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N/SVQs
New N/SVQ Structures and Assessment Strategy approved Approval has been gained for the new N/SVQ framework to be launched later this year. The structure is a flexible, easy to understand single qualification, with a flexible pathway design to enable flexibility both now and in the future. Approval has also been gained for an Assessment Strategy to support the new framework. Please click here to download.
Competency-based Qualifications are those which confirm occupational competence in the workplace. They are structured around units of competence directly derived from National Occupational Standards (NOS). National Vocational Qualifications (NVQs) in England, Wales and Northern Ireland and Scottish Vocational Qualifications (SVQs) in Scotland. These are undertaken in the workplace and assess a candidate’s competence whilst they are doing their job.
They are available at level one (entry) to level three (supervisory/technical), there is also a managerial level four NVQ in Meat & Poultry.
Related links
Information on a wide range of qualifications can be found by visiting www.hotcourses.com, www.openquals.com, andwww.sqa.org.uk.
Food and Drink Manufacturing Sector – New N/SVQ Titles and Structures N/SVQ | Total no. of units | Mandatory Units | Level One | 5 | 1 | Level Two | 8 | 2 | Level Three | 8 | 1 |
| N/SVQ Title | Endorsed Pathways | Level 1 | Food Manufacture | | Level 2 | Food Manufacture | 1.Production Control Skills
2.Production Improvement Skills (PENDING)
3.Craft Bakery Skills
4.Process Bakery Skills
5.Meat & Poultry Processing Skills
6.Butchery Retail Skills
7.Retail & Service Support Skills
8.Facilities Support Skills
9.Distribution Skills
10.Livestock Droving Skills | Level 3 | Food Manufacture | 1.Specialist Craft Bakery Skills
2.Specialist Meat & Poultry Skills
3.Specialist Management Skills
4.Specialist Supply Chain Skills
5.Specialist Technical Skills
6.Specialist Improvement Skills |
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