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FOOD AND DRINK OPERATIONS Level 2 - ... Modern Apprenticeships in Food and Drink Operations, Level 2 Overview of the food and drink industry The food and drink manufacturing and processing

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    MODERN APPRENTICESHIP

    IN

    FOOD AND DRINK OPERATIONS Level 2

    FRAMEWORK DOCUMENT FOR

    SCOTLAND

    Improve Limited

    March 2014

    Improve Limited The Catalyst Baird Lane

    York YO10 5GA

  • Scottish Modern Apprenticeships Standard Framework Template – May 2012

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    Contents

    Modern Apprenticeships in Scotland 3 Modern Apprenticeship in Food and Drink Operations Level 2 4 Summary of Framework 6 The Framework 8 Registration and certification 10 Recruitment and selection 11 Equal opportunities 11 Health and safety 11 Contracts 12 Employment status of Modern Apprentices 12 Terms and conditions of employment 12 Training and development 12 Consultation process 14 Career progression 16

    Appendices

    Appendix 1 Stakeholder Responsibilities 21

    Appendix 2 Modern Apprenticeship Centres (MACs) 24

    Appendix 3 Training Agreement and Training Plan 25

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    Modern Apprenticeships in Scotland

    What are Modern Apprenticeships? Modern Apprenticeships offer those aged over 16 paid employment combined with the opportunity to train for jobs at craft, technician and management level. Who develops them? Modern Apprenticeships are developed by Sector Skills Councils (SSCs). SSCs consult with employers and key partners in their sector to produce a training programme, which meets the needs of employers. Who are they for? Modern Apprenticeships are available to employees aged 16 or over. Employees need to demonstrate to their employer that they have the potential to complete the programme. What’s in a Modern Apprenticeship? In Scotland, there are more than 70 different Modern Apprenticeship Frameworks and they are all designed to deliver a training package around a minimum standard of competence defined by employers through SSCs. There are four different levels of Apprenticeship in Scotland: SCQF 5 (SVQ 2), SCQF 6/7 (SVQ 3), SCQF 8/9 (SVQ 4) and SCQF 10 (SVQ 5). They all contain the same 3 basic criteria:

     A relevant SVQ (or alternative competency based qualification)

     Core Skills

     Industry specific training Details of the content of this specific Modern Apprenticeship are given in the next section.

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    Modern Apprenticeships in Food and Drink Operations, Level 2

    Overview of the food and drink industry The food and drink manufacturing and processing (FDMP) industry in Scotland develops, manufactures, processes, packs and distributes food and drink products for sale in the UK and abroad. Of almost a thousand FDMP businesses registered and operating from Scotland, the vast majority are small independents often producing artisan-style products and about 2% are large multinationals with global markets. The FDMP industry in Scotland employs approximately 46,200 people which accounts for a quarter of Scotland’s manufacturing workforce and 2% of its total workforce (ONS, 2009). The four largest sub-sectors in terms of employment are bakery, beverages, fish and meat. Bakery and beverages employ almost half the workforce (24% and 23% respectively); and fish and meat combined employ approximately 30% of the workforce. Employment across the Scotland FDMP Industry

    Geographically, employment is concentrated in Glasgow, Aberdeenshire, South Lanarkshire, North Lanarkshire and Moray, with a total of 21,100 jobs, a quarter of which are in Glasgow City. Other important localities include Dumfries and Galloway, West Lothian, the City of Edinburgh, Highland and Fife, with a total of approximately 11,000 jobs. Relative to the Scottish economy as whole, employment is concentrated in comparatively lower skilled occupations. About half the workforce are employed in processing, plant/machine and operative roles, whereas the proportion of those employed as managers and senior officials is 14% (an increase of 11% between 2009 and 2010).

    0%

    5%

    10%

    15%

    20%

    25%

    30%

    2008

    2009

    sector

    Source: ONS 2008a; 2009a

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    The table below shows the distribution of Scotland’s FDMP workforce by occupational groups.

    Table 1: Occupational Distribution of Scotland FDMP Workforce 2010 Occupational Group

    % Scotland FDMP Workforce

    Managers & Senior Officials 14

    Professionals 2

    Assoc. Professional & Technical 8

    Admin & Secretarial 9

    Skilled Trades 14

    Personal Service 0

    Sales & Customer Service 4

    Process, Plant & Machine Operatives 32

    Elementary roles 17

    Source: ONS, 2010a

    Most of the FDMP workforce are employed on a full-time basis (88%) and only one in eight are part-time. Future employment projections indicate a 3% increase in the share of full-time workers by 2026, with the largest growth expected in the bakery, fish and wholesale of other foods sectors. 97% of the FDMP workforce are employed on a permanent basis and only 3% are employed on a temporary basis, offering greater job security than in the rest of the economy. The vast majority of the workforce are employees; only 1% are self-employed. In terms of demographics, men dominate the Scotland FDMP industry, making up 64% of the workforce, compared with a balanced distribution across the rest of the economy. The ethnic composition of the workforce broadly reflects that of Scotland; an estimated 18% of whom are non-UK nationals. Approximately one in eight FDMP workers are registered as disabled. The age profile of the sector below highlights 27% of the Scotland FDMP workforce is aged 50 years or older. 10,000 of the Scotland FDMP workers (24%) are aged between 16 and 29 years, with the majority within this age group being between 25 and 29 years (7,100 workers). The graph also illustrates the decline of those aged 16 to 24 between 2006 and 2010, indicating the low number of young people entering the industry workplace. Age Profile of Scotland FDMP Workforce

    As stated above, future employment projections indicate an increase in the share of full-time workers by 2026; however, job losses are also predicted at the lower end of the occupational spectrum, with process, plant and machine operatives, and elementary jobs being reduced.

    0

    2,000

    4,000

    6,000

    8,000

    10,000

    2006

    2010

    Source: ONS 2010a

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    Summary of Framework

    Contents of the Modern Apprenticeship in Food and Drink Operations Level 2

    Mandatory outcomes

    SVQ or alternative competency based qualification - The following must be achieved: One of the following SVQ Level 2 qualifications:  Food and Drink Operations (Automated Plant Bakery Skills)  Food and Drink Operations (Craft Bakery Skills)  Food and Drink Operations (Meat and Poultry Skills)  Food and Drink Operations (Dairy Skills)  Food and Drink Operations (Fresh Produce Skills)  Food and Drink Operations (Production and Processing Skills)  Food and Drink Operations (Distribution Skills)  Food and Drink Operations (Food Sales and Service Skills)  Food and Drink Operations (Livestock Market Droving Skills)  Food and Drink Operations (Fish and Shellfish Processing Skills)  Food and Drink Operations (Food Manufacturing Excellence)

    Core Skills All Core Skills require separate certification at level SCQF 4 or above.

     Communication (SCQF 4)  Working With Others (SCQF 4)  Problem Solving (SCQF 4)  Information and Communication Technology (SCQF 4)  Numeracy (SCQF 4)

    Enhancements The apprentice must achieve two additional outcomes, including one in Food Safety or Food Hygiene. An additional outcome should be a relevant short course at a suitable level, which is a minimum of 10 learning hours. Further details can be found in the framework section. This may be industry-specific or of broader relevance to the learner or business, and must be agreed by the learner, employer and training provider at the beginnin