FDQ Level 3 Diploma In Professional Bakery
600/6866/8
- Level: Level 3
- Type: Vocationally-Related Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: FDQ Limited (Recognised)
- Total credits: 55
- Guided learning hours: 483
- Total qualification time: 550
- Assessment methods: Multiple Choice Examination, Practical Demonstration/Assignment
Units (57)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Demonstrate bake and post-bake craft skills in almond and sugar-based flour confectionery RN5184/T/602/4082 |
Level 3 | 3 | 30 |
Demonstrate bake and post-bake craft skills in cake and sponge flour confectionery RN5184/T/602/4115 |
Level 3 | 3 | 30 |
Demonstrate bake and post-bake craft skills in pastry based flour confectionery RN5184/F/602/4117 |
Level 3 | 3 | 30 |
Demonstrate cake decoration craft skills in making fondant RN5184/A/602/4133 |
Level 3 | 2 | 20 |
Demonstrate cake decoration craft skills in techniques with royal icing RN5184/L/602/4136 |
Level 3 | 3 | 30 |
Demonstrate cake decoration craft skills in techniques with sugar paste RN5184/R/602/4140 |
Level 3 | 3 | 30 |
Demonstrate cake decoration craft skills in wired sugar flower techniques RN5184/F/504/4115 |
Level 3 | 3 | 24 |
Demonstrate cake decoration design skills in techniques with royal icing RN5184/H/602/4143 |
Level 3 | 2 | 20 |
Demonstrate cake decoration design skills in techniques with sugar paste RN5184/K/602/4144 |
Level 3 | 2 | 20 |
Demonstrate pre-bake craft skills in almond and sugar-based flour confectionery RN5184/M/602/4145 |
Level 3 | 3 | 30 |
Demonstrate pre-bake craft skills in cake and sponge flour confectionery RN5184/F/602/4151 |
Level 3 | 3 | 30 |
Demonstrate pre-bake craft skills in pastry based flour confectionery RN5184/Y/602/4155 |
Level 3 | 3 | 30 |
Demonstrate pre-bake skills in craft breadmaking RN5184/H/602/4160 |
Level 3 | 3 | 30 |
Demonstrate pre-bake skills in craft enriched doughs and morning goods RN5184/T/602/4163 |
Level 3 | 3 | 30 |
Demonstrate skills in finishing and packing craft fermented dough products RN5184/A/503/2352 |
Level 3 | 3 | 30 |
Demonstrate skills in proving and baking craft fermented dough products RN5184/R/602/4168 |
Level 3 | 3 | 27 |
Demonstrate skills in using chocolate and ganache RN5184/T/504/4113 |
Level 3 | 3 | 25 |
Principles of Activated Dough Development RN5184/M/504/4112 |
Level 3 | 2 | 18 |
Principles of banking for food business RN5184/J/504/4097 |
Level 3 | 3 | 22 |
Principles of bidding for work in food business RN5184/F/504/4096 |
Level 3 | 3 | 23 |
Principles of building food business relationships RN5184/R/504/4099 |
Level 3 | 3 | 23 |
Principles of choosing supplies and suppliers for food business RN5184/F/504/4101 |
Level 3 | 3 | 24 |
Principles of creating a vision for food business RN5184/L/504/4098 |
Level 3 | 2 | 16 |
Principles of dairy products in bakery RN5184/A/602/4228 |
Level 3 | 2 | 20 |
Principles of deciding on a food business location RN5184/M/504/4093 |
Level 3 | 3 | 23 |
Principles of developing a food business idea RN5184/A/504/4100 |
Level 3 | 2 | 15 |
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 establishing customer needs in food business RN5184/T/504/4094 |
Level 3 | 3 | 24 |
Principles of exploring food business motives RN5184/A/504/4095 |
Level 3 | 2 | 15 |
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 implementing plans in food business RN5184/L/504/4103 |
Level 3 | 3 | 23 |
Principles of improving the quality of food business products or services RN5184/K/504/4108 |
Level 3 | 3 | 24 |
Principles of investing capital in food business RN5184/M/504/4109 |
Level 3 | 3 | 23 |
Principles of keeping financial records in food business RN5184/J/504/4102 |
Level 3 | 4 | 28 |
Principles of keeping up to date with legislation in food business RN5184/H/504/4110 |
Level 3 | 2 | 12 |
Principles of making food business presentations RN5184/K/504/4111 |
Level 3 | 1 | 9 |
Principles of managing succession in food business RN5184/D/504/4106 |
Level 3 | 2 | 16 |
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 planning the marketing of food business products or services RN5184/Y/504/4105 |
Level 3 | 3 | 23 |
Principles of planning to sell food business products or services RN5184/R/504/4104 |
Level 3 | 2 | 14 |
Principles of preparing a plan for food business RN5184/H/504/4107 |
Level 3 | 2 | 13 |
Principles of preparing and handling bakery finishing materials RN5184/D/602/4223 |
Level 3 | 2 | 20 |
Principles of product development in food operations RN5184/L/602/4038 |
Level 3 | 4 | 31 |
Principles of quality in food operations RN5184/T/602/4034 |
Level 3 | 3 | 18 |
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 tempering chocolate for moulding RN5184/A/504/4114 |
Level 3 | 2 | 18 |
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 |
The Principles of Food Safety Supervision for Manufacturing RN5184/T/502/0183 |
Level 3 | 3 | 25 |
The Principles of HACCP for Food Manufacturing RN5184/Y/600/2382 |
Level 3 | 3 | 20 |