FDQ Level 4 Higher Diploma in Artisan Baking and Business Skills
601/8733/5
- Level: Level 4
- Type: Vocationally-Related Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: FDQ Limited (Recognised)
- Total credits: 54
- Guided learning hours: 424
- Total qualification time: 540
- Assessment methods: Portfolio of Evidence, Practical Demonstration/Assignment, Practical Examination, Task-based Controlled Assessment, Written Examination
Units (11)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Examine dough rheology and artisan bread production methodology RN5184/K/508/3572 |
Level 4 | 4 | 24 |
Formulate recipes and costs in artisan bakery production RN5184/T/508/3574 |
Level 4 | 2 | 16 |
Organise and maintain artisan bakery production standards RN5184/A/508/3575 |
Level 4 | 2 | 16 |
Prepare sourdough, pre-ferments and produce sourdough breads RN5184/K/508/3586 |
Level 4 | 6 | 48 |
Principles of added-value ingredients in artisan bakery production RN5184/J/508/3577 |
Level 4 | 4 | 24 |
Principles of functional ingredients in artisan bakery production RN5184/J/508/3580 |
Level 4 | 5 | 40 |
Principles of researching and marketing the artisan food business RN5184/L/508/3581 |
Level 4 | 6 | 48 |
Principles of wheat, milling and flour quality RN5184/R/508/3582 |
Level 4 | 5 | 40 |
Produce artisan breads and added-value products RN5184/M/508/3587 |
Level 4 | 7 | 56 |
Produce artisan non-wheat breads RN5184/T/508/3588 |
Level 4 | 4 | 32 |
Produce specialist artisan patisserie RN5184/A/508/3589 |
Level 4 | 9 | 80 |