FDQ
Level 3
QN: 600/6866/8
Curriculum Active
FDQ Level 3 Diploma In Professional Bakery
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Vocationally-Related Qualification. Total guided learning hours: 1266 hours.
Qualification Level
Level 3
Awarding Body
FDQ
Syllabus Units
57 Units
Guided Hours
1266 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
FDQ Level 3 Diploma In Professional Bakery
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
2
FDQ Level 3 Diploma In Professional Bakery
Principles of implementing plans in food business
Verified
Key Learning Objectives:
- Understand how to implement food business plans, Understand how to monitor food business plans, Understand how to evaluate and revise food business plans
3
FDQ Level 3 Diploma In Professional Bakery
Demonstrate skills in finishing and packing craft fermented dough products
Verified
Key Learning Objectives:
- Finish craft fermented dough products, Wrap craft fermented dough products, Label craft fermented dough products, Pack craft fermented dough products for despatch, Understand how to finish and pack craft fermented dough products
4
FDQ Level 3 Diploma In Professional Bakery
Demonstrate cake decoration craft skills in techniques with sugar paste
Verified
Key Learning Objectives:
- Plan and prepare equipment and materials for decoration with sugar paste, Produce and apply sugar craft decorative techniques, Colour, shade and paint sugar paste to complete decorative techniques, Understand how to use craft sugar paste techniques
5
FDQ Level 3 Diploma In Professional Bakery
Demonstrate bake and post-bake craft 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
6
FDQ Level 3 Diploma In Professional Bakery
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
7
FDQ Level 3 Diploma In Professional Bakery
Principles of tempering chocolate for moulding
Verified
Key Learning Objectives:
- Understand the types of chocolate, Understand the process of tempering chocolate, Understand tempering problems and how to avoid them, Understand the storage and packaging requirements for chocolate and chocolate products.
8
FDQ Level 3 Diploma In Professional Bakery
Principles of planning to sell food business products or services
Verified
Key Learning Objectives:
- Understand how to assess the selling methods for food product or service, Understand the importance of setting sales targets for the food business
9
FDQ Level 3 Diploma In Professional Bakery
Principles of deciding on a food business location
Verified
Key Learning Objectives:
- Understand how to evaluate the factors affecting the food business location, Understand how to evaluate potential food business location options, Understand how to decide which location options best meets food business needs
10
FDQ Level 3 Diploma In Professional Bakery
Principles of choosing supplies and suppliers for food business
Verified
Key Learning Objectives:
- Understand how to prepare and monitor a schedule of the supplies needed for your business, Understand how to achieve best value when buying supplies for your business, Understand how to manage and control business supplies to maximise the profitability of your business
11
FDQ Level 3 Diploma In Professional Bakery
Demonstrate bake and post-bake craft skills in cake and sponge flour confectionery
Verified
Key Learning Objectives:
- Bake a range of cake and sponge products to specification
- Cool cake and sponge products correctly to maintain quality
- Prepare and finish cake and sponge products to a professional standard
- Wrap and label cake and sponge products according to legal and organisational requirements
- Pack cake and sponge products for despatch ensuring protection and presentation
- Explain the scientific principles behind baking and post-bake processes
- Evaluate the quality of finished cake and sponge products against specified criteria
12
FDQ Level 3 Diploma In Professional Bakery
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
13
FDQ Level 3 Diploma In Professional Bakery
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
14
FDQ Level 3 Diploma In Professional Bakery
Principles of quality in food operations
Verified
Key Learning Objectives:
- Understand the importance of controlling product quality in food operations, Understand how to monitor quality, Understand how to conduct quality audits
15
FDQ Level 3 Diploma In Professional Bakery
Principles of bidding for work in food business
Verified
Key Learning Objectives:
- Explain the key components of a bid for bakery products or services.
- Differentiate between a proposal and a quotation in the context of food business.
- Analyse the factors that influence the success of a bid in the bakery industry.
- Evaluate the importance of security measures in the tendering process.
- Apply principles of confidentiality when handling tender documents.
16
FDQ Level 3 Diploma In Professional Bakery
Demonstrate cake decoration craft skills in techniques with royal icing
Verified
Key Learning Objectives:
- Plan the equipment and materials required for royal icing decoration, considering the design and scale of the project.
- Prepare royal icing to the correct consistency for different techniques, including piping, runout, and flooding.
- Produce decorative royal icing set pieces using craft techniques such as piping, runout, and overpiping.
- Apply royal icing set pieces to cakes using appropriate methods to ensure secure attachment and professional finish.
- Evaluate the quality of finished royal icing decorations against specified criteria.
- Explain the importance of food safety and hygiene when handling royal icing and decorating equipment.
17
FDQ Level 3 Diploma In Professional Bakery
Principles of Activated Dough Development
Verified
Key Learning Objectives:
- Explain the principles of the Activated Dough Development process
- Describe the function of each ADD ingredient and its contribution to dough development
- Analyse the performance features of the ADD process in terms of dough handling and final product quality
- Evaluate the advantages of using the ADD process compared to traditional bulk fermentation methods
18
FDQ Level 3 Diploma In Professional Bakery
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
19
FDQ Level 3 Diploma In Professional Bakery
Demonstrate cake decoration craft skills in making fondant
Verified
Key Learning Objectives:
- Plan and prepare equipment and materials for making fondant, Make fondant, Store fondant, Understand how to make fondant
20
FDQ Level 3 Diploma In Professional Bakery
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
21
FDQ Level 3 Diploma In Professional Bakery
Demonstrate bake and post-bake craft 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
22
FDQ Level 3 Diploma In Professional Bakery
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
23
FDQ Level 3 Diploma In Professional Bakery
Principles of preparing a plan for food business
Verified
Key Learning Objectives:
- Understand how to prepare a plan for the food business, Understand how to integrate the elements of food business plan
24
FDQ Level 3 Diploma In Professional Bakery
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
25
FDQ Level 3 Diploma In Professional Bakery
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
26
FDQ Level 3 Diploma In Professional Bakery
Principles of investing capital in food business
Verified
Key Learning Objectives:
- Understand how to prepare to invest capital in a food business, Understand how to assess the risks of making an investment in a food business, Understand how to assess the impact of a capital investment on a food business
27
FDQ Level 3 Diploma In Professional Bakery
Principles of building food business relationships
Verified
Key Learning Objectives:
- Understand how to establish and improve business relationships, Understand how to build and improve customer relationships, Understand how to build and maintain business and customer relationships based on respect and trust
28
FDQ Level 3 Diploma In Professional Bakery
Demonstrate skills in proving and baking craft fermented dough products
Verified
Key Learning Objectives:
- Prove craft fermented dough products, Bake craft fermented dough products, Cool craft fermented dough products, Understand how to prove and bake craft fermented dough products
29
FDQ Level 3 Diploma In Professional Bakery
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
30
FDQ Level 3 Diploma In Professional Bakery
Principles of planning the marketing of food business products or services
Verified
Key Learning Objectives:
- Understand how to research the market for the food business’s products or services, Understand how to produce a plan for marketing the food business’s products or services, Understand how to make plans for monitoring and review of marketing performance
31
FDQ Level 3 Diploma In Professional Bakery
Principles of managing succession in food business
Verified
Key Learning Objectives:
- Understand how to select and agree the successor(s) for the food business, Understand how to implement a succession plan for the food business
32
FDQ Level 3 Diploma In Professional Bakery
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
33
FDQ Level 3 Diploma In Professional Bakery
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
34
FDQ Level 3 Diploma In Professional Bakery
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
FDQ Level 3 Diploma In Professional Bakery
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
36
FDQ Level 3 Diploma In Professional Bakery
Principles of banking for food business
Verified
Key Learning Objectives:
- Understand the types of banking facilities available for a food business, Understand how to open and operate a bank account for a food business, Understand how to monitor the operation of a food business bank account
37
FDQ Level 3 Diploma In Professional Bakery
Principles of the Chorleywood Bread Process _CBP_
Verified
Key Learning Objectives:
- Explain the historical background and rationale for the development of the Chorleywood Bread Process.
- Describe the role and function of each key ingredient used in the Chorleywood Bread Process.
- Analyse the performance features of the Chorleywood Bread Process, including mixing, dough development, and fermentation.
- Evaluate the advantages of the Chorleywood Bread Process compared to traditional bulk fermentation methods.
- Classify the Chorleywood Bread Process within the broader context of bread-making processes.
- Justify the use of the Chorleywood Bread Process in modern commercial bakery operations.
38
FDQ Level 3 Diploma In Professional Bakery
Demonstrate pre-bake skills in craft enriched doughs and morning goods
Verified
Key Learning Objectives:
- Select, weigh and measure ingredients for craft enriched doughs and morning goods, Prepare and mix dough for craft enriched doughs and morning goods, Portion, shape, mould and process craft enriched doughs and morning goods, Tray up craft enriched doughs and morning goods, Understand how to pre-bake process craft enriched doughs and morning goods
39
FDQ Level 3 Diploma In Professional Bakery
Principles of creating a vision for food business
Verified
Key Learning Objectives:
- Evaluate the relationship between a food business's vision and its core values
- Analyse the challenges and opportunities presented by the food business environment
- Assess the potential benefits and drawbacks of taking calculated risks in a food business
- Develop a strategic plan that aligns business vision with calculated risk-taking
40
FDQ Level 3 Diploma In Professional Bakery
The Principles of Food Safety Supervision for Manufacturing
Verified
Key Learning Objectives:
- Evaluate the legal responsibilities of food business operators in ensuring food safety compliance.
- Apply monitoring techniques for good hygiene practices in a bakery manufacturing environment.
- Implement food safety management procedures based on HACCP principles.
- Assess the role of supervision in maintaining food safety standards.
41
FDQ Level 3 Diploma In Professional Bakery
Principles of exploring food business motives
Verified
Key Learning Objectives:
- Analyse the needs and aspirations of food business entrepreneurs
- Evaluate personal skills against business requirements
- Identify personal development needs for food business success
- Develop a plan to address skills gaps
- Apply techniques for assessing business viability
42
FDQ Level 3 Diploma In Professional Bakery
Demonstrate cake decoration design skills in techniques with royal icing
Verified
Key Learning Objectives:
- Research designs and ideas in royal icing cake decoration, Produce technical drawings and specifications for royal icing cake decoration, Finalise colour, shade and paint requirements for royal icing cake decoration, Understand how to design royal icing cakes
43
FDQ Level 3 Diploma In Professional Bakery
Demonstrate cake decoration craft skills in wired sugar flower techniques
Verified
Key Learning Objectives:
- Plan and prepare 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
44
FDQ Level 3 Diploma In Professional Bakery
Principles of product development in food operations
Verified
Key Learning Objectives:
- Understand how to obtain and use market research in product development, Understand how to develop test samples, Understand how to manage production trials, Understand how to evaluate the outcome of production trials, Understand how to develop product specifications
45
FDQ Level 3 Diploma In Professional Bakery
Demonstrate pre-bake craft 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, portion and fill pastry based doughs, Understand how to pre-bake process pastry based doughs
46
FDQ Level 3 Diploma In Professional Bakery
Demonstrate skills in using chocolate and ganache
Verified
Key Learning Objectives:
- Select ingredients, equipment and temper chocolate, Select and use a range of chocolate moulds, Produce chocolate centres, Coat, cover and decorate sponge cake, Understand how to use chocolate and ganache
47
FDQ Level 3 Diploma In Professional Bakery
Principles of making food business presentations
Verified
Key Learning Objectives:
- Understand how to make a food business presentations, Understand how to secure agreements on the business presentation
48
FDQ Level 3 Diploma In Professional Bakery
Principles of egg and egg products in bakery
Verified
Key Learning Objectives:
- Describe the chemical composition of eggs, including proteins, fats, vitamins, and minerals.
- Explain the processing steps for liquid, frozen, and dried egg products.
- Analyse the functional properties of eggs in bakery applications, such as aeration, emulsification, coagulation, and binding.
- Evaluate the suitability of different egg products for specific bakery uses.
- Justify the selection of egg products based on functional and safety considerations.
49
FDQ Level 3 Diploma In Professional Bakery
Demonstrate pre-bake craft skills in cake and sponge flour confectionery
Verified
Key Learning Objectives:
- Select appropriate ingredients for specific cake and sponge recipes
- Weigh and measure ingredients accurately using correct techniques
- Prepare and mix cake and sponge batters using appropriate methods
- Deposit, sheet, and pipe cake and sponge mixtures to specification
- Explain the importance of pre-bake processes in achieving product quality
50
FDQ Level 3 Diploma In Professional Bakery
Demonstrate cake decoration design skills in techniques with sugar paste
Verified
Key Learning Objectives:
- Research a range of design sources for sugar paste cake decoration
- Produce technical drawings for sugar paste cake designs
- Develop detailed specifications for sugar paste cake decoration
- Determine colour, shade, and paint requirements for sugar paste designs
- Evaluate the suitability of design ideas for sugar paste cake decoration
51
FDQ Level 3 Diploma In Professional Bakery
Principles of improving the quality of food business products or services
Verified
Key Learning Objectives:
- Evaluate methods for assessing customer expectations for food products and services.
- Develop quality improvement targets that align with customer needs and business objectives.
- Analyse the role of quality in achieving a competitive edge for a food business.
- Apply monitoring techniques to track quality performance in a bakery setting.
- Justify recommendations for improving quality based on monitoring data.
52
FDQ Level 3 Diploma In Professional Bakery
Principles of establishing customer needs in food business
Verified
Key Learning Objectives:
- Understand the research methods used to identify customers for the food business., Understand how to analyse markets and customer needs, Understand how to match customer needs to food business targets
53
FDQ Level 3 Diploma In Professional Bakery
Demonstrate pre-bake craft skills in almond and sugar-based flour confectionery
Verified
Key Learning Objectives:
- Select appropriate ingredients for almond and sugar-based confectionery products
- Weigh and measure ingredients accurately to specification
- Prepare and mix almond and sugar-based products using correct techniques
- Deposit and process almond and sugar-based products to required shape and size
- Explain the pre-bake processes for almond and sugar-based products
- Evaluate the impact of ingredient quality on final product characteristics
54
FDQ Level 3 Diploma In Professional Bakery
Principles of keeping financial records in food business
Verified
Key Learning Objectives:
- Explain the importance of financial records for legal compliance and business decision-making in a food business.
- Describe the different methods used to record financial information in a food business.
- Compare the features of different accounts management systems available for a food business.
- Justify the selection of an accounts management system based on the needs of a specific food business.
- Evaluate the effectiveness of an accounts management system in meeting the financial recording needs of a food business.
55
FDQ Level 3 Diploma In Professional Bakery
Principles of salt and dough conditioners/improvers in bakery
Verified
Key Learning Objectives:
- Explain the chemical and physical effects of salt on gluten development and fermentation rate.
- Differentiate between the roles of oxidizing agents (e.g., ascorbic acid) and reducing agents (e.g., L-cysteine) in dough conditioning.
- Analyze the functional contributions of soya flour, including its enzyme activity and bleaching effect, to dough and bread quality.
- Evaluate how fats and emulsifiers interact with gluten and starch to improve dough handling, volume, and shelf life.
- Assess the impact of yeast nutrients and fermentation aids on gas production and dough maturation.
- Apply knowledge of dough conditioners to select appropriate improvers for specific bakery products and process conditions.
56
FDQ Level 3 Diploma In Professional Bakery
Demonstrate pre-bake skills in craft breadmaking
Verified
Key Learning Objectives:
- Select appropriate ingredients for craft bread products based on recipe specifications and quality standards.
- Weigh and measure ingredients accurately using appropriate equipment and techniques.
- Prepare and mix dough to the correct consistency and gluten development.
- Portion dough into uniform pieces using appropriate scaling techniques.
- Shape and mould craft bread products using traditional and modern techniques.
- Tray up and slip products correctly to ensure even baking and presentation.
- Evaluate the pre-bake process to identify potential quality issues and corrective actions.
57
FDQ Level 3 Diploma In Professional Bakery
Principles of developing a food business idea
Verified
Key Learning Objectives:
- Explain the purpose and scope of market assessment for a new food business idea
- Apply appropriate market research methods to gather data on customer needs and competitor activity
- Analyse market data to identify opportunities and threats for a proposed bakery business
- Evaluate the commercial viability of a food business idea using financial and operational criteria
- Justify a recommendation on whether to proceed with, modify, or reject a proposed food business idea
- Assess personal and business readiness to launch the proposed food business
Regulatory & Verification Details
- Qualification Number (QN)
- 600/6866/8
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Nov 2012