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Wine

Definitions


1. National Qualifications Framework (NQF)

The NQF for England, Wales and N.I. sets out the levels at which qualifications can be recognised.

Qualification Level

General

Vocationally-related qualification

Occupational qualification

Entry Level

Certificate of Achievement

Entry Level Certificate - Foundation Award

1

GCSEs grades D - G

National Awards
Vocational GCSEs

NVQ Level 1

2

GCSEs grades A* - C

National Certificates
Vocational GCSEs,
Level 2 Diplomas,

NVQ Level 2

3

A’ Levels
(AS/A2)

Vocational A Levels
Level 3 Diplomas
National Certificates

NVQ Level 3

4

Level 4 Higher National Certificates (HNC) and Higher National Diplomas (HND)
Foundation Degrees

NVQ Level 4

5

Bachelors degrees
Foundation degrees
Diplomas of higher education

NVQ Level 5

6

Bachelors degrees with Honours
Graduate certificates and diplomas

7

Masters Degrees
Postgraduate certificates and diplomas
Fellowship
Advanced Professional Certificate

8

Doctoral Degrees
Highly specialist diplomas from a professional body

 2. Scottish Credit & Qualification Framework (SCQF)

England, Wales, N.I. equivalence

Qualification Level

Qualification

Occupational qualification

Entry Level

Access 1

Foundation Standard Grade

Access 2

Access 3

1

4

Intermediate 1
General Standard Grade

SVQ Level 1

2

5

Intermediate 2
Credit Standard Grade

SVQ Level 2

3

6

Higher

SVQ Level 3

4

7

Advanced Higher
Higher National Certificate (HNC)
Certificate of Higher Education

5

8

Higher National Diploma
Diploma in Higher Education

SVQ Level 4

9

Ordinary degrees
Graduate certificates and diplomas

6

10

Honours Degrees
Graduate certificates and diplomas

7

11

Masters Degrees

SVQ 5

8

12

Doctorates

 

3.    UK Standard Industrial Classification of Economic Activities.  UK SIC(92) 


The UK Standard Industrial Classification of Economic Activities (UK SIC(92)) is used to classify business establishments and other statistical units by the type of economic activities they are engaged in.  The classification provides a framework for the collection, tabulation, presentation and analysis of data and its use promotes uniformity. In addition, it can be used for administrative purposes and by non-government bodies as a convenient way of classifying industrial activities into a common structure.

For further information, please click here

The business sectors for which the Improve Ltd has been licensed are as follows: -

SIC CODE
DESCRIPTION
15.1
Production, processing and preserving of meat and meat products
15.11
Production and preserving of meat
15.11/1
Slaughtering of animals other than poultry and rabbits
15.11/2
Animal by-product processing
15.12
Production and preserving of poultry meat
15.13/1
Bacon and ham production
15.13/9
Other meat and poultry processing
15.20/1
Freezing of fish
15.20/9
Other fish processing and preserving
15.31
Processing and preserving of potatoes
15.32
Manufacture of fruit and vegetables
15.33
Processing and preserving of fruit and vegetables not elsewhere classified
15.41
Manufacture of crude oils and fats
15.42
Manufacture of refined oils and fats
15.43
Manufacture of margarine and similar edible fats
15.51/1
Liquid milk and cream production
15.51/2
Butter and cheese production
15.51/9
Manufacture of other milk products
15.52
Manufacture of ice cream
15.61/6
Grain milling
15.61/2
Manufacture of breakfast cereals and cereals-based foods
15.62
Manufacture of starches and starch products
15.71
Manufacture of prepared feeds for farm animals
15.72
Manufacture of prepared pet foods
15.81
Manufacture of bread, fresh pastry goods and cakes
15.82
Manufacture of rusks, biscuits, preserved pastry goods and cakes
15.83
Manufacture of sugar
18.84/1
Manufacture of cocoa and chocolate confectionery
15.84/2
Manufacture of sugar
15.85
Manufacture of macaroni, noodles, couscous and similar farinaceous products
15.86/1
Tea processing
15.86/2
Production of coffee and coffee substitutes
15.87
Manufacture of condiments and seasonings
15.88
Manufacture of homogenised food preparations and dietetic food
15.89/1
Manufacture of soups
15.89/9
Manufacture of other food products not elsewhere classified
15.91
Manufacture of distilled potable alcoholic beverages
15.93/1
Manufacture of wine, of fresh grapes and grape juice
15.93/2
Manufacture of wine based on concentrate grape must
15.94/1
Manufacture of cider and perry
15.94/9
Manufacture of other fruit beverages
15.95
Manufacture of other non-distilled fermented beverages
15.96
Manufacture of beer
15.97
Manufacture of malt
15.98
Production of mineral waters and soft drinks

Related Business Sectors

The following business sectors represent areas where there is a sector interest. Improve will, to the extent they are a priority for Sector employers, provide support to other SSCs that are accountable for the relevant business sectors. These will be formally arranged under SSC Heads of Agreement arrangements.

SIC CODE
DESCRIPTION
51.38
Wholesale of other food including fish, crustaceans and molluscs
52.22
Retail sale of meat and meat products
52.23
Retail sale of fish, crustaceans and molluscs
52.24
Retail sale of bread, cakes, flour confectionery and sugar confectionery

4.    Standard Occupational Codes (SOC)

The classification has two main concepts these are to classify:
(1) the kind of work performed - job and
(2) the competent performance of the tasks and duties - skill.

The SOC2000 Major groups:

1 Managers and senior officials
2 Professional occupations
3 Associate professional and technical occupations
4 Administrative and secretarial occupations
5 Skilled trades occupations
6 Personal service occupations
7 Sales and customer service occupations
8 Process, plant and machine operatives
9 Elementary occupations

5.    Hard-to-fill Vacancies

The existence of vacancies within an organisation that are hard-to-fill

6.    Skill Shortage/Deficient Vacancies

Skill-shortage or skill-deficient vacancies are hard-to-fill vacancies that arose because of a shortage of applicants with the required experience, qualification or skills for a particular job role.

7.    Skill Gaps

Skill gaps are internal to an organisation. They occur when employers regard some of their staff as not being fully proficient to meet the requirements of their job role.

NB. This document will be updated on an ongoing basis.


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