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  • Pearson Edexcel Level 3 Certificate for Proficiency in Food Industry Skills

    Specification

    Competence-based qualification First registration April 2011

    Issue 3

  • Edexcel, BTEC and LCCI qualifications

    Edexcel, BTEC and LCCI qualifications are awarded by Pearson, the UKs largest awarding

    body offering academic and vocational qualifications that are globally recognised and

    benchmarked. For further information, please visit our qualifications website at

    qualifications.pearson.com. Alternatively, you can get in touch with us using the details on

    our contact us page at qualifications.pearson.com/contactus

    About Pearson

    Pearson is the world's leading learning company, with 35,000 employees in more than 70

    countries working to help people of all ages to make measurable progress in their lives

    through learning. We put the learner at the centre of everything we do, because wherever

    learning flourishes, so do people. Find out more about how we can help you and your

    learners at qualifications.pearson.com

    This specification is Issue 3. Key changes are listed in the summary table on the next page. We will inform centres of any changes to this issue. The latest issue can be found on the

    Pearson website: qualifications.pearson.com

    This qualification was previously known as:

    Edexcel Level 3 Certificate for Proficiency in Food Industry Skills (QCF)

    The QN remain the same.

    References to third party material made in this specification are made in good faith. Pearson

    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.)

    All information in this specification is correct at time of going to publication.

    ISBN 9781446954607

    All the material in this publication is copyright

    Pearson Education Limited 2017

  • Summary of Pearson Edexcel Level 3 Certificate for

    Proficiency in Food Industry Skills specification Issue 3 changes

    Summary of changes made between previous issue and this

    current issue

    Page

    number

    All references to QCF have been removed throughout the specification

    Definition of TQT added 1

    Definition of sizes of qualifications aligned to TQT 2

    TQT value added 6

    Guided learning definition updated 17

    QCF references removed from unit titles and unit levels in all units 21-468

    Earlier issue(s) show(s) previous changes.

    If you need further information on these changes or what they mean, contact us via our website

    at: qualifications.pearson.com/en/support/contact-us.html.

  • Contents

    Introducing Pearson Edexcel NVQ qualifications 1

    Qualification titles covered by this specification 3

    Key features of the Pearson Edexcel Level 3 Certificate for Proficiency in Food Industry Skills 4

    What is the purpose of this qualification? 4

    Who are this qualification for? 4

    What are the benefits of this qualification to the learner and employer? 5

    What are the potential job roles for those working towards this qualification? 5

    What progression opportunities are available to learners who achieve this qualification? 5

    What is the qualification structure for the Pearson Edexcel Level 3 Certificate for Proficiency in Food Industry Skill? 6

    How is the qualification graded and assessed? 14

    Assessment strategy 14

    Types of evidence (to be read in conjunction with the assessment strategy in Annexe C) 15

    Centre recognition and approval 16

    Centre recognition 16

    Approvals agreement 16

    Quality assurance 16

    What resources are required? 16

    Unit format 17

    Units 19

    Unit 1: Support Commissioning of Plant, Equipment and Processes in Food Operations 21

    Unit 2: Understand How to Support Commissioning of Plant, Equipment and Processes in Food Operations 25

    Unit 3: Maintain Plant and Equipment in Food Operations 29

    Unit 4: Understand How to Maintain Plant and Equipment in Food Operations 33

    Unit 5: Diagnose Problems in Food Operations 37

    Unit 6: Understand How to Diagnose Problems in Food Operations 41

    Unit 7: Resolve Problems in Food Operations 45

  • Unit 8: Understand How to Resolve Problems in Food Operations 49

    Unit 9: Carry Out Sampling for Quality Control in Food Operations 53

    Unit 10: Understand How to Carry Out Sampling for Quality Control in Food Operations 55

    Unit 11: Carry Out Testing for Quality Control in Food Operations 59

    Unit 12: Understand How to Carry out Tests for Quality Control in Food Operations 61

    Unit 13: Monitor and Control Quality of Work Activities in Food Operations 65

    Unit 14: Monitor and Control Throughput to Achieve Targets in Food Operations 67

    Unit 15: Understand How to Monitor and Control Throughput to Achieve Targets in Food Operations 69

    Unit 16: Carry Out Quality Audits in Food Operations 73

    Unit 17: Understand How to Carry Out Quality Audits in Food Operations 77

    Unit 18: Develop Test Samples in Food Manufacture 81

    Unit 19: Understand How to Develop Test Samples in Food Manufacture 85

    Unit 20: Develop Product Specifications in Food Manufacture 89

    Unit 21: Understand How to Develop Product Specifications in Food Manufacture 93

    Unit 22: Evaluate and Improve Production in Food Manufacture 97

    Unit 23: Understand How to Evaluate and Improve Production in Food Manufacture 101

    Unit 24: Control Energy Efficiency in Food Operations 105

    Unit 25: Control Waste Minimisation in Food Operations 109

    Unit 26: Understand How to Control Waste Minimisation in a Food Operations 113

    Unit 27: Control Water Usage in Food Operations 117

    Unit 28: Understand How to Control Water Usage in Food Operations 121

    Unit 29: Control Transport Efficiency in Food Operations 125

    Unit 30: Understand How to Control Transport Efficiency in Food Operations 129

    Unit 31: Monitor and Control Waste Disposal in Food Operations 133

    Unit 32: Understand How to Monitor and Control Waste Disposal in Food Operations 137

    Unit 33: Plan Production Schedules in Food Manufacture 141

    Unit 34: Understand How to Plan Production Schedules in Food Manufacture 145

    Unit 35: Monitor and Report on Production Progress in Food Manufacture 149

    Unit 36: Understand How to Monitor and Report On Production Progress in Food Manufacture 151

  • Unit 37: Carry Out Process Control in Food Manufacture 155

    Unit 38: Understand How to Carry Out Process Control in Food Manufacture159

    Unit 39: Produce Production Specifications in Food Manufacture 163

    Unit 40: Understand How to Produce Production Specifications in Food Manufacture 167

    Unit 41: Start Up Multi-stage Operations in Food Manufacture 171

    Unit 42: Understand How to Start Up Multi-stage Operations in Food Manufacture 175

    Unit 43: Shut Down Multi-stage Operations in Food Manufacture 179

    Unit 44: Understand How to Shut Down Multi-stage Operations in Food Manufacture 183

    Unit 45: Manage Customer Service in Own Area of Responsibility 187

    Unit 46: Monitor and Evaluate Customer Service in Food Operations 191

    Unit 47: Understand How to Monitor and Evaluate Customer Service in Food Operations 195

    Unit 48: Monitor and Maintain Standards of Conduct in Food Manufacture 199

    Unit 49: Understand How to Monitor and Maintain Standards of Conduct in Food Manufacture 203

    Unit 50: Set Up and Maintain Food Service Operations 207

    Unit 51: Monitor Effectiveness of Food Service Operations 209

    Unit 52: Understand How to Set Up and Maintain Food Service Operations 211

    Unit 53: Analyse and Report Data 213

    Unit 54: Manage Personal Development 217

    Unit 55: Set Objectives and Provide Support for Team Members 221

    Unit 56: Manage or Support Equality of Opportunity, Diversity and Inclusion in Own Area of Responsibility 225

    Unit 57: Support Team Members in Identifying, Developing and Implementing New Ideas 227

    Unit 58: Plan, Allocate and Monitor Work of a Team 229

    Unit 59: Manage Conflict in a Team 233

    Unit 60: Lead and Manage Meetings 237

    Unit 61: Manage Knowledge in Own Area of Responsibility 241

    Unit 62: Monitor Food Safety at Critical Control Points in Operations 245

    Unit 63: Monitor Health, Safety and Environmental Systems in Food Operations 247

    Unit 64: Understand How to Monitor Health, Safety and Environmental Management Systems in Food Operations 251

    Unit 65: Maintain, Promote and Improve Environmental Good Practice in Food Operations 255

  • Unit 66: Understand How to Monitor and Improve Environmental Good Practice in Food Operations 257

    Unit 67: Monitor Product Quality in Food Operations 261

    Unit 68: Understand How to Control Product Quality in Food Operations 265

    Unit 69: Manage Organisational Change for Achieving Excellence in Food Operations 269

    Unit 70: Understand How to Manage Organisational Change for Achieving Excellence in Food Operations 273

    Unit 71: Develop Working Relationships with Colleagues 277

    Unit 72: Understanding the Principles and Practices of Assessment 279

    Unit 73: The Principles of Hazard Analysis and Critical Control Points (HACCP) for Food Manufacturing 285

    Unit 74: The Principles of Food Safety Supervision for Manufacturing 289

    Unit 75: Principles of Monitoring and Asses

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