NOCN · RQF Level 2
NOCN Level 2 Diploma for Proficiency in Fish and Shellfish Industry Skills (QCF)
You don’t just earn this. You learn to use it, one-to-one, on your own real work.
- LevelRQF Level 2
- Total credits37
- Units in this qualification161
Awarded by NOCN · on the Ofqual register
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About 5 minutes · No card · Nothing to commit to
What you’ll learn
What each unit actually teaches you to do
These are the units NOCN 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, and every one you earn is yours to keep.
Assemble and process products for food serviceReal unit · NOCN
What you'll be able to do
- Assemble service products according to specifications and instructions
- Process service products according to specifications and instructions
Assemble fish/shellfish products by handReal unit · NOCN
What you'll be able to do
- Prepare to assemble fish/shellfish products
- Assemble fish/shellfish products by hand
- Finish assembly operations
Carry out product changeovers in food manufactureReal unit · NOCN
What you'll be able to do
- Prepare for changeovers in a way that minimises down-time and waste
- Carry out changeovers
- Complete changeovers
Carry out shellfish depuration processingReal unit · NOCN
What you'll be able to do
- Establish and maintain shellfish in depuration
- Unload shellfish from depuration
Carry out task hand-over procedures in food manufactureReal unit · NOCN
What you'll be able to do
- Hand over responsibility to another person
- Take over responsibility from another person
Clean in place _CIP_ plant and equipment in food operationsReal unit · NOCN
What you'll be able to do
- Prepare to clean in place
- Carry out clean in place
- Complete clean in place
Contribute to continuous improvement for achieving excellence in food operationsReal unit · NOCN
What you'll be able to do
- Identify improvements in the workplace
- Share and communicate own ideas for improvement
- Agree, test and evaluate plan for improvements
Contribute to environmental safety in food operationsReal unit · NOCN
What you'll be able to do
- Contribute to workplace environmental safety
Contribute to problem diagnosis in food manufactureReal unit · NOCN
What you'll be able to do
- Contribute to identifying problems
- Contribute to problem diagnosis
- Contribute to reporting problems
Contribute to problem resolution in food manufactureReal unit · NOCN
What you'll be able to do
- Contribute to identifying the causes of problems
- Contribute to implementing solutions to problems
- Contribute to reporting on action to be taken to resolve problems
Contribute to the effectiveness of food retail operationsReal unit · NOCN
What you'll be able to do
- Organise own activities within food and drink retail operations
- Contribute to the improvement of food and drink retail operations
Contribute to the maintenance of plant and equipment in food operationsReal unit · NOCN
What you'll be able to do
- Prepare for the maintenance of plant and equipment
- Carry out maintenance of plant and equipment
Control defrosting in food manufactureReal unit · NOCN
What you'll be able to do
- Prepare for the defrosting process
- Control the defrosting process
- Complete the defrosting process
Control depositing in food manufactureReal unit · NOCN
What you'll be able to do
- Prepare for depositing according to specifications
- Carry out depositing according to specifications
- Finish depositing according to specifications and procedures
Control enrobing in food manufactureReal unit · NOCN
What you'll be able to do
- Prepare for enrobing according to specifications
- Carry out enrobing according to specifications
- Finish enrobing according to specifications and procedures
Control fish gutting operationsReal unit · NOCN
What you'll be able to do
- Prepare for fish gutting
- Start fish gutting operations
- Carry out fish-gutting
- Finish fish-gutting operations
Control fish skinning operationsReal unit · NOCN
What you'll be able to do
- Prepare for fish skinning
- Start fish skinning operations
- Carry out fish skinning
- Finish fish skinning operations
Control fish/shellfish defrostingReal unit · NOCN
What you'll be able to do
- Prepare to defrost fish/shellfish
- Start the defrosting process
- Defrost fish/shellfish
- Finish the defrosting process
Control forming in food manufactureReal unit · NOCN
What you'll be able to do
- Prepare for forming according to specifications
- Carry out forming according to specification
- Finish forming according to specifications and procedures
Control heat treatment in food manufactureReal unit · NOCN
What you'll be able to do
- Prepare for heat treatment according to specifications
- Carry out heat treatment according to specifications
- Finish heat treatment according to specifications and procedures
Control hygiene cleaning in food operationsReal unit · NOCN
What you'll be able to do
- Prepare for cleaning according to company procedures and specifications
- Carry out cleaning according to company procedures and specifications
- Complete cleaning according to company procedures and specifications
Control mixing in food manufactureReal unit · NOCN
What you'll be able to do
- Prepare for mixing according to specifications
- Carry out mixing according to specifications
- Finish mixing according to specification
Control separation in food manufactureReal unit · NOCN
What you'll be able to do
- Prepare for separation according to specifications
- Carry out separation according to specifications
- Finish separation according to specifications and procedures
Control shellfish depuration processingReal unit · NOCN
What you'll be able to do
- Control shellfish depuration processing
- Deal with depuration problems and maintain records
Control shellfish meat extraction operationsReal unit · NOCN
What you'll be able to do
- Prepare for shellfish meat extraction
- Carry out shellfish meat extraction
- Finish shellfish meat extraction operations
Control size reduction in food manufactureReal unit · NOCN
What you'll be able to do
- Prepare for size reduction
- Carry out size reduction
- Finish size reduction
Control temperature reduction in food manufactureReal unit · NOCN
What you'll be able to do
- Prepare for temperature reduction according to specifications
- Carry out temperature reduction according to specifications
- Finish temperature reduction according to specifications and procedures
Control the dry curing of fishReal unit · NOCN
What you'll be able to do
- Prepare to dry-cure fish
- Dry-cure fish according to specification
- Finish the curing process
Control the fish/shellfish brining processReal unit · NOCN
What you'll be able to do
- Prepare to brine fish/shellfish
- Brine fish/shellfish
- Finish the brining process
Control the fish/shellfish marinating processReal unit · NOCN
What you'll be able to do
- Prepare to marinate fish/shellfish
- Marinate fish/shellfish
- Finish the marinating process
Control the fish/shellfish smoking processReal unit · NOCN
What you'll be able to do
- Prepare to smoke fish/shellfish
- Smoke fish/shellfish
- Finish the smoking process
Control washing and drying machinery in food operationsReal unit · NOCN
What you'll be able to do
- Prepare machinery for washing and drying according to specifications and procedures
- Operate washing and drying machinery according to specifications and procedures
- Shut down washing and drying machinery
Control weighing in food manufactureReal unit · NOCN
What you'll be able to do
- Prepare to weigh food products following company procedures
- Carry out weighing operations following company procedures
Control wrapping in food manufactureReal unit · NOCN
What you'll be able to do
- Prepare for wrapping according to specifications
- Carry out wrapping according to specifications
- Finish wrapping according to specified procedures
Deal effectively with waste in food operationsReal unit · NOCN
What you'll be able to do
- Separate waste according to company procedures
- Store waste according to company procedures
Display fish/shellfish in a sales environmentReal unit · NOCN
You'll learn to prepare, label, arrange, and maintain fish and shellfish displays in sales environments. The unit emphasises temperature control, cleanliness, and effective merchandising to ensure product safety and appeal.
What you'll be able to do
- Prepare the display area and equipment for displaying fish and shellfish products, ensuring cleanliness and appropriate temperature control
- Label displays of fish and shellfish products accurately and informatively, including product names, prices, and any relevant information such as origin or sustainability
- Arrange and maintain fish and shellfish products for display in an appealing and hygienic manner, ensuring freshness and minimising waste
- Empty and clean the fish and shellfish product display regularly, following food safety guidelines and organisational procedures
Extract shellfish meat by handReal unit · NOCN
What you'll be able to do
- Prepare to extract shellfish meat by hand
- Extract shellfish meat by hand
- Maintain equipment during shellfish meat extraction
- Finish shellfish meat extraction
Fill or extrude meat and meat-based mixturesReal unit · NOCN
What you'll be able to do
- Prepare to fill or extrude
- Carry out filling or extrusion
Fillet fish by handReal unit · NOCN
What you'll be able to do
- Prepare to fillet fish by hand
- Fillet fish by hand
- Maintain tools and the workstation when filleting fish by hand
- Finish hand filleting
Finish bake off productsReal unit · NOCN
What you'll be able to do
- Prepare to finish bake-off product
- Carry out finishing of bake-off products
- Complete finishing of bake-off products
Grade fish/shellfish by handReal unit · NOCN
What you'll be able to do
- Prepare to grade fish/shellfish by hand
- Grade fish/shellfish by hand
- Finish grading process
Grade fish/shellfish by machineReal unit · NOCN
What you'll be able to do
- Prepare for fish/shellfish grading
- Carry out fish/shellfish grading
- Finish fish/shellfish grading operations
Gut and clean fish by handReal unit · NOCN
What you'll be able to do
- Prepare to gut and wash fish
- Gut and wash fish by hand
- Maintain tools and work station during gutting and cleaning
- Finish hand gutting and washing
Harvest fish for food supplyReal unit · NOCN
What you'll be able to do
- Prepare to harvest fish for food supply
- Harvest fish for food supply
- Finish harvesting of fish
Intake fish/shellfishReal unit · NOCN
What you'll be able to do
- Prepare to intake fish/shellfish
- Start intake of fish/shellfish
- Intake fish/shellfish
- Finish intake process
Lift and handle materials safely in food operationsReal unit · NOCN
What you'll be able to do
- Follow lifting and handling instructions
- Operate handling equipment
- Transport materials safely
Maintain product quality in food operationsReal unit · NOCN
What you'll be able to do
- Conduct quality checks
- Communicate results of quality checks
Maintain workplace food safety standards in operationsReal unit · NOCN
What you'll be able to do
- Keep the workspace clean
- Maintain food safety
Maintain workplace health and safety in food operationsReal unit · NOCN
What you'll be able to do
- Work within organisational safety limits
- Follow organisational emergency procedures
- Use personal protective equipment
Maintain, promote and improve environmental good practice in food operationsReal unit · NOCN
What you'll be able to do
- Maintain environmental good practice
- Promote and improve environmental good practice
Maximise sales in a food retail environmentReal unit · NOCN
It teaches you to identify opportunities to increase retail food sales through promotions and displays. You'll consider factors such as seasonality and customer preferences to organise effective promotional activities and product presentations.
What you'll be able to do
- Identify opportunities to increase retail sales through promotions and displays, considering factors such as seasonality, customer preferences, and competitor activity
- Organise the promotion and display of food and drink products for sale, using effective merchandising techniques to attract customers and maximise sales
- Promote food and drink products to customers, providing information about product features, benefits, and special offers
Monitor and control the recovery and separation of by-products and waste disposal in food operationsReal unit · NOCN
What you'll be able to do
- Organise and control the separation of by-products
- Organise and control the separation of waste
- Organise and control the recovery of by-products for further processing
Monitor and control waste disposal in food operationsReal unit · NOCN
What you'll be able to do
- Organise and control the storage and handling of waste
- Organise and control the disposal of waste and despatch of by-products
Monitor and maintain storage conditions in food operationsReal unit · NOCN
What you'll be able to do
- Maintain health, safety and security in the storage area
- Monitor changes in storage conditions
Monitor food hygiene standards using rapid test methods in operationsReal unit · NOCN
What you'll be able to do
- Prepare documentation, equipment and samples for testing
- Conduct tests and record results
Monitor product quality in food operationsReal unit · NOCN
What you'll be able to do
- Monitor product quality
- Contribute to resolving quality problems
Operate a counter/ take-away service in food operationsReal unit · NOCN
What you'll be able to do
- Provide customers with a counter/take-away service according to Standard Operating Procedures (SOPs)
- Maintain work areas and equipment according to Standard Operating Procedures (SOPs)
Operate a table/tray service in food operationsReal unit · NOCN
What you'll be able to do
- Provide customers with information and process orders according to Standard Operating Procedures (SOPs)
- Serve customers according to Standard Operating Procedures (SOPs)
Operate central control systems in food manufactureReal unit · NOCN
What you'll be able to do
- Use central control systems
- Overcome problems using control systems
Pack and ice fish/shellfishReal unit · NOCN
What you'll be able to do
- Prepare to ice fish/shellfish
- Pack and ice fish/shellfish
- Finish the icing process
Pack live shellfish for despatchReal unit · NOCN
What you'll be able to do
- Prepare to pack live shellfish
- Pack live shellfish
- Maintain the work environment to pack live shellfish
- Finish packing live shellfish for despatch
Pack orders for despatch in food operationsReal unit · NOCN
What you'll be able to do
- Pack orders to specification for despatch in food operations
Prepare ingredients and store fillings and toppings in food manufactureReal unit · NOCN
What you'll be able to do
- Prepare ingredients
- Mix ingredients
- Store supplies and fillings and toppings
Prepare orders for despatch in food operationsReal unit · NOCN
What you'll be able to do
- Prepare to assemble orders
- Assemble orders
- Prepare orders
- Finish order preparation
Prepare sauces and marinades by hand in food manufactureReal unit · NOCN
What you'll be able to do
- Prepare to mix ingredients
- Mix ingredients
- Finish mixing process
Prepare to operate a counter/ take away service in food operationsReal unit · NOCN
What you'll be able to do
- Prepare work areas and equipment according to Standard Operating Procedures (SOPs)
- Clear work areas and equipment according to Standard Operating Procedures
Prepare to operate a table/ tray service in food operationsReal unit · NOCN
What you'll be able to do
- Prepare work areas and equipment ready for service according to Standard Operating Procedures (SOPs)
- Clear dining and service areas after service according to Standard Operating Procedures (SOPs)
Principles of Clean In Place CIP in food operationsReal unit · NOCN
What you'll be able to do
- Understand the importance of cleaning processes
- Understand types of detergent and disinfectant
- Understand the main components of a Cleaning in Place (CIP) system
Principles of HACCP based food safety systemsReal unit · NOCN
What you'll be able to do
- Know the purpose of a HACCP system
- Know the features and terminology of HACCP
- Know how a HACCP system is applied in the workplace.
Principles of brining and salting fish/shellfishReal unit · NOCN
What you'll be able to do
- Understand the impact of raw material on the brining and salting process
- Understand brines and how they are controlled
- Understand brining and curing quality
- Understand brining and curing methods and osmotic impacts
Principles of cans and closing cans in food manufactureReal unit · NOCN
What you'll be able to do
- Understand the requirements for canning
- Understand the canning process
Principles of displaying fish/shellfish in a sales environmentReal unit · NOCN
You'll develop an understanding of the principles and regulations governing the display of fish and shellfish in a retail sales environment. This includes knowledge of product characteristics, effective display techniques, and how to interpret data to evaluate display performance.
What you'll be able to do
- Understand the regulations and procedures for the display of fish and shellfish in a sales environment
- Understand the characteristics of different fish and shellfish products relevant to their display
- Understand the principles of effective fish and shellfish display in a sales environment
- Understand how to interpret data and assess the performance of fish and shellfish displays
Principles of fish/shellfish quality assessmentReal unit · NOCN
What you'll be able to do
- Understand the principles of fish/shellfish spoilage
- Understand the principles of fish/shellfish quality assessment methods
- Understand the principles of fish/shellfish quality assessment panels and management
Principles of fish/shellfish smokingReal unit · NOCN
What you'll be able to do
- Understand the methods and factors impacting on smoking fish/shellfish
- Understand the preparation for smoking fish/shellfish
- Understand the control of the smoking process for fish/shellfish
- Understand the handling, testing and quality issues for smoking fish/shellfish
Principles of frying fish and chipsReal unit · NOCN
What you'll be able to do
- Understand the principles of raw materials for frying fish and chips
- Understand the principles of fats and oils for frying fish and chips
- Understand the principles of heat transfer and frying of fish and chips
- Understand the principles of error avoidance, and the impact of sustainability and the environment on fish and chip frying
Principles of marine finfish product knowledgeReal unit · NOCN
What you'll be able to do
- Understand the range of marine finfish species and principles of harvesting and fish stocks
- Understand the principles of processing, packing and distribution of marine finfish and seasonal impacts
- Understand the principles of taste, flavour, nutrition of marine finfish and food safety issues
- Understand the principles of consumer needs for marine finfish and quality assessment issues
Principles of organisational compliance in a food businessReal unit · NOCN
What you'll be able to do
- Know the purpose and factors influencing organisational compliance in a food business
- Maintain organisational compliance in a food business
- Report and update food business compliance
Principles of product quality and improvements in food operationsReal unit · NOCN
What you'll be able to do
- Understand how to maintain product quality
- Understand how to contribute to continuous improvements
Principles of seafood quality scienceReal unit · NOCN
What you'll be able to do
- Understand the principles of live animal variation, harvesting and spoilage organisms
- Understand the principles of seafood biochemistry
- Understand the principles of quality impacts on seafood
- Understand the principles of seafood freshness, nutrition and food safety risks
Principles of setting targets and monitoring performance in a food businessReal unit · NOCN
What you'll be able to do
- Know the purpose and application of food business target setting and performance monitoring
- Implement and maintain a food business performance monitoring system
- Develop and update a food business target setting and performance monitoring system
Principles of shellfish, non-marine finfish and marine food products, product knowledgeReal unit · NOCN
What you'll be able to do
- Understand the range of species and principles of harvesting and stocks
- Understand the principles of processing, packing and distribution of species and seasonal impacts
- Understand the principles of taste, flavour, nutrition of species and food safety issues
- Understand principles of consumer needs for species and quality assessment issues
Principles of sterile processing in food technologyReal unit · NOCN
What you'll be able to do
- Understand the aim and principles of sterile processing technology
- Understand heat and pH treatments as sterile processing technologies
- Understand the affect of osmotically active substances on sterile processing technologies
- Understand the structure and use of glass and sterilisable pouches
Principles of supporting an organisational culture in a food businessReal unit · NOCN
What you'll be able to do
- Know the importance of organisational culture in a food business
- Know how organisational culture is influenced in a food business
- Know how organisational culture can be determined and changed in a food business
Principles of using and storing materials in food operationsReal unit · NOCN
What you'll be able to do
- Understand how to store and handle ingredients and materials
- Understand the systems used to control the handling and storage of materials
Process fish by handReal unit · NOCN
What you'll be able to do
- Prepare to process fish by hand
- Process fish by hand
- Maintain equipment during processing
- Finish processing fish by hand
Process fish/shellfish in a sales environmentReal unit · NOCN
This unit equips learners with practical skills to process fish and shellfish for sale in a retail environment. You'll understand preparation procedures, the use of hand-tools, hygiene and food safety requirements, and how to finish products to meet sales standards.
What you'll be able to do
- Prepare to process fish and shellfish in readiness for sale in a retail environment
- Process fish and shellfish using hand-tools in readiness for sale in a retail environment
- Finish processing fish and shellfish to meet sales requirements in a retail environment
Produce individual packs by hand in food operationsReal unit · NOCN
What you'll be able to do
- Prepare to produce packs by hand in food operations
- Carry out production of packs by hand in food operations
- Finish production of packs by hand in food operations
Produce product packs in food operationsReal unit · NOCN
What you'll be able to do
- Prepare to produce individual product packs
- Produce individual product packs
- Finish production of individual product packs
Sell food products in a retail environmentReal unit · NOCN
What you'll be able to do
- Establish customer needs
- Satisfy customer needs
- Process the sale of food and drink products
Sharpen cutting tools for use in food operationsReal unit · NOCN
What you'll be able to do
- Sharpen cutting tools
- Maintain the edge of cutting tools
Shuck bivalves by handReal unit · NOCN
What you'll be able to do
- Prepare to shuck bivalves by hand
- Shuck bivalves by hand
- Maintain equipment and the workstation to shuck bivalves
- Finish shucking operations
Slice and bag individual food productsReal unit · NOCN
What you'll be able to do
- Slice individual products
- Bag individual products
Store goods and materials in food operationsReal unit · NOCN
What you'll be able to do
- Select and handle goods and materials safely and hygienically
- Store goods and materials in allocated locations
- Check and complete documentation
Supply materials for production in food operationsReal unit · NOCN
What you'll be able to do
- Match production needs with availability of supplies
- Maintain supply of materials to production area and work stations
The principles of food safety for manufacturingReal unit · NOCN
What you'll be able to do
- Understand how individuals can take personal responsibility for food safety
- Understand the importance of keeping him/herself clean and hygienic
- Understand how the working areas are kept clean and hygienic
- Understand the importance of keeping products safe
Understand how to assemble and process products for food serviceReal unit · NOCN
What you'll be able to do
- Know what the requirements are for the assembly and processing of food service products
- Maintain high standards of quality in food service products
Understand how to assemble fish/shellfish products by handReal unit · NOCN
What you'll be able to do
- Know what the requirements are for assembling fish/shellfish products by hand
- Prepare to assemble fish/shellfish products
- Assemble fish/shellfish products
- Finish assembly operations
Understand how to avoid contamination and complete cleaning in place _CIP_ of plant and equipment in food operationsReal unit · NOCN
What you'll be able to do
- Avoid contamination
- Complete cleaning in place
Understand how to carry out product changeovers in food manufactureReal unit · NOCN
What you'll be able to do
- Know about the requirements for carrying out product changeovers
- Carry out product changeovers
- Deal with problems during changeovers
Understand how to carry out shellfish depuration processingReal unit · NOCN
What you'll be able to do
- Establish and maintain fish in depuration
- Unload shellfish from depuration
Understand how to carry out task hand-over procedures in food manufactureReal unit · NOCN
What you'll be able to do
- Carry out task hand-over procedures
Understand how to contribute to continuous improvement for achieving excellence in food operationsReal unit · NOCN
What you'll be able to do
- Know about the importance of continuous improvement in food operations
- Know about the resources and measures to support a continuous improvement activity in food operations
- Support and communicate continuous improvement activity in food operations
Understand how to contribute to environmental safety in food operationsReal unit · NOCN
What you'll be able to do
- Comply with requirements
- Recognise environmental damage
- Work in a way that reduces environmental damage
Understand how to contribute to problem diagnosis in food manufactureReal unit · NOCN
What you'll be able to do
- Contribute to identifying problems in your area of work
- Contribute to analysing and reporting problems within your work area
Understand how to contribute to problem resolution in food manufactureReal unit · NOCN
What you'll be able to do
- Contribute to problems in your area of work and how to communicate to colleagues
- Contribute to identifying resolutions to problems
Understand how to contribute to the effectiveness of food retail operationsReal unit · NOCN
What you'll be able to do
- Organise work activities to optimise effectiveness
- Contribute to the improvement of retail operations
Understand how to contribute to the maintenance of plant and equipment in food operationsReal unit · NOCN
What you'll be able to do
- Know about preparing for maintenance
- Carry out maintenance
- Deal with maintenance issues and problems
- Complete maintenance procedures
Understand how to control defrosting in food manufactureReal unit · NOCN
What you'll be able to do
- Prepare for the defrosting process
- Maintain high standards of quality during the defrosting process
- Complete the defrosting process
Understand how to control fish/shellfish defrostingReal unit · NOCN
What you'll be able to do
- Know what the requirements are for defrosting fish/shellfish
- Prepare to defrost fish/shellfish
- Defrost fish/shellfish
- Finish the defrosting process
Understand how to control hygiene cleaning in food operationsReal unit · NOCN
What you'll be able to do
- Understand the requirements of hygiene cleaning in food operations
- Understand how to prepare for hygiene cleaning in food operations safely
- Understand how to carry out hygiene cleaning in food operations safely
- Understand how to complete hygiene cleaning in food operations safely
Understand how to control processes in food manufactureReal unit · NOCN
What you'll be able to do
- Know about the requirements for controlling processes
- Prepare control processes
- Carry out process control procedures
- Complete process control procedures
Understand how to control shellfish depuration processingReal unit · NOCN
What you'll be able to do
- Know the procedures for effective shellfish depuration operations
- Know the legal and regulatory requirements for shellfish depuration
Understand how to control shellfish meat extraction operationsReal unit · NOCN
What you'll be able to do
- Know what the requirements are for extracting shellfish meat
- Prepare to extract shellfish meat
- Extract shellfish meat
- Finish extracting shellfish meat
Understand how to control the dry curing of fishReal unit · NOCN
What you'll be able to do
- Know what the requirements are for controlling the dry curing of fish
- Prepare to dry cure fish
- Dry-cure fish
- Finish the curing process
Understand how to control the fish/shellfish brining processReal unit · NOCN
What you'll be able to do
- Understand the requirements for controlling the fish/shellfish brining process
- Understand how to prepare to brine fish/shellfish
- Understand how to brine fish/shellfish
- Understand how to finish the brining process
Understand how to control the fish/shellfish marinating processReal unit · NOCN
What you'll be able to do
- Know what the requirements are for marinating fish/shellfish
- Prepare to marinate fish/shellfish
- Marinate fish/shellfish
- Finish the marinating process
Understand how to control the fish/shellfish smoking processReal unit · NOCN
What you'll be able to do
- Know what the requirements are for controlling the fish/shellfish smoking process
- Prepare to smoke fish/shellfish
- Smoke fish/shellfish
- Finish the smoking process
Understand how to control washing and drying machinery in food operationsReal unit · NOCN
What you'll be able to do
- Know about controlling washing and drying machinery according to specifications and procedures
- Deal with problems during the washing and drying process
Understand how to deal effectively with waste in food operationsReal unit · NOCN
What you'll be able to do
- Know about the different forms of waste
- Know about the procedures for handling and dealing with different types of waste
- Deal with waste safely
- Know about the legal requirements for waste management
Understand how to display fish/shellfish in a sales environmentReal unit · NOCN
You'll gain knowledge of legal and hygiene requirements for displaying fish and shellfish in sales environments. The unit covers preparation, effective merchandising, temperature control, and dismantling and cleaning display areas to maintain safety and quality.
What you'll be able to do
- Know the legal and hygiene requirements for displaying fish and shellfish in a sales environment, including food safety regulations and temperature control
- Prepare the display area and equipment for displaying fish and shellfish in a sales environment, ensuring cleanliness and appropriate presentation
- Display fish and shellfish in a sales environment, using effective merchandising techniques to attract customers and maintain product quality
- Dismantle and clean displays in a sales environment, following food safety guidelines and organisational procedures
Understand how to extract shellfish meat by handReal unit · NOCN
What you'll be able to do
- Know what the requirements are for extracting shellfish meat by hand
- Prepare to extract shellfish meat by hand
- Extract shellfish meat by hand
- Finish extracting shellfish meat by hand
Understand how to fill or extrude meat and meat-based mixturesReal unit · NOCN
What you'll be able to do
- Understand how to prepare to fill or extrude meat
- Fill or extrude meat or meat based mixtures
Understand how to fillet fish by handReal unit · NOCN
What you'll be able to do
- Prepare to fillet fish by hand
- Fillet fish by hand
- Maintain tools and the workstation
- Finish hand filleting
Understand how to finish bake off productsReal unit · NOCN
What you'll be able to do
- Prepare to finish bake-off products
- Finish bake-off products
- Complete finishing of bake-off products
Understand how to grade fish/shellfish by handReal unit · NOCN
What you'll be able to do
- Know what the requirements are for grading fish/shellfish by hand
- Prepare to grade fish/shellfish by hand
- Grade fish/shellfish by hand
- Finish grading fish/shellfish by hand
Understand how to gut and clean fish by handReal unit · NOCN
What you'll be able to do
- Know what the requirements are for gutting and cleaning fish by hand
- Prepare for gutting operations
- Gut and wash fish by hand
- Finish gutting operations
Understand how to harvest fish for food supplyReal unit · NOCN
What you'll be able to do
- Prepare to harvest fish for food supply
- Harvest fish for food supply
Understand how to intake fish/shellfishReal unit · NOCN
What you'll be able to do
- Know what the requirements are for the intake of fish/shellfish
- Prepare to intake fish/shellfish
- Intake fish/shellfish
- Finish the intake process
Understand how to lift and handle materials safely in food operationsReal unit · NOCN
What you'll be able to do
- Know the health and safety standards for lifting, moving and handling materials
- Knows how to move and handle materials
- Know the limits of ones authority and communication methods
Understand how to maintain product quality in food operationsReal unit · NOCN
What you'll be able to do
- Carry out quality checks
- Record and store information accurately
- Know about the importance of communicating results
Understand how to maintain workplace food safety standards in operationsReal unit · NOCN
What you'll be able to do
- Know the importance of safe food handling practices
- Deal with pests and infestations
- Know the importance of minimising the risks of contamination and food poisoning
Understand how to maintain workplace health and safety in food operationsReal unit · NOCN
What you'll be able to do
- Know the main safety risks and hazards in the working environment
- Know the health and safety precautions and procedures in the workplace
- Know the health and safety features of equipment and materials
Understand how to maximise sales of food products in a retail environmentReal unit · NOCN
This unit covers the standards and procedures required to maximise sales of food products in a retail environment. You'll gain knowledge of legal and organisational requirements for displaying goods, methods to confirm adherence to these standards, and techniques to assess and monitor product displays effectively.
What you'll be able to do
- Confirm adherence to required standards when displaying goods in a retail environment
- Deal with problems encountered when displaying goods in a retail environment
- Assess and monitor the effectiveness of product displays in a retail environment
Understand how to monitor and control the recovery and separation of by-products in food operationsReal unit · NOCN
What you'll be able to do
- Monitor and control the recovery of by-products in food operations
- Control and organise the separation of by-products
- Control and organise the recovery of by-products
- Control and organise the despatch of by-products
Understand how to monitor and control waste disposal in food operationsReal unit · NOCN
What you'll be able to do
- Monitor and control waste disposal in food operations
- Control and organise waste separation
- Control and organise the storage and handling of waste
Understand how to monitor and improve environmental good practice in food operationsReal unit · NOCN
What you'll be able to do
- Follow organisational procedures for environmental good practice
- Recognise environmental good practice
- Improve environmental good practice
Understand how to monitor food hygiene standards using rapid test methods in operationsReal unit · NOCN
What you'll be able to do
- Prepare equipment for rapid food hygiene testing
- Conduct rapid food hygiene tests
- Know about the recording and reporting procedures for tests
Understand how to operate a counter/ take-away service in food operationsReal unit · NOCN
What you'll be able to do
- Provide customers with a counter/take-away service according to Standard Operating Procedures (SOPs)
- Maintain work areas and equipment according to Standard Operating Procedures (SOPs)
Understand how to operate a table/tray service in food operationsReal unit · NOCN
What you'll be able to do
- Provide customers with information and process orders according to Standard Operating Procedures (SOPs)
- Serve customers according to Standard Operating Procedures (SOPs)
Understand how to operate central control systems in food manufactureReal unit · NOCN
What you'll be able to do
- Understand the functions of central control systems
- Avoid potential problems in the central control system
Understand how to pack and care for live shellfish for despatchReal unit · NOCN
What you'll be able to do
- Prepare to pack live shellfish for despatch
- Pack live shellfish for despatch
- Care for live shellfish during transport
- Finish packing of live shellfish
Understand how to pack and ice fish/shellfishReal unit · NOCN
What you'll be able to do
- Know what the requirements are for packing and icing fish/shellfish
- Prepare to ice and pack fish/shellfish
- Ice fish/shellfish
- Pack fish/shellfish
Understand how to pack orders for despatch in food operationsReal unit · NOCN
What you'll be able to do
- Pack orders to specification for despatch in food operations
Understand how to prepare and store savoury fillings and toppings in food manufactureReal unit · NOCN
What you'll be able to do
- Prepare savoury fillings and toppings in food manufacture
- Store savoury fillings and toppings in food manufacture
Understand how to prepare for and conduct cleaning in place _CIP_ of plant and equipment in food operationsReal unit · NOCN
What you'll be able to do
- Prepare to clean in place
- Clean in place
Understand how to prepare orders for despatch in food operationsReal unit · NOCN
What you'll be able to do
- Know what the requirements are for preparing orders for despatch in food operations
- Assemble orders for despatch in food operations
- Prepare orders for despatch in food operations
- Finish preparing orders for despatch in food operations
Understand how to prepare sauces and marinades in food manufactureReal unit · NOCN
What you'll be able to do
- Know what the requirements are for preparing sauces and marinades in food manufacture
- Prepare to mix sauces and marinades
- Prepare sauces and marinades
- Finish mixing sauces and marinades
Understand how to prepare to operate a counter/take away service in food operationsReal unit · NOCN
What you'll be able to do
- Prepare work areas and equipment ready for service according to Standard Operating Procedures (SOPs)
- Clear dining and service areas after service according to Standard Operating Procedures (SOPs)
Understand how to prepare to operate a table/tray service in food operationsReal unit · NOCN
What you'll be able to do
- Prepare work areas and equipment ready for service according to Standard Operating Procedures (SOPs)
- Clear dining and service areas after service according to Standard Operating Procedures (SOPs)
Understand how to process fish by handReal unit · NOCN
What you'll be able to do
- Know what the requirements are for processing fish by hand
- Prepare to process fish by hand
- Process fish by hand
- Finish hand-processing
Understand how to process fish/shellfish in a sales environmentReal unit · NOCN
This unit covers legal, hygiene, and food safety requirements for processing fish and shellfish in sales environments. You'll understand preparation, processing techniques, and finishing operations to ensure compliance and product quality.
What you'll be able to do
- Know the legal and hygiene requirements for processing fish and shellfish in a sales environment, including food safety regulations and best practices
- Prepare the work area, equipment, and materials for processing fish and shellfish in a sales environment, ensuring cleanliness and safety
- Select and prepare fish and shellfish for processing, considering quality, freshness, and customer preferences
- Use appropriate tools and techniques to process fish and shellfish, such as filleting, skinning, and portioning
- Finish processing operations in a sales environment, including packaging, labelling, and displaying fish and shellfish products
Understand how to produce product packs in food operationsReal unit · NOCN
What you'll be able to do
- Meet production demand for product packs
- Control production of product packs
- Complete production of product packs
Understand how to sell food products in a retail environmentReal unit · NOCN
What you'll be able to do
- Establish the customer’s needs
- Satisfy the customer’s needs
- Process and complete the sale of food and drink products
Understand how to sharpen cutting tools for use in food operationsReal unit · NOCN
What you'll be able to do
- Know about the importance of maintaining sharp edges on cutting tools
- Sharpen cutting tools
- Maintain sharp edges on cutting tools
Understand how to shuck bivalves by handReal unit · NOCN
What you'll be able to do
- Prepare to shuck bivalves by hand
- Shuck bivalves by hand
- Maintain equipment and a workstation to shuck bivalves
- Finish shucking operations
Understand how to slice and bag individual food productsReal unit · NOCN
What you'll be able to do
- Slice individual food products
- Bag individual food products
Understand how to store and organise goods and materials in food operationsReal unit · NOCN
What you'll be able to do
- Know suitable storage locations for goods and materials
- Deal with damage to goods, materials and equipment
- Know the safety, security and environmental conditions for transport and storage of goods and materials
- Know the organisational communication and documentation procedures
Understand how to supply materials for production in food operationsReal unit · NOCN
What you'll be able to do
- Determine sufficiency of supplies of food and drink materials to meet production requirements
- Knows how to maintain supplies to ensure smooth running in production
Understand how to use fish/shellfish quality assessment methodsReal unit · NOCN
What you'll be able to do
- Know what the factors are that affect the quality of fish/shellfish
- Assess the quality of fish/shellfish
- Know the importance of fish/shellfish quality assessment
Understand how to work effectively with others in food operationsReal unit · NOCN
What you'll be able to do
- Work effectively in a team.
- Give and receive information to and from team colleagues.
- Work with team colleagues to improve the way work is done
Work effectively with others in food operationsReal unit · NOCN
What you'll be able to do
- Work effectively in a team
- Give and receive information to and from team colleagues
- Work with team colleagues to improve the way work is done
The honest bit
You’ve started things before
Most courses were built for a room full of people who aren’t you. A cohort moves on whether or not your week allowed it, and by the third week the thing you’re behind on becomes the reason you stop opening it.
There’s no cohort here, and no timetable to fall behind. Before anything starts, Zavmo asks when you’re sharpest and how long you can realistically sit down for, then builds the sessions around those answers. A bad fortnight changes your pace. It doesn’t put you behind.
And you only pay once you start learning. Searching and planning are free, and you can cancel any time — so the cost of finding out is an afternoon, not a year.
Your passport
Every credit is a stamp you keep
Level 2 credits are regulated. 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’ve earned and what’s next.
Assemble and process products for food serviceAssemble fish/shellfish products by handCarry out product changeovers in food manufactureCarry out shellfish depuration processingCarry out task hand-over procedures in food manufactureClean in place _CIP_ plant and equipment in food operationsContribute to continuous improvement for achieving excellence in food operationsContribute to environmental safety in food operations
Each stamp is a real unit registered against this qualification.
Who’d teach you this
The Evidence Evaluator
Assessor
Helps you show what you can actually do, gathering the evidence that proves it as you learn.
Meet all twelve tutorsWhere this connects
Where these credits take you
A qualification is never a dead end here. See the jobs its credits open, the national occupational standards its units map to, and the future skills they quietly build.
NOCN Level 2 Diploma for Proficiency in Fish and Shellfish Industry Skills (QCF)
- Assemble fish or shellfish products by hand
- Blend or mix ingredients in food and drink operations
- Carry out changeovers in the spirits industry
- Carry out routine machine change over
- Carry out routine machine changeover
- Collect, sort and store spat
- Contribute to improvements in food and drink operations
- Contribute to the continuous improvement of the business
Skills it covers
What the job actually needs. These are the standards the units are built against, in the words employers and awarding bodies already use for the work itself.
Assemble fish or shellfish products by handBlend or mix ingredients in food and drink operationsCarry out changeovers in the spirits industryCarry out routine machine change overCarry out routine machine changeoverCollect, sort and store spatContribute to improvements in food and drink operationsContribute to the continuous improvement of the businessContribute to the effectiveness of food and drink retail operationsContribute to the maintenance of plant and equipment in food and drink operationsControl depositing in food and drink operationsControl fish gutting operationsControl fish or shellfish defrostingControl fish or shellfish defrostingControl fish skinning operationsControl heat treatment in food and drink operationsControl shellfish depuration operationsControl shellfish depuration production+62 more
How you’ll actually learn this
One-to-one, on your own real work
A qualification is usually something done to you: sit the class, sit the exam, hope it sticks. Here it’s the opposite. You learn it one-to-one with a companion, on your own real work, and you keep going until you can use it, not just recall it.
One-to-one, on your real workNo lectures, no past-papers. Every unit is practised on the actual tasks your job throws at you, a tutor beside you, not a video in front of you.
Taught to the top, not the testMost courses stop at remembering. Your companion keeps climbing: analysing, judging, creating. That’s the part a machine can’t do for you.
Credits you keep, a map that continuesEvery unit is regulated and yours for good. The day you finish, Zavmo already knows the next role your new credits open.
Applied to your own work
How the thinking builds
- Remember
- Understand
- Apply
- Analyse
- Evaluate
- Create
Built for NOCN Level 2 Diploma for Proficiency in Fish and Shellfish Industry Skills (QCF)
161 units in this credential, in the order it lists them, awarded by NOCN.
- Assemble and process products for food service
- Assemble fish/shellfish products by hand
- Carry out product changeovers in food manufacture
- Carry out shellfish depuration processing
- Carry out task hand-over procedures in food manufacture
- Clean in place _CIP_ plant and equipment in food operations
and 155 more in the full unit list below.
One to one, not one to many
No two people run this the same way
A course is written once and handed to everyone. This is assembled around you, and keeps changing as it learns you. Five things it reads, and what each one changes.
- Your actual work Every unit is taught against a live piece of your own work, not a worked example from a textbook.
- What you already know The first conversation finds your starting point, so you skip what you can already do and spend the time on what you cannot.
- The conditions you learn under Not a learning-styles quiz. The evidence does not support those. The dimensions the research does back, read once and used to shape the plan.
- How far you got last time It picks up mid-thought. The tutor knows what you said, what you struggled with, and what it asked you to try.
- Which tutor suits the moment Twelve of them, each for a different kind of thinking. The one who walks you through a first idea is not the one who stress-tests it.
See how you learn, free. Eight questions, no sign-up. A directional taster; the diagnostic inside Zavmo goes deeper and keeps adapting.
Why it sticks
Most courses stop at remembering
There’s a well-known ladder of how deeply you learn something, called Bloom’s Taxonomy. Most courses get you up the first two rungs: you remember some facts, you pass a test, you forget it. Real skill lives at the top. Judging, deciding, creating. And this isn’t a generic ladder: every rung has a named Zavmo tutor who walks you up it.
- 6CreateThe Creative Catalyst
- 5EvaluateThe Evidence Evaluator
- 4AnalyseThe Analyst
- 3ApplyThe Coach
- 2UnderstandThe Connector
- 1RememberThe Builder
Where most courses leave you Where Zavmo takes you
Why this matters: AI can already remember and understand for you. What it can’t do is
take your real problem and judge the right call. So the only learning worth paying
for is the learning that takes you to the top. That’s exactly what a tutor doing it with
you, on your real work, is for.
The value
Why the companion is worth £70 a month
You’re not paying for the units. They’re regulated, and the same wherever you earn them. You’re paying for the one thing that decides whether you actually get there: a companion that makes them stick, on your real work.
That is one-to-one on this qualification, every day, on the work you already do, for £70 a month. Your first module is free, so you can see the teaching before you pay for any of it. Billed monthly, cancel any time and billing stops.
Earned on your own work, taught to the top.
Everything you just read, learned one-to-one on the job you already do. Your first module is free, so you can see the teaching before you pay for any of it.
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.