We use cookies to provide social media features and to analyse our traffic. See more about our use of cookies.

Institute for Apprenticeships and Technical Education logo

Dairy technologist

Key information

  1. Status: Approved for delivery
  2. Reference: ST0393
  3. Version: 1.1
  4. Level: 5
  5. Typical duration to gateway: 36 months
  6. Typical EPA period: 6 months
  7. Maximum funding: £26000
  8. Route: Engineering and manufacturing
  9. Date updated: 01/09/2022
  10. Approved for delivery: 31 October 2016
  11. Lars code: 149
  12. EQA provider: Ofqual
  13. Example progression routes:
Print apprenticeship summary

Apprenticeship summary

Overview of the role

Providing expert technical advice and support on a variety of aspects of dairy production and activities.

Occupation summary

This occupation is found in the food and drink manufacturing sector in the dairy industry.

Dairy products include liquid milks, cream, cheeses, ice creams, powders and ingredients, yoghurt, butter, sports drinks, baby formulas, and plant-based dairy alternatives. 

The broad purpose of the occupation is to provide expert technical advice and support on a variety of aspects of dairy production helping to drive a quality culture. They provide dairy technical specialist knowledge in audits. They help investigate operational issues and come up with innovative solutions. They support projects, these may focus on continuous improvement or introducing new processes or products.  Developing technical dairy knowledge within the team is also part of the role.

In their daily work, dairy technologists interact with cross functional teams and stakeholders. Internally this may include operations, quality assurance, continuous improvement, engineering, financial, commercial, marketing, and the site leadership team. Externally, this may include suppliers, Original Equipment Manufacturers (OEM), customers, and visitors.

They may spend time in the production environment, laboratory, or office.

They may work alone or as part of a team depending on the task. They typically report to the head of quality, plant manager, or technical manager.

Dairy technologists are responsible for ensuring dairy products are food safe and meet quality requirements along with customer expectations. Health and safety, environment and sustainability, financial considerations, and ethical working practices must also be met.  They are expected to keep up to date with regulations and dairy product developments.

Typical job titles include:

Cheese specialist Dairy process manager Dairy quality analyst Dairy quality assurance manager Dairy quality control manager Dairy quality leader or co-ordinator Dairy research and development manager Dairy specialist Dairy technologist Qesh (quality environment health and safety) co-ordinator Quality manager Technical manager

Duties

  • Duty 1 Provide dairy technical knowledge to support efficient and optimised production from milk intake to finished product.
  • Duty 2 Develop dairy technical knowledge within other functions (knowledge transfer): such as, engineering, finance, production, continuous improvement, and demand and supply). For example, training and coaching others.
  • Duty 3 Identify and resolve dairy product quality issues using resources and stakeholders.
  • Duty 4 Conduct dairy process and product optimisation activities. For example, dairy component, unit operations (a piece of equipment with a specific dairy output for example, homogenisation effect), or production or process analysis.
  • Duty 5 Lead or contribute to cross-functional dairy production process or product improvement projects. For example, product loss reduction, or resource efficiency.
  • Duty 6 Support dairy production research and development projects. For example, testing of new or improved dairy processes or products.
  • Duty 7 Lead or contribute to cross-functional teams to implement new or improved dairy products or processes.
  • Duty 8 Provide dairy technical input to product and process documentation. For example, standard operating procedures.
  • Duty 9 Provide dairy technical specialist knowledge in audits.
  • Duty 10 Make technical recommendations based on dairy knowledge, taking account of financial considerations. For example, dairy recipe or formulations, mass balance, fluctuations in dairy prices (commodity), plant and factory running costs, and bill of materials.

Apprenticeship summary

ST0393, dairy technologist level 5


This summary page outlines the information that you and your employer need to know about your end-point assessment (EPA). You and your employer should also read the end-point assessment plan for the full details including roles and responsibilities, assessment method requirements and re-sits and re-takes.


What is an end-point assessment and why it happens

An EPA is an assessment at the end of the apprenticeship. It assesses your competence against the knowledge, skills and behaviours (KSBs) on the occupational standard. You will have been trained on them during your training, both on and off the job. The EPA is your chance to show an independent assessor you can do the occupation you have been trained for. Your employer will only recommend you start the EPA when you have finished your training and both your employer and you think you are ready. Your employer will choose an end-point assessment organisation (EPAO) to deliver the EPA. Your employer and training provider should provide you with support on what to expect and how to prepare for your EPA. 

The typical length of the on-programme (training) part of this apprenticeship is 36 months. The end-point assessment period will typically last 6 months.

The grades available for this apprenticeship are:

Project report and presentation with questions

Professional discussion underpinned by a portfolio of evidence

Written test

At the end of the apprenticeship, and having passed the EPA, you will be awarded with your apprenticeship certificate.

Gateway

The gateway is the point when all on-programme training requirements have been met. When you have completed your training and your employer says you are competent in your occupation, you enter the gateway. They will tell you how to submit any necessary documents (for example, a portfolio of evidence). After the EPAO confirms that you have met all the requirements, the EPA starts.  

When you reach the gateway, you need to have achieved English and mathematics qualifications (including those with an education, health and care plan or a legacy statement) as specified by the apprenticeship funding rules. British Sign Language (BSL) qualifications are an alternative to English qualifications for those who have BSL as their primary language.

For the project report and presentation with questions, you must submit a project summary.

The project summary must be submitted to the EPAO. It should be no more than 500 words. This needs to show that the project will provide the opportunity for the apprentice to cover the KSBs mapped to this assessment method. It is not assessed.

For the professional discussion underpinned by a portfolio of evidence, you must submit a portfolio of evidence.

Portfolio of evidence requirements:

The apprentice must compile a portfolio of evidence during the on-programme period of the apprenticeship. It should only contain evidence related to the KSBs that will be assessed by this assessment method. It will typically contain 10 discrete pieces of evidence. Evidence must be mapped against the KSBs. Evidence may be used to demonstrate more than one KSB; a qualitative as opposed to quantitative approach is suggested.

Evidence sources may include:

  • workplace documentation and records
  • workplace policies and procedures
  • witness statements
  • annotated photographs
  • video clips (maximum total duration 20 minutes); the apprentice must be in view and identifiable

This is not a definitive list; other evidence sources can be included.

The portfolio of evidence should not include reflective accounts or any methods of self-assessment. Any employer contributions should focus on direct observation of performance (for example, witness statements) rather than opinions. The evidence provided should be valid and attributable to the apprentice; the portfolio of evidence should contain a statement from the employer and apprentice confirming this.

The EPAO should not assess the portfolio of evidence directly as it underpins the discussion. The independent assessor should review the portfolio of evidence to prepare questions for the discussion. They are not required to provide feedback after this review.


Assessment methods





Project and presentation: you will be asked to complete a project report and presentation. You will need to submit a project summary to the EPAO at the gateway. The report should be a maximum of 5000 words (with a 10% tolerance). The minimum requirements of the project report are: 

You will have 16 weeks to complete the project and submit the report and presentation slides and any supporting materials to the EPAO.

You will give a presentation on your project to the independent assessor. After your presentation, they will ask questions.




Professional discussion: you will meet with the independent assessor, who will ask questions. The professional discussion will last 90  minutes. The independent assessor will ask a minimum of 10 questions about your job. You need to compile a portfolio of evidence during the apprenticeship. Your training provider and employer should discuss this with you. You can use your portfolio of evidence to help you answer questions in the professional discussion. The professional discussion may take place remotely, though the EPAO will confirm the details. You will be given at least 2 weeks notice of the professional discussion.





Written test: you will be asked to complete a test that will have long written answers. The EPAO will let you know if this is at an assessment centre or if it can be completed remotely. The test will be closed book so you will not be able to have any books or reference materials. The test will have 15 questions. You will have 120 minutes to complete the test. You will get at least 2 weeks notice of the test.


Who to contact for help or more information

If you have a query that relates to your job, then please speak to your employer. You should speak to your training provider if you have any other questions about the apprenticeship including the end-point assessment. You should get detailed support from the EPAO before the EPA begins. Your employer and training provider should talk to you when they think you are ready to take the EPA. The EPA is for you to show how good you are at your job. You should speak to your training provider about what to expect in the EPA and how to prepare. You should speak to the EPAO if your EPA has already started, and you have a query.


Reasonable adjustments


If you have a disability, a physical or mental health condition or other special considerations, you may be able to have a reasonable adjustment that takes this into account. You should speak to your employer, training provider and EPAO and ask them what support you can get. The EPAO will decide if an adjustment is appropriate.


Professional recognition

This apprenticeship aligns with The Science Council for Registered Scientist (RSci). Upon successful completion of the apprenticeship and upon receipt of the apprenticeship certificate, individuals are eligible to apply for RSci through a shortened application route. Individuals also need to be a member of a professional body that is licensed by the Science Council to be awarded this status. Further information is on the Science Council’s website..

Please contact the relevant professional body for more details.

This apprenticeship aligns with The Engineering Council for Engineering Technician (EngTech). The apprenticeship is designed to prepare successful apprentices to satisfy the educational and experience requirements either partially or in full. The awarding of professional status is under the remit of the professional engineering institutions and is subject to Engineering Council regulations. For more information, please refer directly to the professional institutions’ guidance or UK-SPEC..

Please contact the relevant professional body for more details.





Print occupational standard

Details of the occupational standard

Occupation summary

This occupation is found in the food and drink manufacturing sector in the dairy industry.

Dairy products include liquid milks, cream, cheeses, ice creams, powders and ingredients, yoghurt, butter, sports drinks, baby formulas, and plant-based dairy alternatives. 

The broad purpose of the occupation is to provide expert technical advice and support on a variety of aspects of dairy production helping to drive a quality culture. They provide dairy technical specialist knowledge in audits. They help investigate operational issues and come up with innovative solutions. They support projects, these may focus on continuous improvement or introducing new processes or products.  Developing technical dairy knowledge within the team is also part of the role.

In their daily work, dairy technologists interact with cross functional teams and stakeholders. Internally this may include operations, quality assurance, continuous improvement, engineering, financial, commercial, marketing, and the site leadership team. Externally, this may include suppliers, Original Equipment Manufacturers (OEM), customers, and visitors.

They may spend time in the production environment, laboratory, or office.

They may work alone or as part of a team depending on the task. They typically report to the head of quality, plant manager, or technical manager.

Dairy technologists are responsible for ensuring dairy products are food safe and meet quality requirements along with customer expectations. Health and safety, environment and sustainability, financial considerations, and ethical working practices must also be met.  They are expected to keep up to date with regulations and dairy product developments.

Typical job titles include:

Cheese specialist Dairy process manager Dairy quality analyst Dairy quality assurance manager Dairy quality control manager Dairy quality leader or co-ordinator Dairy research and development manager Dairy specialist Dairy technologist Qesh (quality environment health and safety) co-ordinator Quality manager Technical manager

Entry requirements

Typically, GCSE English and mathematics at grade 4 or above.

Occupation duties

Duty

KSBs

Duty 1 Provide dairy technical knowledge to support efficient and optimised production from milk intake to finished product.

K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K23 K24 K26 K27 K29 K30 K31 K33 K34

S1 S2 S3 S4 S6 S7 S8 S9 S10 S11 S12 S13 S15 S17 S18 S19 S21 S22

B1 B2 B4 B5 B6 B7

Duty 2 Develop dairy technical knowledge within other functions (knowledge transfer): such as, engineering, finance, production, continuous improvement, and demand and supply). For example, training and coaching others.

K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K26 K27 K29 K30 K31 K33 K34

S2 S3 S4 S8 S18 S19 S20 S21 S22 S23

B1 B2 B3 B4 B5 B6 B7 B8 B9

Duty 3 Identify and resolve dairy product quality issues using resources and stakeholders.

K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K23 K24 K25 K26 K27 K29 K30 K31 K34

S1 S2 S3 S4 S7 S8 S9 S10 S11 S12 S13 S14 S15 S17 S19 S21 S22

B1 B2 B3 B4 B5 B6 B7

Duty 4 Conduct dairy process and product optimisation activities. For example, dairy component, unit operations (a piece of equipment with a specific dairy output for example, homogenisation effect), or production or process analysis.

K1 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K23 K24 K25 K26 K27 K28 K29 K30 K31 K32

S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S12 S13 S14 S15 S17 S18 S19 S21 S22

B1 B2 B4 B5 B6 B7

Duty 5 Lead or contribute to cross-functional dairy production process or product improvement projects. For example, product loss reduction, or resource efficiency.

K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K21 K22 K23 K24 K25 K26 K27 K28 K29 K30 K31 K32 K34

S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S13 S14 S15 S16 S17 S18 S19 S20 S21 S22

B1 B2 B3 B4 B5 B6 B7 B8

Duty 6 Support dairy production research and development projects. For example, testing of new or improved dairy processes or products.

K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K22 K24 K25 K26 K27 K28 K29 K30 K31 K32 K33 K34

S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S12 S13 S14 S15 S16 S17 S18 S19 S20 S21 S22

B1 B2 B3 B4 B5 B6 B7 B8

Duty 7 Lead or contribute to cross-functional teams to implement new or improved dairy products or processes.

K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K21 K22 K24 K26 K27 K28 K29 K30 K31 K33 K34

S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S12 S13 S14 S15 S16 S17 S18 S19 S20 S21 S22

B1 B2 B3 B4 B5 B6 B7 B8

Duty 8 Provide dairy technical input to product and process documentation. For example, standard operating procedures.

K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K26 K27 K29 K30 K31 K32 K34

S1 S2 S3 S4 S7 S8 S17 S18 S19 S21 S22

B1 B2 B4 B5 B6 B7

Duty 9 Provide dairy technical specialist knowledge in audits.

K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K26 K29 K30 K31 K34

S2 S3 S4 S8 S12 S18 S19 S21 S22

B1 B2 B3 B4 B5 B6 B7 B8

Duty 10 Make technical recommendations based on dairy knowledge, taking account of financial considerations. For example, dairy recipe or formulations, mass balance, fluctuations in dairy prices (commodity), plant and factory running costs, and bill of materials.

K1 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K25 K26 K27 K28 K29 K30 K31 K32

S1 S2 S3 S4 S5 S6 S8 S9 S10 S11 S12 S13 S14 S15 S17 S18 S19 S20 S21 S22

B1 B2 B4 B5 B6 B7


KSBs

Knowledge

K1: The dairy industry structure. Financial considerations. Ethical business practices. Back to Duty

K2: Different teams and functions involved in dairy production. Dairy technologist role. Limits of scope of practice: when to seek input from others and when to escalate. Back to Duty

K3: Good Manufacturing Practice (GMP). Production and operational planning concepts. Back to Duty

K4: Health and safety. Health and Safety at Work Act – responsibilities. Health and safety culture. Control of Substances Hazardous to Health (CoSHH). The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR). Manual handling. Personal Protective Equipment (PPE). Types of hazards. Risk assessments, mitigation methods, and method statements (safe systems of work). Back to Duty

K5: Principles of food and dairy safety. Allergenic control. Good Hygienic Practice (GHP). Microbiology and food borne illnesses. Biological, physical, allergenic (cross-contamination), and chemical contamination of dairy and related products. Food storage, temperature control and preservation of dairy products. Hygienic design, construction and maintenance of food premises and equipment, and their cleaning and disinfection. Pest control. Personal hygiene and training requirements. Food safety culture. Traceability. Back to Duty

K6: Food safety legislation principles: Food Safety Act, Regulation (EC) 852/2004, The General Food Law Regulation (EC) 178/2002, The Food Safety and Hygiene (England) Regulations, The Food Hygiene (Scotland) Regulations, The Food Hygiene (Wales) Regulations, The Food Information to Consumers Regulations (EC)1169/2011, Food Information Regulations, Regulation (EC) No 2073/2005 on Microbiological criteria for foodstuffs, The Weights and Measures (Packaged Goods) Regulations. Sources of information for legislation changes. Back to Duty

K7: Food safety management control of dairy and related food systems: Hazard Analysis and Critical Control Points (HACCP), Threat Analysis of Critical Control Points (TACCP), and Vulnerability Assessment of Critical Control Points (VACCP). Back to Duty

K8: Principles of dairy chemistry. Chemical properties. Compositional milk and dairy product analysis. Quality testing of milk and dairy products. Back to Duty

K9: Principles of dairy microbiology. Types of micro-organisms and their structure. Cultivation conditions and procedures. Aseptic conditions and Good Laboratory Practice (GLP): organisation and discipline within the laboratory. Hygiene monitoring and auditing. Laboratory analysis techniques. Indicator organisms. Interpretation of microbiological data as an indicator of risk. Back to Duty

K10: Milk and dairy derivatives as raw materials. Primary production. Dairy farming practice. Composition of milk and dairy produce. Additives. Dairy products as an ingredient in other foods and associated allergenic issues. Dairy alternatives (non-milk based ingredients). Back to Duty

K11: Function of quality assurance within the dairy industry. Quality assurance schemes and factors affecting the Quality Management Plan (QMP). Back to Duty

K12: Cleaning, disinfection, and sterilisation. Different techniques: chemical, heat, steam technology and ultraviolet - when they should be used. Components of Clean In Place (CIP). New developments in cleaning technology. Environmental impact of cleaning. Cleaning validation, verification, and optimisation techniques. Back to Duty

K13: Basic physical and hygienic design principles of dairy process engineering: mass and energy balances, modes of thermal transfer, principles of fluid flow, and rheology (deformation and flow of materials - solids and liquids). Back to Duty

K14: Principles of food industry unit operations. Preservation operations. Dairy industry unit operations. Factory service operations. Back to Duty

K15: Product development processes: recipe development, specifications, market gap identification, acceptance testing and process design, packaging requirements, and nutrition and organoleptic characteristics. Back to Duty

K16: Milk processing: end-to-end. New concepts in milk processing. By-products. Back to Duty

K17: Cheese and fermented product technology. Cheese and cheese related products. Yogurt and related products. Soured creams and crème fraiche. Back to Duty

K18: Butter and milk fat technology. Butter manufacture. Yellow fat and dairy spread manufacture. Ice cream manufacture. Dairy dessert manufacture. Back to Duty

K19: The chemistry of whey protein. Whey processing techniques and technology. Back to Duty

K20: Leadership and management techniques: influencing, negotiation, and conflict management. Back to Duty

K21: Change management principles and techniques. Back to Duty

K22: Project management roles and techniques: planning, prioritising, organising, stakeholder management, and risk management. Back to Duty

K23: Problem solving and fault finding: 5 whys, root cause analysis, Failure Mode Effects Analysis (FMEA). Back to Duty

K24: Continuous improvement principles and techniques: Plan-do-check-act (PDCA), Lean, 6 Sigma, and Statistical Process Control (SPC). Lean manufacturing tools. Process mapping. Back to Duty

K25: Data analysis techniques. Data analysis and reporting systems. Back to Duty

K26: Dairy supply chain: mapping and risk management. World dairy economic drivers. Milk and dairy product supply and demand factors. Food security. Back to Duty

K27: Environmental Protection Act and environmental management systems. Back to Duty

K28: Measuring environment impact and environmental audit requirements. Back to Duty

K29: Dairy automation and process control. Control systems. Instrumentation. Control theory principles. Machine communications and networking. Integrated control and automation systems. Digital manufacturing. Dairy industry automated processes. Back to Duty

K30: Information technology: Management Information Systems (MIS), spreadsheets, presentation, word processing, email, virtual communication and learning platforms. General Data Protection Regulation (GDPR). Cyber security. Back to Duty

K31: Communication techniques. Back to Duty

K32: Report writing techniques. Back to Duty

K33: Workplace training and development techniques: coaching and transfer of knowledge. Back to Duty

K34: Equality, diversity, and inclusion. Unconscious bias. Back to Duty

Skills

S1: Apply food safety management systems. Back to Duty

S2: Apply food and dairy hygiene practice principles. Back to Duty

S3: Comply with food safety regulations and procedures. Back to Duty

S4: Comply with health and safety regulations, guidelines, and procedures. Back to Duty

S5: Comply with environmental regulations, guidelines, and procedures. Back to Duty

S6: Apply sustainable working practices. For example, efficient use of resources, waste minimisation. Back to Duty

S7: Apply quality control processes. Back to Duty

S8: Apply extended knowledge of underlying dairy concepts. Back to Duty

S9: Identify, review and evaluate, and select scientific techniques, procedures, and methods in the context of new and different areas of work. Back to Duty

S10: Apply scientific techniques, procedures, and methods to undertake tasks. Back to Duty

S11: Apply engineering concepts and principles to analyse dairy performance. Back to Duty

S12: Collect data. Analyse, interpret, and evaluate data, scientific and technology information, concepts, and ideas including use of statistical methods. Back to Duty

S13: Apply changes to dairy processing unit operations. Back to Duty

S14: Apply problem solving techniques, identifying issues. Propose solutions to problems. Back to Duty

S15: Use continuous improvement techniques and make recommendations. Back to Duty

S16: Apply project management techniques: planning and prioritising tasks, organising resources, managing stakeholders and risk management. Back to Duty

S17: Conduct environmental impact assessments. Back to Duty

S18: Develop technical written content. For example, operating procedures, working instructions, and reports. Back to Duty

S19: Communicate with others for example, colleagues, customers, and stakeholders. Use industry terminology where appropriate. Back to Duty

S20: Create and deliver presentations. Back to Duty

S21: Negotiate with and influence colleagues or stakeholders; manage conflict. Back to Duty

S22: Use information and digital technology. Back to Duty

S23: Identify training needs. Coach individuals. Back to Duty

Behaviours

B1: Take personal responsibility for and promote food safety and health and safety. Back to Duty

B2: Take personal responsibility for and promote sustainable working practices. Back to Duty

B3: Act in a professional manner. Back to Duty

B4: Take responsibility for the quality of work and enable others to work to high standards. For example, decisive, self-reliant, and motivated. Back to Duty

B5: Respond and adapt to work demands and situations. Back to Duty

B6: Recognise limitations, seek input from others and escalate issues when required. Back to Duty

B7: Collaborate with others for example, within teams, across disciplines, and external stakeholders, promoting inclusion. Back to Duty

B8: Ambassador for the dairy industry. Back to Duty

B9: Committed to maintaining and enhancing competence of self and others through Continued Professional Development (CPD). Back to Duty


Qualifications

English and Maths

Apprentices without level 2 English and maths will need to achieve this level prior to taking the End-Point Assessment. For those with an education, health and care plan or a legacy statement, the apprenticeship’s English and maths minimum requirement is Entry Level 3. A British Sign Language (BSL) qualification is an alternative to the English qualification for those whose primary language is BSL.

Professional recognition

This standard aligns with the following professional recognition:

  • The Science Council for Registered Scientist (RSci). Upon successful completion of the apprenticeship and upon receipt of the apprenticeship certificate, individuals are eligible to apply for RSci through a shortened application route. Individuals also need to be a member of a professional body that is licensed by the Science Council to be awarded this status. Further information is on the Science Council’s website.
  • The Engineering Council for Engineering Technician (EngTech). The apprenticeship is designed to prepare successful apprentices to satisfy the educational and experience requirements either partially or in full. The awarding of professional status is under the remit of the professional engineering institutions and is subject to Engineering Council regulations. For more information, please refer directly to the professional institutions’ guidance or UK-SPEC.
Print EPA plan

End-point assessment plan

Version 1.1

Introduction and overview

This document explains the requirements for end-point assessment (EPA) for the dairy technologist apprenticeship. End-point assessment organisations (EPAOs) must follow this when designing and delivering the EPA.

Dairy technologist apprentices, their employers and training providers should read this document.

An approved EPAO must conduct the EPA for this apprenticeship. Employers must select an approved EPAO from the Education and Skills Funding Agency’s Register of end-point assessment organisations (RoEPAO).

A full-time apprentice typically spends 36 months on-programme (this means in training before the gateway) working towards competence as a dairy technologist. The apprentice must spend at least 12 months on-programme. The apprentice must complete the required amount of off-the-job training specified by the apprenticeship funding rules.

This EPA has 3 assessment methods.

The grades available for each assessment method are:

Assessment method 1 - project report and presentation with questions:

Assessment method 2 - professional discussion underpinned by a portfolio of evidence:

Assessment method 3 - written test:

The result from each assessment method is combined to decide the overall apprenticeship grade. The following grades are available for the apprenticeship:

EPA summary table

On-programme (typically 36 months)

The apprentice must complete training to develop the knowledge, skills and behaviours (KSBs) of the occupational standard.

The apprentice must complete training towards English and maths qualifications in line with the apprenticeship funding rules. This includes those with an education, health and care plan or a legacy statement. British sign language (BSL) qualifications are an alternative to English qualifications for those who have BSL as their primary language.

The apprentice must compile a portfolio of evidence.

End-point assessment gateway

The apprentice's employer must be content that the apprentice is working at or above the occupational standard.

The apprentice’s employer must confirm that they think the apprentice:

  • is working at or above the occupational standard as a dairy technologist
  • has the evidence required to pass the gateway and is ready to take the EPA

The apprentice must have achieved English and mathematics qualifications (including those with an education, health and care plan or a legacy statement) as specified by the apprenticeship funding rules. British Sign Language (BSL) qualifications are an alternative to English qualifications for those who have BSL as their primary language.

For the project report and presentation with questions, the apprentice must submit a project summary.

For the professional discussion underpinned by a portfolio of evidence, the apprentice must submit a portfolio of evidence.

The apprentice must submit any policies and procedures as requested by the EPAO.

End-point assessment (typically 6 months)

Output form text has an error around row 13 column 23, reason for error: availableGrade.GradeName

Professional recognition

This apprenticeship aligns with The Science Council for Registered Scientist (RSci). Upon successful completion of the apprenticeship and upon receipt of the apprenticeship certificate, individuals are eligible to apply for RSci through a shortened application route. Individuals also need to be a member of a professional body that is licensed by the Science Council to be awarded this status. Further information is on the Science Council’s website.

This apprenticeship aligns with The Engineering Council for Engineering Technician (EngTech). The apprenticeship is designed to prepare successful apprentices to satisfy the educational and experience requirements either partially or in full. The awarding of professional status is under the remit of the professional engineering institutions and is subject to Engineering Council regulations. For more information, please refer directly to the professional institutions’ guidance or UK-SPEC.







Re-sits and re-takes



  • Re-take and re-sit grade cap: pass
  • Re-sit timeframe: typically 2 months
  • Re-take timeframe: typically 4 months

Duration of end-point assessment period

The EPA is taken in the EPA period. The EPA period starts when the EPAO confirms the gateway requirements have been met and is typically 6 months.

The expectation is that the EPAO will confirm the gateway requirements have been met and the EPA starts as quickly as possible.

EPA gateway

The apprentice’s employer must confirm that they think their apprentice is working at or above the occupational standard. The apprentice will then enter the gateway. The employer may take advice from the apprentice's training provider(s), but the employer must make the decision.

The apprentice must meet the gateway requirements before starting their EPA.

These are:

  • achieved English and mathematics (including those with an education, health and care plan or a legacy statement) as specified by the apprenticeship funding rules. British Sign Language (BSL) qualifications are an alternative to English qualifications for those who have BSL as their primary language.

The project summary must be submitted to the EPAO. It should be no more than 500 words. This needs to show that the project will provide the opportunity for the apprentice to cover the KSBs mapped to this assessment method. It is not assessed.

Portfolio of evidence requirements:

The apprentice must compile a portfolio of evidence during the on-programme period of the apprenticeship. It should only contain evidence related to the KSBs that will be assessed by this assessment method. It will typically contain 10 discrete pieces of evidence. Evidence must be mapped against the KSBs. Evidence may be used to demonstrate more than one KSB; a qualitative as opposed to quantitative approach is suggested.

Evidence sources may include:

  • workplace documentation and records
  • workplace policies and procedures
  • witness statements
  • annotated photographs
  • video clips (maximum total duration 20 minutes); the apprentice must be in view and identifiable

This is not a definitive list; other evidence sources can be included.

The portfolio of evidence should not include reflective accounts or any methods of self-assessment. Any employer contributions should focus on direct observation of performance (for example, witness statements) rather than opinions. The evidence provided should be valid and attributable to the apprentice; the portfolio of evidence should contain a statement from the employer and apprentice confirming this.

The EPAO should not assess the portfolio of evidence directly as it underpins the discussion. The independent assessor should review the portfolio of evidence to prepare questions for the discussion. They are not required to provide feedback after this review.

The apprentice must submit any policies and procedures as requested by the EPAO.

Assessment methods

The assessment methods can be delivered in any order.

The result of one assessment method does not need to be known before starting the next.

Project report and presentation with questions

Overview

A project involves the apprentice completing a significant and defined piece of work that has a real business application and benefit. The project must meet the needs of the employer’s business and be relevant to the apprentice’s occupation and apprenticeship.

This assessment method has 2 components:

  • a project report
  • a presentation with questions

Together, they give the apprentice the opportunity to demonstrate their competency across the KSBs mapped to this assessment method.

Rationale

This assessment method is being used because:

Delivery

The apprentice must complete a project based on any of the following:

  • a specific problem
  • a recurring issue
  • an idea or opportunity

To ensure the project allows the apprentice to meet the KSBs mapped to this assessment method to the highest available grade, the EPAO should sign-off the project summary at the gateway to confirm it is suitable. The EPAO must refer to the grading descriptors to ensure the project is pitched appropriately.

The apprentice must start the project after the gateway. The employer should ensure the apprentice has the time and resources, within this period, to plan and complete their project.

The apprentice may work as part of a team to complete the project, which could include technical internal colleagues or external support. The apprentice must however, complete their project report and presentation unaided and they must be reflective of their own role and contribution. The apprentice and their employer must confirm this when they are submitted.

Component 1: Project report

The report must include at least:

The project report has a word count of 5000 words. A tolerance of 10% above or below the word count is allowed at the apprentice’s discretion. Appendices, references and diagrams are not included in this total. The project report must map, in an appendix, how it evidences the KSBs mapped to this assessment method.

The apprentice must complete and submit the report to the EPAO by the end of week 16 of the EPA period.

Component 2: Presentation with questions

The presentation with questions must be structured to give the apprentice the opportunity to demonstrate the KSBs mapped to this assessment method to the highest available grade.

The apprentice must deliver their presentation to an independent assessor. After the presentation, the independent assessor must ask questions.

The presentation and questions must last 50 minutes. This will typically include a presentation of 20 minutes and questioning lasting 30 minutes. The independent assessor can increase the total time of the presentation and questioning by up to 10%. This time is to allow the apprentice to complete their last point or respond to a question if necessary.

The presentation should cover:

  • an overview of the project
  • the project scope (including key performance indicators)
  • summary of actions undertaken by the apprentice
  • project outcomes and how these were achieved

The independent assessor must ask at least 6 questions. They must use the questions from the EPAO’s question bank or create their own questions in-line with the EPAO’s training. Follow up questions are allowed where clarification is required.

The purpose of the independent assessor's questions is:

The apprentice must submit their presentation slides and any supporting materials for example, handouts to the EPAO at the same time as the report - by the end of week 16 of the EPA period. The apprentice must notify the EPAO, at that point, of any technical requirements for the presentation.

The independent assessor must have at least 2 weeks to review the project report. and presentation slides and any supporting materials, to allow them to prepare questions. 

The EPAO must give the apprentice at least 2 weeks notice of the presentation with questions.

Assessment decisions

The independent assessor must make the grading decision. The 2 components must be assessed holistically by the independent assessor when they are deciding the grade.

The independent assessor must keep accurate records of the assessment. They must record:

  • the KSBs demonstrated in the report and presentation
  • the apprentice’s answers to questions
  • the KSBs demonstrated in answers to questions
  • the grade achieved 

Assessment location

The presentation with questions must take place in a suitable venue selected by the EPAO for example, the EPAO’s or employer’s premises.

The presentation with questions should take place in a quiet room, free from distractions and influence.

The presentation with questioning can be conducted by video conferencing.

The EPAO must have processes in place to verify the identity of the apprentice and ensure the apprentice is not being aided.

Question and resource development

The EPAO must develop a purpose-built assessment specification and question bank. It is recommended this is done in consultation with employers of this occupation. The EPAO should maintain the security and confidentiality of EPA materials when consulting employers. The assessment specification and question bank must be reviewed at least once a year to ensure they remain fit-for-purpose.  

The assessment specification must be relevant to the occupation and demonstrate how to assess the KSBs mapped to this assessment method. The EPAO must ensure that questions are refined and developed to a high standard. The questions must be unpredictable. A question bank of sufficient size will support this.

The EPAO must ensure that the apprentice has a different set of questions in the case of re-sits or re-takes.

The EPAO must produce the following materials to support the project report and presentation with questions:

  • independent assessor EPA materials which include:
    • training materials
    • administration materials
    • moderation and standardisation materials
    • guidance materials
    • grading guidance
    • question bank
  • EPA guidance for the apprentice and the employer

The EPAO must ensure that the EPA materials are subject to quality assurance procedures including standardisation, training, and moderation.

Professional discussion underpinned by a portfolio of evidence

Overview

In the professional discussion, an independent assessor and the apprentice have a formal two-way conversation. It gives the apprentice the opportunity to demonstrate their competency across the KSBs mapped to this assessment method.

Rationale

This assessment method is being used because:

Delivery

The professional discussion must be structured to give the apprentice the opportunity to demonstrate the KSBs mapped to this assessment method to the highest available grade.

An independent assessor conducts and assesses the professional discussion.

The purpose of the independent assessor's questions is to assess the following themes:

The EPAO must give an apprentice 2 weeks' notice of the professional discussion.

The independent assessor must have at least 2 weeks to review the supporting documentation.

The apprentice must have access to their portfolio of evidence during the professional discussion.

The apprentice can refer to and illustrate their answers with evidence from their portfolio of evidence however, it is not directly assessed.

The professional discussion must last for 90 minutes. The independent assessor can increase the time of the professional discussion by up to 10%. This time is to allow the apprentice to respond to a question if necessary.

For the professional discussion, the independent assessor must ask at least 10 questions. Follow-up questions are allowed. The independent assessor must use the questions from the EPAO’s question bank or create their own questions in-line with the EPAO’s training.

The independent assessor must make the grading decisions.

The independent assessor must keep accurate records of the assessment.

They must record:

  • the apprentice’s answers to questions
  • the KSBs demonstrated in answers to questions
  • the grade achieved 

Assessment location

The professional discussion must take place in a suitable venue selected by the EPAO (for example, the EPAO’s or employer’s premises).

The professional discussion can be conducted by video conferencing. The EPAO must have processes in place to verify the identity of the apprentice and ensure the apprentice is not being aided.

The professional discussion should take place in a quiet room, free from distractions and influence.

Question and resource development

The EPAO must develop a purpose-built assessment specification and question bank. It is recommended this is done in consultation with employers of this occupation. The EPAO should maintain the security and confidentiality of EPA materials when consulting employers. The assessment specification and question bank must be reviewed at least once a year to ensure they remain fit-for-purpose.  

The assessment specification must be relevant to the occupation and demonstrate how to assess the KSBs mapped to this assessment method. The EPAO must ensure that questions are refined and developed to a high standard. The questions must be unpredictable. A question bank of sufficient size will support this.

The EPAO must ensure that the apprentice has a different set of questions in the case of re-sits or re-takes.

The EPAO must produce the following material to support this assessment method:

  • independent assessor assessment materials which include:
    • training materials
    • administration materials
    • moderation and standardisation materials
    • guidance materials
    • grading guidance
    • question bank
  • EPA guidance for the apprentice and the employer

The EPAO must ensure that the EPA materials are subject to quality assurance procedures including standardisation, training, and moderation.

Written test

Overview

A written test is an assessment for asking the apprentice questions in a controlled and invigilated environment. It gives the apprentice the opportunity to demonstrate their competency across the knowledge mapped to this assessment method.

Rationale

This assessment method is being used because:

Delivery

This written test must be appropriately structured to give the apprentice the opportunity to demonstrate the KSBs mapped to this assessment method to the highest available grade.

The written test can be computer or paper based.

The written test must consist of 15 long response written questions. Long response written questions need a written response of typically 1-2 paragraphs, around 100 words.

The written test must have one question for each theme – see mapping of KSBs to themes.

A question must be awarded between 4-6 marks. A test paper must have 75 marks. Each question should clearly state the marks available. Papers must have a pass mark of 52. Question papers must be of equal challenge.

Individual marks can be awarded for partial responses. Half marks are not permitted. Where there is insufficient evidence to award any marks in a response, a zero mark must be given.

Marks will be awarded in line with the EPAO's mark scheme. The grading descriptors must inform the mark scheme.

The apprentice must be given at least 2 weeks' notice of the date and time of the written test.

Test administration

The apprentice must have 120 minutes to complete the test.

The written test is closed book which means that the apprentice cannot refer to reference books or materials whilst taking the test.

The written test must be taken in the presence of an invigilator who is the responsibility of the EPAO. Specialised (proctor) software can be used if the test can be taken on-line, to ensure the security of the test.

The EPAO must have an invigilation policy setting out how the written test must be conducted. It must state the ratio of apprentices to invigilators for the setting and allow the test to take place in a secure way.

The EPAO must verify the identity of the apprentice.

The EPAO is responsible for the security of the written test including the arrangements for on-line testing. The EPAO must ensure that their security arrangements maintain the validity and reliability of the written test.

Marking

The written test must be marked by an independent assessor or marker employed by the EPAO. Markers must have the same occupational competence and experience as an independent assessor, as defined in the internal quality assurance section.

The EPAO must develop a marking scheme based on the grading descriptors for this assessment method. The EPAO is responsible for overseeing the marking of the written test. The EPAO must set the standard and maintain that standard over time. The EPAO must ensure standardisation and the moderation of written response tests.

Assessment location

The apprentice must take the written test in a suitably controlled and invigilated environment that is a quiet room, free from distractions and influence. The EPAO must check the venue is suitable.

The written test could take place remotely if the appropriate technology and systems are in place to prevent malpractice. The EPAO must verify the apprentice’s identity and ensure invigilation of the apprentices for example with, and not limited to, 360-degree cameras and screen sharing facilities.

Question and resource development

The EPAO must develop a purpose-built assessment specification and question bank. It is recommended this is done in consultation with employers of this occupation. The EPAO should maintain the security and confidentiality of EPA materials when consulting employers. The assessment specification and question bank must be reviewed at least once a year to ensure they remain fit-for-purpose.  

The assessment specification must be relevant to the occupation and demonstrate how to assess the KSBs mapped to this assessment method. The EPAO must ensure that questions are refined and developed to a high standard. The questions must be unpredictable. A question bank of sufficient size will support this.

The EPAO must ensure that the apprentice has a different set of questions in the case of re-sits or re-takes.

The EPAO must produce the following material to support this assessment method:

  • independent assessor assessment materials which include:
    • training materials
    • administration materials
    • moderation and standardisation materials
    • guidance materials
    • grading guidance
    • test specification
    • sample test and mark schemes
    • live tests and mark schemes
    • question bank
  • EPA guidance for the apprentice and the employer

The EPAO must ensure that the EPA materials are subject to quality assurance procedures including standardisation, training, and moderation.

Grading

Project report and presentation with questions

Fail - does not meet pass criteria

Theme

KSBs

Pass

Apprentices must demonstrate all the pass descriptors

Distinction

Apprentices must demonstrate all the pass descriptors and all of the distinction descriptors

Data, information, and concepts
K25 S8 S12

Analyses, interprets, and evaluates the collected data, scientific and technology information, concepts, and ideas including use of statistical methods to inform knowledge and draw conclusions to support the task.

Applies extended knowledge of underlying concepts and principles to support the task.

(K25, S8, S12)

Demonstrates how the data, scientific and technology information, concepts, and ideas collectively support (validate) their conclusions. (S12)

Problem solving and continuous improvement
K23 K24 S14 S15

Applies problem solving and fault-finding techniques to identify and define the issue(s).

Proposes solutions that have the potential to address the problem(s). 

Applies continuous improvement techniques to support the project. Uses the outcomes of those tools to inform their decisions.

Generates and makes a recommendation(s) that has the potential to make a viable improvement.

(K23, K24, S14, S15)

Analyses and evaluates the actual or potential value of a specific problem solving or improvement suggestion. (K23, K24, S14, S15)

Environment and sustainability
K27 S5 S6 B2

Complies with environmental regulations and management systems and applies and promotes established sustainable working practices. (K27, S5, S6, B2)

Identifies and promotes ideas for new viable working practices that have the potential to improve sustainability. (S6, B2)

Working with others
K2 K20 K31 K34 S19 S21 B6 B7

Involves different teams, working autonomously and escalating as required, in line with their remit. (K2, B6)

Negotiates with and influences others, managing conflict and promoting inclusion, to reach collaborative outcomes. (K20, K34, S21, B7)

Uses verbal and written communicate techniques suitable for the context, adapting style and use of terminology to suit the audience. Uses industry terminology correctly. (K31, S19)

Uses behavioural insights to modify approach to stakeholders preferred working style. (K20, S21, B7)

Project and change management
K21 K22 S13 S16 B4 B5

Applies changes to dairy processing unit operations to meet required outcome, taking responsibility for the quality of the work and enabling others to work to high standards for example, coaching or supporting others, recognising and supporting the needs of others. (K21, S13, B4)

Uses project management techniques to plan and prioritise tasks, organise resources, manage stakeholders, and manage risk; responding and adapting to work demands and situations to deliver the project. (K22, S16, B5)

Evaluates their approach in conjunction with stakeholders to identify improvements that could be applied to project or change management in the future. (K21, K22, S13, S16, B5)

Presentation
S20 B3

Creates and delivers a structured and clear presentation with supporting material suitable for the context, presenting a professional image. (S20, B3)

None

Professional discussion underpinned by a portfolio of evidence

Fail - does not meet pass criteria

Theme

KSBs

Pass

Apprentices must demonstrate all the pass descriptors

Distinction

Apprentices must demonstrate all the pass descriptors and all of the distinction descriptors

Dairy industry and business considerations
K1 B8

Explains the dairy industry structure, financial considerations, and ethical best practices. Discusses how they have acted as an ambassador for the industry. (K1, B8)

None

Compliance
K7 S1 S2 S3 S4 B1

Explains how they have taken personal responsibility for and promoted food safety and health and safety through the application of food safety management systems and food and dairy hygiene practice principles, and compliance with food safety and health and safety regulations.

(K7, S1, S2, S3, S4, B1)

Applies food safety enhancements to improve the quality culture environment. (S1, S2, B1)

Quality assurance
K11 S7

Describes how they have applied quality control processes to contribute to the quality assurance function, explaining factors that affect the QMP. (K11, S7)

Analyses and evaluates applied quality assurance processes in terms of costs and benefits to production operations. (K11, S7)

Scientific concepts, principles and techniques
S9 S10

Explains how they have identified, reviewed and evaluated, and selected scientific techniques, procedures and methods to meet the needs of new and different areas of work. (S9)

Explains how they have applied scientific techniques, procedures, and methods correctly to undertake tasks. (S10)

None

Engineering concepts and principles
K13 S11

Describes how they have applied engineering concepts and principles to analyse dairy performance, explaining the basic physical and hygienic design principles of dairy process engineering. (K13, S11)

Evaluates and validates performance against hygienic design principles. (K13, S11)

Environmental impact
K28 S17

Describes how they have conducted environmental impact assessments, explaining environmental audit requirements. (K28, S17)

None

Innovation
K15

Explains given product development processes:

  • recipe development
  • specifications
  • market gap identification
  • acceptance testing and process design
  • packaging requirements
  • nutrition and organoleptic characteristics

(K15)

Evaluates the inter-connections between development processes to ensure the product meets the needs of stakeholders. (K15)

Information technology
K30 S22

Describes how they have used information technology for different purposes, explaining how they comply with General Data Protection Regulation (GDPR) and cyber security. (K30, S22)

None

Technical written content
K32 S18

Describes different types of technical written content they have developed, explaining how they use report writing techniques to ensure it is suitable for the context. (K32, S18)

Gives examples of producing reports that are based on complex and multiple inputs or sources. (K32, S18)

Workplace training and development
K33 S23 B9

Describes how they identify their own training needs and coach others using different techniques to meet the identified need.

Describes CPD they have undertaken and plans for CPD to enhance competence. Explains what the impact of their CPD has been and how it has benefited others and the business.

(K33, S23, B9)

None

Written test

Fail - does not meet pass criteria

Theme

KSBs

Pass

Apprentices must demonstrate all the pass descriptors

Manufacturing operations
K3

Understands Good Manufacturing Practice (GMP). Understands production and operational planning concepts. (K3)

Health and safety
K4

Understands health and safety factors and their importance. (K4)

Food and dairy safety
K5

Understands food and dairy safety factors and their importance. (K5)

Food safety legislation
K6

Understands key features of given food safety legislation and identifies sources of information for legislation changes. (K6)

Dairy chemistry
K8

Understands principles of dairy chemistry in relation to chemical properties, compositional milk and dairy product analysis, or quality testing of milk and dairy products. (K8)

Dairy microbiology
K9

Understands given dairy microbiology factors and practices or techniques. (K9)

Milk and dairy products
K10

Understands the milk and dairy product factors and considerations. (K10)

Cleaning, disinfection, and sterilisation
K12

Understands required cleaning, disinfection, and sterilisation techniques and related considerations. (K12)

Dairy supply chain
K26

Understands the dairy supply chain factors and considerations. (K26)

Operations
K14

Understands the principles of given food industry unit operation and how they relate to other operations. (K14)

Milk processing
K16

Understands milk processing from end to end, new concepts in processing and by-products. (K16)

Cheese and fermented products
K17

Understands cheese and fermented product technology and products. (K17)

Butter and milk fat
K18

Understands butter and milk fat technology and manufacture for given product. (K18)

Whey
K19

Understands the chemistry of whey protein, whey processing techniques and technology. (K19)

Dairy automation
K29

Understands given dairy automation and process control factors. (K29)

Overall EPA grading

The assessment methods contribute equally to the overall EPA pass grade.

Performance in the EPA will determine the apprenticeship grade of:

An independent assessor, or a marker in the case of the written test, must individually grade the: project report and presentation with questions, professional discussion underpinned by a portfolio of evidence and written test according to the requirements set out in this EPA plan.

The EPAO must combine the individual assessment method grades to determine the overall EPA grade.

If the apprentice fails one or more assessment methods, they are awarded an overall EPA 'fail'.

The apprentice must achieve at least a pass in all the assessment methods to achieve an overall 'pass'. To achieve a 'merit,' the apprentice must achieve a distinction in one assessment method (report and presentation with questions or professional discussion underpinned by a portfolio of evidence) and a pass in the other assessment methods. To achieve a 'distinction,' the apprentice must achieve a distinction in the report and presentation with questions and the professional discussion underpinned by portfolio, and a pass in the written test.

Grades from individual assessment methods must be combined in the following way to determine the grade of the EPA overall.

Project report and presentation with questions Professional discussion underpinned by a portfolio of evidence Written test Overall Grading
Any grade Any grade Fail Fail
Any grade Fail Any grade Fail
Fail Any grade Any grade Fail
Pass Pass Pass Pass
Distinction Pass Pass Merit
Pass Distinction Pass Merit
Distinction Distinction Pass Distinction

Re-sits and re-takes

If the apprentice fails one or more assessment methods they can take a re-sit or a re-take at their employer’s discretion. The apprentice’s employer needs to agree that a re-sit or re-take is appropriate. A re-sit does not need further learning, whereas a re-take does.

The apprentice should have a supportive action plan to prepare for a re-sit or a re-take.

The employer and EPAO agree the timescale for a re-sit or re-take. A re-sit is typically taken within 2 months of the EPA outcome notification. The timescale for a re-take is dependent on how much re-training is required and is typically taken within 4 months of the EPA outcome notification.

If the apprentice fails the project assessment method, they must to amend the project output in line with the independent assessor’s feedback. The apprentice will be given 4 weeks to rework and submit the amended report.

Failed assessment methods must be re-sat or re-taken within a 6-month period from the EPA outcome notification, otherwise the entire EPA will need to be re-sat or re-taken in full.

Re-sits and re-takes are not offered to an apprentice wishing to move from pass to a higher grade.

The apprentice will get a maximum EPA grade of pass for a re-sit or re-take, unless the EPAO determines there are exceptional circumstances.

Roles and responsibilities

Roles Responsibilities

Apprentice

As a minimum, the apprentice should:

  • participate in and complete on-programme training to meet the KSBs as outlined in the occupational standard for a minimum of 12 months
  • complete the required amount of off-the-job training specified by the apprenticeship funding rules and as arranged by the employer and training provider
  • understand the purpose and importance of EPA
  • meet the gateway requirements 
  • undertake the EPA  

 

Employer

As a minimum, the apprentice's employer must:

  • select the EPAO and training provider 
  • work with the training provider (where applicable) to support the apprentice in the workplace and to provide the opportunities for the apprentice to develop the KSBs
  • arrange and support off-the-job training to be undertaken by the apprentice 
  • decide when the apprentice is working at or above the occupational standard and is ready for EPA 
  • ensure that supporting evidence required at the gateway is submitted in line with this EPA plan 
  • liaise with the training provider and EPAO to ensure the EPA is booked in a timely manner

Post-gateway, the employer must: 

  • confirm arrangements with the EPAO for the EPA (who, when, where) in a timely manner (including providing access to any employer-specific documentation as required, for example company policies)
  • ensure that the EPA is scheduled with the EPAO for a date and time which allows the opportunity for the apprentice to be assessed against the KSBs 
  • remain independent from the delivery of the EPA
  • ensure the apprentice is given sufficient time away from regular duties to prepare for, and complete all post-gateway elements of the EPA, and that any required supervision during this time (as stated within this EPA plan) is in place
  • where the apprentice is assessed in the workplace, ensure that the apprentice has access to the resources used on a regular basis 
  • pass the certificate to the apprentice upon receipt from the EPAO

EPAO

As a minimum, the EPAO must:  

  • conform to the requirements of this EPA plan and deliver its requirements in a timely manner 
  • conform to the requirements of the register of end-point assessment organisations (RoEPAO) 
  • conform to the requirements of the external quality assurance provider (EQAP) for this apprenticeship 
  • understand the occupational standard 
  • make the EPA contractual arrangements, including agreeing the price of the EPA 
  • develop and produce assessment materials as detailed for each assessment method in this EPA plan 
  • appoint qualified and competent independent assessors in line with the requirements of this EPA plan to conduct assessments and oversee their working 
  • appoint administrators (and invigilators where required) to administer the EPA  
  • provide training for independent assessors in terms of good assessment practice, operating the assessment tools and grading 
  • provide information, advice, guidance and documentation to enable apprentices, employers and training providers to prepare for the EPA 
  • confirm all gateway requirements have been met as quickly as possible 
  • arrange for the EPA to take place, in consultation with the employer 
  • ensure that the apprentice has access to the required resources and liaise with the employer to agree this if necessary, where the apprentice is not assessed in the workplace 
  • develop and provide assessment recording documentation to ensure a clear and auditable process is in place for providing assessment decisions and feedback to stakeholders 
  • have no direct connection with the apprentice, their employer or training provider in all instances; there must be no conflict of interest 
  • have policies and procedures for internal quality assurance (IQA), and maintain records of IQA activity and moderation for external quality assurance (EQA) purposes 
  • deliver induction training for independent assessors, and for invigilators and markers (where used) 
  • undertake standardisation activity on this apprenticeship for an independent assessor before they conduct an EPA for the first time, if the EPA is updated and periodically (a minimum of annually) 
  • manage invigilation of the apprentice to maintain security of the assessment in line with the EPAO’s malpractice policy 
  • verify the identity of the apprentice  
  • use language in the development and delivery of the EPA that is appropriate to the level of the occupational standard 

Independent assessor

As a minimum, an independent assessor must: 

  • have the competence to assess the apprentice at the level of this apprenticeship and hold any required qualifications and experience in line with the requirements of the independent assessor as detailed in the IQA section of this EPA plan 
  • understand the occupational standard and the requirements of this EPA 
  • have, maintain and be able to evidence, up-to-date knowledge and expertise of the occupation 
  • deliver the end-point assessment in-line with this EPA plan 
  • comply with the IQA requirements of the EPAO 
  • have no direct connection or conflict of interest with the apprentice, their employer or training provider; in all instances; there must be no conflict of interest 
  • attend induction training 
  • attend standardisation events when they start working for the EPAO, before they conduct an EPA for the first time and a minimum of annually for this apprenticeship  
  • assess each assessment method, as determined by the EPA plan  
  • assess the KSBs assigned to each assessment method, as shown in the mapping of KSBs to assessment methods in this EPA plan  
  • make the grading decisions 
  • record and report assessment outcome decisions, for each apprentice, following instructions and using assessment recording documentation provided by the EPAO, in a timely manner 
  • use language in the development and delivery of the EPA that is appropriate to the level of the occupational standard 
  • mark open (constructed) test answers accurately according to the EPAO’s mark scheme and procedures 

Training provider

As a minimum, the training provider must: 

  • work with the employer and support the apprentice during the off-the-job training to provide the opportunities to develop the KSBs as listed in the occupational standard 
  • conduct training covering the KSBs agreed as part of the Commitment Statement or the Individual Learning Plan 
  • monitor the apprentice’s progress during any training provider led on-programme learning 
  • advise the employer, upon request, on the apprentice’s readiness for EPA 
  • remain independent from the delivery of the EPA 

Invigilator

As a minimum, the invigilator must: 

  • attend induction training as directed by the EPAO 
  • have no direct connection or conflict of interest with the apprentice, their employer or training provider in all instances 
  • invigilate and supervise apprentices during tests and in breaks during assessment methods to prevent malpractice in accordance with the EPAO’s invigilation procedures 

Marker

As a minimum, the marker should:

  • attend induction training as directed by the EPAO
  • have no direct connection or conflict of interest with the apprentice, their employer or training provider in all instances including when the EPAO is the training provider for example HEI
  • mark test answers accurately according to the EPAO’s mark scheme and procedures

 

Reasonable adjustments

The EPAO must have reasonable adjustments arrangements for the EPA.

This should include:

  • how an apprentice qualifies for reasonable adjustment
  • what reasonable adjustments may be made

Adjustments must maintain the validity, reliability and integrity of the EPA as outlined in this EPA plan.

Internal quality assurance (IQA)

Internal quality assurance refers to how the EPAO ensures valid, consistent and reliable EPA decisions. The EPAO must adhere to the requirements within the roles and responsibilities section.

They must also:

  • have effective and rigorous quality assurance systems and procedures that ensure fair, reliable and consistent EPA regardless of employer, place, time, independent assessor or marker
  • appoint independent assessors and markers who are competent to deliver the EPA and who:
    • have recent relevant experience of the occupation or sector to at least occupational level 5 gained in the last 3 years or significant experience of the occupation or sector
  • operate induction training for anyone involved in the delivery or assessment of the EPA
  • provide training for independent assessors in good assessment practice, operating the assessment tools and making grading decisions
  • provide ongoing training for markers and invigilators
  • provide standardisation activity for this apprenticeship for an independent assessor:
    • before they conduct an EPA for the first time
    • if the EPA is updated
    • periodically as appropriate (a minimum of annually)
  • provide standardisation activity for this apprenticeship for a marker
    • before they conduct an EPA for the first time
    • if the EPA is updated
    • periodically as appropriate (a minimum of annually)
  • conduct effective moderation of EPA decisions and grades
  • conduct appeals where required, according to the EPAO’s appeals procedure, reviewing and making final decisions on EPA decisions and grades
  • have no direct connection with the apprentice, their employer or training provider

Mapping of KSBs to assessment methods

Knowledge Assessment methods
K1

The dairy industry structure. Financial considerations. Ethical business practices.

Back to Grading
Professional discussion underpinned by a portfolio of evidence
K2

Different teams and functions involved in dairy production. Dairy technologist role. Limits of scope of practice: when to seek input from others and when to escalate.

Back to Grading
Project report and presentation with questions
K3

Good Manufacturing Practice (GMP). Production and operational planning concepts.

Back to Grading
Written test
K4

Health and safety. Health and Safety at Work Act – responsibilities. Health and safety culture. Control of Substances Hazardous to Health (CoSHH). The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR). Manual handling. Personal Protective Equipment (PPE). Types of hazards. Risk assessments, mitigation methods, and method statements (safe systems of work).

Back to Grading
Written test
K5

Principles of food and dairy safety. Allergenic control. Good Hygienic Practice (GHP). Microbiology and food borne illnesses. Biological, physical, allergenic (cross-contamination), and chemical contamination of dairy and related products. Food storage, temperature control and preservation of dairy products. Hygienic design, construction and maintenance of food premises and equipment, and their cleaning and disinfection. Pest control. Personal hygiene and training requirements. Food safety culture. Traceability.

Back to Grading
Written test
K6

Food safety legislation principles: Food Safety Act, Regulation (EC) 852/2004, The General Food Law Regulation (EC) 178/2002, The Food Safety and Hygiene (England) Regulations, The Food Hygiene (Scotland) Regulations, The Food Hygiene (Wales) Regulations, The Food Information to Consumers Regulations (EC)1169/2011, Food Information Regulations, Regulation (EC) No 2073/2005 on Microbiological criteria for foodstuffs, The Weights and Measures (Packaged Goods) Regulations. Sources of information for legislation changes.

Back to Grading
Written test
K7

Food safety management control of dairy and related food systems: Hazard Analysis and Critical Control Points (HACCP), Threat Analysis of Critical Control Points (TACCP), and Vulnerability Assessment of Critical Control Points (VACCP).

Back to Grading
Professional discussion underpinned by a portfolio of evidence
K8

Principles of dairy chemistry. Chemical properties. Compositional milk and dairy product analysis. Quality testing of milk and dairy products.

Back to Grading
Written test
K9

Principles of dairy microbiology. Types of micro-organisms and their structure. Cultivation conditions and procedures. Aseptic conditions and Good Laboratory Practice (GLP): organisation and discipline within the laboratory. Hygiene monitoring and auditing. Laboratory analysis techniques. Indicator organisms. Interpretation of microbiological data as an indicator of risk.

Back to Grading
Written test
K10

Milk and dairy derivatives as raw materials. Primary production. Dairy farming practice. Composition of milk and dairy produce. Additives. Dairy products as an ingredient in other foods and associated allergenic issues. Dairy alternatives (non-milk based ingredients).

Back to Grading
Written test
K11

Function of quality assurance within the dairy industry. Quality assurance schemes and factors affecting the Quality Management Plan (QMP).

Back to Grading
Professional discussion underpinned by a portfolio of evidence
K12

Cleaning, disinfection, and sterilisation. Different techniques: chemical, heat, steam technology and ultraviolet - when they should be used. Components of Clean In Place (CIP). New developments in cleaning technology. Environmental impact of cleaning. Cleaning validation, verification, and optimisation techniques.

Back to Grading
Written test
K13

Basic physical and hygienic design principles of dairy process engineering: mass and energy balances, modes of thermal transfer, principles of fluid flow, and rheology (deformation and flow of materials - solids and liquids).

Back to Grading
Professional discussion underpinned by a portfolio of evidence
K14

Principles of food industry unit operations. Preservation operations. Dairy industry unit operations. Factory service operations.

Back to Grading
Written test
K15

Product development processes: recipe development, specifications, market gap identification, acceptance testing and process design, packaging requirements, and nutrition and organoleptic characteristics.

Back to Grading
Professional discussion underpinned by a portfolio of evidence
K16

Milk processing: end-to-end. New concepts in milk processing. By-products.

Back to Grading
Written test
K17

Cheese and fermented product technology. Cheese and cheese related products. Yogurt and related products. Soured creams and crème fraiche.

Back to Grading
Written test
K18

Butter and milk fat technology. Butter manufacture. Yellow fat and dairy spread manufacture. Ice cream manufacture. Dairy dessert manufacture.

Back to Grading
Written test
K19

The chemistry of whey protein. Whey processing techniques and technology.

Back to Grading
Written test
K20

Leadership and management techniques: influencing, negotiation, and conflict management.

Back to Grading
Project report and presentation with questions
K21

Change management principles and techniques.

Back to Grading
Project report and presentation with questions
K22

Project management roles and techniques: planning, prioritising, organising, stakeholder management, and risk management.

Back to Grading
Project report and presentation with questions
K23

Problem solving and fault finding: 5 whys, root cause analysis, Failure Mode Effects Analysis (FMEA).

Back to Grading
Project report and presentation with questions
K24

Continuous improvement principles and techniques: Plan-do-check-act (PDCA), Lean, 6 Sigma, and Statistical Process Control (SPC). Lean manufacturing tools. Process mapping.

Back to Grading
Project report and presentation with questions
K25

Data analysis techniques. Data analysis and reporting systems.

Back to Grading
Project report and presentation with questions
K26

Dairy supply chain: mapping and risk management. World dairy economic drivers. Milk and dairy product supply and demand factors. Food security.

Back to Grading
Written test
K27

Environmental Protection Act and environmental management systems.

Back to Grading
Project report and presentation with questions
K28

Measuring environment impact and environmental audit requirements.

Back to Grading
Professional discussion underpinned by a portfolio of evidence
K29

Dairy automation and process control. Control systems. Instrumentation. Control theory principles. Machine communications and networking. Integrated control and automation systems. Digital manufacturing. Dairy industry automated processes.

Back to Grading
Written test
K30

Information technology: Management Information Systems (MIS), spreadsheets, presentation, word processing, email, virtual communication and learning platforms. General Data Protection Regulation (GDPR). Cyber security.

Back to Grading
Professional discussion underpinned by a portfolio of evidence
K31

Communication techniques.

Back to Grading
Project report and presentation with questions
K32

Report writing techniques.

Back to Grading
Professional discussion underpinned by a portfolio of evidence
K33

Workplace training and development techniques: coaching and transfer of knowledge.

Back to Grading
Professional discussion underpinned by a portfolio of evidence
K34

Equality, diversity, and inclusion. Unconscious bias.

Back to Grading
Project report and presentation with questions
Skill Assessment methods
S1

Apply food safety management systems.

Back to Grading
Professional discussion underpinned by a portfolio of evidence
S2

Apply food and dairy hygiene practice principles.

Back to Grading
Professional discussion underpinned by a portfolio of evidence
S3

Comply with food safety regulations and procedures.

Back to Grading
Professional discussion underpinned by a portfolio of evidence
S4

Comply with health and safety regulations, guidelines, and procedures.

Back to Grading
Professional discussion underpinned by a portfolio of evidence
S5

Comply with environmental regulations, guidelines, and procedures.

Back to Grading
Project report and presentation with questions
S6

Apply sustainable working practices. For example, efficient use of resources, waste minimisation.

Back to Grading
Project report and presentation with questions
S7

Apply quality control processes.

Back to Grading
Professional discussion underpinned by a portfolio of evidence
S8

Apply extended knowledge of underlying dairy concepts.

Back to Grading
Project report and presentation with questions
S9

Identify, review and evaluate, and select scientific techniques, procedures, and methods in the context of new and different areas of work.

Back to Grading
Professional discussion underpinned by a portfolio of evidence
S10

Apply scientific techniques, procedures, and methods to undertake tasks.

Back to Grading
Professional discussion underpinned by a portfolio of evidence
S11

Apply engineering concepts and principles to analyse dairy performance.

Back to Grading
Professional discussion underpinned by a portfolio of evidence
S12

Collect data. Analyse, interpret, and evaluate data, scientific and technology information, concepts, and ideas including use of statistical methods.

Back to Grading
Project report and presentation with questions
S13

Apply changes to dairy processing unit operations.

Back to Grading
Project report and presentation with questions
S14

Apply problem solving techniques, identifying issues. Propose solutions to problems.

Back to Grading
Project report and presentation with questions
S15

Use continuous improvement techniques and make recommendations.

Back to Grading
Project report and presentation with questions
S16

Apply project management techniques: planning and prioritising tasks, organising resources, managing stakeholders and risk management.

Back to Grading
Project report and presentation with questions
S17

Conduct environmental impact assessments.

Back to Grading
Professional discussion underpinned by a portfolio of evidence
S18

Develop technical written content. For example, operating procedures, working instructions, and reports.

Back to Grading
Professional discussion underpinned by a portfolio of evidence
S19

Communicate with others for example, colleagues, customers, and stakeholders. Use industry terminology where appropriate.

Back to Grading
Project report and presentation with questions
S20

Create and deliver presentations.

Back to Grading
Project report and presentation with questions
S21

Negotiate with and influence colleagues or stakeholders; manage conflict.

Back to Grading
Project report and presentation with questions
S22

Use information and digital technology.

Back to Grading
Professional discussion underpinned by a portfolio of evidence
S23

Identify training needs. Coach individuals.

Back to Grading
Professional discussion underpinned by a portfolio of evidence
Behaviour Assessment methods
B1

Take personal responsibility for and promote food safety and health and safety.

Back to Grading
Professional discussion underpinned by a portfolio of evidence
B2

Take personal responsibility for and promote sustainable working practices.

Back to Grading
Project report and presentation with questions
B3

Act in a professional manner.

Back to Grading
Project report and presentation with questions
B4

Take responsibility for the quality of work and enable others to work to high standards. For example, decisive, self-reliant, and motivated.

Back to Grading
Project report and presentation with questions
B5

Respond and adapt to work demands and situations.

Back to Grading
Project report and presentation with questions
B6

Recognise limitations, seek input from others and escalate issues when required.

Back to Grading
Project report and presentation with questions
B7

Collaborate with others for example, within teams, across disciplines, and external stakeholders, promoting inclusion.

Back to Grading
Project report and presentation with questions
B8

Ambassador for the dairy industry.

Back to Grading
Professional discussion underpinned by a portfolio of evidence
B9

Committed to maintaining and enhancing competence of self and others through Continued Professional Development (CPD).

Back to Grading
Professional discussion underpinned by a portfolio of evidence

Mapping of KSBs to grade themes

Project report and presentation with questions - Project

KSBS GROUPED BY THEME Knowledge Skills Behaviour
Data, information, and concepts
K25
S8 S12

Data analysis techniques. Data analysis and reporting systems. (K25)

Apply extended knowledge of underlying dairy concepts. (S8)

Collect data. Analyse, interpret, and evaluate data, scientific and technology information, concepts, and ideas including use of statistical methods. (S12)

N/A

Problem solving and continuous improvement
K23 K24
S14 S15

Problem solving and fault finding: 5 whys, root cause analysis, Failure Mode Effects Analysis (FMEA). (K23)

Continuous improvement principles and techniques: Plan-do-check-act (PDCA), Lean, 6 Sigma, and Statistical Process Control (SPC). Lean manufacturing tools. Process mapping. (K24)

Apply problem solving techniques, identifying issues. Propose solutions to problems. (S14)

Use continuous improvement techniques and make recommendations. (S15)

N/A

Environment and sustainability
K27
S5 S6
B2

Environmental Protection Act and environmental management systems. (K27)

Comply with environmental regulations, guidelines, and procedures. (S5)

Apply sustainable working practices. For example, efficient use of resources, waste minimisation. (S6)

Take personal responsibility for and promote sustainable working practices. (B2)

Working with others
K2 K20 K31 K34
S19 S21
B6 B7

Different teams and functions involved in dairy production. Dairy technologist role. Limits of scope of practice: when to seek input from others and when to escalate. (K2)

Leadership and management techniques: influencing, negotiation, and conflict management. (K20)

Communication techniques. (K31)

Equality, diversity, and inclusion. Unconscious bias. (K34)

Communicate with others for example, colleagues, customers, and stakeholders. Use industry terminology where appropriate. (S19)

Negotiate with and influence colleagues or stakeholders; manage conflict. (S21)

Recognise limitations, seek input from others and escalate issues when required. (B6)

Collaborate with others for example, within teams, across disciplines, and external stakeholders, promoting inclusion. (B7)

Project and change management
K21 K22
S13 S16
B4 B5

Change management principles and techniques. (K21)

Project management roles and techniques: planning, prioritising, organising, stakeholder management, and risk management. (K22)

Apply changes to dairy processing unit operations. (S13)

Apply project management techniques: planning and prioritising tasks, organising resources, managing stakeholders and risk management. (S16)

Take responsibility for the quality of work and enable others to work to high standards. For example, decisive, self-reliant, and motivated. (B4)

Respond and adapt to work demands and situations. (B5)

Presentation

S20
B3

N/A

Create and deliver presentations. (S20)

Act in a professional manner. (B3)

Professional discussion underpinned by a portfolio of evidence - Discussion

KSBS GROUPED BY THEME Knowledge Skills Behaviour
Dairy industry and business considerations
K1

B8

The dairy industry structure. Financial considerations. Ethical business practices. (K1)

N/A

Ambassador for the dairy industry. (B8)

Compliance
K7
S1 S2 S3 S4
B1

Food safety management control of dairy and related food systems: Hazard Analysis and Critical Control Points (HACCP), Threat Analysis of Critical Control Points (TACCP), and Vulnerability Assessment of Critical Control Points (VACCP). (K7)

Apply food safety management systems. (S1)

Apply food and dairy hygiene practice principles. (S2)

Comply with food safety regulations and procedures. (S3)

Comply with health and safety regulations, guidelines, and procedures. (S4)

Take personal responsibility for and promote food safety and health and safety. (B1)

Quality assurance
K11
S7

Function of quality assurance within the dairy industry. Quality assurance schemes and factors affecting the Quality Management Plan (QMP). (K11)

Apply quality control processes. (S7)

N/A

Scientific concepts, principles and techniques

S9 S10

N/A

Identify, review and evaluate, and select scientific techniques, procedures, and methods in the context of new and different areas of work. (S9)

Apply scientific techniques, procedures, and methods to undertake tasks. (S10)

N/A

Engineering concepts and principles
K13
S11

Basic physical and hygienic design principles of dairy process engineering: mass and energy balances, modes of thermal transfer, principles of fluid flow, and rheology (deformation and flow of materials - solids and liquids). (K13)

Apply engineering concepts and principles to analyse dairy performance. (S11)

N/A

Environmental impact
K28
S17

Measuring environment impact and environmental audit requirements. (K28)

Conduct environmental impact assessments. (S17)

N/A

Innovation
K15

Product development processes: recipe development, specifications, market gap identification, acceptance testing and process design, packaging requirements, and nutrition and organoleptic characteristics. (K15)

N/A

N/A

Information technology
K30
S22

Information technology: Management Information Systems (MIS), spreadsheets, presentation, word processing, email, virtual communication and learning platforms. General Data Protection Regulation (GDPR). Cyber security. (K30)

Use information and digital technology. (S22)

N/A

Technical written content
K32
S18

Report writing techniques. (K32)

Develop technical written content. For example, operating procedures, working instructions, and reports. (S18)

N/A

Workplace training and development
K33
S23
B9

Workplace training and development techniques: coaching and transfer of knowledge. (K33)

Identify training needs. Coach individuals. (S23)

Committed to maintaining and enhancing competence of self and others through Continued Professional Development (CPD). (B9)

Written test - TestExamination

KSBS GROUPED BY THEME Knowledge Skills Behaviour
Manufacturing operations
K3

Good Manufacturing Practice (GMP). Production and operational planning concepts. (K3)

N/A

N/A

Health and safety
K4

Health and safety. Health and Safety at Work Act – responsibilities. Health and safety culture. Control of Substances Hazardous to Health (CoSHH). The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR). Manual handling. Personal Protective Equipment (PPE). Types of hazards. Risk assessments, mitigation methods, and method statements (safe systems of work). (K4)

N/A

N/A

Food and dairy safety
K5

Principles of food and dairy safety. Allergenic control. Good Hygienic Practice (GHP). Microbiology and food borne illnesses. Biological, physical, allergenic (cross-contamination), and chemical contamination of dairy and related products. Food storage, temperature control and preservation of dairy products. Hygienic design, construction and maintenance of food premises and equipment, and their cleaning and disinfection. Pest control. Personal hygiene and training requirements. Food safety culture. Traceability. (K5)

N/A

N/A

Food safety legislation
K6

Food safety legislation principles: Food Safety Act, Regulation (EC) 852/2004, The General Food Law Regulation (EC) 178/2002, The Food Safety and Hygiene (England) Regulations, The Food Hygiene (Scotland) Regulations, The Food Hygiene (Wales) Regulations, The Food Information to Consumers Regulations (EC)1169/2011, Food Information Regulations, Regulation (EC) No 2073/2005 on Microbiological criteria for foodstuffs, The Weights and Measures (Packaged Goods) Regulations. Sources of information for legislation changes. (K6)

N/A

N/A

Dairy chemistry
K8

Principles of dairy chemistry. Chemical properties. Compositional milk and dairy product analysis. Quality testing of milk and dairy products. (K8)

N/A

N/A

Dairy microbiology
K9

Principles of dairy microbiology. Types of micro-organisms and their structure. Cultivation conditions and procedures. Aseptic conditions and Good Laboratory Practice (GLP): organisation and discipline within the laboratory. Hygiene monitoring and auditing. Laboratory analysis techniques. Indicator organisms. Interpretation of microbiological data as an indicator of risk. (K9)

N/A

N/A

Milk and dairy products
K10

Milk and dairy derivatives as raw materials. Primary production. Dairy farming practice. Composition of milk and dairy produce. Additives. Dairy products as an ingredient in other foods and associated allergenic issues. Dairy alternatives (non-milk based ingredients). (K10)

N/A

N/A

Cleaning, disinfection, and sterilisation
K12

Cleaning, disinfection, and sterilisation. Different techniques: chemical, heat, steam technology and ultraviolet - when they should be used. Components of Clean In Place (CIP). New developments in cleaning technology. Environmental impact of cleaning. Cleaning validation, verification, and optimisation techniques. (K12)

N/A

N/A

Dairy supply chain
K26

Dairy supply chain: mapping and risk management. World dairy economic drivers. Milk and dairy product supply and demand factors. Food security. (K26)

N/A

N/A

Operations
K14

Principles of food industry unit operations. Preservation operations. Dairy industry unit operations. Factory service operations. (K14)

N/A

N/A

Milk processing
K16

Milk processing: end-to-end. New concepts in milk processing. By-products. (K16)

N/A

N/A

Cheese and fermented products
K17

Cheese and fermented product technology. Cheese and cheese related products. Yogurt and related products. Soured creams and crème fraiche. (K17)

N/A

N/A

Butter and milk fat
K18

Butter and milk fat technology. Butter manufacture. Yellow fat and dairy spread manufacture. Ice cream manufacture. Dairy dessert manufacture. (K18)

N/A

N/A

Whey
K19

The chemistry of whey protein. Whey processing techniques and technology. (K19)

N/A

N/A

Dairy automation
K29

Dairy automation and process control. Control systems. Instrumentation. Control theory principles. Machine communications and networking. Integrated control and automation systems. Digital manufacturing. Dairy industry automated processes. (K29)

N/A

N/A

Find an apprenticeship

Contact us about this apprenticeship

Employers involved in creating the standard: Arla, Glanbia Cheese, Langage Farm, Müller UK and Ireland, Ornua, Saputo Dairy UK, Yeo Valley

Version log

Version Change detail Earliest start date Latest start date Latest end date
1.1 End-point assessment plan, standard and funding revised 01/09/2022 Not set Not set
1.0 Approved for delivery 31/10/2016 31/08/2022 Not set

Is this page useful?

Tell us about your visit

Help us improve our website