This qualification has been reviewed. The last date to meet the requirements is 31 December 2019.

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1 NZQF NQ Ref 1043 Version 5 Page 1 of 8 National Certificate in Dairy Manufacturing (Process Skills) (Level 3) with strands in Processing, and Supply Chain, and with optional strands in Performance Improvement, and Product Safety Level 3 Credits 43 This qualification has been reviewed. The last date to meet the requirements is 31 December Version 5 of this qualification has been republished to extend the last date of enrolment on programmes leading to it from 31 December 2015 to 31 December 2017 and extend the last date of assessment from 31 December 2017 to 31 December Transition Arrangements This qualification has been reviewed and replaced by the New Zealand Certificate in Dairy Processing (Level 3) [Ref: 2562]. The last date for entry into programmes leading to the qualification is 31 December For detailed information see Review Summaries on the NZQA website. NZQF National Qualification Registration Information Process Version Date Last Date for Assessment Registration 1 October 2003 December 2006 Review 2 November 2004 December 2009 Review 3 September 2007 December 2010 Revision 4 October 2009 December 2017 Review 5 October 2014 December 2017 Republication 5 December 2015 December 2019 Standard Setting Body PO Box The Terrace Wellington 6143 Telephone Facsimile standards@primaryito.ac.nz Website

2 NZQF NQ Ref 1043 Version 5 Page 2 of 8 National Certificate in Dairy Manufacturing (Process Skills) (Level 3) with strands in Processing, and Supply Chain, and with optional strands in Performance Improvement, and Product Safety Level 3 Credits 43 Purpose This qualification is intended for experienced employees working under general supervision and applies to process operations and supply chain staff in all branches of the dairy manufacturing. It recognises the ability to apply on-job skills while working with a degree of autonomy within defined areas of responsibility. The qualification is structured with a generic compulsory section, an occupationally-based elective section, and strands for key occupational groups to provide flexibility in subject choice relative to occupational specialisation. The two optional strands in product safety and performance improvement are intended to provide added career development options. This qualification is in part modelled on the Australian Qualifications Framework Certificate II in Food Processing. Mutual recognition arrangements have been made between the New Zealand Industry Training Organisation and the National Food Industry Training Council (Australia). Candidates completing this qualification may progress to the National Certificate in Dairy Manufacturing (Process Skills) (Level 4) with optional strands in Product Safety, and People Skills [Ref: 1044]. Special Notes Recommended for entry: National Certificate in Dairy Manufacturing (Process Skills) (Level 2) [Ref: 1042]. Credit Range Compulsory Elective Processing Strand Level 3 or above credits Minimum totals Supply Chain Strand Performance Improvement Optional Strand Level 2 credits Level 3 or above credits Minimum totals Product Safety Optional Strand

3 NZQF NQ Ref 1043 Version 5 Page 3 of 8 Requirements for Award of Qualification Award of NQF Qualifications Credit gained for a standard may be used only once to meet the requirements of this qualification. Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided in section 7 of the New Zealand Qualifications Authority (NZQA) Rules and Procedures publications available at Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (Id). Any version of a standard with the same Id may be used to meet qualification requirements that list the Id and/or that specify the past or current classification of the standard. Summary of Requirements Compulsory standards Elective A minimum of 8 credits as specified One of the following strands is required Processing Strand Supply Chain Strand The following strands are optional Performance Improvement Optional Strand Product Safety Optional Strand Detailed Requirements Compulsory The following standards are required Manufacturing > Dairy Manufacturing > Dairy Product Safety and Risk Management Implement a product safety plan for a work area in the dairy Manufacturing > Dairy Manufacturing > Dairy Quality and Process Improvement Implement a quality system for a work area in the dairy Manufacturing > Dairy Manufacturing > Dairy Workplace Health and Safety Implement occupational safety and health principles and procedures in the dairy

4 NZQF NQ Ref 1043 Version 5 Page 4 of 8 Elective A minimum of 8 credits Manufacturing > Dairy Manufacturing > Dairy - Generic Measure and calculate routine workplace data in the dairy Plan to meet work requirements in the dairy Use information technology devices in a dairy workplace 3 4 Manufacturing > Dairy Manufacturing > Dairy Environmental Management Implement environmental procedures in the dairy Operate pumping equipment in the dairy Carry out a waste treatment process in the dairy 3 8 Manufacturing > Dairy Manufacturing > Dairy Laboratory Methodology Apply sampling techniques in the dairy Conduct routine tests in the dairy 3 4 Manufacturing > Dairy Manufacturing > Dairy People Skills Participate in teams in the dairy 3 4 Manufacturing > Dairy Manufacturing > Dairy Supply Chain Use manual handling equipment in the dairy 3 4 Manufacturing > Dairy Manufacturing > Dairy Technology Conduct routine maintenance to plant and equipment in the dairy Carry out a steam generation process in the dairy

5 NZQF NQ Ref 1043 Version 5 Page 5 of 8 Processing Strand A minimum of 20 credits Manufacturing > Dairy Manufacturing > Dairy - Generic Operate palletising equipment in the dairy Manufacturing > Dairy Manufacturing > Dairy Processing Operate a dairy processing system Carry out a forming and filling process in the dairy Carry out a butter churning process in the dairy Carry out a cheese curd production and cutting process Carry out a cheese pressing and moulding process Carry out a dairy product cooling and hardening process Carry out a dairy product fermentation process Carry out a dairy product filling process Carry out a dairy product holding and storage process Carry out a homogenising process in the dairy Carry out an ice cream or related product batch or continuous freezing process Carry out a membrane separation process to separate milk components Carry out a mixing and/or blending process in the dairy Carry out clean-in-place processes for a dairy 3 4 processing operation Carry out a bulk liquid transfer process for a dairy 3 4 processing operation Operate a butter oil process Carry out a fractionation process in a dairy processing operation Operate a process control interface in a dairy 4 5 processing operation Monitor ancillary plant operations in a dairy operation Operate a lactose milling process in the dairy Operate a lactose evaporation, crystallisation and decanting process in the dairy 3 9

6 NZQF NQ Ref 1043 Version 5 Page 6 of Operate a distillation process in a dairy processing operation Operate automated multi-head scale equipment in a dairy processing operation Operate an individual quick frozen (IQF) cheese freezing process in a dairy processing operation Operate an automated cheese cutting and shredding process in a dairy processing operation Operate a processed cheese making plant in a dairy processing operation Manufacturing > Dairy Manufacturing > Dairy Product Safety and Risk Management Clean and sanitise equipment manually in the dairy Explain the workplace application of HACCP in the 4 8 dairy Clean and sanitise equipment in the dairy 3 4 Manufacturing > Dairy Manufacturing > Dairy Supply Chain Shift materials in the dairy 3 4 Manufacturing > Dairy Manufacturing > Dairy Technology Carry out a dairy product colouring and/or flavouring process Carry out a centrifugal separation process to separate milk components Carry out a drying process in the dairy Carry out an evaporation process in the dairy Carry out a heat treatment process in the dairy Carry out a packaging process in the dairy Supply Chain Strand A minimum of 20 credits at Level 3 or above Field Subfield Domain Manufacturing Dairy Manufacturing Dairy Quality and Process Improvement Dairy Supply Chain Service Sector Retail, Distribution, and Distribution

7 NZQF NQ Ref 1043 Version 5 Page 7 of 8 Field Subfield Domain Sales Retail and Distribution Core Skills Stock Control Performance Improvement Optional Strand A minimum of 24 credits at Level 2 or above Field Subfield Domain Business Business Operations and Quality Management Development Education Adult Education and Training Delivery of Adult Education and Training Generic Education and Assessment of Learning Training Manufacturing Dairy Manufacturing Dairy People Skills Manufacturing Skills Competitive Manufacturing Product Safety Optional Strand A minimum of 24 credits at Level 3 or above Field Subfield Domain Manufacturing Dairy Manufacturing Dairy Product Safety and Risk Management Transition Arrangements Version 4 Version 4 was issued following revision. Change to structure and content Standards and have been added to the Processing strand. For detailed information see Review Summaries on the NZQA website. People part way through version 3 of this qualification may choose to complete that version or transfer to version 4. Anyone who feels disadvantaged by these transition arrangements should contact the New Zealand Industry Training Organisation at the address below. Previous versions of the qualification Version 3 of this qualification was issued as a result of review to provide for the incorporation of the National Certificate in Dairy Manufacturing (Storage and Supply Chain) (Level 3) with an optional strand in Product Safety [Ref: 0747] into the renamed National Certificate in Dairy Manufacturing (Process Skills) (Level 3) with strands in

8 NZQF NQ Ref 1043 Version 5 Page 8 of 8 Processing, and Supply Chain, and optional strands in Performance Improvement, and Product Safety [Ref: 1043]. Additional strands were added to recognise the processing and supply chain functions. Version 2 of this qualification was issued as a result of review to provide for an additional optional strand to recognise performance improvement knowledge and skills and to remove the People Skills optional strand as candidates could undertake separate management qualifications. Version 1 of this qualification was issued in October Certification This certificate will display the logos of NZQA, the New Zealand Industry Training Organisation and the accredited organisation. Classification This qualification is classified according to the NQF classification system and the New Zealand Standard Classification of Education (NZSCED) system as specified below. NQF Classification NZSCED Code Description Code Description 245 Manufacturing > Dairy Manufacturing Engineering and Related Technologies > Process and Resources Engineering > Food (excluding Seafood) Processing Technology Quality Management Systems Providers and Industry Training Organisations must be accredited by a recognised Quality Assurance Body before they can register credits from assessment against standards. Accredited providers and Industry Training Organisations assessing against standards must engage with the moderation system that applies to those standards. Accreditation requirements and the moderation system are outlined in the associated Accreditation and Moderation Action Plan (AMAP) for each standard.