Business Improvement Techniques QCF Level 2
Business Improvement Techniques QCF Level 2
This course is suitable for semi-skilled workers and apprentices across manufacturing and engineering environments, though suitable for a variety of industries or anyone responsible for contributing to quality and process improvements in the workplace.
Benefits to the learner
- Encourages practices that can maximise profit by eliminating waste, improving workflow and reducing cost and variation.
- Recognises competence in contributing to quality and process
- Improvements in the workplace and also complements existing skills and qualifications.
The qualification comprises of two pathways – Process Improvement or Quality Improvement. From their chosen pathway, the learner is required to complete all five mandatory assessment routes, plus the required number of optional assessment route(s), where one of these could come from either pathway.
Learners must be 16 or over and employed in an engineering / manufacturing environment.
Competence based qualifications are undertaken in the learner’s workplace. Assessment will be carried out in the workplace (unless otherwise specified) via observation and the collation of evidence in a portfolio.
GCS Training is an approved centre to deliver the engineering and manufacturing NVQs.
All our engineering and manufacturing assessors are professionally qualified, occupationally competent and very experienced, having been employed in an industrial environment for a number of years. They have worked with SME’s and multi-national corporations assessing employees and identifying any training needs.
01792 284400
This course is listed in the following training categories:
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Featured Course
This Highfield qualification is aimed at individuals who are, or intend to be food handlers working in catering and hospitality industries, food retail, manufacturing and Health and Social Care provisions.
It is also appropriate for those providing services to catering premises including pest control operators, maintenance engineers, cleaners and laundry and delivery personnel.
It is recommended that staff that prepare open high risk foods or handle food and have a supervisory role must have training to a level equivalent to a Level 2 in Food Safety within 3 months of starting work.
Benefits to the Learner Upon successful completion of the course students will:
· Attain an accredited qualification that complies with current relevant qualifications.
· The ability to apply the basic principles of HACCP
· An understanding of principles of food safety
· The ability to apply the knowledge gained from the course to their work