Food and Drink Operations (Fish and Shellfish Processing Skills) at SCQF level 5

The SVQ 2 in Food and Drink Operations (Fish and Shellfish Processing Skills) at SCQF level 5 is a new qualification for the growing food and drink manufacture sector. It has been developed as a result of a review of the National Occupational Standards.

Candidates can progress to a range of courses — allowing centres to retain or build student numbers. For example, candidates could progress to a higher level with SVQ 3 Food and Drink Operations at SCQF level 6. Alternatively, they could progress laterally to SVQ 2 in Food and Drink Operations: Food Manufacturing Excellence at SCQF level 5.

The SVQ can be offered in any of the following modes:

• full-time
• part-time

This SVQ is suitable for:

• individuals currently employed in the processing, retail or food service sectors of the fish/shellfish industry and who wish to obtain a formal qualification
• employers who wish their employees to take a course for continuing professional development 

Access

• Entry is at the discretion of the centre.
• No prior qualifications are required to undertake this qualification, although experience in/knowledge of the subject would be an advantage.

The level SVQ 2 at SCQF 5 could provide progression to:

• SVQ 3 Food and Drink Operations at SCQF level 6
• NPA Food and Drink Manufacture at SCQF level 6
• HNC Food Science and Technology at SCQF level 7 or Management/Leadership
• degree level study at a higher education institution
• career development employment in the food (fish and shellfish) sector

Centres with devolved authority for approval should use their own internal approval process.

Centres without devolved authority will have to come forward for approval and should contact SQA’s Business Development Team for guidance.

Assessors and verifiers must be able to meet SQA’s general requirements for technical/occupational competence as outlined in the Guide to Approval.

Assessment of this award will be through a series of theoretical and practical assessments or tasks. Some assessments will be carried out under supervised open-book conditions, others under supervised closed-book conditions.

The assessment strategy does not allow for workplace simulation. The assessment strategy does not allow for workplace simulation. The assessment requirements are detailed in Improve’s Assessment Strategy 2013 and SQA’s Assessment Guidance for this award.

• GG52 22 (SQA and NSAFD) (144 KB)(141 KB)

Centres/candidates undertaking these Courses should also refer to the full National Occupational Standards for information relating to the overview and scope.

Unit information for this qualification is available on our Unit Search.

Core Skill mappings are carried out by the SSC responsible for the development of an SVQ. It is a requirement of SQA Accreditation that every SVQ submission includes information on where possible opportunities for candidates to develop Core Skills exist across the mandatory units.

Centres should note that mappings are not audited or validated against the Core Skills framework/units so are not accepted by SQA awarding body as evidence towards achievement of the Core Skills units.

• Core Skills Signposting (281 KB)

GG52 22 in Food and Drink Operations (Fish and Shellfish Processing Skills) is jointly awarded by NSAFD.

This SVQ is a mandatory component in the Level 2 Food and Drink Operations Modern Apprenticeship.

SQA also offers the following components of this Apprenticeship:

• F426 04 Core Skills: Communication SCQF level 4
• F42N 04 Core Skills: Working with Others SCQF level 4
• F42J 04 Core Skills: Problem Solving SCQF level 4
• F42E 04 Core Skills: Information and Communication Technology SCQF level 4
• F42A 04 Core Skills: Numeracy SCQF level 4

For further information on the Level 2 Food and Drink Operations Modern Apprenticeship please visit: http://improveltd.co.uk/scotland/frameworks-scotland

• Assessment strategy

• Assessor's guidelines (0.96 MB)

• Guidance for candidates starting an SVQ (626 KB)
• Candidate Portfolio A4 Cover (118 KB)
• Candidate blank recording forms (616 KB)

• F2M4 04 - Lift and Handle Materials Safely in Food Manufacture (384 KB)
• F2MB 04 - Maintain the Workplace and Health and Safety in Food Manufacture (687 KB)
• F2MD 04 - Maintain Workplace Food Safety Standards in Manufacture (441 KB)