Milling Industry Skills qualifications
This qualification have been designed with the National Association of British and Irish Millers (NABIM) and will also be offered in conjunction with this industry body.
Who is it suitable for?
The qualification is for those operatives who are already working in the milling industry; and is included in the apprenticeship framework for food and drink. Its purpose is to offer learners the opportunity to develop skills and knowledge to prove competence at work. It also suits learners who are competent at core milling industry activities and are looking for ways of developing their existing skills and knowledge, perhaps to support multi-skilled activities or increase productivity at work.
Choice of units
The flexible choice of units, allows learners to select units that are most relevant to their own employment, learning and progression requirements. The choice of units also reflects the wide variety of jobs which people do in different types of companies in the milling industry. This qualification also offers learners the opportunity to develop knowledge in some areas of milling technology.
Key information:
- Units within the qualification cover now cover roles across the milling industry allowing learners access to knowledge specific to their organisation/industry
- Employers can build a qualification to up-skill their employees in the areas which their business needs most
- Learners will emerge with enhanced practical skills, as well as food technical and scientific underpinning knowledge
Qualification purpose, structure and units
Below is the qualification in milling which is offered by FDQ. To access more detailed technical information, including structure, purpose and units please follow this link.
Level 2 Certificate for Proficiency in Milling Industry Skills
Would you like to speak to us?
If the above qualification sounds exactly what you are looking for, but you need some guidance around where to start then please call us 011 3970 395 or email This e-mail address is being protected from spambots. You need JavaScript enabled to view it.