How you’d get it
How you’d get this certificate
- Zavmo teaches you. You learn the units one-to-one with an AI tutor, on your own work.
- You register with an approved centre. That is a college, training provider or employer FDQ Limited has approved to offer this qualification. Zavmo is not an approved centre, so you register with them, not with us.
- The centre assesses, and FDQ Limited awards. A qualified assessor at the centre judges your evidence, and the certificate comes from FDQ Limited.
01What it is
The Level 3 Diploma in Food Technology and Management covers a range of topics, including food science, microbiology, and packaging. It is intended for those working in the manufacturing technologies sector, specifically within the food industry.
These are the units FDQ Limited registers against this qualification. It is a catalogue, not a syllabus. Which of them you take depends on the combination the qualification requires, and that is set by the awarding body rather than by us. Every unit here is regulated. Zavmo teaches towards them on your own work, and work done here is recognised as prior learning under the agreements we hold.
Zavmo is not an awarding body, is not an approved centre, and is not affiliated with FDQ Limited. It does the teaching and the mapping. FDQ Limited sets this qualification and awards it, and a qualified human assessor makes the assessment decision.
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02The units
What each unit actually teaches you to do
Academic research skills in food science Real unit · FDQ Limited
You'll develop academic research skills specific to food science, including identifying relevant information sources, applying appropriate research methods, and evaluating research conclusions with an understanding of data collection and analysis.
What you'll be able to do
- Understand how to research for a study topic, identifying relevant sources of information and applying appropriate research methods
- Implement research of relevant topic, collecting and analysing data in a systematic and rigorous manner
- Evaluate research conclusions, drawing valid inferences and identifying limitations
Carry out market research in food business Real unit · FDQ Limited
This unit equips learners with the ability to carry out market research in a food business context, including creating needs analyses, gathering information using appropriate methods, analysing data to inform decisions, and maintaining accurate records of market research activities.
What you'll be able to do
- Create a needs analysis for food business market research activity to identify the specific information required
- Gather market research information from relevant sources, such as surveys, interviews, and industry reports
- Analyse market information to inform food business decisions, including product development, pricing, and marketing strategies
- Record, monitor and update market research in food business to track changes in the market and ensure that information remains current
Mathematical calculations in food science Real unit · FDQ Limited
It teaches you to apply algebraic, trigonometric, and calculus methods to solve scientific problems in food science. You'll use these mathematical tools to analyse ingredient ratios, mass balance, energy transfer, and other calculations.
What you'll be able to do
- Use algebraic manipulations effectively to solve scientific problems encountered in food science.
- Use trigonometric methods accurately to solve scientific problems encountered in food science.
- Use calculus appropriately to solve scientific problems encountered in food science.
Mathematics in food science Real unit · FDQ Limited
This unit covers numerical approximations and unit conversion tables, calculation of areas, volumes, flow rates, and understanding statistical data.
What you'll be able to do
- Understand numerical approximations and unit conversion tables
- Calculate areas, volumes and flow rates
- Understand statistical data
- Apply the basic rules of algebra to solve problems
Principles of Mechanical Dough Development _MDD_ using spiral mixing Real unit · FDQ Limited
You'll explore Mechanical Dough Development (MDD) using spiral mixing, including its historical context, ingredient roles, and performance features. The unit compares MDD with traditional dough methods and examines advantages in bread production.
What you'll be able to do
- Understand the historical background and rationale for the development of Mechanical Dough Development (MDD) processes
- Understand the specific role and function of each ingredient used in Mechanical Dough Development (MDD) processes
- Understand the key performance features and characteristics of dough and bread produced using Mechanical Dough Development (MDD) processes
- Understand the advantages of using Mechanical Dough Development (MDD) processes in bread production
Principles of Modified Atmosphere and Vacuum Packaging in food technology Real unit · FDQ Limited
This unit covers the principles and processes of modified atmosphere packaging (MAP) and vacuum packaging in food technology. You'll understand the reasons for using these methods, the MAP process including gases used, and the vacuum packaging process, alongside their benefits for food preservation.
What you'll be able to do
- Understand the reasons for using modified atmosphere packaging (MAP) in food technology, including its benefits for preservation and shelf life.
- Understand the MAP process, including the different gases used and their effects on food products.
- Understand the reasons for using vacuum packaging in food technology, including its benefits for preservation and appearance.
- Understand the vacuum packaging process, including the equipment used and the steps involved.
Principles of Six Sigma methodology in food operations Real unit · FDQ Limited
You'll gain foundational knowledge of the Six Sigma methodology and its application in food operations. The unit covers the purpose, benefits, key principles, stages, and roles within Six Sigma projects to support process improvement and quality management.
What you'll be able to do
- Understand the use of the Six Sigma process methodology in food operations.
- Understand the benefits of using the Six Sigma process methodology in food operations.
- Understand the key principles of the Six Sigma methodology.
- Understand the different stages within the Six Sigma methodology.
- Understand the roles and responsibilities of individuals involved in a Six Sigma project.
Principles of Six Sigma metrics in food operations Real unit · FDQ Limited
This unit introduces learners to Six Sigma metrics and their application in food operations. You'll understand the principles, benefits for process improvement, and key metrics such as defects per unit and process capability within food manufacturing environments.
What you'll be able to do
- Understand the use and benefits of Six Sigma metrics in food operations, including their role in process improvement.
- Understand the utilisation of Six Sigma metrics to monitor and control processes within food manufacturing.
- Understand how to interpret data generated by Six Sigma metrics in order to identify areas for improvement in food operations.
Principles of a balanced diet Real unit · FDQ Limited
You'll gain an understanding of the components of a balanced diet, including the functions and sources of carbohydrates, proteins, fats, vitamins, and minerals. The unit also covers the importance of dietary regimes for different population groups.
What you'll be able to do
- Understand the food components of a balanced diet, including carbohydrates, proteins, fats, vitamins, and minerals
- Understand the common sources of food components in a balanced diet, including fruits, vegetables, grains, and animal products
- Understand the importance of dietary regimes for different groups of people, including children, adults, and people with specific health conditions
Principles of anatomy and physiology of meat species Real unit · FDQ Limited
You'll study the anatomical structures and physiological systems of key meat species including beef, lamb, pork, and poultry. The unit highlights differences between species and the function of major organs and muscular systems.
What you'll be able to do
- Understand the anatomical structure of different meat species.
- Understand the physiology of anatomical systems in different meat species.
Principles of animal waste and by-product removal and the processing of edible co-products Real unit · FDQ Limited
This unit provides learners with an understanding of food waste, animal by-products, and edible co-products in animal processing. You'll explore regulatory frameworks, handling and disposal methods, and the nutritional and culinary value of co-products.
What you'll be able to do
- Understand the nature of food waste generated in animal processing.
- Understand the nature of animal by-products generated in animal processing.
- Understand the processes involved in the processing of edible co-products from animal processing.
- Understand the regulatory framework governing specified risk material (SRM) in animal processing.
- Understand the regulatory framework governing by-products in animal processing.
- Understand the various uses of food waste generated in animal processing and its potential value.
- Understand the various uses of animal by-products generated in animal processing and their potential value.
- Understand the various uses of edible co-products generated in animal processing and their potential value.
- Understand the nutritional value of offal and its role in the human diet.
- Understand the culinary value of offal and its use in different cuisines.
Principles of appearance and texture in food technology Real unit · FDQ Limited
You'll understand the importance of appearance and texture in food and drink products and how these factors influence consumer perception. The unit also addresses the significance of maintaining quality in appearance and texture to meet consumer expectations.
What you'll be able to do
- Understand the role of appearance and texture in food and drink products, and how they influence consumer perception.
- Understand the importance of quality in the appearance and texture of food and drink products, and the factors that affect it.
Principles of aseptic packaging in food technology Real unit · FDQ Limited
You'll explore the principles of aseptic packaging in food technology, including hermetic sealing to prevent microbial contamination. The unit uses UHT milk processing as an example and examines factors influencing transport efficiency of aseptic packages.
What you'll be able to do
- Understand the definition of aseptic packaging and the importance of hermetic sealing in maintaining product safety and quality.
- Understand UHT milk processing as a practical example of aseptic packaging technology, including the steps involved and the benefits it provides.
- Understand the factors influencing support for transport efficiency in aseptic packaging, such as packaging materials and design.
Principles of banking for food business Real unit · FDQ Limited
You'll gain knowledge of banking principles for food businesses, including types of banking facilities, procedures for opening and operating accounts, and methods for monitoring account activity to support financial management.
What you'll be able to do
- Understand the different types of banking facilities available to a food business, including loans, overdrafts, and trade finance
- Understand the procedures for opening and operating a bank account for a food business, including required documentation and account management practices
- Understand how to effectively monitor the operation of a food business bank account, including tracking transactions, reconciling statements, and identifying potential fraud or errors
Principles of bar coding in food operations Real unit · FDQ Limited
This unit provides learners with knowledge of bar coding principles in food operations, covering types of bar codes, data capture methods, required hardware and software, and the organisation and control necessary for effective implementation and maintenance.
What you'll be able to do
- Understand the form and data capture methods used in bar codes within food operations.
- Understand the infrastructure required to implement and maintain bar coding systems in a food environment.
- Understand the organisation and control procedures necessary for effective bar coding in food operations.
Principles of bidding for work in food business Real unit · FDQ Limited
You'll develop knowledge of preparing bids for food business products or services. The unit covers key bid components, required documentation, information gathering, and the differences between proposals and quotations, including security considerations in tendering.
What you'll be able to do
- Understand how to prepare a bid for products or services, including the necessary documentation and information required.
- Understand the purpose and function of proposals and quotations in the bidding process.
- Understand the need for security in tendering for work, including data protection and confidentiality.
Principles of blanching in food technology Real unit · FDQ Limited
This unit provides learners with an understanding of blanching in food technology, including its purpose, benefits for enzyme inactivation, and methods such as steam, water, and microwave blanching. You'll also learn how to test and improve blanching effectiveness.
What you'll be able to do
- Understand the purpose and importance of blanching in food processing
- Understand how steam blanching is carried out in food technology
- Understand how water blanching is carried out in food technology
- Understand how microwave blanching is carried out in food technology
- Understand how to test the effectiveness of blanching processes
- Understand how to improve blanching processes to optimise food quality
Principles of brew house processes in brewing Real unit · FDQ Limited
This unit covers the principles of brew house processes including malt milling, barley grist mashing, and wort boiling, clarification, and cooling. You'll understand key stages, parametres, and methods involved in producing wort for brewing.
What you'll be able to do
- Understand the process of how malt is milled in preparation for brewing.
- Understand how barley grist is mashed to produce wort, including the key stages and parameters.
- Understand how wort is boiled, clarified, and cooled as part of the brewing process.
Principles of brining and salting fish/shellfish Real unit · FDQ Limited
You'll study the principles of brining and salting fish and shellfish, including the influence of raw material characteristics, brine control, curing quality, and osmotic effects. The unit examines various methods and their impact on product quality.
What you'll be able to do
- Understand how the characteristics of raw materials impact the brining and salting process.
- Understand the different types of brines used in fish and shellfish processing and how their properties are controlled.
- Understand the factors that affect the quality of brined and cured fish and shellfish.
- Understand different brining and curing methods and their osmotic impacts on fish and shellfish.
Principles of bulk handling grain and flour in milling Real unit · FDQ Limited
You'll understand the principles of handling and transporting bulk grain and flour in milling environments. The unit addresses hygiene standards, potential hazards, and the flour blending process to achieve desired product quality.
What you'll be able to do
- Understand the fundamental principles of handling bulk grain and flour in a milling environment.
- Understand the principles involved in safely and efficiently transporting bulk grain and flour within a milling facility.
- Understand the flour blending process and its importance in achieving desired flour characteristics and quality.
Principles of bulk size reduction of produce and food materials Real unit · FDQ Limited
This unit covers the rationale and purpose of bulk size reduction in food processing, including crushing, grinding, cutting, dicing, and shredding techniques. You'll understand how these processes affect food texture, quality, and processing efficiency.
What you'll be able to do
- Understand the rationale and purpose of bulk size reduction in food processing
- Understand the purpose and characteristics of crushing processes in bulk size reduction
- Understand the purpose and characteristics of grinding processes in bulk size reduction
- Understand the purpose and characteristics of cutting processes in bulk size reduction
- Understand the purpose and characteristics of dicing processes in bulk size reduction
- Understand the purpose and characteristics of shredding processes in bulk size reduction
- Understand the purpose and methodology of pulping in bulk size reduction
Principles of canning in food technology Real unit · FDQ Limited
This unit provides knowledge of canning preparation, procedures, and the importance of sterility standards. You'll understand heat penetration, cooling, labelling, spoilage prevention, and the competitive role of canning among preservation methods.
What you'll be able to do
- Understand the preparation processes required for canning and the critical importance of canning as a food preservation method.
- Understand the steps involved in carrying out canning procedures and the acceptable standards of sterility that must be achieved.
- Understand the principles of heat penetration during canning, the importance of proper cooling techniques, and the requirements for accurate labelling.
- Understand the potential causes of spoilage in canned foods and the competition that canning faces from other modern food preservation technologies.
Principles of carbohydrate biochemistry in food science Real unit · FDQ Limited
This unit offers learners a comprehensive understanding of carbohydrate biochemistry in food science. It covers types, structures, and functions of carbohydrates, including monosaccharides, disaccharides, polysaccharides, and glycosidic bond formation.
What you'll be able to do
- Understand the different types of carbohydrates found in food, including monosaccharides, disaccharides, and polysaccharides
- Understand the chemical structure of carbohydrates, including their molecular composition and bonding arrangements
- Understand the various functions of carbohydrates in food, including their role in providing energy, structure, and flavour
Principles of carbohydrate functionality in food science Real unit · FDQ Limited
You'll explore the importance and functionality of carbohydrates in food science, including their role as an energy source, their structural contributions to food texture, and their technical applications in food production.
What you'll be able to do
- Understand the importance of carbohydrates in food science, including their nutritional value and role in food products.
- Understand the various functionalities of carbohydrates in food systems, including their impact on texture, flavour, and stability.
- Understand the technical applications of carbohydrates in food production, including their use as thickeners, stabilisers, and sweeteners.
Principles of centrifugation in brewing Real unit · FDQ Limited
This unit provides learners with an understanding of centrifugation principles in brewing, including sedimentation processes, the operation and components of disk bowl centrifuges, different centrifuge types, and factors affecting centrifuge performance.
What you'll be able to do
- Understand the principles of sedimentation in brewing processes
- Understand the operation and components of a disk bowl centrifuge used in brewing
- Understand the different types of disk centrifuge used in brewing and their applications
- Understand the factors that impact on centrifuge performance in brewing, such as flow rate and solids content
Principles of centrifugation in food technology Real unit · FDQ Limited
You'll understand the principles and applications of centrifugation in food processing, including centrifugal force, centrifuge operation, efficiency factors, and economic considerations related to centrifugation technology.
What you'll be able to do
- Understand the fundamental principles of centrifugation as applied in food processing
- Understand the diverse applications of centrifugation techniques within the food processing industry
- Understand the economic considerations associated with the implementation of centrifugation technology in food production
Principles of change project management in food operations Real unit · FDQ Limited
This unit covers the planning and management of change projects within food operations. You'll understand project stages, team formation, and problem-solving techniques to effectively implement change management initiatives.
What you'll be able to do
- Understand the key stages involved in planning a change management project within food operations.
- Understand the processes involved in forming and developing an effective change management project team.
- Understand how to gather, analyse, and utilise information for effective problem-solving within a change management project.
Principles of cheese making Real unit · FDQ Limited
You'll understand the key ingredients and stages involved in cheese making, including the roles of starter cultures, rennet, and salt. The unit also covers coagulation, cutting, and various cheese processing methods.
What you'll be able to do
- Understand the key ingredients used in cheese making, including milk, starter cultures, rennet, and salt, and their roles in the process
- Understand the different stages of cheese making, including coagulation, cutting, cooking, draining, salting, and ripening
- Understand how starter cultures and rennet are used in cheese making to coagulate the milk and develop flavour
- Understand various cheese processing methods, including stirring, cheddaring, and moulding, and their impact on cheese characteristics
Principles of chemical properties and reactions Real unit · FDQ Limited
This unit provides learners with foundational knowledge of chemical properties and reactions relevant to food processing. It covers atomic structure, bonding, the periodic table, types of chemical reactions, and factors affecting reaction rates.
What you'll be able to do
- Understand the nature of chemistry and the main types of chemical reaction, including examples relevant to food processing.
- Understand atomic structure and bonding, including how these concepts relate to the properties of chemical substances.
- Understand the periodic table, including the arrangement of elements and their properties.
- Understand rates of reaction, including the factors that affect reaction speed and how to control them.
Principles of choosing supplies and suppliers for food business Real unit · FDQ Limited
You'll learn to prepare and monitor supply schedules for a food business, considering factors such as lead times, storage capacity, and demand. The unit also covers achieving best value when purchasing and managing supplies to maximise business profitability.
What you'll be able to do
- Understand how to prepare a schedule of the supplies needed for your business, taking into account factors such as lead times, storage capacity, and anticipated demand.
- Understand how to monitor a schedule of the supplies needed for your business, identifying and addressing any discrepancies or potential shortages.
- Understand how to achieve best value when buying supplies for your business, considering factors such as price, quality, delivery terms, and supplier reliability.
- Understand how to manage business supplies to minimise waste and spoilage, ensuring appropriate storage conditions and stock rotation.
- Understand how to control business supplies to maximise the profitability of your business, optimising purchasing strategies and minimising unnecessary expenditure.
Principles of cider maturation and blending Real unit · FDQ Limited
This unit covers the principles of cider maturation and blending, including the key stages and factors influencing maturation, potential problems, and their resolution. You'll also understand the purpose of blending and how different cider varieties contribute to the final product.
What you'll be able to do
- Understand the process of cider maturation and the factors that influence it
- Understand the process of cider blending and how it affects the final product
Principles of cleaning raw food materials Real unit · FDQ Limited
This unit covers the principles of cleaning raw food materials, including the rationale for cleaning and separation technology. You'll understand dry and wet cleaning processes and their roles in ensuring food safety and quality.
What you'll be able to do
- Understand the rationale for using cleaning and separation technology in the processing of raw food materials
- Understand the processes involved in cleaning raw food materials without using water
- Understand the processes involved in cleaning raw food materials using water
Principles of conditioning and filtration in brewing Real unit · FDQ Limited
This unit covers the principles of conditioning and filtration in brewing, including the chemical and biological changes during maturation. You'll understand beer storage and maturation techniques, filtration purposes and methods, and factors affecting process efficiency to prepare bright beer for packaging.
What you'll be able to do
- Understand the principles of maturation and filtration processes in brewing
- Understand the correct procedures for storing and maturing beer
- Understand how to prepare bright beer for packaging and distribution
Principles of continuous improvement techniques _Kaizen_ in food operations Real unit · FDQ Limited
You'll gain an understanding of Kaizen continuous improvement techniques in food operations, including key features, importance, project selection criteria, and effective interaction with Kaizen activities for problem solving.
What you'll be able to do
- Understand the key features and importance of Kaizen activity in food operations.
- Understand the criteria and requirements for Kaizen and problem solving within food operations.
- Understand how to interact effectively with Kaizen activity in food operations.
Principles of cream liqueur production Real unit · FDQ Limited
This unit provides knowledge of cream liqueur production, covering ingredients, production steps, and equipment used. You'll also understand the homogenisation process and its role in ensuring product quality.
What you'll be able to do
- Describe the overall process of cream liqueur production
- Explain the role of homogenisation in cream liqueur production
- Identify the key stages in cream liqueur production
- Explain the importance of quality control in cream liqueur production
Principles of creating a vision for food business Real unit · FDQ Limited
You'll explore the creation of a vision for a food business, including the relationship between vision and values. The unit covers identifying challenges and opportunities, communicating vision and values, and taking calculated risks to improve business performance.
What you'll be able to do
- Understand the relationship between the vision and values of a food business and how they contribute to its success.
- Understand the challenges and opportunities that exist within the current food business environment.
- Understand how to identify and evaluate calculated risks that could improve a food business.
- Understand how to implement strategies for taking calculated risks within a food business.
Principles of curing meat Real unit · FDQ Limited
This unit provides an understanding of meat curing principles, including differences between dry and wet curing methods, their purposes, and production processes. You'll assess how curing variations influence the characteristics of the final cured product.
What you'll be able to do
- Understand the differences between various meat curing methods, their purposes, and the associated production processes
- Understand the principles and practical application of the dry curing process for meat products
- Understand the principles and practical application of the wet curing process for meat products
- Understand how variances in the curing process, such as time, temperature, and ingredients, affect the characteristics of the final cured meat product
Principles of dairy science Real unit · FDQ Limited
It teaches you to understand the structure and properties of milk and dairy products. It covers physical and chemical characteristics, the impact of processing, and the structural features of various dairy products.
What you'll be able to do
- Understand the structure and physical and chemical properties of milk and its components
- Understand the structure and characteristics of a range of dairy products
Principles of deciding on a food business location Real unit · FDQ Limited
It teaches you to evaluate factors affecting the location of a food business, including market access, competition, infrastructure, and local regulations. You'll assess potential locations and decide which best meets the business needs.
What you'll be able to do
- Understand how to evaluate the factors affecting the location of a food business
- Understand how to evaluate potential location options for a food business
- Understand how to decide which location option best meets the needs of a food business
Principles of developing a food business idea Real unit · FDQ Limited
You'll learn to assess the market for a food business idea by analysing target market characteristics, market size, growth potential, and competition. The unit also covers evaluating the feasibility and profitability of business ideas within the food sector.
What you'll be able to do
- Understand how to assess the market for a food business idea, considering factors such as market size, trends, and competition
- Understand how to evaluate a food business idea, including its feasibility, profitability, and potential for growth
Principles of dough fermentation and process control Real unit · FDQ Limited
This unit covers dough fermentation and process control, focusing on yeast roles and enzyme actions. You'll understand yeast contribution to dough development, enzymatic starch breakdown, and factors influencing fermentation rates.
What you'll be able to do
- Understand the key features and essential role of yeast in the fermentation process of dough
- Understand the enzymatic actions that occur within dough during the fermentation process and their impact
- Understand the function of yeast in the overall development and structure of dough
- Understand the various factors that can affect and influence the rate of fermentation in dough
Principles of effective communication in food operations Real unit · FDQ Limited
This unit covers the principles of effective communication within food operations. You'll understand the impact of communication on food safety, operational efficiency, customer satisfaction, and how to tailor communication to different audiences while maintaining confidentiality.
What you'll be able to do
- Understand the importance of communicating effectively in food operations, including its impact on safety, efficiency, and customer satisfaction
- Understand how to tailor communication strategies to different audiences in food operations, including employees, customers, and suppliers
- Understand the types of confidential information encountered in food operations and the importance of maintaining confidentiality
Principles of energy transfer in cooling food technology Real unit · FDQ Limited
You'll gain knowledge of energy transfer principles related to cooling food technology. The unit covers conduction, convection, radiation, specific heat capacity, temperature gradients, and compares different cooling methods for food and drink products.
What you'll be able to do
- Understand the principles of heat transfer in the context of cooling food and drink products
- Understand the different methods used for cooling food and drink products, including their advantages and disadvantages
Principles of energy transfer in heating food technology Real unit · FDQ Limited
You'll study the principles of energy and its transfer in heating food technology, including energy forms, measurement units, and thermodynamic laws. The unit addresses energy transfer characteristics, efficiency, and their relevance to food processing.
What you'll be able to do
- Understand the fundamental principles of energy and its various forms
- Understand how to measure energy using appropriate units and instruments
- Understand the different methods of energy transfer in heating food technology
- Understand the characteristics of energy transfer in heating food technology, including efficiency and losses
Principles of engineering maintenance in food operations Real unit · FDQ Limited
This unit covers the commissioning and maintenance of food plant and equipment, emphasising the importance of effective engineering maintenance for operational efficiency and safety. You'll understand maintenance needs and handover processes.
What you'll be able to do
- Understand the procedures for commissioning food plant and equipment in a food operations environment.
- Understand the importance of effective engineering maintenance in ensuring efficient and safe food operations.
- Understand the specific engineering maintenance needs of different types of plant and equipment used in food production.
- Understand the correct procedures for completing maintenance tasks and handing over food plant and equipment back to operations.
Principles of establishing customer needs in food business Real unit · FDQ Limited
You'll explore research methods to identify customer needs within the food business sector, including market research techniques, data collection, and market analysis. The unit also covers how to align customer needs with business targets to inform decision-making.
What you'll be able to do
- Understand the research methods used to identify customers for the food business, including market research techniques and data analysis.
- Understand how to analyse markets and customer needs, including identifying target markets and understanding customer preferences.
- Understand how to match customer needs to food business targets, including developing products and services that meet customer demands and align with business objectives.
Principles of evaporation in brewing Real unit · FDQ Limited
It teaches you to understand evaporation technology in brewing. You'll identify brewing applications, explain evaporation principles, describe evaporation system components, and assess evaporation's impact on final product quality.
What you'll be able to do
- Explain how evaporation is used in different brewing applications
- Describe the technology used in evaporation processes within brewing
Principles of exploring food business motives Real unit · FDQ Limited
This unit explores the motives behind establishing and managing a food business, considering individual needs, aspirations, and personal values. You'll also evaluate skills and identify personal development needs relevant to food business ownership and stakeholder interests.
What you'll be able to do
- Understand the various needs and aspirations that individuals may have when establishing and running a food business.
- Understand how to effectively evaluate the skills and personal development needs of individuals working in a food business.
Principles of extractions and distillation Real unit · FDQ Limited
This unit provides knowledge of extraction and distillation processes in spirit production, including solvent extraction principles and factors affecting efficiency. You'll understand the key stages of spirit distilling and differences between various still products.
What you'll be able to do
- Understand the fundamental principles of the extraction process
- Understand the key stages and principles of the spirit distilling process
- Know the process differences between the production of different still products
Principles of fermentation in brewing Real unit · FDQ Limited
This unit introduces the principles of fermentation in brewing, focusing on yeast management and fermentation profiles. You'll understand fermentation stages, yeast propagation, storage, and factors affecting yeast health.
What you'll be able to do
- Understand the principles of fermentation in brewing
- Understand the principles of yeast management in brewing
- Understand how to interpret a fermentation profile in brewing
Principles of fermented dairy products Real unit · FDQ Limited
This unit covers the ingredients, processing methods, and equipment used in producing fermented dairy products. You'll understand cultures, additives, fermentation, pasteurisation, and packaging processes relevant to product quality.
What you'll be able to do
- Understand the different types of ingredients used in the production of fermented dairy products, including cultures and additives.
- Understand the processing methods and equipment used to make fermented dairy products, including fermentation, pasteurisation, and packaging.
Principles of filtration in brewing Real unit · FDQ Limited
You'll gain an understanding of filtration principles and their application in brewing, including different filtration methods, equipment types, and factors affecting filter performance. The unit explains particle removal mechanisms and advantages and disadvantages of each method.
What you'll be able to do
- Understand the different types of filtration methods used in brewing and their specific applications
- Understand the fundamental principles of how filtration functions to remove unwanted particles and substances
- Understand the different types of filtration equipment used in brewing and their operational characteristics
- Understand the key parameters that influence filter performance, such as flow rate, pressure, and filter media characteristics
Principles of filtration in food technology Real unit · FDQ Limited
This unit covers the purpose and application of filtration in food technology, including clarification processes and the use of filter media and aids. You'll understand filtration methodologies applied across various food processing operations to improve product quality and safety.
What you'll be able to do
- Understand the purpose of filtration in food technology, including its role in removing unwanted particles and improving product quality and safety.
- Understand the application of filtration in various food processing operations, recognising the specific benefits and limitations in different contexts.
- Understand the principles of clarification in food filtration, including methods used to remove suspended solids and improve product clarity.
- Understand the different types of filter media used in food filtration, including their properties, applications, and maintenance requirements.
- Understand the role of filter aids in food filtration, including their purpose, application methods, and potential impact on product quality.
- Understand food process filtration methodology, including the selection of appropriate filtration techniques, equipment operation, and process monitoring.
Principles of fish/shellfish quality assessment Real unit · FDQ Limited
You'll gain knowledge of fish and shellfish spoilage processes and quality assessment methods. The unit covers biological, chemical, and physical spoilage mechanisms, sensory assessment techniques, and the management of quality assessment panels.
What you'll be able to do
- Understand the fundamental principles of fish and shellfish spoilage, including the biological, chemical, and physical processes involved.
- Understand the principles underpinning various fish and shellfish quality assessment methods, including sensory, chemical, and microbiological techniques.
- Understand the principles of establishing and managing fish and shellfish quality assessment panels, including selection, training, and performance monitoring.
Principles of fish/shellfish smoking Real unit · FDQ Limited
You'll explore the methods and factors influencing the smoking of fish and shellfish. This includes preparation, control of the smoking process, and quality assurance through handling and testing to ensure product safety and consistency.
What you'll be able to do
- Understand the various methods used for smoking fish and shellfish.
- Understand the factors that can impact the smoking process of fish and shellfish.
- Understand the necessary preparations required before smoking fish and shellfish.
- Understand how to effectively control the smoking process for fish and shellfish to achieve desired results.
- Understand the correct handling procedures for smoked fish and shellfish.
- Understand the testing methods used to assess the quality of smoked fish and shellfish.
- Understand the potential quality issues that can arise during the smoking process of fish and shellfish.
Principles of flavours in food technology Real unit · FDQ Limited
You'll study the principles of taste and odour flavours, including the chemical structures and interactions that contribute to flavour perception. The unit covers volatile compounds responsible for aroma and how taste and odour combine to affect the sensory experience of food.
What you'll be able to do
- Understand the principles of taste flavours, including the different taste sensations and their interactions.
- Understand the principles of odour flavours, including the volatile compounds responsible for aroma.
- Understand the chemical structure and characteristics of flavours, and how they contribute to the overall sensory experience.
Principles of flour in bakery Real unit · FDQ Limited
You'll study the composition of wheat flour, including starch, protein, and fibre, and their roles in baking performance. The unit covers quality control tests, parametres, and the functionality of wheat flour additives affecting flour quality.
What you'll be able to do
- Understand the composition of wheat flour, including its key components such as starch, protein, and fibre
- Understand the quality control tests used to assess the characteristics of wheat flour components
- Understand the key quality control parameters of wheat flour, such as moisture content, protein content, and ash content
- Understand the functionality of wheat flour additives, including their impact on dough properties and final product quality
Principles of flour packing, storage and despatch in milling Real unit · FDQ Limited
You'll gain knowledge of flour packing, storage, and despatch operations in milling. The unit covers different packing methods, equipment, safe stacking and trucking procedures, and the control processes involved in despatch operations.
What you'll be able to do
- Know the different types of flour packing operations used in milling
- Understand stacking operations in milling
- Understand trucking operations in milling
- Know the procedures involved in despatch control within a milling environment
Principles of food data analysis in food and drink Real unit · FDQ Limited
You'll explore the purpose and types of data analysis used in the food and drink industry to improve product quality, efficiency, and safety. The unit includes methods for recording, presenting, and interpreting food data to support informed decision-making.
What you'll be able to do
- Understand the purpose of data analysis in the food and drink industry
- Understand the different types of data analysis used in food and drink manufacturing
- Understand how to accurately record food data
- Understand how to present food data in a clear and concise manner
Principles of food labelling in food operations Real unit · FDQ Limited
This unit covers the purpose and regulation of food labelling in food operations. You'll understand legal requirements, the role of labelling in nutritional awareness and product quality, and its use within food business practices.
What you'll be able to do
- Explain the purpose and regulation of food labelling in food operations.
- Explain how food labelling contributes to nutritional awareness and product quality for consumers.
- Describe the business use of food labelling, including marketing and legal compliance.
Principles of food policy and regulation Real unit · FDQ Limited
You'll gain knowledge of food policy and regulation, including purpose, scope, and key principles. The unit covers the development of compliant food policies and procedures, monitoring their effectiveness, and understanding the roles of regulatory bodies.
What you'll be able to do
- Understand how to describe food policy and regulation, including its purpose and scope
- Understand how to develop food policy and procedures that are compliant with relevant legislation
- Monitor food policies to ensure they are being followed and are effective
Principles of food science Real unit · FDQ Limited
This unit covers fundamental food science principles, including food chemistry, microbiology, and preservation techniques. You'll also understand food testing and analysis methods and how to interpret results to ensure food safety and quality.
What you'll be able to do
- Understand fundamental food science principles, including their application in food production and processing
- Understand a range of food testing and analysis techniques used to assess food quality and safety
- Understand how to interpret the results of food testing and analysis, and their implications for food safety and quality
Principles of freezing methods in food technology Real unit · FDQ Limited
You'll understand the principles of freezing methods in food technology, including how freezing preserves food by inhibiting microbial growth and enzymatic reactions. The unit covers different freezing techniques and the cold chain distribution of frozen foods.
What you'll be able to do
- Understand how the freezing process preserves food products
- Understand how the freezing process enables the storage of food products
- Understand the technical aspects of freezing on the quality and characteristics of foods
- Understand different freezing methods used in food technology
- Understand the principles of cold chain distribution for frozen foods
Principles of fresh produce handling and quality Real unit · FDQ Limited
This unit covers causes of contamination and spoilage in fresh produce, along with handling techniques to minimise risks. You'll also learn methods for quality assessment and procedures to control quality and ensure food safety.
What you'll be able to do
- Explain the causes of produce contamination and spoilage, and appropriate handling techniques to minimise these risks
- Describe the methods used for measuring and assessing the quality of fresh produce
- Identify the key quality parameters used to assess fresh produce
- Implement procedures for controlling the quality and ensuring the food safety of fresh produce
Principles of fresh produce packaging and preservation Real unit · FDQ Limited
This unit covers the types and applications of packaging materials for fresh produce, including quality characteristics and storage requirements. You'll also understand preservation methods and the legislative and voluntary impacts on packaging and business operations.
What you'll be able to do
- Identify different packaging types used for fresh produce and their specific applications
- Explain the quality characteristics of fresh produce packaging and the associated storage requirements
- Describe various methods used for preserving fresh produce
- Analyse the impact of legislative and voluntary packaging standards on businesses involved with fresh produce
Principles of fresh produce ripening Real unit · FDQ Limited
This unit provides knowledge of the features distinguishing ripe and unripe fresh produce, the natural ripening process, and ripening within the supply chain. You'll understand planning, handling, and storage requirements to maintain produce quality during ripening.
What you'll be able to do
- Understand the features of ripe and un-ripe produce, including visual characteristics, texture, and flavour profiles, and their assessment methods.
- Understand the natural ripening process of fresh produce, including the physiological and biochemical changes that occur.
- Understand the produce ripening process in the supply chain, from harvest to consumer.
- Understand the planning, handling and storage requirements for ripening produce, considering factors such as temperature, humidity, and ethylene control.
Principles of functional food additives in food technology Real unit · FDQ Limited
You'll study the purpose, value, and regulatory approval of food additives in food technology. The unit covers the functional characteristics and applications of various additives such as anticaking agents, antioxidants, enzymes, and firming agents.
What you'll be able to do
- Understand the purpose, value, and regulatory approval processes for food additives used in food technology.
- Understand the functional characteristics of anticaking agents, antioxidants, and buffers and their applications in food production.
- Understand the functional characteristics of enzymes, firming/crisping agents, humectants, and sequestrants and their applications in food production.
- Understand the functional characteristics of preservatives and their role in extending the shelf life of food products.
- Understand the functional characteristics of the nutritive group of food additives and their contribution to the nutritional value of food.
Principles of gelatine biochemistry in food science Real unit · FDQ Limited
This unit provides learners with an understanding of gelatine biochemistry in food science. You'll study gelatine's uses, molecular structure, physical properties, gel and sol functions, and its technical applications in food production.
What you'll be able to do
- Understand the various uses of gelatine in food science, including its applications in different food products.
- Understand the structure of gelatine, including its molecular composition and physical properties.
- Understand the functions of gel and sol, including their behaviour under different conditions and their impact on food texture.
- Understand the technical application of gelatine in food production, including its role in gelling, thickening, and stabilising food products.
Principles of homogenisation in food technology Real unit · FDQ Limited
You'll explore the principles of homogenisation in food processing, including surface and interfacial tension, the role of emulsifiers, and the operation of pressure homogenisers and colloidal mills. The unit covers factors influencing homogenisation efficiency and emulsion stability.
What you'll be able to do
- Understand the fundamental principles of homogenisation as applied in food processing techniques.
- Understand the mechanisms by which emulsifiers function within food processing applications.
- Understand the operational principles and applications of pressure homogenisers in food processing.
- Understand the operational principles and applications of colloidal mills in food processing.
Principles of human biology and food conversion Real unit · FDQ Limited
It teaches you to understand human biology principles related to food conversion, including the role of the alimentary system in digestion, absorption, and elimination, as well as cell structure, tissue types, organ systems, and energy utilisation.
What you'll be able to do
- Understand the role of the human alimentary system in digestion, absorption, and elimination of food.
- Understand the principles of human biology, including cell structure, tissue types, and organ systems.
- Understand the principles of food conversion, including the breakdown of carbohydrates, proteins, and fats into usable energy.
- Understand the role of food energy within the body, including its use for physical activity, growth, and maintenance of bodily functions.
- Understand the processes involved in metabolism and the regulation of energy balance.
Principles of human food nutrition Real unit · FDQ Limited
You'll gain knowledge of human nutritional requirements, the role of key nutrients, and the impact of nutrition on public health. The unit also covers the role of the UK Food Standards Agency in promoting nutritional standards and safety.
What you'll be able to do
- Understand the nutritional requirements of the human body
- Understand the importance of nutrition in society
- Understand the role of the UK Food Standards Agency in relation to human nutrition
Principles of human resource management in food business Real unit · FDQ Limited
This unit covers human resource management principles in food businesses, including planning, employee motivation, cooperation, and performance management. You'll analyse factors influencing staffing needs and evaluate recruitment and selection methods.
What you'll be able to do
- Understand and analyse the various factors involved in effective human resource planning within a food business organisation.
- Understand different methods that food businesses use to motivate their employees and improve job satisfaction.
- Understand how to foster committed employee cooperation within a food business environment.
- Understand the importance of actively managing employee performance at work and the methods used to achieve this.
Principles of ice cream production Real unit · FDQ Limited
This unit covers regulations affecting ice cream production, including food safety and hygiene standards. You'll understand the roles of ingredients, processing methods, and equipment used in ice cream manufacture.
What you'll be able to do
- Understand the regulations and legislation that affect ice cream production, including food safety and hygiene standards.
- Understand the different types of ingredients used in ice cream production and their functions.
- Understand the various ice cream processing methods and the equipment used in each method.
Principles of implementing plans in food business Real unit · FDQ Limited
This unit covers the implementation of food business plans, including key stages, communication, collabouration, and risk management. You'll understand how to monitor progress, evaluate outcomes, and revise plans based on evaluation findings.
What you'll be able to do
- Understand the processes and considerations involved in effectively implementing food business plans.
- Understand how to monitor the progress and performance of implemented food business plans.
- Understand how to evaluate the outcomes of food business plans and revise them based on the evaluation findings.
Principles of improvement in food operations Real unit · FDQ Limited
You'll understand the concept and importance of continuous improvement in food operations. The unit covers opportunities for improvement, waste control, visual controls, the Deming Cycle, and procedural applications to enhance operational effectiveness.
What you'll be able to do
- Understand the concept of improvement in food operations
- Understand the role of improvement in enhancing food operations
- Understand the opportunities for improvement within food operations
- Understand how waste control can impact on improvement initiatives
- Understand the impact of visual controls on operational efficiency
- Understand the application of the Deming Cycle (Plan-Do-Check-Act) in food operations
- Understand the importance of following procedures for continuous improvement
Principles of improving the quality of food business products or services Real unit · FDQ Limited
You'll explore how to evaluate customer expectations regarding product and service quality in food businesses. The unit covers setting quality improvement targets and monitoring quality through control measures to enhance competitiveness and customer satisfaction.
What you'll be able to do
- Understand how to evaluate customer expectations for the quality of food business products and services, including factors such as taste, appearance, and service
- Understand how to establish quality improvement targets to give the food business a competitive edge, considering factors such as cost, efficiency, and customer satisfaction
- Understand how to monitor and improve quality in a food business, including the use of quality control measures and feedback mechanisms
Principles of industrial process chemistry Real unit · FDQ Limited
This unit provides learners with knowledge of the structure and properties of elements, mixtures, compounds, crystals, and alloys relevant to industrial process chemistry. It also covers chemical equilibrium, energy changes in reactions, electrolysis, and galvanic corrosion in manufacturing.
What you'll be able to do
- Understand the structure and properties of elements, mixtures, compounds, crystals, and alloys relevant to industrial process chemistry.
- Understand the significance of chemical equilibrium and energy changes in reactions commonly used in manufacturing processes.
- Understand the principles and processes involved in electrolysis and galvanic corrosion, and their implications in industrial settings.
- Understand the structure, classifications, and properties of carbon compounds and polymers, and their applications in industrial chemistry.
Principles of investing capital in food business Real unit · FDQ Limited
You'll study the principles of investing capital in a food business, including preparation, risk assessment, and impact analysis. The unit covers due diligence, financial planning, investment strategies, and evaluating potential risks and benefits.
What you'll be able to do
- Understand the preparations required before investing capital in a food business.
- Understand how to assess the potential risks associated with making a capital investment in a food business.
- Understand how to analyse the potential impact of a capital investment on the overall performance of a food business.
- Understand the different sources of capital investment available to a food business.
Principles of irradiation in food technology Real unit · FDQ Limited
You'll understand the principles of irradiation in food technology, including features and effects of ionising radiation. The unit covers radiation sources, irradiation technologies, economic considerations, benefits, and potential risks associated with irradiation.
What you'll be able to do
- Understand the features and effects of ionising radiation on food products, including benefits and potential risks
- Understand the radiation sources used in food irradiation, including their characteristics and safety considerations
- Understand the different types of irradiation technologies used in food processing and the economic factors associated with irradiation
Principles of juice storage and cider fermentation Real unit · FDQ Limited
This unit covers the processes involved in juice transfer and storage, focusing on hygiene and storage requirements. You'll also understand the principles of cider fermentation and yeast propagation methods used in cider production.
What you'll be able to do
- Understand the processes involved in transferring juice from one location to another and the requirements for effective juice storage.
- Understand the key principles of cider fermentation, including the factors that influence the fermentation process.
- Understand the methods used for yeast propagation in cider making and the importance of yeast health for successful fermentation.
Principles of keeping financial records in food business Real unit · FDQ Limited
You'll understand the importance of accurate financial record-keeping in a food business for legal compliance and decision-making. The unit covers recording financial information, selecting accounts management systems, and assessing their effectiveness.
What you'll be able to do
- Understand the importance of maintaining accurate and complete financial records within a food business.
- Understand the processes involved in recording financial information accurately within a food business.
- Understand the criteria for selecting a suitable accounts management system for a food business, considering its specific needs and requirements.
- Understand how to assess the effectiveness of the accounts management system in a food business, identifying areas for improvement and ensuring its ongoing suitability.
Principles of keeping up to date with legislation in food business Real unit · FDQ Limited
You'll understand how to comply with current legal requirements for operating a food business, including accessing and interpreting food safety legislation. The unit also covers setting legally compliant terms and conditions and the importance of adherence.
What you'll be able to do
- Understand how to comply with current legal requirements for operating a food business
- Understand the importance of setting terms and conditions that meet legal requirements for the food business
Principles of lipid biochemistry in food science Real unit · FDQ Limited
This unit introduces learners to lipid biochemistry in food science, including the classification and properties of lipids and fatty acids. You'll understand lipid solubility, melting points, and the process and effects of hydrogenation.
What you'll be able to do
- Understand the different groups of lipids, including triglycerides, phospholipids, and sterols, and their respective characteristics.
- Understand the properties of lipids, such as their solubility, melting point, and susceptibility to oxidation.
- Understand the structure of fatty acids, including saturated, unsaturated, and polyunsaturated fatty acids, and the impact of their structure on their properties.
- Understand the properties of fatty acids, including their role in flavour, texture, and nutritional value of food.
- Understand the process of hydrogenation, including its purpose, mechanism, and effects on the properties of fats and oils.
Principles of lipid functionality in food science Real unit · FDQ Limited
This unit covers the principles of lipid absorption and saturation, characteristics of lipid functionality, and technical applications in food processing. You'll understand how lipid properties affect food product quality and manufacturing processes.
What you'll be able to do
- Understand the principles of absorption and saturation of lipids in food science.
- Understand the key characteristics of lipid functionality in food products.
- Understand the technical applications of lipids in food processing and manufacturing.
Principles of making food business presentations Real unit · FDQ Limited
This unit provides learners with knowledge of preparing and delivering food business presentations. You'll understand how to identify objectives, tailor content and style to target audiences, and employ various presentation methods to secure agreements.
What you'll be able to do
- Understand the key considerations when preparing to make a food business presentation.
- Understand the different methods that can be used to make a food business presentation.
- Understand how to structure a food business presentation to maximise its impact.
- Understand how to secure agreements and 'buy-in' following a business presentation.
Principles of managing succession in food business Real unit · FDQ Limited
It teaches you to understand how to select and agree on successors within a food business. It covers identifying key qualities and skills, methods for selecting potential successors, and implementing effective succession plans with consideration for diversity and inclusion.
What you'll be able to do
- Understand how to select a suitable individual or individuals to be the successor(s) for the food business
- Understand how to agree the selection of the successor(s) with relevant stakeholders in the food business
- Understand how to implement a succession plan for the food business, including timelines and responsibilities
Principles of meat science Real unit · FDQ Limited
This unit provides knowledge of muscle structure and physiology, biochemical changes during conversion to meat, and factors influencing meat quality. You'll also understand water content management, sensory analysis, and cooking principles related to meat products.
What you'll be able to do
- Understand the structure of muscle and its conversion to meat
- Understand the physiology of muscle and its conversion to meat
- Understand the scientific factors affecting meat quality
- Understand water content management of meat
- Understand sensory analysis of meat
- Understand the cooking of meat
Principles of microbiology and parasitology in meat production Real unit · FDQ Limited
You'll study microbiology and parasitology principles relevant to meat production, including how organisms cause disease in livestock and humans. The unit covers the structure and life cycles of bacteria, fungi, viruses, and parasites, as well as hygiene practices in meat processing.
What you'll be able to do
- Understand how organisms can cause disease in livestock and humans
- Understand the structure and life cycles of bacteria of relevance to livestock
- Understand the structure and life cycles of fungi of relevance to livestock
- Understand the structure and life cycles of viruses of relevance to livestock
- Understand the life cycles of representative parasites of relevance to livestock
- Understand how practices in lairage can affect the risk of spread of organisms capable of causing disease in livestock and humans
- Understand how practices in the meat plant can affect the risk of spread of organisms capable of causing disease in livestock and humans
Principles of microbiology in food technology Real unit · FDQ Limited
This unit introduces the classification and assessment of micro-organisms relevant to food processing, including bacteria, viruses, fungi, and parasites. You'll understand control measures to prevent food poisoning and ensure safety.
What you'll be able to do
- Understand the classification of micro-organisms relevant to food and drink processing, including bacteria, viruses, fungi, and parasites.
- Understand methods for assessing the presence and levels of micro-organisms in food and drink processing environments and products.
- Understand the characteristics of food poisoning viruses, including their sources, transmission routes, and the illnesses they cause.
- Understand relevant food processing control measures to prevent and control viral contamination.
- Understand the characteristics of food poisoning bacteria, including their sources, growth conditions, and the illnesses they cause.
- Understand relevant food processing control measures to prevent and control bacterial contamination.
- Understand the micro-organisms which cause food spoilage, including their effects on food quality and safety.
- Understand relevant food processing control measures to prevent and control spoilage micro-organisms.
- Understand the characteristics of useful food processing micro-organisms, such as those used in fermentation and preservation.
Principles of mineral biochemistry in food science Real unit · FDQ Limited
You'll explore mineral biochemistry in food science, covering mineral sources, chemical structures, extraction and purification processes, and technical applications. The unit also examines factors affecting mineral bioavailability in food products.
What you'll be able to do
- Understand and identify the various sources from which minerals are obtained for use in food science.
- Understand and describe the chemical structures of minerals commonly used in food science applications.
- Understand the technical applications of minerals within the food science industry, including their roles in food processing and preservation.
Principles of mineral functionality in food science Real unit · FDQ Limited
This unit introduces the role and characteristics of minerals in food products and human nutrition. You'll examine how minerals affect food properties, contribute to nutritional value, and consider factors influencing mineral bioavailability.
What you'll be able to do
- Understand the purpose and role of minerals in food products and human nutrition.
- Understand the characteristics of mineral functionality, including their impact on food properties and nutritional value.
Principles of mixing flour confectionery and process control Real unit · FDQ Limited
It teaches you to understand the principles of aeration in batter and foam mixtures and the development of scone and pastry doughs. You'll analyse factors affecting aeration and the role of gluten and fat in dough development.
What you'll be able to do
- Understand the principles of aeration in batter mixtures, and how different factors affect the final product
- Understand the principles of aeration in foam mixtures, and how different factors affect the final product
- Understand how scone doughs are developed, including the role of gluten and the importance of correct mixing techniques
- Understand how pastry doughs are developed, including the different types of pastry and the factors that affect their texture and quality
Principles of monitoring and assessing risks in food operations Real unit · FDQ Limited
You'll explore health and safety legislation, workplace policies, and risk assessment procedures in food operations. The unit focuses on identifying hazards, maintaining hygiene standards, and implementing emergency procedures.
What you'll be able to do
- Understand health and safety legislation relevant to food operations, including the Food Safety Act and associated regulations.
- Understand workplace policies and procedures related to health and safety in food operations, including hygiene standards and emergency procedures.
- Understand the types of risks and hazards present in food operations, including physical, chemical, and biological hazards.
- Understand how to identify potential hazards in the workplace.
- Understand how to assess the severity and likelihood of risks associated with identified hazards.
- Understand how to conduct risk assessments in the workplace, following established methodologies and documenting findings.
Principles of organic chemistry in food science Real unit · FDQ Limited
This unit covers the principles of organic chemistry relevant to food science, including the structure and bonding of organic compounds, organic reaction mechanisms, and the reactions of hydrocarbons and mono-functional group compounds. You'll learn to describe organic structures, identify functional groups, and explain reaction processes.
What you'll be able to do
- Understand the structure and bonding of organic compounds, including the different types of bonds and functional groups.
- Understand organic reaction mechanisms, including the steps involved in common organic reactions.
- Understand the reactions of hydrocarbons, including alkanes, alkenes, and alkynes.
- Understand the reactions of mono-functional group compounds, including alcohols, aldehydes, ketones, and carboxylic acids.
Principles of oven baking bakery products Real unit · FDQ Limited
This unit explores oven baking principles for bakery products, including the role of steam, types of baking ovens, heat energy effects on products, and post-baking handling. You'll understand how these factors influence product quality.
What you'll be able to do
- Understand the purpose and function of steam in the baking process.
- Understand the application and advantages of different types of baking ovens used in bakery production.
- Understand how heat energy affects and changes bakery products during the baking process.
- Understand the importance of correct product handling procedures after baking to maintain quality and prevent damage.
Principles of paper and board packaging in food operations Real unit · FDQ Limited
You'll gain knowledge of paper and board packaging in food operations, including sources, business uses, processing methods, environmental considerations, promotional roles, and disposal arrangements. The unit assesses material suitability for packaging applications.
What you'll be able to do
- Explain the sources and business uses of paper and board packaging in food operations
- Describe paper processing methods and assess the suitability of paper as a packaging material for different food products
- Describe board processing methods and assess the suitability of board as a packaging material for different food products
- Explain the promotional role of paper and board packaging and describe appropriate disposal arrangements
Principles of pathology of meat species Real unit · FDQ Limited
You'll study the principles of pathology in meat species, including ante-mortem and post-mortem factors affecting health and meat fitness. The unit also covers pathology of anatomical systems and indicators of disease relevant to food safety.
What you'll be able to do
- Understand the ante-mortem factors that affect the health of meat species and the indicators of disease that may be present
- Understand the post-mortem findings that affect the fitness of meat for consumption and the indicators of disease that may be present
- Understand the pathology of anatomical systems in meat species, including common diseases and conditions
Principles of pigments in food technology Real unit · FDQ Limited
This unit provides knowledge of pigments in food technology, examining their role in food appearance and acceptability. You'll study the chemical structures, characteristics, and sources of isoprenoid-, tetrapyrrole-, and benzopyran-derived pigments.
What you'll be able to do
- Understand the role of pigments in determining the appearance and acceptability of food products
- Understand the chemical structure, characteristics, and natural sources of isoprenoid-derived pigments commonly found in food
- Understand the chemical structure, characteristics, and natural sources of tetrapyrrole-derived pigments commonly found in food
- Understand the chemical structure, characteristics, and natural sources of benzopyran-derived pigments commonly found in food
- Understand the different types of food colour additives permitted for use in food production, including their properties and regulations
Principles of planning the marketing of food business products or services Real unit · FDQ Limited
You'll understand how to conduct market research for food business products or services, develop effective marketing plans, and establish monitoring and review processes. The unit emphasises identifying target customers and analysing market segments to inform marketing strategies.
What you'll be able to do
- Understand how to conduct thorough market research to identify target customers for a food business’s products or services.
- Understand how to analyse market research data to inform the development of a marketing plan.
- Understand how to develop a comprehensive marketing plan for a food business’s products or services, including objectives, strategies, and tactics.
- Understand how to establish key performance indicators (KPIs) for monitoring and reviewing marketing performance.
- Understand how to make plans for the ongoing monitoring and review of marketing performance against agreed KPIs.
- Understand how to adapt marketing plans based on performance data and changing market conditions.
Principles of planning to sell food business products or services Real unit · FDQ Limited
You'll explore how to plan the sale of food business products or services by assessing suitable selling methods and setting sales targets. The unit includes evaluating factors influencing selling method selection based on target markets and product characteristics.
What you'll be able to do
- Understand how to assess different selling methods for a specific food product or service
- Understand how to evaluate the effectiveness of different selling methods for a food product or service
- Understand the importance of setting realistic and achievable sales targets for the food business
- Understand how sales targets contribute to the overall success of the food business
Principles of plastic and cellulose films in food and drink Real unit · FDQ Limited
This unit covers the sources, business uses, and properties of plastic and cellulose films in food and drink packaging. You'll assess the suitability of cellulose, polythene, and polycarbonate films for various packaging applications.
What you'll be able to do
- Understand the sources and business use of plastic and cellulose films in the food and drink industry
- Understand cellulose processing methods and assess its suitability as a packaging film for food and drink products
- Understand polythene-based processing methods and assess its suitability as a packaging film for food and drink products
- Understand polycarbonate-based processing methods and assess its suitability as a packaging material for food and drink products
- Understand the promotional role of plastic and cellulose-based packaging and the disposal arrangements for these materials
Principles of plate heat exchangers in food manufacture Real unit · FDQ Limited
You'll study the principles of heat transfer technology and the function of plate heat exchangers in food manufacture. The unit includes heat transfer methods, components, operation, and the application of plate heat pasteurisation processes.
What you'll be able to do
- Understand the fundamental principles of heat transfer technology and its application in food manufacture.
- Understand the function of plate heat exchangers in food manufacturing processes, including their components and operation.
- Understand the function of plate heat pasteurisation in food processing, including the principles of pasteurisation and the role of plate heat exchangers.
Principles of producing butter and mixed fat spreads Real unit · FDQ Limited
This unit covers the processes involved in producing butter, spreadable butter, and mixed fat spreads. You'll understand key production stages, temperature control, quality checks, and the impact of different fats on product characteristics.
What you'll be able to do
- Understand the processes involved in making butter
- Understand the processes involved in making spreadable butter
- Understand the processes involved in making mixed fat spreads
Principles of product development in food operations Real unit · FDQ Limited
This unit provides learners with an understanding of product development principles in food operations. You'll learn to obtain and use market research, develop test samples, manage production trials, evaluate outcomes, and create product specifications.
What you'll be able to do
- Understand how to obtain relevant market research data for product development in food operations
- Understand how to use market research data to inform the development of test samples
- Understand how to manage production trials effectively and efficiently
- Understand how to evaluate the outcome of production trials against pre-defined criteria
- Understand how to develop comprehensive product specifications based on trial results and market requirements
Principles of protein biochemistry in food science Real unit · FDQ Limited
This unit provides knowledge of amino acid structure and classification, the importance of essential amino acids, and factors affecting protein structure. You'll understand chemical bonding between amino acids and the nutritional implications for human health.
What you'll be able to do
- Understand the structure and properties of amino acids, including their classification and chemical characteristics
- Understand the importance of essential amino acids for human health and nutrition
- Understand factors affecting protein structure and function, such as temperature, pH, and enzymes
Principles of protein functionality in food science Real unit · FDQ Limited
This unit examines the role of protein in food structure and nutrition, focusing on protein functionality characteristics such as solubility and emulsification. You'll understand the technical applications of protein in food production and its impact on product quality.
What you'll be able to do
- Understand the purpose of protein in food science and its nutritional significance
- Understand the characteristics of protein functionality, including solubility, emulsification, and gelation
- Understand the technical application of protein in food processing and product development
Principles of quality in food operations Real unit · FDQ Limited
This unit focuses on quality control in food operations, emphasising the importance of meeting customer expectations and regulatory requirements. You'll understand how to monitor quality parametres and conduct quality audits to maintain standards.
What you'll be able to do
- Understand the importance of controlling product quality in food operations to meet customer expectations and regulatory requirements.
- Understand how to monitor quality parameters throughout the food production process using appropriate techniques and equipment.
- Understand how to conduct quality audits to identify areas for improvement and ensure compliance with quality standards.
Principles of quality sampling and testing in food operations Real unit · FDQ Limited
You'll understand the principles of quality sampling and testing in food operations. The unit covers sampling rationale, preparation, procedures, and the importance of representative sampling to ensure accurate quality control and effective feedback of test outcomes.
What you'll be able to do
- Understand the rationale and requirements for sampling in the context of quality control within food operations.
- Understand the importance of representative sampling to ensure accurate quality assessment.
- Understand how to prepare effectively for sampling activities, including gathering necessary equipment and documentation.
- Understand the importance of hygiene and safety protocols during sampling.
- Understand the correct procedures for sampling food products for quality control purposes.
- Understand the different sampling techniques and their appropriate application.
- Understand how to handle and store samples correctly to maintain their integrity.
- Understand how to provide clear and concise feedback on test outcomes to relevant personnel.
- Understand how to document and communicate test results effectively.
Principles of resource and financial control in food operations Real unit · FDQ Limited
This unit provides learners with knowledge of resource and financial control in food operations. It includes understanding materials and equipment, monitoring and control procedures, and financial cost control to ensure efficient and effective food operation management.
What you'll be able to do
- Understand the different types of resources used in food operations, including materials, equipment, and personnel
- Understand monitoring and control procedures for the effective and efficient use of resources in food operations
- Understand financial cost control procedures in food operations, including budgeting, cost analysis, and variance reporting
Principles of retarding and proving dough and process control Real unit · FDQ Limited
This unit examines the principles of retarding and proving dough, including their technical functions, effects on flavour, texture, and structure, and optimal conditions for dough recovery. You'll also understand common faults in retarded dough and their causes.
What you'll be able to do
- Understand the advantages and technical function of retarding dough in bakery production, including its impact on flavour and texture.
- Understand the technical function of recovering dough after retarding, including temperature control and handling techniques.
- Understand the technical function of proving dough, including the optimal conditions for yeast activity and dough expansion.
- Understand the causes of common faults that can occur in retarded dough, such as over-proofing, under-proofing, and crust defects.
Principles of rheological characteristics in food technology Real unit · FDQ Limited
You'll explore the principles of rheology and its importance in food technology. The unit covers rheological characteristics such as viscosity, elasticity, and plasticity, and methods for measuring these properties in food and drink products.
What you'll be able to do
- Understand the importance of rheology for the quality and characteristics of food and drink products.
- Understand the different characteristics of rheology, including viscosity, elasticity, and plasticity.
- Understand how to measure rheological characteristics using appropriate equipment and techniques.
Principles of salt and dough conditioners/improvers in bakery Real unit · FDQ Limited
You'll study the chemical functionality of salt, oxidants, reducing agents, soya flour, and fat as conditioners and improvers in bakery products. The unit covers their effects on gluten development, dough properties, and flavour enhancement.
What you'll be able to do
- Understand the chemical functionality of salt in bakery processing, including its impact on gluten development and flavour.
- Understand the functionality of oxidants and reducing agents as conditioners/improvers in bakery products, and their effects on dough properties.
- Understand the functionality of soya flour as a conditioner/improver in bakery products, including its role in water absorption and dough strengthening.
- Understand the functionality of fat as a conditioner/improver in bakery products, including its impact on texture and flavour.
- Understand the functionality of emulsifiers as dough conditioners/improvers in bakery products, including their role in stabilising dough structure.
- Understand the functionality of yeast nutrients and fermentation aids as dough conditioners/improvers in bakery products, including their impact on yeast activity and dough development.
Principles of screenroom processes in milling Real unit · FDQ Limited
You'll study screenroom processes in milling, including principles of particle size separation, equipment used, cleaning and conditioning operations, and the function of damping systems to optimise milling efficiency.
What you'll be able to do
- Know the fundamental principles underpinning screen room processes in milling operations
- Know the types of equipment used in screenroom processing, including their functions and maintenance requirements
- Know the cleaning and conditioning operations performed in screenrooms, and their importance
- Understand the different types of damping systems used in milling and their respective functions
Principles of seafood quality science Real unit · FDQ Limited
You'll gain an understanding of the principles affecting seafood quality, including live animal variation, harvesting methods, spoilage organisms, biochemistry, freshness, nutrition, and food safety risks. The unit covers how genetics, age, diet, and environment influence seafood characteristics.
What you'll be able to do
- Understand the principles of live animal variation and how this impacts seafood quality.
- Understand the principles of harvesting techniques and their effect on seafood quality.
- Understand the principles of spoilage organisms and their role in seafood deterioration.
- Understand the principles of seafood biochemistry and its influence on quality.
- Understand the principles of how quality impacts seafood characteristics such as appearance, texture, and flavour.
- Understand the principles of seafood freshness indicators and assessment methods.
- Understand the principles of seafood nutrition and its importance for human health.
- Understand the principles of food safety risks associated with seafood consumption.
Principles of sensory assessment in food technology Real unit · FDQ Limited
You'll study the physiological and psychological factors influencing sensory assessments of food and drink products. The unit covers the roles of taste, olfactory, visual, and texture perceptions, as well as memory and past experience in flavour evaluation.
What you'll be able to do
- Understand the physiological factors that influence sensory assessments of food and drink products
- Understand the psychological factors that influence sensory assessments of food and drink products
- Understand the importance of flavour in the sensory assessment of food and drink products
Principles of sorting and grading produce and food materials Real unit · FDQ Limited
This unit covers the principles of sorting and grading produce and food materials, including definitions, objectives, and the rationale behind these processes. You'll understand the equipment and methods used, as well as the quality factors applied in grading to ensure product consistency and quality control.
What you'll be able to do
- Understand the definitions of sorting and grading food materials, differentiating between the two processes and their respective objectives.
- Understand the rationale for sorting and grading food materials, recognising the benefits for quality control, product consistency, and market value.
- Understand the different types of equipment used for sorting food materials, including their operating principles, capabilities, and limitations.
- Understand the various methods used for sorting food materials, including manual and automated techniques, and their suitability for different products.
- Understand the quality factors used in grading food materials, including size, shape, colour, texture, and defects, and their impact on grade classification.
- Understand the application of grading standards in the food industry, including regulatory requirements and industry best practices.
Principles of sterile processing in food technology Real unit · FDQ Limited
You'll understand the aim and principles of sterile processing in food technology, including heat and pH treatments. The unit also covers the effects of osmotically active substances and the use of glass and sterilisable pouches in sterile food processing.
What you'll be able to do
- Understand the aim and fundamental principles underpinning sterile processing technology within the food industry
- Understand the application of heat treatments as a sterile processing technology, including their effects on food products
- Understand the application of pH treatments as a sterile processing technology, including their effects on food products
- Understand the effect of osmotically active substances on sterile processing technologies and their impact on food preservation
- Understand the structure and appropriate use of glass containers in sterile processing applications
- Understand the structure and appropriate use of sterilisable pouches in sterile processing applications
Principles of sustainability in food operations Real unit · FDQ Limited
This unit introduces learners to the principles of sustainability in food operations, covering environmental, social, and economic considerations. You'll understand factors affecting sustainability targets, stakeholder support, and achievement within the food industry.
What you'll be able to do
- Understand the core principles of sustainability as they apply to food operations, including environmental, social, and economic considerations
- Understand the various factors that can affect the achievement of sustainability targets in food operations, such as resource consumption, waste generation, and energy efficiency
- Understand the factors that affect the level of support for sustainability targets from different stakeholders within food operations, including employees, management, and external organisations
- Understand the key factors that influence the successful achievement of sustainability goals within food operations, including effective planning, resource management, and stakeholder engagement
Principles of technology in meat processing Real unit · FDQ Limited
You'll study technological methods used in meat processing and their effects on meat quality, including texture and flavour. The unit covers wrapping and packing techniques, as well as the use and purpose of additives in meat products.
What you'll be able to do
- Understand the different technological methods used in meat processing.
- Understand how technology affects the quality of meat products.
- Understand the different technological methods of wrapping and packing meat products.
- Understand the types of additives used in meat processing and their specific uses.
Principles of the Bulk Fermentation Process _BFP_ Real unit · FDQ Limited
This unit provides knowledge of the Bulk Fermentation Process (BFP) in commercial bread making, including its role, key stages, ingredient functions, performance features, and advantages compared to other methods. You'll understand process variations and benefits.
What you'll be able to do
- Understand the importance of the Bulk Fermentation Process (BFP) as a bread-making method in commercial baking.
- Understand the role of each ingredient used in the Bulk Fermentation Process (BFP) and their impact on the final product.
- Understand the performance features of the Bulk Fermentation Process (BFP), including fermentation time, temperature control, and dough development.
- Understand the advantages and variations of the Bulk Fermentation Process (BFP) compared to other bread-making methods.
Principles of the Chorleywood Bread Process _CBP_ Real unit · FDQ Limited
You'll study the Chorleywood Bread Process (CBP), including its historical development, rationale, and the specific roles of ingredients. The unit covers CBP performance features, advantages, and classification of bread produced using this method.
What you'll be able to do
- Understand the historical background and rationale behind the development of the Chorleywood Bread Process (CBP)
- Understand the specific roles and functions of each ingredient used in the Chorleywood Bread Process (CBP)
- Understand the key performance features and characteristics of bread produced using the Chorleywood Bread Process (CBP)
- Understand the advantages of using the Chorleywood Bread Process (CBP) and its classification within bread-making techniques
Principles of the break system in flour milling Real unit · FDQ Limited
You'll gain an understanding of the milling plant's flow and functionality, focusing on the break system in flour milling. The unit explains the break system's role in particle size reduction and separation during the milling process.
What you'll be able to do
- Understand the flow and functionality of the milling plant, including the different stages and processes involved.
- Understand the function and purpose of the break system in flour milling, including its role in particle size reduction and separation.
Principles of the dehydration process in food technology Real unit · FDQ Limited
You'll study the principles of dehydration in food technology, focusing on physical, chemical, and nutritional effects on food products. The unit also covers different dehydration processes and their economic considerations.
What you'll be able to do
- Explain the physical effects of dehydration on food products, including changes in texture, structure, and appearance.
- Explain the chemical and nutritional effects of dehydration on food products, including nutrient loss and chemical reactions.
- Describe different dehydration processes used in food technology and their economic implications, including energy consumption and equipment costs.
Principles of the feed pelleting system in flour milling Real unit · FDQ Limited
This unit covers the purpose and importance of the feed pelleting system in flour milling. You'll understand the flow and functions of system components, advantages and disadvantages of pelleting feeds, and safety and maintenance requirements.
What you'll be able to do
- Understand the purpose and importance of the feed pelleting system in flour milling
- Understand the flow and functions of the component parts of the feed pelleting system
- Understand the advantages and disadvantages of pelleting feeds
- Understand safety requirements of the feed pelleting system
- Understand maintenance requirements of the feed pelleting system
Principles of the fresh produce handling systems Real unit · FDQ Limited
You'll examine fresh produce handling systems, including conveyor belts, automated sorting, and manual methods. The unit addresses system characteristics, advantages, disadvantages, and the impact of handling, packing, and storage on produce quality and additive use.
What you'll be able to do
- Understand the characteristics of different fresh produce handling systems, including their advantages, disadvantages, and suitability for various types of produce.
- Understand the impact of handling systems on produce quality, including potential damage, bruising, and spoilage, and the use of additives in fluid transfer systems to maintain quality.
- Understand the impact of packing and storage methods on produce quality, including the effects of temperature, humidity, and atmosphere control.
Principles of the reduction system in flour milling Real unit · FDQ Limited
This unit provides knowledge of the reduction system in flour milling, focusing on its purpose, key stages, and desired flour characteristics. You'll identify equipment types such as roller mills and understand the functions and benefits of related milling systems.
What you'll be able to do
- Understand the fundamental principles underpinning the reduction system used in flour milling.
- Identify the different types of equipment used in the reduction system and describe their specific functions within the milling process.
- Explain the functions and benefits of systems and processes related to the reduction system in flour milling, such as sifting and purification.
Principles of the refrigeration cycle in food technology Real unit · FDQ Limited
You'll study the refrigeration cycle in food technology, including its definition, purpose, components, and processes. The unit also covers refrigerant properties, latent heat, and disposal and safety considerations related to refrigeration systems.
What you'll be able to do
- Understand the definition and purpose of refrigeration in food technology, including its role in preserving food quality and safety.
- Understand the technical aspects of the refrigeration cycle, including the components and processes involved in cooling food products.
- Understand the properties of refrigerants and latent heat in the refrigeration cycle and their impact on cooling efficiency.
- Understand the disposal and safety issues relating to refrigeration, including the handling of refrigerants and the maintenance of refrigeration equipment.
Principles of the scratch system in flour milling Real unit · FDQ Limited
This unit covers the principles and functions of the scratch system in flour milling, including its role in particle size reduction and flour quality. You'll also understand the purpose and functions of sizing and purification systems within the milling process.
What you'll be able to do
- Understand the principles underpinning the scratch system in flour milling and its various functions within the milling process.
- Know the purpose and functions of sizing systems used in flour milling, including their role in particle size reduction and separation.
- Understand the purpose of purification systems in flour milling, including their role in removing impurities and improving flour quality.
Principles of using Information Communication Technology _ICT_ and Management Information Systems _MIS_ in food technology Real unit · FDQ Limited
You'll examine Information Communication Technology (ICT) and Management Information Systems (MIS) used in food and drink businesses. The unit covers system types, purposes, and applications supporting various business functions and processes.
What you'll be able to do
- Understand the range of Information Communication Technology (ICT) and Management Information Systems (MIS) commonly used within food and drink businesses.
- Understand how ICT and MIS systems are applied to support various functions and processes within food and drink businesses.
Principles of valves and pumps in food manufacture Real unit · FDQ Limited
You'll explore fluid dynamics principles relevant to liquid flow in pipes, types of valves, and pump functions used in food manufacture. The unit covers factors affecting flow rate and pressure, and the application of various valves and pumps.
What you'll be able to do
- Understand how liquid flows in pipes within a food manufacturing environment
- Understand the different types of valves used in food manufacture and their applications
- Understand pump function and the different pump types used in food manufacture
Principles of vitamin biochemistry in food science Real unit · FDQ Limited
This unit covers the classification, structure, and biochemical properties of vitamins in food science. You'll understand the technical applications of vitamins in food processing and their roles in human health and nutrition.
What you'll be able to do
- Understand the different vitamins and their classification, including fat-soluble and water-soluble vitamins.
- Understand the structure of vitamins, including their chemical composition and functional groups.
- Understand the technical application of vitamins in food processing, including their use as antioxidants, preservatives, and fortificants.
- Understand the role of vitamins in human health and nutrition, including their functions and deficiency symptoms.
Principles of water functionality in food science Real unit · FDQ Limited
You'll explore the fundamental principles of water functionality in food systems. The unit covers water's roles as a solvent, reactant, and plasticiser, and examines how its physical properties, including polarity, vapour pressure, surface tension, and pH, affect food functionality.
What you'll be able to do
- Understand the fundamental principles of water functionality in food systems, including its role as a solvent, reactant, and plasticiser
- Understand the key characteristics of water that influence its functionality in food, including its polarity, hydrogen bonding, and colligative properties
- Understand how vapour pressure, surface tension, and pH affect water's functionality in food products
- Understand the physical properties of water, including its density, viscosity, and thermal properties, and their impact on food processing and quality
Principles of weights and measures in food technology Real unit · FDQ Limited
You'll gain an understanding of the legal and regulatory requirements for weighing and measuring food and drink products. The unit also covers the processes involved and quality assurance methods to ensure accuracy in food technology.
What you'll be able to do
- Understand the legal and regulatory requirements for weighing and measuring food and drink products, including trading standards legislation and labelling regulations.
- Understand the processes of weighing and measuring food and drink products, including the use of different types of weighing equipment and measurement techniques.
- Understand how to quality assure the weighing and measuring of food and drink products, including calibration procedures and regular checks to ensure accuracy and consistency.
Principles of wheat and wheat flour laboratory testing Real unit · FDQ Limited
This unit equips learners with skills to perform routine tests and procedures in wheat and wheat flour labouratories safely and accurately. It covers test types, result interpretation, and adherence to relevant regulatory requirements and standards.
What you'll be able to do
- Understand how to accurately and safely carry out routine tests and procedures in a wheat and wheat flour laboratory.
- Understand the different types of test procedures used in wheat and wheat flour laboratory testing, including their purpose and application.
- Accurately interpret the results obtained from routine tests and procedures conducted in a wheat and wheat flour laboratory.
- Know the relevant regulatory requirements and standards that apply to testing procedures in a wheat and wheat flour laboratory.
Principles of wheat plants, grain production and storage Real unit · FDQ Limited
You'll explore the structure of wheat grain and plants, principles of grain production, and current trends affecting wheat cultivation. The unit also covers common problems in wheat storage, enabling learners to understand the entire lifecycle from growth to storage.
What you'll be able to do
- Know the detailed structure of wheat grain, including its different components and their functions.
- Know the different parts of wheat plants and their roles in grain production.
- Know the fundamental principles of grain production, including planting, fertilisation, and harvesting techniques.
- Know the current trends and developments that are affecting wheat growing practices.
- Understand the common problems that can affect wheat storage, such as pests, diseases, and moisture damage.
- Understand the methods used to prevent and control problems during wheat storage.
Principles of yeast biology for food and drink Real unit · FDQ Limited
You'll gain knowledge of yeast biology relevant to food and drink production, including cell structure, reproduction, fermentation processes, and yeast manufacturing. The unit covers yeast functionality and differences between cell types.
What you'll be able to do
- Understand the cellular structure of the yeast cell
- Understand the functionality of the yeast cell
- Understand how yeast cells reproduce through different methods
- Understand the process of yeast fermentation in food and drink production
- Understand the function of yeast fermentation in food and drink production
- Understand how yeast is manufactured for use in food and drink production
- Understand the functionality of different yeast types used in food and drink production
Research and report information in food business Real unit · FDQ Limited
You'll learn to research food business information for specific purposes, using appropriate sources and effective methods. The unit also covers producing formal written reports, including evaluating the reliability and validity of gathered information.
What you'll be able to do
- Research and gather relevant information related to a specific purpose within a food business context.
- Produce a formal, well-structured written report presenting the researched food business information, adhering to appropriate reporting standards.
Research skills for academic study Real unit · FDQ Limited
You'll develop research skills for academic study, including planning research, formulating research questions, identifying and assessing the reliability of information sources, and utilising information to support academic writing.
What you'll be able to do
- Understand how to plan research on a given topic, including defining research questions, identifying relevant sources, and developing a research strategy.
- Assess the reliability of a range of different types of information sources, including books, journals, websites, and databases.
- Utilise information to inform own writing, including summarising, paraphrasing, and referencing sources appropriately.
- Understand the importance of academic integrity and avoiding plagiarism.
Statistical skills in food science Real unit · FDQ Limited
It teaches you to apply statistical techniques to investigate scientific problems in food science. You'll develop skills in data collection, analysis, interpretation, and evaluation of statistical methods relevant to food science contexts.
What you'll be able to do
- Use appropriate statistical techniques to investigate scientific problems related to food science, including data collection, analysis, and interpretation
- Perform a range of statistical tests to investigate scientific problems in food science, including hypothesis testing, regression analysis, and analysis of variance
The Principles of Food Safety Supervision for Manufacturing Real unit · FDQ Limited
You'll explore food safety supervision in manufacturing, including compliance with legislation, good hygiene practice, and food safety management procedures. The unit highlights the supervisory role in ensuring effective food safety implementation.
What you'll be able to do
- Understand how food business operators can ensure compliance with food safety legislation, including relevant regulations and standards.
- Understand the application and monitoring of good hygiene practice (GHP) to prevent food contamination and ensure food safety.
- Understand how to implement food safety management procedures, such as Hazard Analysis and Critical Control Points (HACCP), to identify and control food safety hazards.
- Understand the role of supervision in food safety management procedures, including training, monitoring, and enforcement of food safety practices.
The Principles of HACCP for Food Manufacturing Real unit · FDQ Limited
This unit provides a comprehensive understanding of HACCP principles for food manufacturing. You'll study the importance, preliminary processes, development, implementation, and monitoring of HACCP-based food safety management procedures.
What you'll be able to do
- Understand the importance of HACCP based food safety management procedures within the food manufacturing environment.
- Understand the preliminary processes required for HACCP based procedures, including hazard identification and risk assessment.
- Understand how to develop HACCP based food safety management procedures, including the identification of critical control points (CCPs).
- Understand how to implement HACCP based food safety management procedures, including monitoring and corrective actions.
- Understand how to evaluate HACCP based procedures to ensure their effectiveness and compliance with relevant regulations.
03The standards
The national standards these units are built against
What the job actually needs, in the words employers and awarding bodies already use for the work itself.
- Standard
Apply Six Sigma methodology in food and drink operations
- Standard
Carry out bulk handling grain and flour in milling
- Standard
Carry out filtration and dilution for chilled and filtered beer in brewing
- Standard
Carry out flour packing, storage and despatch in milling
- Standard
Carry out fresh produce packaging and preservation
- Standard
Carry out sensory assessments in food and drink environments
- Standard
Control maturation and conditioning in brewing
- Standard
Control processing to produce butter, spreads and margarines (BSM) products
- Standard
Control processing to produce ice cream
- Standard
Control processing to produce natural cheese
- Standard
Control processing to produce processed cheese
- Standard
Control screen room processes in milling
- Standard
Control the Fresh Produce Handling Systems
- Standard
Control the sensory assessment of food and drink
- Standard
Ferment grape juice or concentrate
- Standard
Grade cheese
- Standard
Manage Facilities for the Sensory Assessment of Food and Drink
- Standard
Manage facilities for the sensory assessment of food and drink
Showing 18 of 57 standards these units map to.
04The credits
The credits, and who awards them
Level 3 credits are regulated, and they are awarded by FDQ Limited rather than by Zavmo. They don’t vanish when a subscription ends or a website closes. They travel to any employer, and Zavmo keeps the map of what you have covered and what is next.
What you would be collecting
Academic research skills in food scienceCarry out market research in food businessMathematical calculations in food scienceMathematics in food sciencePrinciples of Mechanical Dough Development _MDD_ using spiral mixingPrinciples of Modified Atmosphere and Vacuum Packaging in food technologyPrinciples of Six Sigma methodology in food operationsPrinciples of Six Sigma metrics in food operations
Each one is a real unit registered against this qualification.
How you’d practise it
You don’t watch this. You do it.
You are not assessed on remembering this. You are assessed on applying it, analysing it, evaluating it and producing something. So that is what the practice is: projects, role play and your own live cases, with a tutor in the room.
The Coach · your practice partner Illustration The Coach Make the case from “Carry out market research in food business” to me in thirty seconds. I am the person who signs it off and I am already late.
You It would improve engagement and bring us in line with best practice.
The Coach Neither of those costs me anything to say no to. Open with the number that changes if I do nothing.
- Pitch it Evaluate
“Carry out market research in food business” gets practised as a pitch. You make the case out loud, Zavmo asks the question the room would ask, and you make it again.
- Bring your own plan Create
For “Principles of change project management in food operations” you bring the plan you are actually working on, not a case study. Zavmo pulls on the assumptions in it until the weak one shows.
- Draft the real one Create
You do “Principles of food policy and regulation” on a real document of your own. Zavmo works on the draft you have to send anyway, so the coursework and the job are the same piece of work.
- Map a live decision Analyse
“Academic research skills in food science” runs on a decision you are facing now. Zavmo maps it with you and shows what the second-order effect looks like before you find out the slow way.
What you leave holding
The standards this credential builds, in the shape the product keeps them
Nothing here is marked learned. There is no learner on a public page, so the map shows what the qualification covers rather than what anybody has done.
FDQ Level 3 Diploma in Food Technology and Management
- Apply Six Sigma methodology in food and drink operations
- Carry out bulk handling grain and flour in milling
- Carry out filtration and dilution for chilled and filtered beer in brewing
- Carry out flour packing, storage and despatch in milling
- Carry out fresh produce packaging and preservation
- Carry out sensory assessments in food and drink environments
- Control maturation and conditioning in brewing
- Control processing to produce butter, spreads and margarines (BSM) products
How you would learn this
One to one, on the work you already do
A tutor sets the task against your own job and marks the reasoning, at your pace. There is no cohort to fall behind.
A lesson from Academic research skills in food science, one of this qualification's own units.
Applied to your own work
Learners will develop academic research skills specific to food science, including identifying relevant information sources, applying appropriate research methods, and evaluating research conclusions with an understanding of data collection and analysis.
How the thinking builds
- 1 Remember
- 2 Understand
- 3 Apply
- 4 Analyse
- 5 Evaluate
- 6 Create
It is £70 a month, billed monthly. Your free first module is Future Fluency, and you can cancel any time. Teaching towards this qualification begins when you subscribe.
Built for FDQ Level 3 Diploma in Food Technology and Management
141 units in this credential, in the order it lists them, awarded by FDQ Limited.
- Academic research skills in food science
- Carry out market research in food business
- Mathematical calculations in food science
- Mathematics in food science
- Principles of Mechanical Dough Development _MDD_ using spiral mixing
- Principles of Modified Atmosphere and Vacuum Packaging in food technology
and 135 more in the full unit list below.
Free tools
Want a read on where you stand?
Three free tools, no account needed. Each one ends with a role, a level and a way in.
Learned on your own work, taught one-to-one.
Everything you just read, learned one-to-one on the job you already do. Your free first module is Future Fluency, so you can see how the teaching works before you pay for anything.
Build my plan, freeNo card. See how this qualification maps onto your role and meet the tutors who’d teach it, free. The learning begins when you subscribe. It’s £70 a month, billed monthly. Cancel any time and billing stops.
The title, level, credits, guided learning hours and unit learning outcomes on this page are taken from the Ofqual Register of Regulated Qualifications. Contains public sector information licensed under the Open Government Licence v3.0. Where this data comes from.