Apprenticeship training course

Manufacturing manager (integrated degree) (level 6)

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Information about Manufacturing manager (integrated degree) (level 6)

Overseeing manufacturing processes to ensure that performance output meets customer expectations.

• Knowledge, skills and behaviours:
  View knowledge, skills and behaviours

  Knowledge

  • Product and Employment Legislation – including Equal Opportunities, Employment Rights Act, Modern Slavery, Competition Law, Bribery and Corruption
  • Product Supply Chain – the relationship between the supplier and customer; how to accurately forecast and schedule product demand; the impact of fraud and how traceability systems can be used to identify criminal activity
  • Quality Assurance – Total Quality Management, how product safety and product safety management systems are used to meet legal requirements and codes of practice to produce safe products of the required specification
  • Principles of Processing Controls and Factory Design – construction of factories including segregation, drainage, construction of walls and floors and utilisation of equipment and its impact on process control; linear workflow
  • Principles of Engineering – the impact of machinery design on safety, compliance and routing of services and work in progress; use of automation and its impact on resource and profitability
  • Health & Safety – Health & Safety at Work Act, health and safety risks and risk assessment practices, Control of Substances Hazardous to Health (COSHH), Registration, Evaluation, Authorisation and Restriction of Chemicals (REACH)
  • Environmental – environmental controls, Safe Disposal of Waste regulations, recycling, emissions (noise and smell)
  • Markets – domestic and international dimensions which impact on the manufacture of goods, for example exchange rates, border controls, movement of goods
  • Business and Financial Awareness – organisation ‘big picture’; how key functions interact; key business systems, performance data, financial statements, principles of costing and budgeting
  • Managing People and Change – leadership and management tools, including delegation, motivation, union consultation and negotiation, communication, persuading and influencing, change management, time management and leadership skills
  • Customer Relationship Management – tools and techniques, including product management techniques, customer requirements/value perception, customer segmentation, customer insights, complaint management in order to achieve customer excellence and ensure adherence to customer/industry standards
  • Critical Thinking and Analysis – how to research, evaluate and present business information; utilising statistical/analytical skills to interpret primary/complex data which will include a diverse range from overall equipment efficiency and financial key performance indicators to customer complaints
  • Problem solving techniques – for example mind mapping, root cause analysis, six thinking hats
  • Continuous Improvement (CI) techniques – 6 Sigma, LEAN, Kaizen
  • Crisis Management and Continuity Planning – how to lead and manage site incidents
  • Management Information Systems – knowledge of management information systems to store and record data, present information and identify trends
  • F&D. Food Safety – allergen management and labelling; food safety standards: Food Safety Act, Animal Welfare Standards, European Food Regulations, Food Hygiene England Regulations; contamination and cross contamination of food by physical, chemical, micro-biological and allergenic materials and substances
  • F&D. Environment – food waste reduction, recycling, safe water source and disposal
  • F&D. Principles of Processing Controls and Factory Design – hygienic design of food manufacturing machinery and premises
  • F&D. Food processing techniques – for example thermal processing, chilling, canning, irradiation
  • F&D. Maintenance in food manufacturing environment – requirements including food grade oils, captive tools
  • F&D. Safe cleaning in a food manufacturing environment – separate storage of cleaning materials, cleaning in place procedures
  • F&D. Third party food safety audits – for example Food Standards Agency, retailer, British Retail Consortium (BRC); underpinning standards, when and how they are conducted
  • F&D. Food planning considerations and implications – including seasonal needs, shelf life requirements, cancellations, promotions, consumer trends, healthy eating
  • F&D. Organoleptic quality testing – five senses to check quality of product: smell, sight, taste, hearing, texture; customer specifications
  • F&D. Food supply chain – supplier assurance and integrity of raw materials: origin of raw materials; food fraud and raw materials vulnerability

  Skills

  • Identifying, forecasting, planning and scheduling resource requirements
  • Identifying data requirements; data analysis and interpretation
  • Using information technology
  • Reporting, for example manufacturing performance data
  • Communicating using different techniques, for example verbal, written, visual
  • Building and sustaining collaborative relationships to influence internal and external stakeholders
  • Presenting information, for example in staff briefings, customer meetings, management meetings
  • Managing people, for example recruiting, leading, coaching and motivating a team
  • Partnership working with local and/or regional union representation
  • Driving compliance with legal, customer and product standards on site
  • Devising, implementing and maintaining health & safety and environmental standards to achieve a harm free culture
  • Producing budget proposals; negotiating budgets with senior managers
  • Planning site based projects, for example for new capital investment, construction on site, new product lines and new equipment
  • Managing change
  • Conducting Continuous Improvement techniques within manufacturing environment
  • Problem solving/trouble shooting within manufacturing environment
  • Crisis management; agreeing, leading and implementing a site based disaster recovery plan
  • Responding to third party audits; managing relationships with audit personnel
  • F&D. Analysing food safety data, for example cooking/chilling temperatures, metal detection checks, storage and segregation
  • F&D. Responsive production planning to adjust to customer orders
  • F&D. Organoleptic testing of food and drink products
  • F&D. Promoting food safety culture

  Behaviours

  • Ownership of work: decisive; effectively balances short term requirements with long term objectives to achieve goals; puts the customer at the heart of the decision making process to achieve ‘win-win’ commercial deals; plans and prioritises effectively
  • Integrity and respect: listens to others and seeks to build understanding; embraces the diversity of colleagues and makes complex issues easy for others to understand
  • Influence and persuasion: inspires others to achieve business goals; adapts language and communication medium to effectively win others over; proactively communicates clearly, concisely and on a timely basis; effectively influences key decision makers
  • Responsiveness to change: flexible to changing demands; resilient under pressure
  • Innovation: demonstrates curiosity to foster new ways of thinking and working; seeks out opportunities to drive forward change and improvements for the business
• Apprenticeship category (sector): Engineering and manufacturing
• Qualification level: 6; Equal to degree
• Course duration: 42 months
• Maximum funding: £24,000 ; Maximum government funding for ; apprenticeship training and assessment costs.
• Job titles include:
  • Factory Manager
  • Operations Manager
  • Production Manager
  • Manufacturing Manager
  • Business Unit Manager and Site General Manager

View more information about Manufacturing manager (integrated degree) (level 6) from the Institute for Apprenticeships and Technical Education.