Materials added February 2010

Assessment Strategy

Model assessment strategy for Improve Proficiency Qualifications (IPQs) - this model assessment strategy will be adopted for the fish and shellfish range of food manufacturing qualifications. Please download the assessment strategy and consider it in light of your future delivery of qualifications.

Apprenticeship model (England only)

Each of the four nations in the UK recognise that apprenticeships can contribute to providing the skills that employers need for their workforce. Consequently, each nation has developed its own apprenticeship strategy and is investing in the programme.

Each country's approach to apprenticeships varies, so to find out more please click here for more information.

Fish and Shellfish IPQ Framework

 

This updated framework shows the mix of units that can contribute to a level 2 IPQ programme in fish and shellfish. Credit and leveling is still required for the bulk of the fish and shellfish units. This work will be completed by April 2010. A reasonable working assumption until credit and levels have been agreed, is that each unit may count for 2 credits at level 2.

In a recent Seafood Training Expert Group meeting (16th Feb. 2010) it was agreed that at level 2 only a Certificate and Diploma would be offered. The Award was considered too small a qualification. Comments to academy@seafish.co.uk

 

What are occupational skills (OS), occupational knowledge (OK) and underpinning knowledge (UK) units?

There are four types of units that make up Improve's Qualification structure. This slide shows that the work-based proficiency qualification is made up of three units - OS, OK, UK that combine the work-based skills (OS) and knowledge (OK) with the underlying principles (UK) of a process to produce a qualification that is fit for purpose.

As an example of these three units in action, here are the units for brining. Brining OS, Brining OK, Brining UK

 

L_Cooper@Seafish.co.uk

 

Archived Materials and Links
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drafts of proposed new and revised Seafood NOS (comments and feedback to academy@seafish.co.uk please)

 

Units submitted to Improve (Nov 2009) this section last revised 27/11/09

Smoking

Title: FP 116K Principles of fish and shellfish smoking

Title: FP 118K Understand Brining of fish and shellfish

Title: FP 122K Understand fish and shellfish smoking

Title: FP 153K Principles of brining and salting fish and shellfish

Quality

Title: FP 137K Understand fish quality assessment

Title: FP. 151K Principles of seafood quality science

Title: FP 154K Principles of seafood quality assessment

Retail

Title: FP.146S Display fish and shellfish for retail sale

Title: FP.147K Understand how to display seafood for retail sale

Title: FP.148K Principles of displaying fish and shellfish for retail sale

Title: FP.149K Marine finfish product knowledge

Title: FP. 150K Shellfish, non-marine finfish and other marine food products, product knowledge

 

Food Service

Title: FP. 152K Principles of frying fish and chips

Reviewed Units

Stow the Catch - applicable to live holding? - Seafish's view is yes it applies.

 

Units Drafted or Considered for Drafting - but not yet submitted/drafted

Title: FP 921S Practical Seafood Smoking - this unit drafted, but not submitted - a practical unit may not be required