FDQ
Level 2
QN: 600/6864/4
Curriculum Active
FDQ Level 2 Certificate In Professional Bakery
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Vocationally-Related Qualification. Total guided learning hours: 902 hours.
Qualification Level
Level 2
Awarding Body
FDQ
Syllabus Units
67 Units
Guided Hours
902 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Demonstrate bake and post-bake skills in almond and sugar-based flour confectionery
Verified
Key Learning Objectives:
- Bake and cool almond and sugar-based products
- Prepare and finish almond and sugar-based products, Wrap and label almond and sugar-based products, Pack almond and sugar-based products for despatch
- Understand how to bake and post-bake almond and sugar-based products
2
Demonstrate bake and post-bake skills in cake and sponge flour confectionery
Verified
Key Learning Objectives:
- Bake and cool cake and sponge products
- Prepare and finish cake and sponge products, Wrap and label cake and sponge products, Pack cake and sponge products for despatch
- Understand how to bake and post-bake cake and sponge products
3
Demonstrate bake and post-bake skills in pastry based flour confectionery
Verified
Key Learning Objectives:
- Bake and cool pastry based products
- Prepare and finish pastry based products, Wrap and label pastry based products, Pack pastry based products for despatch
- Understand how to bake and post-bake pastry based products
4
Demonstrate bake and post-bake skills in scone based flour confectionery
Verified
Key Learning Objectives:
- Oven bake, hot plate and cool scone based products
- Prepare and finish scone based products, Wrap and label scone based products, Pack scone based products for despatch
- Understand how to bake and post-bake scone based products
5
Demonstrate cake decoration skills in covering and decorating with royal icing
Verified
Key Learning Objectives:
- Plan and prepare equipment and materials for covering and decorating with royal icing, Cover with royal icing, Decorate with royal icing
- Understand how to use royal icing
6
Demonstrate cake decoration skills in finishing cakes with sugar paste
Verified
Key Learning Objectives:
- Plan and prepare equipment and materials for finishing, Cover cakes with sugar paste
- Apply decorative sugar paste techniques
- Understand how to cover and apply decorative techniques to sugar paste
7
Demonstrate cake decoration skills in making covering pastes
Verified
Key Learning Objectives:
- Plan and prepare equipment and materials for making covering pastes, Make a marzipan and nut paste and sugar paste
- Understand how to make covering pastes
8
Demonstrate cake decoration skills in making royal icing
Verified
Key Learning Objectives:
- Produce royal icing, Store royal icing
- Understand how to make royal icing
9
Demonstrate cake decoration skills in modelling with pastes
Verified
Key Learning Objectives:
- Plan and prepare equipment and materials for modelling with pastes, Model with paste according to specification
- Apply models to cake top designs according to specifications
- Understand how to make covering pastes
10
Demonstrate pre-bake skills in almond and sugar-based flour confectionery
Verified
Key Learning Objectives:
- Select, weigh and measure ingredients for almond and sugar-based products
- Prepare and mix almond and sugar-based products, Deposit and process almond and sugar-based products
- Understand how to pre-bake process almond and sugar-based products
11
Demonstrate pre-bake skills in cake and sponge flour confectionery
Verified
Key Learning Objectives:
- Select, weigh and measure ingredients for cake and sponge
- Prepare and mix cake and sponge batters, Deposit and sheet cake and sponge mixtures
- Understand how to pre-bake process cake and sponge mixtures
12
Demonstrate pre-bake skills in pastry based flour confectionery
Verified
Key Learning Objectives:
- Select, weigh and measure ingredients for pastry based products
- Prepare and mix pastry based doughs, Roll, cut out and portion pastry based doughs
- Understand how to pre-bake process pastry based doughs
13
Demonstrate pre-bake skills in scone based flour confectionery
Verified
Key Learning Objectives:
- Select, weigh and measure ingredients for scone based products
- Prepare and mix scone based doughs, Roll, cut out and portion scone based doughs
- Understand how to pre-bake process scone based doughs
14
Demonstrate skills in finishing and packing fermented dough products
Verified
Key Learning Objectives:
- Finish fermented dough products, Wrap fermented dough products, Label fermented dough products, Pack fermented dough products for despatch
- Understand how to finish and pack fermented dough products
15
Demonstrate skills in handling and storing bakery ingredients and supplies
Verified
Key Learning Objectives:
- Receive bakery ingredients and supplies, Handle and store bakery ingredients and supplies
- Select and transport bakery ingredients and supplies, Replenish broken stores of bakery ingredients and supplies
- Understand how to handle and store bakery ingredients and supplies
16
Demonstrate skills in processing bakery morning goods
Verified
Key Learning Objectives:
- Select, weigh and measure ingredients for morning goods
- Prepare and mix dough for morning goods, Portion, shape and mould morning goods, Tin and tray up morning goods
- Understand how to pre-bake process morning goods
17
Demonstrate skills in processing bread using Activated Dough Development
Verified
Key Learning Objectives:
- Select, weigh and measure ingredients for ADD dough
- Prepare and mix ADD dough, Divide, shape and mould ADD dough, Tin and tray up ADD dough
- Understand how to pre-bake process ADD dough
18
Demonstrate skills in processing bread using Mechanical Dough Development _MDD_ by spiral mixing
Verified
Key Learning Objectives:
- Select, weigh and measure ingredients for MDD dough
- Prepare and mix MDD dough, Divide, shape and mould MDD dough, Tin and tray up MDD dough
- Understand how to pre-bake process MDD dough
19
Demonstrate skills in processing bread using the Bulk Fermentation Process _BFP_
Verified
Key Learning Objectives:
- Select, weigh and measure ingredients for BFP dough
- Prepare, mix and rest BFP dough, Divide, shape and mould BFP dough, Tin and tray up BFP dough
- Understand how to pre-bake process BFP dough
20
Demonstrate skills in processing bread using the Chorleywood Bread Process _CBP_
Verified
Key Learning Objectives:
- Select, weigh and measure ingredients for CBP dough
- Prepare and mix CBP dough, Divide, shape and mould CBP dough, Tin and tray up CBP dough
- Understand how to pre-bake process CBP dough
21
Demonstrate skills in proving, baking and frying fermented dough products
Verified
Key Learning Objectives:
- Prove fermented doughs products, Bake fermented dough products, Fry fermented dough products, Cool baked and fried fermented dough products
- Understand how to prove, bake and fry fermented dough products
22
Demonstrate skills in using chocolate and ganache
Verified
Key Learning Objectives:
- Select tools, equipment & ingredients for tempering chocolate, Temper chocolate
- Select ingredients to produce and use a simple ganache
- Understand how to use chocolate and ganache
23
Demonstrate skills in wired sugar flower techniques
Verified
Key Learning Objectives:
- Select resources and materials for producing wired sugar flowers
- Produce and apply wired sugar flower craft techniques, Finish and arrange wired sugar flowers to complete decorative techniques
- Understand how to use craft wired sugar flower techniques
24
Principles of Activated Dough Development
Verified
Key Learning Objectives:
- Understand the origins and importance of ADD as a bread-making method
- Understand the main recipe features of the ADD process
- Understand the main processing features of the ADD process
- Understand the advantages and the ADD process
25
Principles of bidding for work in food business
Verified
Key Learning Objectives:
- Understand how to prepare a bid for products or services
- Understand the differences between proposals and quotations
- Understand the need for security in tendering for work
26
Principles of building food business relationships
Verified
Key Learning Objectives:
- Understand how to establish potential food business contacts
- Understand how to build relationships with customers of a potential food business
- Understand the importance of building trust in food customer and food business relationships
27
Principles of chocolate and ganache production
Verified
Key Learning Objectives:
- Understand the types and tempering requirements of chocolate
- Understand the importance of tempering chocolate
- Understand how ganache is produced and used
- Understand the storage and packaging requirements for chocolate and chocolate products.
28
Principles of Clean In Place CIP in food operations
Verified
Key Learning Objectives:
- Understand the importance of cleaning processes
- Understand types of detergent and disinfectant
- Understand the main components of a Cleaning in Place (CIP) system
29
Principles of cooling bakery products using automated processes
Verified
Key Learning Objectives:
- Understand the function of the cooling process in automated bakery production
- Understand the importance of The Weights and Measures (packaged goods) regulations 2006
30
Principles of creating a vision for food business
Verified
Key Learning Objectives:
- Understand the vision and values for the business
- Understand how to make the most of a business opportunity
- Understand how to minimise potential risks in business opportunities
31
Principles of dairy products in bakery
Verified
Key Learning Objectives:
- Understand the composition, pasteurisation and properties of milk
- Understand the composition and properties of milk products
- Understand the composition and properties of fermented milk products
32
Principles of deciding on a food business location
Verified
Key Learning Objectives:
- Understand the factors affecting the food business location
- Understand how to identify potential food business location options
- Understand how to contribute to location decision making to best meet food business needs
33
Principles of decorative pastes in bakery
Verified
Key Learning Objectives:
- Understand the ingredients and methods for making sugar and gum pastes
- Understand the uses for sugar and gum pastes
- Understand the ingredients and methods for making nut pastes and marzipan
- Understand the uses for nut pastes and marzipan
34
Principles of defining the product or service in food business
Verified
Key Learning Objectives:
- Understand how to define a product or service in food business
- Understand how to cost a product or service in food business
- Understand how to set targets for sales and distribution
35
Principles of developing a food business idea
Verified
Key Learning Objectives:
- Understand how to develop a food business idea
- Understand the market for a food business idea
36
Principles of dough fermentation and process control
Verified
Key Learning Objectives:
- Understand the features and role of yeast in dough fermentation
- Understand the dough fermentation process
- Understand the factors affecting the rate and control of fermentation in dough
- Understand dough processing controls
37
Principles of egg and egg products in bakery
Verified
Key Learning Objectives:
- Understand the egg as a bakery raw material
- Understand the functional properties of egg products
38
Principles of exploring food business motives
Verified
Key Learning Objectives:
- Understand needs and aspirations when establishing a food business
- Understand the skills and expectations needed to establish a food business
39
Principles of fats and oils in bakery
Verified
Key Learning Objectives:
- Understand the sources and features of extracting and refining fats and oils
- Understand the purposes and physical properties of fats and oils used in bakery processing
- Understand the functional properties and application of fats and oils in bakery processing
- Understand the function of emulsifiers and stabilisers in bakery processing
40
Principles of flour in bakery
Verified
Key Learning Objectives:
- Understand the composition of wheat flour
- Understand the function of wheat flour components
- Understand the quality control and additives of flour
- Understand how flours are test baked
41
Principles of frying bakery products
Verified
Key Learning Objectives:
- Understand the types of frying media used for frying
- Understand the characteristics of frying media
- Understand how heat energy changes products during frying
- Understand the importance of effective ventilation and product handling during frying
42
Principles of HACCP based food safety systems
Verified
Key Learning Objectives:
- Know the purpose of a HACCP system
- Know the features and terminology of HACCP
- Know how a HACCP system is applied in the workplace.
43
Principles of hot plate baking bakery products
Verified
Key Learning Objectives:
- Understand the purpose and function of releasing agents
- Understand the types of hot plates
- Understand how heat energy changes products during hot plate baking
- Understand the importance of effective ventilation and product handling during hot plate baking
44
Principles of improving the quality of food business products or services
Verified
Key Learning Objectives:
- Understand the planning needs for quality improvement
- Understand the improvements needed to give the business a competitive edge
- Understand how to monitor and improve quality
45
Principles of keeping financial records in food business
Verified
Key Learning Objectives:
- Understand the importance of financial records in a food business
- Understand the financial information that needs to be recorded in a food business
- Understand how to produce financial records for a food business
46
Principles of keeping up to date with legislation in food business
Verified
Key Learning Objectives:
- Understand how to comply with current legal requirements for the food business
- Understand the importance of setting terms and conditions that meet legal requirements
47
Principles of making food business presentations
Verified
Key Learning Objectives:
- Understand how to prepare for business presentations
- Understand the importance of communication in making presentations
48
Principles of Mechanical Dough Development _MDD_ using spiral mixing
Verified
Key Learning Objectives:
- Understand the origins and importance of MDD using spiral mixing as a bread-making method
- Understand the main recipe features of the MDD process using spiral mixing
- Understand the main processing features of the MDD process
- Understand the advantages of the MDD process
49
Principles of mixing flour confectionery and process control
Verified
Key Learning Objectives:
- Understand the purpose and importance of mixing
- Understand the aeration of batter and foam mixtures
- Understand how scone and pastry mixtures are developed
- Understand failed mixtures and corrective actions
50
Principles of oven baking bakery products
Verified
Key Learning Objectives:
- Understand the purpose and function of releasing agents and linings
- Understand the types of baking oven
- Understand how heat energy changes products during baking
- Understand the importance of effective ventilation and product handling during baking
51
Principles of packaging in bakery
Verified
Key Learning Objectives:
- Understand the purpose and function of bakery packaging
- Understand the types of packaging material used in bakery
- Understand the technical product needs for different types of packaging
52
Principles of packing and labelling food products in food operations
Verified
Key Learning Objectives:
- Understand how to prepare for packing
- Understand how to prepare for labelling
- Understand how to carry out packing and labelling in food manufacture
53
Principles of pastry lamination and process control
Verified
Key Learning Objectives:
- Understand how pastry structure is developed during mixing
- Understand the methods of fat incorporation
- Understand lamination methods and construction
- Understand process control of laminated pastry
54
Principles of planning the marketing of food business products or services
Verified
Key Learning Objectives:
- Understand the market for the food business’s products or services
- Understand how to plan for marketing the food business’s products or services
- Understand how to review marketing performance
55
Principles of pre-mixes and concentrates in bakery
Verified
Key Learning Objectives:
- Understand the advantages and disadvantages of using pre-mixes
- Understand the storage needs and composition of bakery pre-mixes
- Understand the storage needs and function of bakery concentrates
- Understand the advantages and disadvantages of using bakery concentrates
56
Principles of preparing a plan for food business
Verified
Key Learning Objectives:
- Understand how to start planning for the food business
- Understand what to consider when planning for the food business
57
Principles of preparing and handling bakery finishing materials
Verified
Key Learning Objectives:
- Understand the types and properties of media used for finishing
- Understand the maintenance and storage requirements of finishing materials
- Understand how finishing materials are prepared for application
- Understand the application of finishing materials and the impact on quality
58
Principles of product quality and improvements in food operations
Verified
Key Learning Objectives:
- Understand how to maintain product quality
- Understand how to contribute to continuous improvements
59
Principles of retarding and proving dough and process control
Verified
Key Learning Objectives:
- Understand the purpose and function of retarding dough
- Understand the purpose and function of recovering dough
- Understand the purpose and function of proving dough
- Understand the process control of retarding and proving dough
60
Principles of salt and dough conditioners/improvers in bakery
Verified
Key Learning Objectives:
- Understand the sources and extraction and composition of salt
- Understand the main uses and functionality of salt in bakery processing
- Understand the uses and functional properties of dough conditioners and improvers
- Understand the advantages and statutory constraints of using dough conditioners and improvers
61
Principles of sugars and starches in bakery
Verified
Key Learning Objectives:
- Understand the sources and features of extracting and refining sugars and starches
- Understand the purposes and physical properties of sugars and starches used in bakery processing
- Understand the functional properties and application of sugars and starches in bakery processing
- Understand the function of vegetable gums in bakery processing
62
Principles of the Bulk Fermentation Process
Verified
Key Learning Objectives:
- Understand the origins and importance of the BFP as a bread-making method
- Understand the main recipe features of the BFP
- Understand the main processing features of the BFP
- Understand the advantages and variations of the BFP
63
Principles of the Chorleywood Bread Process _CBP_
Verified
Key Learning Objectives:
- Understand why and when the CBP was developed
- Understand the main recipe features of the CBP
- Understand the main processing features of the CBP
64
Principles of using and storing materials in food operations
Verified
Key Learning Objectives:
- Understand how to store and handle ingredients and materials
- Understand the systems used to control the handling and storage of materials
65
Principles of workplace organisation techniques in food operations
Verified
Key Learning Objectives:
- Understand the workplace arrangements and factors which influence improvement
- Understand the workplace procedures and processes
- Understand the impact of visual controls and authority in the workplace
66
Principles of yeast manufacture and storage in bakery
Verified
Key Learning Objectives:
- Understand the yeast species selected for bakers yeast
- Understand how yeast is manufactured
- Understand the characteristics of yeast types
- Understand how yeasts are quality controlled and stored
67
The principles of food safety for manufacturing
Verified
Key Learning Objectives:
- Understand how individuals can take personal responsibility for food safety
- Understand the importance of keeping him/herself clean and hygienic
- Understand how the working areas are kept clean and hygienic
- Understand the importance of keeping products safe
Regulatory & Verification Details
- Qualification Number (QN)
- 600/6864/4
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Nov 2012