FDQ
Level 3
QN: 600/0514/2
Curriculum Active
FDQ Level 3 Certificate for Proficiency in Baking Industry Skills
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Occupational Qualification. Total guided learning hours: 1849 hours.
Qualification Level
Level 3
Awarding Body
FDQ
Syllabus Units
91 Units
Guided Hours
1849 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Batch produce advanced craft fermented dough-based products
Verified
Key Learning Objectives:
- Plan to produce advanced craft products
- Produce batches of advanced craft products, Store and prepare advanced craft products for despatch
2
Batch produce advanced craft flour confectionery products
Verified
Key Learning Objectives:
- Plan to produce advanced craft products
- Produce batches of advanced craft products, Store and prepare advanced craft products for despatch
3
Batch produce advanced craft non-fermented dough-based products
Verified
Key Learning Objectives:
- Plan to produce advanced craft products
- Produce batches of advanced craft products, Store and prepare advanced craft products for despatch
4
Contribute to continuous improvement of food safety in operations
Verified
Key Learning Objectives:
- Contribute to improving food safety
- Comply with food safety standards and procedures
5
Contribute to optimising work areas in food manufacture
Verified
Key Learning Objectives:
- Control the preparation of the work area and equipment for use
- Monitor the use of work areas and equipment, Control the use of work areas to meet production targets, Control work completion procedures
6
Control and monitor safe supply of raw materials and ingredients in food operations
Verified
Key Learning Objectives:
- Carry out checks to ensure the acceptance of supplies
- Maintain records of supplies
7
Control energy efficiency in food operations
Verified
Key Learning Objectives:
- Maintain measures that support sustainable energy usage, Promote measures that support sustainable energy usage, Promote the development of sustainable energy usage
8
Control production of bakery products
Verified
Key Learning Objectives:
- Plan bakery production schedules
- Ensure availability of resources to meet bakery production schedules
- Monitor and report on progress of bakery production, Diagnose and solve bakery production problems
9
Design and develop specialist individual dough-based products
Verified
Key Learning Objectives:
- Research designs, techniques and materials, Test and evaluate designs, techniques and materials
- Prepare product specification
10
Design and develop specialist individual flour confectionery
Verified
Key Learning Objectives:
- Research designs, techniques and materials, Test and evaluate designs, techniques and materials
- Prepare product specification
11
Develop working relationships with colleagues in food operations
Verified
Key Learning Objectives:
- Establish working relationships with food operations colleagues, Display professional and respectful behaviour when working with food operations colleagues
- Communicate effectively with food operations colleagues
- Identify colleague’s food operations-related difficulties and seek solutions
12
Diagnose problems in food operations
Verified
Key Learning Objectives:
- Identify problems, Diagnose problems
- Report problems
13
Evaluate specialist individual dough-based products
Verified
Key Learning Objectives:
- Assess customer satisfaction with products
- Evaluate production and organisational effectiveness
- Report and make recommendations for production improvements
14
Evaluate specialist individual flour confectionery
Verified
Key Learning Objectives:
- Assess customer satisfaction with the products
- Evaluate production and organisational effectiveness
- Report and make recommendations for production improvements
15
Interpret and communicate information and data in food operations
Verified
Key Learning Objectives:
- Identify relevant information and data
- Interpret information and data
- Communicate information and data
16
Maintain plant and equipment in food operations
Verified
Key Learning Objectives:
- Plan maintenance activities
- Prepare for maintenance activities
- Communicate plans to the relevant people
- Undertake maintenance activities
- Report on maintenance activities
17
Manage and evaluate production performance in food manufacture
Verified
Key Learning Objectives:
- Organise operational activities to meet requirements
- Maintain a productive work environment
- Maintain operations necessary to meet requirements
- Evaluate operational performance
18
Manage commissioning and handover of plant and equipment in food operations
Verified
Key Learning Objectives:
- Plan commissioning processes for plant
- Manage commissioning of plant
- Manage handover of plant
19
Manage organisational change for achieving excellence in food operations
Verified
Key Learning Objectives:
- Prepare for managing organisational change
- Manage organisational change
- Communicate plans for organisational change
- Monitor plans for organisational change
20
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
21
Monitor and control throughput to achieve targets in food operations
Verified
Key Learning Objectives:
- Monitor and control throughput to achieve targets, Take action to re
- solve problems affecting volume of throughput
22
Monitor and maintain storage conditions in food operations
Verified
Key Learning Objectives:
- Maintain health, safety and security in the storage area
- Monitor changes in storage conditions
23
Monitor and maintain storage systems and procedures in food operations
Verified
Key Learning Objectives:
- Monitor and maintain health and safety and control systems
- Recommend areas for improvement and present suggestions to others
24
Monitor effectiveness of food retail operations
Verified
Key Learning Objectives:
- Monitor retail operations, Control risk in the workplace
25
Monitor effectiveness of food service operations
Verified
Key Learning Objectives:
- Monitor food service operations, Control risk in the workplace
26
Monitor effectiveness of picking and packing operations in food operations
Verified
Key Learning Objectives:
- Monitor the picking and packing processes in food operations, Control risk to health and safety in the workplace when overseeing picking and packing operations in food operations
27
Monitor food safety at critical control points in operations
Verified
Key Learning Objectives:
- Identify and monitor critical control points, Take corrective action when control measures fail
28
Monitor health, safety and environmental systems in food operations
Verified
Key Learning Objectives:
- Implement compliance systems
- Undertake operational audits, Make recommendations for improvements to systems
29
Monitor product quality in food operations
Verified
Key Learning Objectives:
- Monitor product quality
- Contribute to resolving quality problems
30
Monitor stored goods and materials in food operations
Verified
Key Learning Objectives:
- Monitor goods and materials effectively
31
Organise the receipt and storage of goods and materials in food operations
Verified
Key Learning Objectives:
- Receive and assess deliveries against requirements
- Organise and maintain storage facilities
- Monitor and maintain stock movement and storage practice
32
Plan and co-ordinate bake-off operations in food manufacture
Verified
Key Learning Objectives:
- Plan resources to meet expected demand for bake-off operations
- Monitor bake-off operation against production requirements
33
Plan and co-ordinate food services
Verified
Key Learning Objectives:
- Plan resources to meet expected demand
- Monitor food services
34
Principles of dairy products in bakery
Verified
Key Learning Objectives:
- Understand the chemical composition of milk
- Understand pasteurisation and sterilisation of milk
- Understand how milk products are produced
- Understand the structure and properties of dairy based emulsifiers
35
Principles of dough fermentation and process control
Verified
Key Learning Objectives:
- Understand the features and role of yeast in fermentation
- Understand the enzyme action of dough in the fermentation process
- Understand the function of yeast in dough development
- Understand the factors affecting the rate of fermentation in dough
36
Principles of egg and egg products in bakery
Verified
Key Learning Objectives:
- Understand the chemical composition of egg
- Understand the processing of egg products for bakery
- Understand the functional properties of egg products
37
Principles of fats and oils in bakery
Verified
Key Learning Objectives:
- Understand the chemical structure of fats and oils
- Understand the properties of fats and oils used in bakery processing
- Understand the composition of fats and oils in bakery raw material
- Understand how fats and oils deteriorate and how this can be prevented
- Understand the function of emulsifiers and stabilisers in bakery processing
38
Principles of flour in bakery
Verified
Key Learning Objectives:
- Understand the composition of wheat flour
- Understand the quality control tests for wheat flour components
- Understand the quality control parameters of wheat flour
- Understand the functionality of wheat flour additives
39
Principles of food policy and regulation
Verified
Key Learning Objectives:
- Understand how to describe food policy and regulation
- Understand how to develop food policy and procedures
- Know how to monitor food policies
40
Principles of Mechanical Dough Development _MDD_ using spiral mixing
Verified
Key Learning Objectives:
- Understand the background and rationale for MDD process development
- Understand the role of MDD ingredients
- Understand the performance features of the MDD process
- Understand the advantages and the MDD process
41
Principles of mixing flour confectionery and process control
Verified
Key Learning Objectives:
- Understand the aeration of batter mixtures
- Understand the aeration of foam mixtures
- Understand how scone doughs are developed
- Understand how pastry doughs are developed
42
Principles of oven baking bakery products
Verified
Key Learning Objectives:
- Understand the purpose and function of steam in baking
- Understand the application and advantages of types of baking ovens
- Understand how heat energy changes products during baking
- Understand the importance of product handling after baking
43
Principles of packaging in bakery
Verified
Key Learning Objectives:
- Understand the manufacture of sustainable bakery packaging
- Understand the manufacture and functionality of plastic bakery packaging
- Understand the technical product needs for different types of packaging
- Understand the importance of packaging in product promotion
44
Principles of preparing and handling bakery finishing materials
Verified
Key Learning Objectives:
- Understand the composition and properties of fat-based finishing media
- Understand the composition and properties of sugar-based finishing media
- Understand how nuts and fruits are prepared for finishing
- Understand how to diagnose common faults in finishing media
45
Principles of retarding and proving dough and process control
Verified
Key Learning Objectives:
- Understand the advantages and technical function of retarding dough
- Understand the technical function of recovering dough
- Understand the technical function of proving dough
- Understand the causes of common faults in retarded dough
46
Principles of salt and dough conditioners/improvers in bakery
Verified
Key Learning Objectives:
- Understand the chemical functionality of salt in bakery processing
- Understand the functionality of oxidants and reducing agents as conditioners/improvers
- Understand the functionality of soya flour as a conditioner/improver
- Understand the functionality of fat as a conditioner/improver
- Understand the functionality of emulsifiers as dough conditioners/improvers
- Understand the functionality of yeast nutrients and fermentation aids as dough conditioners/improvers
47
Principles of sugars and starches in bakery
Verified
Key Learning Objectives:
- Understand the chemical structure of sugars and starches
- Understand the properties of sugars and starches in bakery processing
- Understand the enzymic breakdown of sugars and starches in bakery processing
- Understand the structure and function of vegetable gums in bakery processing
48
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
49
Principles of the Bulk Fermentation Process _BFP_
Verified
Key Learning Objectives:
- Understand the importance of the BFP as a bread-making method
- Understand the role of BFP ingredients
- Understand the performance features of the BFP
- Understand the advantages and variations of the BFP
50
Principles of the Chorleywood Bread Process _CBP_
Verified
Key Learning Objectives:
- Understand the background and rationale for CBP development
- Understand the role of CBP ingredients
- Understand the performance features of the CBP
- Understand the advantages and classification of the CBP
51
Produce specialist individual dough-based products
Verified
Key Learning Objectives:
- Plan to produce specialist individual dough-based products
- Produce specialist individual products, Store and prepare product for despatch
52
Produce specialist individual flour confectionery
Verified
Key Learning Objectives:
- Plan production
- Produce specialist individual products, Store and prepare product for despatch
53
Report on compliance with food safety requirements in operations
Verified
Key Learning Objectives:
- Evaluate internal audits of the food safety management system
- Produce timescales for action, Present internal audit reports
54
Resolve problems in food operations
Verified
Key Learning Objectives:
- Establish what the problems are
- Implement solutions
- Report on further action to be taken
55
Secure commitment to an achieving excellence strategy in food operations
Verified
Key Learning Objectives:
- Produce plans for securing commitment to the strategy, Secure commitment to the strategy, Obtain and provide feedback on securing commitment to the strategy
56
Set up and maintain food retail operations
Verified
Key Learning Objectives:
- Prepare for retail operations
- Maintain the effectiveness and efficiency of retail operations
57
Set up and maintain food service operations
Verified
Key Learning Objectives:
- Prepare for food service operations
- Maintain the effectiveness and efficiency of food service operations
58
Set up and maintain picking and packing orders in food operations
Verified
Key Learning Objectives:
- Co-ordinate and control the processing of orders, Set up the conditions for picking and packing of orders
- Maintain the effectiveness and efficiency of the picking and packing process
59
The Principles of HACCP for Food Manufacturing
Verified
Key Learning Objectives:
- Understand the importance of HACCP based food safety management procedures
- Understand the preliminary processes for HACCP based procedures
- Understand how to develop HACCP based food safety management procedures
- Understand how to implement HACCP based food safety management procedures
- Understand how to evaluate HACCP based procedures
60
Understand commissioning and handover of plant and equipment in food operations
Verified
Key Learning Objectives:
- Know about planning for plant and equipment handover
- Know about relevant organisational and legal issues that affect commissioning and handover
- Know about managing procedures during handover
- Know about managing remedial actions during handover and commissioning
61
Understand how to batch produce advanced craft fermented dough-based products
Verified
Key Learning Objectives:
- Know how to plan batch production of advanced craft products
- Know how to quality control production of advanced craft products
- Know how to store and despatch advanced craft products
62
Understand how to batch produce advanced craft flour confectionery products
Verified
Key Learning Objectives:
- Know how to plan batch production of advanced craft products
- Know how to quality control production of advanced craft products
- Know how to store and despatch advanced craft products
63
Understand how to batch produce advanced craft non-fermented dough-based products
Verified
Key Learning Objectives:
- Know how to plan batch production of advanced craft products
- Know how to quality control production of advanced craft products
- Know how to store and despatch advanced craft products
64
Understand how to co-ordinate food retail operations
Verified
Key Learning Objectives:
- Know how to set up retail operation in food operations
- Know how to maintain retail operations in food operations
65
Understand how to co-ordinate picking and packing orders in food operations
Verified
Key Learning Objectives:
- Know how to plan co-ordination of picking and packing of orders
- Know how to co-ordinate picking and packing orders
66
Understand how to contribute to continuous improvement of food safety in operations
Verified
Key Learning Objectives:
- Know about food safety management procedures
- Know the checks and reporting procedures to control food safety
- Know how to contribute to food safety management
67
Understand how to contribute to optimising work areas in food manufacture
Verified
Key Learning Objectives:
- Know what the requirements of optimising work areas are
- Know how to control work areas
- Know how to monitor and maintain work areas
68
Understand how to control and monitor safe supply of raw materials and ingredients in food operations
Verified
Key Learning Objectives:
- Know how to control and monitor supplies of raw materials and ingredients
69
Understand how to control product quality in food operations
Verified
Key Learning Objectives:
- Know about good manufacturing practices (GMPs)
- Know how to evaluate quality issues in own area of work
- Know about requirements for good communications
70
Understand how to control production of bakery products
Verified
Key Learning Objectives:
- Know how to assess production requirements and capabilities
- Know how to control production
- Know how to maintain production
- Know how to maintain communication and documentation
71
Understand how to design and develop specialist individual bakery products
Verified
Key Learning Objectives:
- Know how to design specialist individual bakery products
- Know how to develop specialist individual bakery products
72
Understand how to develop working relationships with colleagues in food operations
Verified
Key Learning Objectives:
- Understand how to establish working relationships with food operations colleagues
- Understand professional behaviour and its importance when working with food operations colleagues
- Understand how to communicate effectively with food operations colleagues
- Identify colleague’s food operations-related difficulties and seek solutions
73
Understand how to diagnose problems in food operations
Verified
Key Learning Objectives:
- Know how to identify problems
- Know how to diagnose problems
- Know how to communicate problems
74
Understand how to evaluate specialist individual bakery products
Verified
Key Learning Objectives:
- Know how to prepare to evaluate specialist individual bakery products
- Know how to evaluate specialist individual bakery products
75
Understand how to interpret and communicate information and data in food operations
Verified
Key Learning Objectives:
- Know how to identify and confirm information and data
- Know how to source information and data
- Know how to present information and data
76
Understand how to maintain plant and equipment in food operations
Verified
Key Learning Objectives:
- Know about planned maintenance
- Know how to carry out maintenance
- Know how to carry out and remedial maintenance
77
Understand how to manage and evaluate production performance in food manufacture
Verified
Key Learning Objectives:
- Know how to plan work activities
- Know how to communicate with others
- Know how to maintain operational performance
- Know how to manage food operations
78
Understand how to manage organisational change for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to prepare for managing organisational change
- Know how to manage organisational change
- Know how to review and communicate organisational change
79
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
80
Understand how to monitor and control throughput to achieve targets in food operations
Verified
Key Learning Objectives:
- Know about the best advice and guidance surrounding monitoring quality
- Know about monitoring procedures for quality of work
- Know about monitoring procedures for throughput
- Know how to record quality of work issues
- Know about solving problems affecting throughput
81
Understand how to monitor and maintain storage systems and procedures in food operations
Verified
Key Learning Objectives:
- Know the importance of monitoring and maintaining food and drink storage systems and procedures
- Know how to evaluate procedures and make recommendations for changes
82
Understand how to monitor health, safety and environmental management systems in food operations
Verified
Key Learning Objectives:
- Know current relevant legislation
- Understand communication and recording methods
- Understand organisational procedures and policies
- Understand organisational compliance
83
Understand how to organise the receipt and storage of goods and materials in food operations
Verified
Key Learning Objectives:
- Know the organisation skills required for effective handling of incoming goods
- Know how to organise storage facilities and stock records
- Know the organisational business policies and procedures
84
Understand how to plan and co-ordinate bake-off operations in food manufacture
Verified
Key Learning Objectives:
- Know how to plan bake-off operations
- Know how to co-ordinate bake-off operations
85
Understand how to plan and co-ordinate food services
Verified
Key Learning Objectives:
- Know how to plan food services
- Know how to coordinate food services
86
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
87
Understand how to produce specialist individual bakery products
Verified
Key Learning Objectives:
- Know how to prepare to produce specialist individual bakery products
- Know how to produce specialist individual bakery products
- Know how to handle specialist individual bakery products
88
Understand how to report on compliance with food safety requirements in operations
Verified
Key Learning Objectives:
- Know about records and reports relating to internal audits
- Know about regulations relating to food safety standards
- Know about the roles and responsibilities of those involved in the audit process
89
Understand how to resolve problems in food operations
Verified
Key Learning Objectives:
- Know how to establish what the problems are
- Know how to implement solutions
- Know how to report on further action to be taken
90
Understand how to secure commitment to an achieving excellence strategy in food operations
Verified
Key Learning Objectives:
- Understand how to initiate commitment to the strategy
- Understand how to plan and manage risk in securing commitment to the strategy
- Understand how to apply skills and resource to support commitment to the strategy
- Understand how to communicate and evaluate commitment to the strategy
91
Understand how to set up and maintain food service operations
Verified
Key Learning Objectives:
- Know how to set up food service operations
- Know how to maintain food service operations
Regulatory & Verification Details
- Qualification Number (QN)
- 600/0514/2
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Occupational Qualification
- Operational Start
- Feb 2011