FDQ
Level 2
QN: 501/1272/7
Curriculum Active
FDQ Level 2 Diploma for Proficiency in Baking Industry Skills
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Occupational Qualification. Total guided learning hours: 2050 hours.
Qualification Level
Level 2
Awarding Body
FDQ
Syllabus Units
150 Units
Guided Hours
2050 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Assemble and fill celebration cakes
Verified
Key Learning Objectives:
- Assemble, cut and trim bases of celebration cakes, Fill celebration cakes
2
Assemble and process products for food service
Verified
Key Learning Objectives:
- Assemble service products according to specifications and instructions, Process service products according to specifications and instructions
3
Bake off food products for sale
Verified
Key Learning Objectives:
- Bake-off products for sale, Glaze and decorate bake-off products
4
Batch-finish dough products
Verified
Key Learning Objectives:
- Assemble and fill dough products according to instructions and specifications, Glaze and decorate dough products according to instructions and specifications
5
Batch-finish flour confectionery
Verified
Key Learning Objectives:
- Assemble and fill flour confectionery according to specifications and instructions, Glaze and decorate flour confectionery
6
Carry out product changeovers in food manufacture
Verified
Key Learning Objectives:
- Prepare for changeovers in a way that minimises down-time and waste
- Carry out changeovers
- Complete changeovers
7
Carry out sampling for quality control in food operations
Verified
Key Learning Objectives:
- Sample food products to meet sampling requirements
- Maintain integrity of sample
8
Carry out task hand-over procedures in food manufacture
Verified
Key Learning Objectives:
- Hand over responsibility to another person, Take over responsibility from another person
9
Clean in place _CIP_ plant and equipment in food operations
Verified
Key Learning Objectives:
- Prepare to clean in place
- Carry out clean in place
- Complete clean in place
10
Contribute to continuous improvement for achieving excellence in food operations
Verified
Key Learning Objectives:
- Identify improvements in the workplace, Share and communicate own ideas for improvement, Agree, test and evaluate plan for improvements
11
Contribute to environmental safety in food operations
Verified
Key Learning Objectives:
- Contribute to workplace environmental safety
12
Contribute to problem diagnosis in food manufacture
Verified
Key Learning Objectives:
- Contribute to identifying problems
- Contribute to problem diagnosis
- Contribute to reporting problems
13
Contribute to problem resolution in food manufacture
Verified
Key Learning Objectives:
- Contribute to identifying the causes of problems
- Contribute to implementing solutions to problems
- Contribute to reporting on action to be taken to re
- solve problems
14
Contribute to sustainable practice in food operations
Verified
Key Learning Objectives:
- Contribute to sustainability in a food environment
15
Contribute to the application of improvement techniques for achieving excellence in food operations
Verified
Key Learning Objectives:
- Identify opportunities for the application of improvement techniques
- Apply improvement techniques, Obtain and provide feedback on application of improvement techniques
16
Contribute to the maintenance of plant and equipment in food operations
Verified
Key Learning Objectives:
- Prepare for the maintenance of plant and equipment
- Carry out maintenance of plant and equipment
17
Control depositing in food manufacture
Verified
Key Learning Objectives:
- Prepare for depositing according to specifications
- Carry out depositing according to specifications, Finish depositing according to specifications and procedures
18
Control enrobing in food manufacture
Verified
Key Learning Objectives:
- Prepare for enrobing according to specifications
- Carry out enrobing according to specifications, Finish enrobing according to specifications and procedures
19
Control heat treatment in food manufacture
Verified
Key Learning Objectives:
- Be able to prepare for heat treatment according to specifications
- Carry out heat treatment according to specifications, Finish heat treatment according to specifications and procedures
20
Control hygiene cleaning in food operations
Verified
Key Learning Objectives:
- Prepare for cleaning according to company procedures and specifications
- Carry out cleaning according to company procedures and specifications
- Complete cleaning according to company procedures and specifications
21
Control product wrapping and labelling using automated processes
Verified
Key Learning Objectives:
- Prepare for wrapping and labelling according to specifications
- Carry out wrapping and labelling according to specifications, Finish wrapping and labelling according to specified procedures
22
Control slicing in food manufacture
Verified
Key Learning Objectives:
- Prepare for slicing according to specifications
- Carry out slicing according to specifications, Finish slicing according to specifications and procedures
23
Control temperature reduction in food manufacture
Verified
Key Learning Objectives:
- Prepare for temperature reduction according to specifications
- Carry out temperature reduction according to specifications, Finish temperature reduction according to specifications and procedures
24
Control washing and drying machinery in food operations
Verified
Key Learning Objectives:
- Prepare machinery for washing and drying according to specifications and procedures
- Operate washing and drying machinery according to specifications and procedures, Shut down washing and drying machinery
25
Control wrapping in food manufacture
Verified
Key Learning Objectives:
- Prepare for wrapping according to specifications
- Carry out wrapping according to specifications, Finish wrapping according to specified procedures
26
Cool oven-baked dough products using automated processes
Verified
Key Learning Objectives:
- Cool baked products according to specifications
- Complete cooling operations according to specifications
27
Decorate celebration cakes
Verified
Key Learning Objectives:
- Pipe and spray celebration cakes
- Apply decorations to celebration cakes
28
Deposit and fry hot plate products
Verified
Key Learning Objectives:
- Deposit hot plate mixtures, Fry hot plate products, Remove fried products for cooling
29
Display food products in a retail environment
Verified
Key Learning Objectives:
- Prepare to display food and drink products, Label displays of food and drink products, Arrange and maintain food and drink products for display, Empty and clean the food and drink product display
30
Divide, mould and shape fermented dough using automated processes
Verified
Key Learning Objectives:
- Divide fermented dough to specifications and instructions, Mould and shape fermented dough
31
Fill and close pastry products
Verified
Key Learning Objectives:
- Assemble and fill pastry products, Close and lid pastry products according to specification and instructions
32
Fill or extrude meat and meat-based mixtures
Verified
Key Learning Objectives:
- Prepare to fill or extrude
- Carry out filling or extrusion
33
Finish bake off products
Verified
Key Learning Objectives:
- Prepare to finish bake-off product
- Carry out finishing of bake-off products
- Complete finishing of bake-off products
34
Fry dough products
Verified
Key Learning Objectives:
- Prepare for frying dough, Fry dough, Cool and position fried dough products
35
Hand-deposit, pipe and sheet flour confectionery
Verified
Key Learning Objectives:
- Hand deposit and pipe flour confectionery mixtures according to instructions and specifications, Hand sheet flour confectionery mixtures according to instructions and specifications
36
Hand-divide, mould and shape fermented dough
Verified
Key Learning Objectives:
- Hand-divide fermented dough to specifications and instructions, Hand-mould and shape fermented dough
37
Lift and handle materials safely in food operations
Verified
Key Learning Objectives:
- Follow lifting and handling instructions
- Operate handling equipment, Transport materials safely
38
Maintain displays and assess effectiveness of promotions in a food retail environment
Verified
Key Learning Objectives:
- Ensure food and drink displays are maintained
- Ensure prices are updated and accurate
- Assess the effectiveness of promotions
39
Maintain product quality in food operations
Verified
Key Learning Objectives:
- Conduct quality checks
- Communicate results of quality checks
40
Maintain workplace food safety standards in operations
Verified
Key Learning Objectives:
- Keep the workspace clean
- Maintain food safety
41
Maintain workplace health and safety in food operations
Verified
Key Learning Objectives:
- Work within organisational safety limits
- Follow organisational emergency procedures
- Use personal protective equipment
42
Mask and cover celebration cakes
Verified
Key Learning Objectives:
- Prepare to mask celebration cakes, Mask celebration cakes
- Prepare to cover celebration cakes, Cover celebration cakes
43
Maximise sales in a food retail environment
Verified
Key Learning Objectives:
- Identify opportunities to increase retail sales through promotions and displays
- Organise the promotion and display of food and drink products for sale, Promote food and drink products to customers
44
Monitor food hygiene standards using rapid test methods in operations
Verified
Key Learning Objectives:
- Prepare documentation, equipment and samples for testing, Conduct tests and record results
45
Operate a counter/ take-away service in food operations
Verified
Key Learning Objectives:
- Provide customers with a counter/take-away service according to Standard Operating Procedures (SOPs)
- Maintain work areas and equipment according to Standard Operating Procedures (SOPs)
46
Operate a table/tray service in food operations
Verified
Key Learning Objectives:
- Provide customers with information and process orders according to Standard Operating Procedures (SOPs), Serve customers according to Standard Operating Procedures (SOPs)
47
Organise and improve work activities for achieving excellence in food operations
Verified
Key Learning Objectives:
- Organise your own work activities
- Work effectively
- Communicate with others
48
Oven-bake dough products
Verified
Key Learning Objectives:
- Prepare for baking dough, Bake dough, Remove baked dough products for cooling
49
Oven-bake dough products using automated processes
Verified
Key Learning Objectives:
- Prepare for baking dough, Bake dough to specifications
50
Oven-bake flour confectionery
Verified
Key Learning Objectives:
- Prepare for baking flour confectionery, Bake flour confectionery, Remove products for cooling and storage
51
Pack orders for despatch in food operations
Verified
Key Learning Objectives:
- Pack orders to specification for despatch in food operations
52
Pin, block and shape dough
Verified
Key Learning Objectives:
- Pin out dough according to instructions and specifications, Block out, cut and shape dough
53
Prepare and mix dough
Verified
Key Learning Objectives:
- Prepare the work area for mixing dough, Mix dough ingredients
54
Prepare and mix flour confectionery
Verified
Key Learning Objectives:
- Prepare the work area for mixing flour confectionery, Mix flour confectionery ingredients
55
Prepare ingredients and store fillings and toppings in food manufacture
Verified
Key Learning Objectives:
- Prepare ingredients, Mix ingredients, Store supplies and fillings and toppings
56
Prepare to operate a counter/ take away service in food operations
Verified
Key Learning Objectives:
- Prepare work areas and equipment according to Standard Operating Procedures (SOPs), Clear work areas and equipment according to Standard Operating Procedures
57
Prepare to operate a table/ tray service in food operations
Verified
Key Learning Objectives:
- Prepare work areas and equipment ready for service according to Standard Operating Procedures (SOPs), Clear dining and service areas after service according to Standard Operating Procedures (SOPs)
58
Principles of continuous improvement techniques _Kaizen_ in food operations
Verified
Key Learning Objectives:
- Understand the features, importance of Kaizen activity
- Understand the criteria and requirements for Kaizen and problem solving
- Understand how to interact with Kaizen activity
59
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
60
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
61
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
62
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
63
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
64
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
65
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
66
Principles of flour milling and flour types for bakery
Verified
Key Learning Objectives:
- Understand the structure of the wheat grain as a bakery raw material
- Understand the nutritional composition of the wheat grain
- Understand the stages in the wheat milling process
- Understand the main wheat flour types produced by milling
67
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
68
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
69
Principles of improvement in food operations
Verified
Key Learning Objectives:
- Understand improvement, its role and the opportunities for improvement
- Understand how waste control can impact on improvement
- Understand the impact of visual controls, the Deming Cycle and procedures
70
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
71
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
72
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
73
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
74
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
75
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
76
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
77
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
78
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
79
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
80
Principles of sustainability in food operations
Verified
Key Learning Objectives:
- Understand the principles of sustainability
- Understand factors affecting sustainability targets
- Understand factors affecting support for sustainability targets
- Understand the factors influencing the achievement of sustainability
81
Principles of the Bulk Fermentation Process _BFP_
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
82
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
83
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
84
Produce individual packs by hand in food operations
Verified
Key Learning Objectives:
- Prepare to produce packs by hand in food operations
- Carry out production of packs by hand in food operations, Finish production of packs by hand in food operations
85
Produce laminated pastry
Verified
Key Learning Objectives:
- Prepare dough for lamination, Laminate pastry according to instructions and specifications
86
Produce product packs in food operations
Verified
Key Learning Objectives:
- Prepare to produce individual product packs
- Produce individual product packs, Finish production of individual product packs
87
Prove dough products using automated processes
Verified
Key Learning Objectives:
- Prove dough products
88
Provide accessories and store celebration cakes
Verified
Key Learning Objectives:
- Provide accessories for celebration cakes, Protect celebration cakes, Store celebration cakes
89
Retard and prove dough products
Verified
Key Learning Objectives:
- Retard and recover dough products according to instructions and specifications, Prove fermented products
90
Select, weigh and measure bakery ingredients
Verified
Key Learning Objectives:
- Check quantities of ingredients
- Select ingredients, Weigh and measure ingredients
91
Sell food products in a retail environment
Verified
Key Learning Objectives:
- Establish customer needs, Satisfy customer needs, Process the sale of food and drink products
92
Slice and bag individual food products
Verified
Key Learning Objectives:
- Slice individual products, Bag individual products
93
Store goods and materials in food operations
Verified
Key Learning Objectives:
- Select and handle goods and materials safely and hygienically, Store goods and materials in allocated locations, Check and complete documentation
94
Supply materials for production in food operations
Verified
Key Learning Objectives:
- Match production needs with availability of supplies
- Maintain supply of materials to production area and work stations
95
Tin and tray up dough products
Verified
Key Learning Objectives:
- Tin up dough products according to instructions and specification
- Prepare to tray up dough products, Tray up dough products according to instructions and specifications
96
Tray up and prepare flour confectionery for baking
Verified
Key Learning Objectives:
- Tray up flour confectionery products according to instructions and specifications, Top out flour confectionery products
97
Understand how to assemble and process products for food service
Verified
Key Learning Objectives:
- Know what the requirements are for the assembly and processing of food service products
- Know how to maintain high standards of quality in food service products
98
Understand how to avoid contamination and complete cleaning in place _CIP_ of plant and equipment in food operations
Verified
Key Learning Objectives:
- Know how to avoid contamination
- Know how to complete cleaning in place
99
Understand how to bake off food products for sale
Verified
Key Learning Objectives:
- Know how to bake off food products
- Know how to maintain quality of bake-off products
100
Understand how to carry out product changeovers in food manufacture
Verified
Key Learning Objectives:
- Know about the requirements for carrying out product changeovers
- Know how to carry out product changeovers
- Know how to deal with problems during changeovers
101
Understand how to carry out sampling for quality control in food operations
Verified
Key Learning Objectives:
- Know about the principles of sampling
- Know about maintaining sample integrity
- Know about factors that influence samples
102
Understand how to carry out task hand-over procedures in food manufacture
Verified
Key Learning Objectives:
- Know how to carry out task hand-over procedures
103
Understand how to contribute to continuous improvement for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know about the importance of continuous improvement in food operations
- Know about the resources and measures to support a continuous improvement activity in food operations
- Know how to support and communicate continuous improvement activity in food operations
104
Understand how to contribute to environmental safety in food operations
Verified
Key Learning Objectives:
- Know how to comply with requirements
- Know how to recognise environmental damage
- Know how to work in a way that reduces environmental damage
105
Understand how to contribute to problem diagnosis in food manufacture
Verified
Key Learning Objectives:
- Know how to contribute to identifying problems in your area of work
- Know how to contribute to analysing and reporting problems within your work area
106
Understand how to contribute to problem resolution in food manufacture
Verified
Key Learning Objectives:
- Know how to contribute to problems in your area of work and how to communicate to colleagues
- Know how to contribute to identifying resolutions to problems
107
Understand how to contribute to sustainable practice in food operations
Verified
Key Learning Objectives:
- Know what the requirements are for sustainable practice in a food environment
- Know how to contribute to sustainable practice within the organisation
108
Understand how to contribute to the application of improvement techniques for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know about the objectives and benefits of improvement techniques in food operations
- Know how to use information and communication for improvement techniques in food operations
- Know how to make recommendations and feedback improvement issues in food operations
109
Understand how to contribute to the maintenance of plant and equipment in food operations
Verified
Key Learning Objectives:
- Know about preparing for maintenance
- Know how to carry out maintenance
- Know how to deal with maintenance issues and problems
- Know how to complete maintenance procedures
110
Understand how to control defrosting in food manufacture
Verified
Key Learning Objectives:
- Know how to prepare for the defrosting process
- Know how to maintain high standards of quality during the defrosting process
- Know how to complete the defrosting process
111
Understand how to control hygiene cleaning in food operations
Verified
Key Learning Objectives:
- Understand the requirements of hygiene cleaning in food operations
- Understand how to prepare for hygiene cleaning in food operations safely
- Understand how to carry out hygiene cleaning in food operations safely
- Understand how to complete hygiene cleaning in food operations safely
112
Understand how to control processes in food manufacture
Verified
Key Learning Objectives:
- Know about the requirements for controlling processes
- Know how to prepare control processes
- Know how to carry out process control procedures
- Know how to complete process control procedures
113
Understand how to control washing and drying machinery in food operations
Verified
Key Learning Objectives:
- Know about controlling washing and drying machinery according to specifications and procedures
- Know how to deal with problems during the washing and drying process
114
Understand how to cool chocolate after processing
Verified
Key Learning Objectives:
- Know how to cool chocolate after processing
- Know how to use cooling equipment in chocolate manufacture
115
Understand how to decorate celebration cakes
Verified
Key Learning Objectives:
- Know how to decorate celebration cakes
- Know how to maintain the quality of celebration cakes
116
Understand how to display food products in a retail environment
Verified
Key Learning Objectives:
- Know how to prepare to create food product displays
- Know how to create a food and drink display
- Know the importance of labelling in food and drink displays
- Know how to monitor and maintain food and drink displays
- Know how to deal with problems in displaying products
117
Understand how to enrobe chocolate
Verified
Key Learning Objectives:
- Know about the stages of enrobing chocolate
- Know about controlling enrobing
118
Understand how to fill or extrude meat and meat-based mixtures
Verified
Key Learning Objectives:
- Understand how to prepare to fill or extrude meat
- Know how to fill or extrude meat or meat based mixtures
119
Understand how to finish bake off products
Verified
Key Learning Objectives:
- Know how to prepare to finish bake-off products
- Know how to finish bake-off products
- Know how to complete finishing of bake-off products
120
Understand how to lift and handle materials safely in food operations
Verified
Key Learning Objectives:
- Know the health and safety standards for lifting, moving and handling materials, Knows how to move and handle materials
- Know the limits of ones authority and communication methods
121
Understand how to maintain product quality in food operations
Verified
Key Learning Objectives:
- Know how to carry out quality checks
- Know how to record and store information accurately
- Know about the importance of communicating results
122
Understand how to maintain workplace food safety standards in operations
Verified
Key Learning Objectives:
- Know the importance of safe food handling practices
- Know how to deal with pests and infestations
- Know the importance of minimising the risks of contamination and food poisoning
123
Understand how to maintain workplace health and safety in food operations
Verified
Key Learning Objectives:
- Know the main safety risks and hazards in the working environment
- Know the health and safety precautions and procedures in the workplace
- Know the health and safety features of equipment and materials
124
Understand how to maximise sales of food products in a retail environment
Verified
Key Learning Objectives:
- Know how to confirm with required standards for displaying goods
- Know how to deal with problems in displaying goods
- Know how to assess and monitor displays
125
Understand how to monitor food hygiene standards using rapid test methods in operations
Verified
Key Learning Objectives:
- Know how to prepare equipment for rapid food hygiene testing
- Know how to conduct rapid food hygiene tests
- Know about the recording and reporting procedures for tests
126
Understand how to mould chocolate
Verified
Key Learning Objectives:
- Know how to mould chocolate
- Know how to de-mould chocolate
127
Understand how to operate a counter/ take-away service in food operations
Verified
Key Learning Objectives:
- Know how to provide customers with a counter/take-away service according to Standard Operating Procedures (SOPs)
- Know how to maintain work areas and equipment according to Standard Operating Procedures (SOPs)
128
Understand how to operate a table/tray service in food operations
Verified
Key Learning Objectives:
- Know how to provide customers with information and process orders according to Standard Operating Procedures (SOPs)
- Know how to serve customers according to Standard Operating Procedures (SOPs)
129
Understand how to organise and improve work activities for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know about organising own work activities in food operations
- Know how to use organisational techniques in food operations
- Know how to check the progress and identify opportunities for improvement in food operations
130
Understand how to pack orders for despatch in food operations
Verified
Key Learning Objectives:
- Know how to pack orders to specification for despatch in food operations
131
Understand how to plan to maximise sales of food products in a retail environment
Verified
Key Learning Objectives:
- Know how to identify sales and demand
- Know how to plan promotions
- Know how to construct displays
132
Understand how to prepare and store savoury fillings and toppings in food manufacture
Verified
Key Learning Objectives:
- Know how to prepare savoury fillings and toppings in food manufacture
- Know how to store savoury fillings and toppings in food manufacture
133
Understand how to prepare and store sweet fillings and toppings in food manufacture
Verified
Key Learning Objectives:
- Know how to prepare sweet fillings and toppings in food manufacture
- Know how to store sweet fillings and toppings in food manufacture
134
Understand how to prepare for and conduct cleaning in place _CIP_ of plant and equipment in food operations
Verified
Key Learning Objectives:
- Know how to prepare to clean in place
- Know how to clean in place
135
Understand how to prepare to operate a counter/take away service in food operations
Verified
Key Learning Objectives:
- Know how to prepare work areas and equipment ready for service according to Standard Operating Procedures (SOPs)
- Know how to clear dining and service areas after service according to Standard Operating Procedures (SOPs)
136
Understand how to prepare to operate a table/tray service in food operations
Verified
Key Learning Objectives:
- Know how to prepare work areas and equipment ready for service according to Standard Operating Procedures (SOPs)
- Know how to clear dining and service areas after service according to Standard Operating Procedures (SOPs)
137
Understand how to process dough based products _post-bake_
Verified
Key Learning Objectives:
- Know how to post-bake process dough based products
- Know how to maintain quality of post-bake dough based products
- Know how to work to company post-bake procedures for dough based products
138
Understand how to process fermented dough _pre-bake_
Verified
Key Learning Objectives:
- Know how to pre-bake process fermented dough
- Know how to maintain quality of pre-bake fermented dough
- Know how to work to company pre-bake procedures for fermented dough
139
Understand how to process flour confectionery _post-bake_
Verified
Key Learning Objectives:
- Know how to post-bake process flour confectionery
- Know how to maintain the quality of post-bake flour confectionery
- Know how to report and document post-bake quality issues
140
Understand how to process flour confectionery _pre-bake_
Verified
Key Learning Objectives:
- Know how to pre-bake process flour confectionery
- Know how to maintain the quality of pre-bake flour confectionery
- Know how to report and document pre-bake quality issues
141
Understand how to process pastry _pre-bake_
Verified
Key Learning Objectives:
- Know how to pre-bake process pastry
- Know how to maintain quality of pre-bake pastry
- Know how to work to company pre-bake procedures for pastry
142
Understand how to produce product packs in food operations
Verified
Key Learning Objectives:
- Know how to meet production demand for product packs
- Know how to control production of product packs
- Know how to complete production of product packs
143
Understand how to select, weigh and measure bakery ingredients
Verified
Key Learning Objectives:
- Know how to select and handle ingredients
- Know how to measure ingredients
- Know how to work according to company procedures
144
Understand how to sell food products in a retail environment
Verified
Key Learning Objectives:
- Know how to establish the customer’s needs
- Know how to satisfy the customer’s needs
- Know how to process and complete the sale of food and drink products
145
Understand how to slice and bag individual food products
Verified
Key Learning Objectives:
- Know how to slice individual food products
- Know how to bag individual food products
146
Understand how to store and organise goods and materials in food operations
Verified
Key Learning Objectives:
- Know suitable storage locations for goods and materials
- Know how to deal with damage to goods, materials and equipment
- Know the safety, security and environmental conditions for transport and storage of goods and materials
- Know the organisational communication and documentation procedures
147
Understand how to supply materials for production in food operations
Verified
Key Learning Objectives:
- Know how to determine sufficiency of supplies of food and drink materials to meet production requirements, Knows how to maintain supplies to ensure smooth running in production
148
Understand how to temper chocolate
Verified
Key Learning Objectives:
- Know the process of chocolate tempering
- Know how to temper chocolate
149
Understand how to work effectively with others in food operations
Verified
Key Learning Objectives:
- Know how to work effectively in a team.
- Know how to give and receive information to and from team colleagues.
- Know how to work with team colleagues to improve the way work is done
150
Work effectively with others in food operations
Verified
Key Learning Objectives:
- Work effectively in a team, Give and receive information to and from team colleagues
- Work with team colleagues to improve the way work is done
Regulatory & Verification Details
- Qualification Number (QN)
- 501/1272/7
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Occupational Qualification
- Operational Start
- Sept 2010