NVQ Level 2 FDQ Level 2 Certificate in Proficiency in Food Industry

Course Description

This qualification is designed for those who are working in a food manufacture or supply chain business. It offers the opportunity to develop skills and knowledge required to confirm competence at work in food and drink operative or technical roles.

The qualifications within this suite provide food businesses with an opportunity to develop good food manufacturing practices and understanding. They allow skills and knowledge to be developed in a wide variety of areas depending upon the type of business and processes/products that apply. The qualifications can relate to any type of food and drink manufacturing or supply chain business but is most suitable for automated and semi-automated processing operations. 

The broad menu of skills and knowledge within the qualifications can be chosen to reflect the role, responsibilities and development needs of learners. These include compliance functions like food safety and health and safety; operative functions including process control and problem resolution and specific functions like packaging and labelling.                               

Mandatory Units may include:

Understand how to maintain workplace health and safety in food operations

Maintain product quality in food operations

Work effectively with others in food operations

Optional units – to be arranged


12 - 24 months depending on course and individual circumstances


Oral and written unit assessments through student portfolio with practical vocational observation by a qualified Assessor; Witness Testimonies and Professional Discussion.

Entry Requirements

18 – 24 years old working 21 hrs or above in a relevant job role

All aged groups, must be employed or working voluntary in a relevant job role

Progression Routes

Students can progress to higher education or a higher level of Food Industry Skills qualification.

Job Roles within the Food Industry

This qualification will support progression to further learning in subject areas including:  food preparation and processing; food science and technology; food hygiene; safety and quality; food team leading/management.

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