Scottish Vocational Qualifications for the fish and shellfish industry November 2013 - SVQ approved, MA programme due in early 2014. Employer survey re MA's is here. October 2013 - Level 3 Fish and Shellfish SVQ development completed and submitted to SQA for approval. For a list of Level 3 units please click here. NB: a number of units could not be included in the initial Level 3 framework for fish friers, fishmongers and bivalve centres. These missing units will be addressed as soon as possible in 2014. December 2012 - Level 2 Fish and Shellfish SVQ launched. This new qualification supports a modern apprenticeship programme in Scotland. For a list of units please click here. The proposals to develop a Level 3 fish and shellfish SVQ to match the Level 3 IPQ qualification for England, Wales and Northern Ireland are on hold briefly while funding is sought by Improve Ltd. it is anticipated that a Level 3 fish and shellfish SVQ will be made available to Scottish employers during 2013.
Courses available to Scottish fish and shellfish employers from FITA, SSTA and other Seafish approved training providers in Scotland.
Scottish Training Hub for the Seafood Sectors (Processing, Retail and Food Service) Early discussions (November 2012) look promising. The proposed Hub is simply a collective arrangement for Seafish approved and other trainers and others in Scotland to collaborate on training needs, training delivery and engaging with industry and government. For more information please email onshore@seafish.co.uk Flexible Funding for Training Opportunities in Scotland
Skills Development Scotland is again offering 50% funding for training
up to a maximum of £500 per employee, and a maximum of £5,000 per
company to help businesses develop their people. Don't miss out
if you're a business with fewer than 100 employees. Click on the
SDS
link for more detailed information or email onshore@seafish.co.uk
or contact your local Seafish approved training provider to find
out which of our courses qualify for this funding opportunity.
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