FDQ
Level 5
QN: 601/8734/7
Curriculum Active
FDQ Level 5 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: 632 hours.
Qualification Level
Level 5
Awarding Body
FDQ
Syllabus Units
12 Units
Guided Hours
632 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Complete a Final Work Placement in Artisan Food Production
Verified
Key Learning Objectives:
- Demonstrate the attributes for employability
- Demonstrate work-related occupational skills in artisan food production
- Demonstrate higher level skills in the workplace
2
Complete an Initial Work Placement in Artisan Food Production
Verified
Key Learning Objectives:
- Demonstrate the attributes for employability
- Demonstrate work-related occupational skills in artisan food production
- Demonstrate higher level skills in the workplace
3
Develop and produce artisan world breads
Verified
Key Learning Objectives:
- Understand the diversity of world breads and their characteristics
- Develop a new artisan world bread
- Produce a range of world breads
4
Principles of bread processing
Verified
Key Learning Objectives:
- Understand the modern Chorleywood Bread Process
- Understand traditional artisan baking processes
- Understand processing and the role of enzymes in baking
5
Principles of creating and establishing an artisan business
Verified
Key Learning Objectives:
- Understand revenue streams and costs, profit, budgets and forecasts
- Understand different business structures and governance
- Understand legalities and risk management in running a business
- Understand how to create a business and measure success
6
Produce authentic pizzas and flatbreads using traditional wood fired baking
Verified
Key Learning Objectives:
- Explore the process of wood fired baking
- Produce a range of authentic pizzas using wood fired baking
- Produce a range of authentic flat breads using wood fired baking
7
Produce French bread using the Autolyse baking system
Verified
Key Learning Objectives:
- Produce traditional French breads and baguettes using the autolyse system, Research and investigate the autolyse system
8
Produce long-fermented specialist artisan breads
Verified
Key Learning Objectives:
- Understand the history of heritage grains and the methods for sprouting grains and producing sprouted grain flour
- Produce a range of sprouted grain and heritage wheat flour breads from recipes provided
- Develop and produce long-fermented specialist artisan breads
- Investigate the characteristics of the creation and maintenance of a sourdough culture
- Explore decorative techniques to produce a range of French country breads
9
Produce specialist artisan patisserie
Verified
Key Learning Objectives:
- Produce specialist artisan biscuits
- Produce specialist artisan muffins and cupcakes
- Produce specialist artisan chocolates and chocolate decoration
- Produce specialist artisan meringue patisserie
- Produce a variety of mousse patisserie
- Produce a variety of tray bake patisserie
10
Produce super-hydrated artisan breads
Verified
Key Learning Objectives:
- Investigate and understand the effect of super-hydration on dough rheology
- Produce a range of super hydrated breads
- Produce a recipe for super-hydrated bread
11
Produce traditional iconic artisan breads
Verified
Key Learning Objectives:
- Produce and evaluate iconic British breads using mechanical mixing and a stone bed electric oven
- Produce and evaluate continental, eastern European and world wholemeal breads
- Produce and evaluate continental, eastern European and world rye breads
- Produce and evaluate a range of breads with a variety of dough inclusions
12
Produce wheat free bakery products
Verified
Key Learning Objectives:
- Produce and evaluate a range of wheat free (gluten free) bakery products
- Understand the characteristics of gluten free grains and coeliac conditions
Regulatory & Verification Details
- Qualification Number (QN)
- 601/8734/7
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- May 2016
- Operational End
- Jan 2027