FDQ
Level 4
QN: 601/8733/5
Curriculum Active
FDQ Level 4 Higher Diploma in Artisan Baking and Business Skills
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Vocationally-Related Qualification. Total guided learning hours: 424 hours.
Qualification Level
Level 4
Awarding Body
FDQ
Syllabus Units
11 Units
Guided Hours
424 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Examine dough rheology and artisan bread production methodology
Verified
Key Learning Objectives:
- Examine dough rheology in artisan production
- Examine methods of mixing and dough development in artisan production
- Examine the stages of the artisan bread production process
2
Formulate recipes and costs in artisan bakery production
Verified
Key Learning Objectives:
- Understand recipe formulation in artisan bakery production, Formulate and improve artisan bakery recipes and products
- Determine recipe costs and margins in artisan bakery production
3
Organise and maintain artisan bakery production standards
Verified
Key Learning Objectives:
- Organise artisan bakery production to maintain compliance and quality standards
- Maintain artisan bakery production compliance and quality standards
- Maintain food safety and cleanliness standards in artisan bakery production
- Maintain health and safety standards in artisan bakery production
4
Prepare sourdough, pre-ferments and produce sourdough breads
Verified
Key Learning Objectives:
- Prepare and understand the preparation of sourdough
- Prepare and understand the preparation of pre-ferments
- Produce and evaluate artisan sourdough breads
5
Principles of added-value ingredients in artisan bakery production
Verified
Key Learning Objectives:
- Understand the functionality of sugars and syrups in artisan bakery production
- Understand the functionality of fats and oils in artisan bakery production
- Understand the functionality of milk and milk products in artisan bakery production
- Understand the functionality of egg in artisan bakery production
- Understand the functionality of nuts, seeds, dried fruits, spices and flavourings in artisan bakery production
6
Principles of functional ingredients in artisan bakery production
Verified
Key Learning Objectives:
- Understand the functionality of yeast in artisan bakery production
- Understand the functionality of salt in artisan bakery production
- Understand the functionality of water in artisan bakery production
7
Principles of researching and marketing the artisan food business
Verified
Key Learning Objectives:
- Understand the concept and models of artisan food business start-up
- Understand the artisan food markets, products and customers
- Understand research methods, sourcing and pricing for an artisan food business start-up
- Understand how to carry out a sample trading to underpin business concepts and models
8
Principles of wheat, milling and flour quality
Verified
Key Learning Objectives:
- Understand the wheat berry structure and its properties
- Understand the roller milling process and flour types produced
- Understand traditional milling processes and flour types produced
- Understand flour grading classifications and quality assessment
9
Produce artisan breads and added-value products
Verified
Key Learning Objectives:
- Produce British artisan traditional breads
- Produce European artisan traditional breads
- Produce added-value artisan products
10
Produce artisan non-wheat breads
Verified
Key Learning Objectives:
- Produce non-wheat artisan bread
- Understand the characteristics of non-wheat cereals, grains and flours used in wheat free and gluten free baking
11
Produce specialist artisan patisserie
Verified
Key Learning Objectives:
- Produce artisan cake and sponge patisserie
- Produce artisan cheesecakes
- Produce artisan chemically aerated patisserie
- Produce artisan puff and choux pastry products
- Produce artisan sweet and savoury pastry products
- Produce artisan patisserie cookies, pastes and fillings
Regulatory & Verification Details
- Qualification Number (QN)
- 601/8733/5
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- May 2016
- Operational End
- Jan 2027