FOOD & BEV
|
SP
|
US
|
Level
|
Credits
|
| Good manufacturing practices as a prerequisite for HACCP |
09SP0002460301303/0 |
|
3 |
13 |
| Break and debone meat sides and carcasses into primal and retail cuts |
09SP000443020253/5 |
|
3 |
25 |
| Meat markets: hygiene & safety |
09SP0002440703903/0 |
|
3 |
39 |
| Meat markets: hygiene & safety |
09SP000333040213/0 |
|
3 |
21 |
| Good manufacturing practices |
09SP0002450502001/0 |
|
1 |
20 |
| Good manufacturing practices |
09SP0002510501701/0 |
|
1 |
17 |
| Manufacturing emulsified meat products |
09SP000291020183/0 |
|
3 |
18 |
| Debonising skills programme (Beef & pork) |
09SP000302050533/5 |
|
3 |
53 |
| Beverage general skills programme |
09SP000320030123/0 |
|
3 |
12 |
| Processing pork carcasses |
09SP000324030283/5 |
|
3 |
28 |
| Quality management for butcheries |
09SP000328040263/0 |
|
3 |
26 |
| Good storage and distribution practices ( perishable goods) |
09SP000410060343/0 |
|
3 |
34 |
| Break and debone meat sides and carcasses into primal and retail cuts |
09SP000443020253/5 |
|
3 |
25 |
| Debonising skills programme (pork) |
09SP000299040383/5 |
|
3 |
36 |
| Personal hygiene and food safety practices |
09SP000339060262/0 |
|
2 |
26 |
| The basic for food handlers |
09SP0002520301302/0 |
|
2 |
13 |
| Generic health and safety programme (food manufacturing) |
09SP000364040162/0 |
|
2 |
16 |
| Apply food safety practices in a food handling environment |
09SP000413030121/0 |
|
1 |
12 |
| Enhancing individual and team performance |
09SP00063700021/ |
|
3 |
21 |
| Basic machine operations |
09SP000397030233/0 |
|
3 |
23 |
| Beverage blending and mixing |
09SP00066300027/ |
|
3 |
27 |
| Fundamental SP communication |
09SP00065500023/0 |
|
1 |
23 |
| Fundamental SP maths |
09SP00065400021/0 |
|
1 |
21 |
| Customer etiquette with the internal and external customer |
09SP000460050253/0 |
|
3 |
25 |
| Professional customer liaison |
09SP000461040203/0 |
|
3 |
20 |
| HACCP for supervisors |
09SP0002430401903/0 |
|
3 |
19 |
| Fundamental skills programme- maths |
09SP000377040112/0 |
|
2 |
20 |
| Fundamental skills programme- communication |
09SP000372040202/0 |
|
2 |
20 |
| Fundamental skills programme- maths |
09SP000373050152/0 |
|
2 |
15 |
| Fundamental skills programme- communication |
09SP000337040203/0 |
|
3 |
20 |
| Basics in baking- craft bread |
09SP000238030372/1 |
|
2 |
37 |
| Produce a range of fermented dough products in a craft bakery |
09SP000247060492/1 |
|
2 |
49 |
| Produce a range of cakes, speciality bread and meringue products in a craft baking environment |
09SP000256030323/1 |
|
3 |
32 |
| Produce a range of puff, short and choux pastry products in a craft baking environment |
09SP000258030403/1 |
|
3 |
40 |
| Produce muffin and dough products in a craft baking environment |
09SP000260030222/1 |
|
2 |
22 |
| Produce a range of bread and sweet dough products in a craft baking environment |
09SP000272030372/1 |
|
2 |
37 |
| Produce a range of flour confectionery products and basic craft fermented products |
09SP000288060592/1 |
|
2 |
59 |
| Maths/ science cluster |
09SP000393050162/1 |
|
2 |
16 |
| Meat processing skills programme |
09SP000301050333/5 |
|
3 |
33 |
| Processing poultry carcasses |
09SP000329020112/5 |
|
2 |
11 |
| Process control |
09SP000250402503/0 |
|
3 |
25 |
| Good storage and distribution practices (dry goods) |
09SP000412060403/0 |
|
3 |
40 |
| Monitor CCPs as part of GMP in a food handling environment |
09SP0062000012/0 |
|
3 |
12 |
| Health and safety skills programme |
09SP000300050313/0 |
|
3 |
31 |
| Assistant chef skills programme |
HSP/AssChf/2/0022 |
|
2 |
51 |
