Arnaud Christophe Chaton

This qualification is for who wishes to work as an electrician in the building services industry. It has been designed to deliver a high level of occupational skills and provide a platform from which to progress through further into an apprenticeship programme or into employment. This route at Level 2 is a step towards becoming a competent electrician. The qualification will help in gaining an understanding of the skills required within the electrotechnical sector and cover compulsory aspects such as: • Scientific Principles • Installation of wiring systems and enclosures • Electrical Installations Technology Centres and providers work with local employers who will contribute to the knowledge and delivery of training. Employers will provide demonstrations and talks on the industry and where possible work placements will also be provided by the employers. This practically based training is ideal preparation for gaining employment in the electrotechnical industry or specialist further study.

National Certificate Level 3 in Food ProductionObjectives and Learning Outcomes

This qualification recognises the competence, knowledge and skills required to work in the Food production discipline of a commercial environment. It is awarded to people who are able to demonstrate the necessary abilities to perform tasks properly according to international standards and health and safety regulations. The holder will also be able to show a range of interpersonal qualities, team work and customer service skills that will increase his employability in the hospitality industry.

• origin of food and meat
• Demonstrate an understanding of aging meat process
• Maintain personal presentation in the workplace
• Clean work areas in the meat processing industry
• Demonstrate knowledge of meat industry workplace hygiene and food safety requirements
• Basic meat processing operation under a HACCP system
• Describe micro organisms, microbiological contamination, and cleaning & sanitation verification.
• Explain health and safety practices in the meat processing
• Maintain pork production unit hygiene
• Apply ethics pledge within his/her workplace
• Describe ethical responsibility towards consumers
• Hold conversation with others
• Participate in a team or group to complete routine tasks
• Perform calculations for the workplace
• Maintain hand knives in the meat processing industry
• Handle, maintain and use knives safely in the poultry processing industry
• Demonstrate knowledge of the beef industry
• Demonstrate knowledge of the lamb industry
• Demonstrate knowledge of the pork industry
• Demonstrate knowledge of the poultry industry
• Scald, de-hair and scrape game carcasses
• Quality check meat products
• Describe Halal/Kosher slaughter requirements in the meat processing industry
• Demonstrate and apply beef cutting skills
• Demonstrate and apply poultry cutting skills
• Demonstrate and apply pork & bacon cutting skills
• Demonstrate and apply lamb cutting skills
• Basic grade meat carcasses
• Identify pork meat cuts
• Operate a meat processing skinning machine
• Produce poultry portions using a hand operated saw
• Demonstrate knowledge of manual animal products cut wrapping equipment in the animal products processing industry
• Prepare meat for processing in food production
• Demonstrate knowledge of cooked meat freeze drying processes and products
• Demonstrate knowledge of cooked meat processes and products
• Pack and dispatch cooked meat products
• Produce cooked meat products
• Pack and vacuum seal meat cuts
• Label for packing meat products
• Pack meat products under HACCP
• Pack individual meat products
• Freeze animal base products
• Chill animal base products
• Control an animal base products chiller
• Control an animal base product freezer
• Demonstrate knowledge of stock control procedures
• Produce meat extract
• Produce meat soup stock
• Trim beef products for packaging
• Trim lamb products for packaging
• Trim game meat for packaging
• Trim pork products for packaging
• Trim poultry fillets to specified size and weight
• Demonstrate knowledge on fish and seafood

The Course was a course of 4 weeks for a certificate in Practical Cookery and another course of 6 weeks for a certificate in Professional Cookery.

The course is a diploma in office skills received on November 2014