COLLEGE NOTICE (Updated 08/05/21)

LATERAL FLOW DEVICE TESTING NOW IN OPERATION!

We strongly encourage all staff and students due to come onto College campuses over the next few months to take part in Lateral Flow Testing. Please read www.src.ac.uk/the-college/covid-19-info

ON-SITE DELIVERY

From Monday 10th May the College returned to course delivery, assessment and examination arrangements that operated from the start of the academic year. This easement in restrictions follows the NI Executive’s decision to trigger Stage 2 on the Roadmap to Recovery for Further Education Colleges and the introduction of lateral flow testing for staff and students. All current College Covid 19 safety measures will remain in place including the mandatory wearing of face coverings. Thank you for helping to keep our College safe.

STUDENT SUPPORT

Learning Resource Centres are open for students unable to access online lessons from home. Student Services and limited canteen facilities are also available. Student queries should be directed to Course Co-ordinators. General queries should be emailed to info@src.ac.uk

BTEC AND ESSENTIAL SKILLS EXAMINATIONS

The latest update from the Examination Regulator on the awarding of examinations/assessments can be found at https://www.src.ac.uk/the-college/covid-19-info 

Course

Course Page

Hospitality & Food Manufacturing

MEAT AND POULTRY INDUSTRY SKILLS Level 3 Certificate Apprenticeship


FDQ Level 3 Certificate for Proficiency in Meat and Poultry Industry Skills APP



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Level
Level 3
Mode of Study
Full Time
Course Type
Apprenticeships
Location
Portadown Campus

OVERVIEW

This qualification is for those working in the meat and poultry industry. It will provide you with the opportunity to develop skills and knowledge required to achieve competence at work or to develop existing skills and knowledge, perhaps to support multi-skilling or increase productivity at work.

This course offers you a unique blend of meat and poultry focused skills and knowledge units, covering craft or automated processing, retail, service and support competences. It also gives you the opportunity to develop some specialist subject knowledge relevant to all occupational roles, should this be required to support the business or individual career progression within the meat and poultry sector.

** You may be required to complete Essential Skills to a Level 1 in Application of Number and/or Communication, if you do not hold the exemptions as required by the Food and Drink APPNI Framework.**

ENTRY REQUIREMENTS

Applicants must:

  • Have reached the minimum school leaving age;
  • Have achieved a full Level 1 qualification or equivalent;
  • Meet the SRC entry requirements as set out in the Admissions Policy. 

Non-apprenticeship students will be required to complete work placement as part of this course in an established butchery outlet.

MODULES

  • Maintain workplace health and safety in food operations
  • Maintain workplace food safety standards in food operations
  • Sharpen cutting tools in use in food operations
  • Carry out primal cutting in meat processing
  • Carry out trimming and boning in meat processing
  • Produce sausages
  • Produce added value products in sales operations
  • Sell food products in retail environment

DURATION

1 to 2 days per week over 1 year

PROGRESSION

On successful completion of this course, you will be able to progress to the Level 3 Certificate in Meat and Poultry or Food Industry Skills.

HOW TO APPLY

All full-time courses starting in September 2021 are open for applications. Please click on the Apply Now button (top right in the blue box) to begin your application. 

If you require any assistance with your application you can call us on 0300 123 1223.

CONTACT

Micheal Prunty

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028 3025 9683


IMPORTANT COURSE & DELIVERY STATEMENT

In light of the continuing Covid-19 situation, Southern Regional College may have to amend the delivery methods for a number of courses for the new academic year, or should the need arise effect a temporary College closure. This may also lead to restrictions when accessing student services. Please be assured that the safety of our students is paramount and as such we will be implementing a range of measures in line with government advice and protocols. We will make all appropriate and reasonable adjustments to maintain the ongoing quality of teaching and learning and our support services.

In accordance with the Consumer Rights Act 2015, you will be notified of any such changes, the reasons for the changes and any options available to you to avoid such changes having an adverse impact on your future career. All higher education students and applicants should refer to the Consumer Protection page.


FEES POLICY

Information about our fees policy including details on registration and reduced fees as well as refunds can be found HERE

Currency () GPB

  • Course Code
    P0171PF
  • Start Date
    06/09/2021
  • Day and Time
    Subject to Timetable
  • Weeks
    30
  • Fees
    N/A (Course)
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