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FdSc Food Manufacture (Operations Management)

Shaped by major food industry employers, the Food Manufacture (Operations Management) degree aims to prepare students for key operational roles within the sector, where there is demand for highly skilled managers.

This course can be studied at Foundation (FdSc) or Bachelor’s (BSc) level http://www.lincoln.ac.uk/fdsopmub

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FdSc Food Manufacture (Quality Assurance and Technical Management)

Developed in collaboration with employers in the food manufacturing industry, this course aims to provide students with the opportunity to develop expert knowledge in quality assurance, factory processes, product development and management specific to the food sector.

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Food Industry Skills Advanced Apprenticeship

Proficiency in food manufacturing, this qualification is designed for learners who are working in a food manufacture or supply chain environment and offer a sustainable Continuous Improvement Programme for the workplace.

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Food Industry Skills Diploma Level 2

This course is for those that have gained VRQ/NVQ Or FDQ level 1 Diploma in Cookery or have relevant experience as a professional chef/cook and wants to develop their craft skills.

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Food Manufacturing Certificate level 2

The Food and Drink Manufacturing qualification has several Pathways that cover all the processes of food manufacture. The pathways are flexible to account for people working large food automated establishments

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Food Manufacturing Intermediate Apprenticeship

The Food and Drink Manufacturing qualification has several Pathways that cover all the processes of food manufacture. The pathways are flexible to account for people working large food automated establishments

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Food Safety - Advanced (level 4)

Food safety, hygiene and the prevention of contamination are key factors in the manufacture and production of food and in food service. (Those responsible for these areas are required to be trained to manage the situation.) Those responsible for the management of food operation need to be trained to a level that enables them to demonstrate their competency.

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Food Safety - Intermediate (level 3)

The supervision of people who are handling and producing food is a responsible task. It is essential that the supervisor identify and prevent or control any potential hazards and are equipped to effectively manage food handlers on safety issues. This course provides the key information on how to achieve and maintain good standards of food safety.

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HACCP - validation and verification

HACCP systems and many prerequisite programmes must be validated prior to implementation to obtain evidence that safe food can be provided. After implementation, verification activities are needed to provide evidence that HACCP and the prerequisites are actually effective and being complied with.

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Handling ‘F’ Gases and ODS substances (Cat 1)

This is aimed at those working within the refrigeration and air-conditioning industry who need to meet the legal requirements for working with fluorinated gases, and other ozone depleting substances.

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Industry Approved Programme
This mark means the qualification has been created in conjuntion with the food & drink industry and approved by leading industry experts to include the specific elements employers will be looking for in the future.