NQF 1: Food and Beverage Handling Processes
NQF level 1 serves as an entry-level qualification for the food handler and will develop an integrated approach to the handling of food and related products in general. It allows learners to obtain the necessary knowledge and skills for career advancement and advancement to higher qualifications in food and beverage manufacturing areas. The main focus areas include personal and product safety in a food and beverage handling environment, elementary problem solving skills, life skills and basic food and beverage handling practices.
NQF 2: RAW Milk and Cream Handling and Storing
This level focuses on every aspect of milk delivery at a dairy factory and includes receiving of raw milk, associated intake test, cleaning and sanitising of equipment, as well as broad knowledge of terminology, chemistry and physics, sampling procedures and good manufacturing practices.
NQF 2: Production Technology
NQF level 2 provides learners with the range of learning and skills required to be able to perform a series of activities to support manufacturing, engineering and technology processes. Learners will acquire a range of skills in the identification of production parameters in manufacturing, engineering and technology industries and basic strategies to achieve them.
NQF 3: Dairy Primary Processing
Upon completion of the NQF level 2 (above), trainees can add to their knowledge and skills by completing NQF level 3 and gaining the required knowledge on the processing of raw milk, in terms of pasteurisation, homogenization, standardization and quality tests involved, as well as becoming acquainted with quality control, quality assurance and CCPs.
NQF 3: Food and Beverage Packaging Operations
This qualification will equip learners to produce packaged food or beverage product by operating, controlling and maintaining a primary or secondary packaging process (automated) within a food manufacturing environment whilst applying food safety, personal safety, quality assurance and monitoring critical control points.
This qualification, although developed specifically for the food and beverage industry, also provides the flexibility for learners to articulate to other manufacturing environments such as fast-moving consumable products, as well as the pharmaceutical and chemical industries.
NQF 3: Food Laboratory Analysis
NQF level 3 offers extensive knowledge and skills regarding quality and laboratory quality tests i.e. sensory, chemical, compositional and microbiological analysis of raw milk and dairy products. The person will also be able to perform basic analytical tests and specialised laboratory techniques and procedures on a range of food products within the specialisation area(s) of his/her choice.
NQF 3: Management: Stores and Warehousing
As a qualification that covers management, it provides a framework for learners to develop competencies that will enable them to become competent junior managers. It provides an opportunity for learners to learn and apply academic skills in relation to management. The focus provided by FMCG Training Solutions in this qualification is on the specialisation of Stores and Warehousing Management.
NQF 3: Winemaking
A person acquiring this qualification will enable them to work in a winemaking environment by performing all the necessary processes applicable to his/her work environment, from intake of the raw material (grapes) to winemaking and presentation of the final product (wine) for packaging/bottling. By applying quality control practices throughout the process, the learner will contribute to the quality assurance and food safety requirements of the final product.
NQF 4 Occupational Certificate Dairyman
Completing NQF level 4 will ensure candidates attain a FET certificate in a specific field of dairy product manufacturing, which would include manufacturing of the specific product, quality tests associated with the product, as well as packaging of the final product. Specialisations would include a variety of different dairy products such as cheese types, yoghurt, butter and milk powder to name a few.
NQF 4: Generic Management (Food Manufacturing)
This qualification lays the foundation for the development of management qualifications across various sectors and industries. The specific stream of the programme specifically develops management competencies required by learners in food and beverage manufacturing, particularly those who are currently operating as junior managers. The qualification introduces key terms, rules, concepts, principles and practices of management that will enable learners to be informed managers in any occupation. It has also been developed to enable managers or prospective managers to access higher education and provide flexible access to lifelong learning. The scope of management covers four domains: leadership, self-management, people management and management practices.