This is a listing of further education and training awards made by QQI. They are at Level 1 to 6 on the NFQ. For awards in Higher Education and Training at Level 6 to 10 on the NFQ please look at the Programmes listing.

Qualification Details

Title

Food Science

Code

5M5267

NFQ Level

5

EQF Level

4

Award Class

Major

Field of Learning

05. Natural sciences, mathematics and statistics > 8. Multidiscipline > 8. Multidiscipline

Credit Value

120

Publication Date

11-02-2013

Review Date

Deactivation Date

Status

Active

Certificate Specification

Programme Validation Information

Qualification Requirements

This award was developed through the Common Award System. Any providers who wish to offer this award must have their programme validated by QQI before it can be delivered to learners. The provider should check the certificate specification for this award (see above) and its associated minor awards for validation requirements.

The total credit value required for this certificate is 120. This will be achieved by completing:

Awards

Code

Title

NFQ Level

Credit Value

All of the following component(s)

5N0737

Microbiology

5

15

5N2748

Food Chemistry

5

15

5N5245

Food Processing

5

15

A minimum credit value of 15 from the following component(s)

5N0690

Communications

5

15

5N0972

Customer Service

5

15

5N1367

Teamworking

5

15

5N1390

Personal Effectiveness

5

15

A minimum credit value of 15 from the following component(s)

5N1356

Work Experience

5

15

5N1433

Work Practice

5

15

A minimum credit value of 30 from the following component(s)

5N1460

Physics

5

15

5N1794

Safety and Health at Work

5

15

5N1833

Mathematics

5

15

5N2006

Nutrition

5

15

5N2746

Biology

5

15

5N2747

Chemistry

5

15

5N2751

Laboratory Skills

5

15

5N5266

Food Safety and HACCP

5

15

5N0556

Maths for STEM

5

30

The remaining credit value of 15 can be obtained by using vocationally relevant component(s) from level 5. A maximum of 15 credits may be used from either level 4 or level 6.