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The Retail Operations Foundation Modern Apprenticeship

The Retail Operations Foundation Modern Apprenticeship is made up of the following qualifications:

Retail Operations NVQ Level 2
Additional Units (to be agreed with the learner's advisor)
Key Skills

National Vocational Qualifications are competence based and differ considerably from the more traditional type of examination. The major differences are as follows:

there are no formal entry requirements
there are minimal examinations in Key Skills only, though exemptions do apply
they can be gained in a variety of ways and circumstances
they take account of previous experience
they allow the individual to work and achieve at their own pace
assessment (in place of traditional examination) is undertaken, wherever possible, in the work environment
credit is given for actual competence on the job, not what you do or do not know
each unit can be achieved individually (as units of credit); full national qualification is awarded when all units have been achieved
they are national standards so are transferable should you change jobs

NVQ Level 2 in Retail Operations

This qualification contains 4 mandatory Units and 24 optional Units. To obtain a full certificate you will need to complete all 4 mandatory and 5 optional Units of your choice.

Mandatory Units
(Candidates must complete all of the following units)

UNIT 2	Meet customers’ needs for information and advice
UNIT 3	Contribute to the maintenance of health and safety in the workplace
UNIT 4	Contribute to the security of the workplace
UNIT 5	Contribute to effective working relationships

Optional Units (Candidates must achieve five of the following units

UNIT 1	Display stock to specification to attract customer interest and promote sales
UNIT 6	Receive and verify goods and materials entering storage
UNIT 7	Place goods and materials in storage
UNIT 8	Monitor and maintain stock of items for sale
UNIT 9	Select stock items and assemble orders for delivery to individual customers
UNIT 10	Hand process fish, fish products and shellfish for retail sales (Sea Fish Industry Authority)
UNIT 11	Processing products by hand (Meat Training Council)
UNIT 12	Identify and support improvements to customer service and business operations
UNIT 13	Provide goods from stock on request
UNIT 14	Process customers’ orders for goods
UNIT 15	Persuade customers to buy specific products
UNIT 16	Help customers to choose between products
UNIT 17	Assist in the sale of medicines and the supply of prescribed items
UNIT 18	Maximise product sales
UNIT 19	Process payments for purchases
UNIT 20	Control cash and credit transactions
UNIT 21	Maintain hygiene standards in handling and storing food products
UNIT 22	Operate and maintain the effectiveness of machines for processing, modifying or adding value to goods
UNIT 23	Operate and maintain the effectiveness of equipment for handling and moving goods
UNIT 24	Prepare and microwave food (Hospitality Training Foundation)
UNIT 25	Prepare, cook and assemble food for service (Hospitality Training Foundation)
UNIT 26	Process part exchange sales transactions
UNIT 27	Generate images for official documents
UNIT 28	Copy and modify photographic images using a digital print station

Key Skills

Information Technology Level 1
Finding and developing information
Presenting information
Application of Number
Communication level 2
Personal skills - Improving Own Learning and Performance level 2
Personal skills - Working With Others level 2
Problem Solving Level 2

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