FDQ Level 3 Certificate for Proficiency in Baking Industry Skills
600/0514/2
- Level: Level 3
- Type: Occupational Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: FDQ Limited (Recognised)
- Total credits: 27
- Guided learning hours: 132
- Total qualification time: 270
- Assessment methods: Portfolio of Evidence
Units (91)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Batch produce advanced craft fermented dough-based products RN5184/J/602/4605 |
Level 3 | 6 | 30 |
Batch produce advanced craft flour confectionery products RN5184/R/602/4610 |
Level 3 | 6 | 30 |
Batch produce advanced craft non-fermented dough-based products RN5184/A/602/4603 |
Level 3 | 6 | 30 |
Contribute to continuous improvement of food safety in operations RN5184/R/602/5627 |
Level 3 | 3 | 20 |
Contribute to optimising work areas in food manufacture RN5184/Y/602/5838 |
Level 3 | 3 | 26 |
Control and monitor safe supply of raw materials and ingredients in food operations RN5184/F/602/5834 |
Level 3 | 1 | 6 |
Control energy efficiency in food operations RN5184/A/602/4701 |
Level 3 | 3 | 13 |
Control production of bakery products RN5184/D/602/4612 |
Level 3 | 4 | 27 |
Design and develop specialist individual dough-based products RN5184/K/602/4600 |
Level 3 | 5 | 30 |
Design and develop specialist individual flour confectionery RN5184/R/602/4607 |
Level 3 | 5 | 30 |
Develop working relationships with colleagues in food operations RN5184/M/602/6302 |
Level 3 | 3 | 15 |
Diagnose problems in food operations RN5184/A/602/4617 |
Level 3 | 3 | 14 |
Evaluate specialist individual dough-based products RN5184/M/602/4601 |
Level 3 | 4 | 25 |
Evaluate specialist individual flour confectionery RN5184/Y/602/4608 |
Level 3 | 4 | 25 |
Interpret and communicate information and data in food operations RN5184/J/601/5225 |
Level 3 | 3 | 18 |
Maintain plant and equipment in food operations RN5184/D/602/5811 |
Level 3 | 4 | 26 |
Manage organisational change for achieving excellence in food operations RN5184/L/602/5075 |
Level 3 | 4 | 21 |
Maximise sales in a food retail environment RN5184/D/601/5280 |
Level 3 | 4 | 20 |
Monitor and control throughput to achieve targets in food operations RN5184/F/602/4697 |
Level 3 | 2 | 9 |
Monitor and maintain storage conditions in food operations RN5184/Y/602/1708 |
Level 3 | 3 | 14 |
Monitor and maintain storage systems and procedures in food operations RN5184/D/601/5179 |
Level 3 | 2 | 10 |
Monitor effectiveness of food retail operations RN5184/H/602/4580 |
Level 3 | 2 | 12 |
Monitor effectiveness of food service operations RN5184/J/602/4586 |
Level 3 | 2 | 14 |
Monitor effectiveness of picking and packing operations in food operations RN5184/T/602/5832 |
Level 3 | 2 | 12 |
Monitor food safety at critical control points in operations RN5184/H/602/5826 |
Level 3 | 1 | 5 |
Monitor health, safety and environmental systems in food operations RN5184/K/602/5827 |
Level 3 | 2 | 12 |
Monitor product quality in food operations RN5184/Y/602/1692 |
Level 3 | 3 | 20 |
Monitor stored goods and materials in food operations RN5184/Y/602/4575 |
Level 3 | 2 | 11 |
Organise the receipt and storage of goods and materials in food operations RN5184/F/602/4571 |
Level 3 | 3 | 15 |
Plan and co-ordinate bake-off operations in food manufacture RN5184/J/602/4569 |
Level 3 | 3 | 15 |
Plan and co-ordinate food services RN5184/M/602/4582 |
Level 3 | 3 | 18 |
Principles of dairy products in bakery RN5184/A/602/4228 |
Level 3 | 2 | 20 |
Principles of dough fermentation and process control RN5184/F/602/4196 |
Level 3 | 2 | 20 |
Principles of egg and egg products in bakery RN5184/F/602/4229 |
Level 3 | 2 | 20 |
Principles of fats and oils in bakery RN5184/M/602/4226 |
Level 3 | 2 | 20 |
Principles of flour in bakery RN5184/K/602/4225 |
Level 3 | 2 | 20 |
Principles of Mechanical Dough Development _MDD_ using spiral mixing RN5184/F/602/4568 |
Level 3 | 2 | 20 |
Principles of mixing flour confectionery and process control RN5184/K/602/4712 |
Level 3 | 2 | 20 |
Principles of oven baking bakery products RN5184/K/602/4211 |
Level 3 | 2 | 20 |
Principles of packaging in bakery RN5184/A/602/4231 |
Level 3 | 2 | 20 |
Principles of preparing and handling bakery finishing materials RN5184/D/602/4223 |
Level 3 | 2 | 20 |
Principles of retarding and proving dough and process control RN5184/K/602/4192 |
Level 3 | 2 | 20 |
Principles of salt and dough conditioners/improvers in bakery RN5184/T/602/4230 |
Level 3 | 2 | 20 |
Principles of sugars and starches in bakery RN5184/T/602/4227 |
Level 3 | 2 | 20 |
Principles of sustainability in food operations RN5184/L/601/2701 |
Level 3 | 4 | 34 |
Principles of the Bulk Fermentation Process _BFP_ RN5184/A/602/4567 |
Level 3 | 2 | 20 |
Principles of the Chorleywood Bread Process _CBP_ RN5184/F/602/4182 |
Level 3 | 2 | 20 |
Produce specialist individual dough-based products RN5184/T/602/4602 |
Level 3 | 5 | 30 |
Produce specialist individual flour confectionery RN5184/D/602/4609 |
Level 3 | 5 | 30 |
Resolve problems in food operations RN5184/J/602/4619 |
Level 3 | 3 | 16 |
Set up and maintain food retail operations RN5184/M/602/4579 |
Level 3 | 3 | 20 |
Set up and maintain food service operations RN5184/F/602/4585 |
Level 3 | 2 | 14 |
Set up and maintain picking and packing orders in food operations RN5184/M/602/5831 |
Level 3 | 3 | 18 |
The Principles of HACCP for Food Manufacturing RN5184/Y/600/2382 |
Level 3 | 3 | 20 |
Understand how to batch produce advanced craft fermented dough-based products RN5184/L/602/4606 |
Level 3 | 2 | 20 |
Understand how to batch produce advanced craft flour confectionery products RN5184/Y/602/4611 |
Level 3 | 2 | 20 |
Understand how to batch produce advanced craft non-fermented dough-based products RN5184/F/602/4604 |
Level 3 | 2 | 20 |
Understand how to co-ordinate food retail operations RN5184/K/602/4581 |
Level 3 | 2 | 14 |
Understand how to co-ordinate picking and packing orders in food operations RN5184/A/602/5833 |
Level 3 | 2 | 14 |
Understand how to contribute to continuous improvement of food safety in operations RN5184/Y/602/5628 |
Level 3 | 4 | 30 |
Understand how to contribute to optimising work areas in food manufacture RN5184/D/602/5839 |
Level 3 | 3 | 15 |
Understand how to control and monitor safe supply of raw materials and ingredients in food operations RN5184/J/602/5835 |
Level 3 | 3 | 20 |
Understand how to control product quality in food operations RN5184/T/602/5829 |
Level 3 | 2 | 10 |
Understand how to control production of bakery products RN5184/H/602/4613 |
Level 3 | 3 | 19 |
Understand how to design and develop specialist individual bakery products RN5184/T/602/4597 |
Level 3 | 4 | 25 |
Understand how to develop working relationships with colleagues in food operations RN5184/A/602/6304 |
Level 3 | 2 | 12 |
Understand how to diagnose problems in food operations RN5184/F/602/4618 |
Level 3 | 3 | 16 |
Understand how to evaluate specialist individual bakery products RN5184/A/602/4598 |
Level 3 | 3 | 22 |
Understand how to interpret and communicate information and data in food operations RN5184/L/601/5226 |
Level 3 | 3 | 14 |
Understand how to maintain plant and equipment in food operations RN5184/K/602/5830 |
Level 3 | 3 | 23 |
Understand how to manage organisational change for achieving excellence in food operations RN5184/R/602/5076 |
Level 3 | 3 | 17 |
Understand how to maximise sales of food products in a retail environment RN5184/R/601/5292 |
Level 3 | 3 | 24 |
Understand how to monitor and control throughput to achieve targets in food operations RN5184/J/602/4698 |
Level 3 | 3 | 15 |
Understand how to monitor and maintain storage systems and procedures in food operations RN5184/D/601/5182 |
Level 3 | 2 | 10 |
Understand how to monitor health, safety and environmental management systems in food operations RN5184/M/602/5828 |
Level 3 | 3 | 20 |
Understand how to organise the receipt and storage of goods and materials in food operations RN5184/J/602/4572 |
Level 3 | 3 | 18 |
Understand how to plan and co-ordinate bake-off operations in food manufacture RN5184/A/602/4570 |
Level 3 | 3 | 14 |
Understand how to plan and co-ordinate food services RN5184/A/602/4584 |
Level 3 | 3 | 25 |
Understand how to plan to maximise sales of food products in a retail environment RN5184/D/601/5294 |
Level 3 | 3 | 22 |
Understand how to produce specialist individual bakery products RN5184/F/602/4599 |
Level 3 | 4 | 25 |
Understand how to resolve problems in food operations RN5184/A/602/4620 |
Level 3 | 4 | 22 |
Understand how to set up and maintain food service operations RN5184/L/602/4587 |
Level 3 | 2 | 16 |
Manage and evaluate production performance in food manufacture RN5184/L/602/5836 |
Level 4 | 5 | 36 |
Manage commissioning and handover of plant and equipment in food operations RN5184/D/602/5808 |
Level 4 | 4 | 33 |
Principles of food policy and regulation RN5184/Y/601/9683 |
Level 4 | 5 | 36 |
Report on compliance with food safety requirements in operations RN5184/J/601/9680 |
Level 4 | 4 | 26 |
Secure commitment to an achieving excellence strategy in food operations RN5184/F/601/9659 |
Level 4 | 4 | 23 |
Understand commissioning and handover of plant and equipment in food operations RN5184/H/602/5809 |
Level 4 | 4 | 27 |
Understand how to manage and evaluate production performance in food manufacture RN5184/R/602/5837 |
Level 4 | 5 | 40 |
Understand how to report on compliance with food safety requirements in operations RN5184/L/601/9681 |
Level 4 | 4 | 20 |
Understand how to secure commitment to an achieving excellence strategy in food operations RN5184/T/601/9660 |
Level 4 | 5 | 31 |