The qualification covers mandatory skills from a wide range of areas like: controlling meat and poultry processing plant, monitoring production, management of operations, diagnosis and resolution of problems, quality testing and sampling, co-ordinating butchery service and retail operations. Learners can select from a large choice of mandatory skills in the control of processing, distribution, service and retail of meat and poultry. Learners may choose optional units in meat and poultry knowledge to meet their learning and development needs. This qualification is a Certificate requiring achievement of 27 credits, graded at pass/fail. It is designed to provide occupational competence in the roles listed above for tasks based upon standard operational procedures (SOPs). Where these roles involve significant multitasking and complex operational and reporting arrangements a larger Diploma qualification is recommended. The Diploma requires achievement of 37 credits and allows the learner to achieve additional qualification units to reflect more complex and larger roles.