Unit 55: Maintain Plant and Equipment in Food Operations 231

    Unit 56: Understand how to Maintain Plant and Equipment in Food Operations 235

  • Unit 57: Interpret and Communicate Information and Data in Food Operations 239

    Unit 58: Understand how to Interpret and Communicate Information and Data in Food Operations 243

    Unit 59: Control Energy Efficiency in Food Operations 247

    Unit 60: Contribute to Continuous Improvement of Food Safety in Operations 251

    Unit 61: Understand how to Contribute to Continuous Improvement of Food Safety in Operations 253

    Unit 62: Carry out Sampling for Quality Control in Food Operations 257

    Unit 63: Understand how to Carry out Sampling for Quality Control in Food Operations 259

    Unit 64: Report on Compliance with Food Safety Requirements in Operations 263

    Unit 65: Understand how to Report on Compliance with Food Safety Requirements in Operations 267

    Unit 66: Control and Monitor Safe Supply of Raw Materials and Ingredients in Food Operations 271

    Unit 67: Understand how to Control and Monitor Safe Supply of Raw Materials and Ingredients in Food Operations 273

    Unit 68: Evaluate and Improve Production in Food Manufacture 275

    Unit 69: Understand how to Evaluate and Improve Production in Food Manufacture 279

    Unit 70: Plan Production Schedules in Food Manufacture 283

    Unit 71: Understand how to Plan Production Schedules in Food Manufacture 287

    Unit 72: Contribute to Optimising Work Areas in Food Manufacture 291

    Unit 73: Understand how to Contribute to Optimising Work Areas in Food Manufacture 295

    Unit 74: Diagnose Problems in Food Operations 299

    Unit 75: Understand how to Diagnose Problems in Food Operations 301

    Unit 76: Resolve Problems in Food Operations 305

    Unit 77: Understand how to Resolve Problems in Food Operations 309

    Unit 78: Monitor and Control Throughput to Achieve Targets in Food Operations 313

    Unit 79: Understand how to Monitor and Control Throughput to Achieve Targets in Food