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Level 2 Food and Drink Manufacture - Intermediate Apprenticeship at University of Lincoln

Course description

A comprehensive work-based training scheme for people wishing to develop their career in the food manufacturing industry, with 'off the job' learning, to develop the supervisors, managers and technologists of the future.

During your training you will will have the opportunity to develop your skills in a broad range of areas including food manufacturing, health and safety and food safety, as well as gain specific work-based knowledge relevant to the particular branch of industry in which you work.

The scheme combines a mix of work based training accompanied by relevant study at the Holbeach Campus on a day release basis. You will have your own tailored training programme detailing which departments you will work in, each with its own specific learning objectives. In the workplace, you will apply what you have learnt, practise new skills and develop your vocational competence. You will meet regularly with your training coordinator to review progress and discuss your development. As well as time spent at College, there is a significant requirement for study in your own time.

Course content

The scheme is based on a national framework of qualifications that must be gained to complete the apprenticeship, including a technical certificate, NVQ Level 2, Functional Skills, and optional occupational qualifications.

National Vocational Qualifications identify levels of work-based competence or the ability of a person to do a job. As they recognise work-based skills, NVQs can only be gained through employment. 

Entry requirements

Applicants must be at least 16 years of age on application, be in full-time employment and have a good level of spoken English. The programme is demanding and needs a high level of commitment. You will need to find a balance between business demands and access to learning opportunities.

You should have a minimum of two GCSEs at Grade D or above, preferably to include Maths and Science, or equivalent. However, you may be required to undergo an initial assessment before starting the programme to ensure you are capable of achieving its outcomes.


There are two parts to an NVQ: 

  1. The ability to ‘do the job’. This is assessed at work by a trained assessor or by a visiting assessor from the University.
  2. Underpinning Knowledge. The all important background knowledge needed to perform and understand a task at work. The learning and assessment of underpinning knowledge provides the basis of the ‘off the job’ training through the BTEC National Award/Certificate along with work-based assessment. The assessment will take many forms e.g. assignments, projects and tests but all will relate to work.

Functional Skills are an essential part of effective working. Being an effective Supervisor or Manager requires much more than just technical knowledge. The ability of a Manager or Supervisor to communicate, solve problems and work with others is of prime importance. The Apprenticeship training programme seeks to develop functional skills. The assessment of functional skills is integrated into the training programme e.g. in a written report, the written English and use of grammar are appraised.

Future opportunities

Successful completion will prepare you for a career in a supervisory or an equivalent technical role within the food industry. Careers include production, quality assurance, planning and product development. There will also be an opportunity to progress to an Advanced Apprenticeship, which is a stepping stone to higher qualifications and the Foundation Degree in Food Manufacture.

How to apply

If you want to apply for this course, you will need to contact University of Lincoln directly.

Last updated date: 03 August 2015
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Key information

  • Start date: Throughout the year