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The Register of Regulated Qualifications

View Unit Qualifications : Principles of curing meat

Unit
Unit Reference Number
F/502/8058
Title
Principles of curing meat
Qualifications using this Unit
Qualification NumberQualification TypeTitleOperational Start DateOperational End DateCertification End DateSSAs
600/4043/9QCFCity & Guilds Level 3 Certificate for Proficiency in Meat and Poultry Industry Skills (QCF)01-Jan-20124.2 Manufacturing Technologies
600/4072/5QCFCity & Guilds Level 3 Diploma for Proficiency in Meat and Poultry Industry Skills (QCF)01-Jan-20124.2 Manufacturing Technologies
600/0512/9QCFFDQ Level 3 Certificate for Proficiency in Meat and Poultry Industry Skills (QCF)01-Feb-20114.2 Manufacturing Technologies
600/0510/5QCFFDQ Level 3 Diploma for Proficiency in Meat and Poultry Industry Skills (QCF)01-Feb-20114.2 Manufacturing Technologies
600/3136/0QCFFDQ Level 3 Diploma In Food Technology (QCF)01-Sep-20114.2 Manufacturing Technologies
600/3135/9QCFFDQ Level 3 Diploma in Food Technology and Management (QCF)01-Sep-20114.2 Manufacturing Technologies
600/1082/4QCFPearson Edexcel Level 3 Certificate For Proficiency in Meat and Poultry Industry Skills (QCF)01-Apr-20114.2 Manufacturing Technologies
600/1083/6QCFPearson Edexcel Level 3 Diploma For Proficiency in Meat and Poultry Industry Skills (QCF)01-Apr-20114.2 Manufacturing Technologies
600/1817/3QCFPearson EDI Level 3 Certificate for Proficiency in Meat and Poultry Industry Skills (QCF)01-May-20114.2 Manufacturing Technologies
600/0642/0QCFSQA Level 3 Certificate for Proficiency in Meat and Poultry Industry Skills (QCF)01-Jan-20114.2 Manufacturing Technologies
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