FDQ
Level 2
QN: 603/2879/4
Curriculum Active
FDQ Level 2 Diploma in Bakery
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Occupational Qualification. Total guided learning hours: 514 hours.
Qualification Level
Level 2
Awarding Body
FDQ
Syllabus Units
19 Units
Guided Hours
514 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Adapt bakery recipes for special diets
Verified
Key Learning Objectives:
- Understand the range of special diets and their impact on health
- Understand how bakery recipes should be adapted for special diets
- Adapt and make bakery recipes to remove gluten
- Adapt and make bakery recipes to remove egg products
- Adapt and make bakery recipes to remove dairy products
2
Cover and decorate celebration cakes
Verified
Key Learning Objectives:
- Cover cakes or bases with sugar paste
- Coat cakes or bases with royal icing to specified professional standards
- Decorate cakes or bases with sugar paste to specified professional standards
- Plan and model with pastes in cake decoration
- Make royal icing for piping tospecified professional standards
- Pipe royal icing to specified professional standards
- Comply with regulatory requirements to ensure safe and hygienic cake decoration
3
Demonstrate effective teamwork in baking
Verified
Key Learning Objectives:
- Work effectively in a team
- Communicate effectively with colleagues, suppliers and customers
- Work with team colleagues to meet production targets
4
Maintain quality and solve problems in bakery
Verified
Key Learning Objectives:
- Understand the importance of controlling product and ingredient quality
- Carry out product sampling and testing
- Understand how to identify and re
- solve problems or faults in bakery
- Carry out basic problem solving in bakery
5
Offer excellent customer service in bakery
Verified
Key Learning Objectives:
- Understand features of excellent customer service
- Understand how to improve customer service
- Understand how customer feedback can influence customer service
- Participate in excellent customer service to gain a competitive advantage
- Understand how to deal with customer complaints
- Handle customer complaints effectively
6
Principles of bakery ingredients
Verified
Key Learning Objectives:
- Understand the origins, types, grades and uses of cereal flour in baking
- Understand the properties and quality of flour used in baking
- Understand the origins, types and uses of yeast in baking
- Understand the properties and quality of yeast in baking
- Understand the sources, uses and functionality of salt and dough improvers in baking
- Understand the function of water in baking
- Understand the sources, types and uses of sugar in baking
- Understand the properties of sugar and its derivatives in baking
- Understand the origins, types and uses of fat and oils in baking
- Understand the physical and functional properties of fats and oils in baking
- Understand the structure and components of an egg
- Understand the properties and functions of eggs in baking
- Understand the functions of bakery additives
- Understand how to store and handle bakery ingredients
7
Principles of baking
Verified
Key Learning Objectives:
- Understand the history of breadmaking
- Understand the theory of breadmaking
- Understand health and safety legislation and procedures in the workplace
- Understand food safety legislation and procedures in the workplace
- Understand food labelling regulations in bakery
- Understand environmental regulations and procedures in the workplace
8
Process, display and manage stock in retail bakery
Verified
Key Learning Objectives:
- Understand the importance of in-store bakery to the retail offer
- Understand the use of pre-mixes and part-baked products
- Understand how to manage stock in an in-store bakery environment
- Understand how to use packaging in an in-store bakery environment
- Use pre-mixes to produce baked products for sale
- Process part baked products for sale
- Wrap and pack bakery goods for sale
- Manage and replenish stock in an in-store environment
9
Produce and finish artisan dough products
Verified
Key Learning Objectives:
- Know types of artisan bakery products and their origins
- Understand techniques, and terminology used in artisan bakery
- Produce artisan dough products
- Work safely and efficiently in artisan bakery
10
Produce and finish artisan patisserie and desserts
Verified
Key Learning Objectives:
- Know types of artisan patisserie and their origins
- Understand equipment techniques, and terminology used in artisan patisserie and desserts
- Produce artisan patisserie and desserts
- Work safely and efficiently in artisan bakery
11
Produce and finish display breads
Verified
Key Learning Objectives:
- Select, weigh and measure ingredients for making display dough products in craft bakery
- Prepare, mix and rest doughDivide, shape and mould doughTin and tray up display dough productsProve fermented display dough productsBake fermented display dough productsFinish fermented display bread productsDisplay fermented bread products
12
Produce baked goods in automated bakery
Verified
Key Learning Objectives:
- Produce goods in an automated bakery
- Carry out quality monitoring of bakery goods
- Prepare for changeovers in automated bakery
- Carry out and complete changeovers in automated bakery
13
Produce cake and pastry products
Verified
Key Learning Objectives:
- Produce cake, sponge, pastry and scone products by hand and using mixers
- Bake and finish cake, sponge, pastry and scone products to specification
- Store finished goods
- Keep processes within specification
14
Produce fermented and enriched doughs
Verified
Key Learning Objectives:
- Make a loaf of bread by hand
- Produce a range of bread and enriched dough products using spiral mixers
- Bake fermented and enriched doughs to specification
- Use fryers to cook enriched dough products
- Store finished goods
- Adapt processes according to production conditions
15
Produce, bake and finish cake and confectionery products in craft bakery
Verified
Key Learning Objectives:
- Select, weigh and measureingredients for cake andconfectionery products in craft bakery
- Prepare and mix cake and confectionery mixtures
- Deposit, sheet and pipe cake and confectionery mixtures
- Roll, cut, pipe and portion pastry based flour confectionery
- Bake, hot plate and cool cake and flour-based confectionery products
- Prepare and finish cake and flour-based confectionery products
- Temper chocolate for use in confectionery products
- Produce and use a simple ganache for filling and decoration
- Wrap and label cake and flour confectionery products
- Pack cake and flour confectionery products for despatch
- Understand the preparation and use of finishing materials
- Understand the tempering requirements for chocolate
- Understand how ganache isproduced and used
16
Produce, bake and finish dough products in craft bakery
Verified
Key Learning Objectives:
- Select, weigh and measure ingredients for making dough products in craft bakery
- Prepare, mix and rest dough
- Divide, shape and mould dough
- Tin and tray up dough products
- Prove doughs products
- Bake dough products
- Fry fermented dough products
- Finish dough products
- Wrap dough products
- Label dough products
- Pack dough products for despatch
- Understand how to comply with specifications and legislation for dough products in craft bakery
17
Understand how to carry out innovation and new product development in bakery
Verified
Key Learning Objectives:
- Understand the role of innovation and product development in bakery
- Understand trends in the bakery market
- Identify new product opportunities
- Develop a new bakery product
18
Understand how to manufacture baked goods
Verified
Key Learning Objectives:
- Understand how to formulate basic recipes for bakery products
- Understand the techniques used in bakery
- Understand how to use different types of bakery equipment
- Understand how to use knives safely in bakery
- Understand how to fry-off products and use hot plates
- Understand how to handle, pack and despatch finished baked goods
- Understand wastage and yield in the manufacture of bakery products
- Understand how to recycle materials and handle waste in bakery manufacture
19
Understand how to manufacture goods in an automated bakery
Verified
Key Learning Objectives:
- Understand mechanical and automated processing methods in bakery
- Understand batch processing
- Understand the features of the Bulk Fermentation Process (BFP)
- Understand the features of the Chorleywood Bread Process (CBP)
- Understand production methods in large scale bakery processing
- Understand how to use programmable logic controllers (PLCS) in automated bakery
- Understand how to audit in automated bakery
Regulatory & Verification Details
- Qualification Number (QN)
- 603/2879/4
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Occupational Qualification
- Operational Start
- Jan 2018