City & Guilds Level 2 Diploma for Proficiency in Baking Industry Skills
501/1638/1
- Level: Level 2
- Type: Occupational Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: City & Guilds Limited (Recognised)
- Total credits: 37
- Guided learning hours: 182
- Total qualification time: 370
- Assessment methods: Portfolio of Evidence
Units (150)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Assemble and fill celebration cakes RN6142/Y/601/4595 |
Level 2 | 3 | 15 |
Assemble and process products for food service RN6142/D/601/4615 |
Level 2 | 2 | 13 |
Bake off food products for sale RN6142/A/601/4573 |
Level 2 | 2 | 15 |
Batch-finish dough products RN6142/Y/601/4578 |
Level 2 | 3 | 16 |
Batch-finish flour confectionery RN6142/J/601/4592 |
Level 2 | 3 | 16 |
Carry out product changeovers in food manufacture RN6142/H/601/8309 |
Level 2 | 2 | 11 |
Carry out task hand-over procedures in food manufacture RN6142/A/601/8316 |
Level 2 | 2 | 10 |
Clean in place _CIP_ plant and equipment in food operations RN6142/K/601/8313 |
Level 2 | 3 | 19 |
Contribute to continuous improvement for achieving excellence in food operations RN6142/H/601/2929 |
Level 2 | 3 | 14 |
Contribute to environmental safety in food operations RN6142/A/601/2919 |
Level 2 | 2 | 5 |
Contribute to problem diagnosis in food manufacture RN6142/Y/601/2944 |
Level 2 | 2 | 10 |
Contribute to problem resolution in food manufacture RN6142/H/601/2946 |
Level 2 | 3 | 13 |
Contribute to sustainable practice in food operations RN6142/L/601/2925 |
Level 2 | 2 | 3 |
Contribute to the application of improvement techniques for achieving excellence in food operations RN6142/K/601/2933 |
Level 2 | 3 | 12 |
Contribute to the maintenance of plant and equipment in food operations RN6142/T/601/2921 |
Level 2 | 3 | 30 |
Control depositing in food manufacture RN6142/J/601/4608 |
Level 2 | 3 | 18 |
Control enrobing in food manufacture RN6142/F/601/4610 |
Level 2 | 3 | 17 |
Control heat treatment in food manufacture RN6142/A/601/4606 |
Level 2 | 3 | 20 |
Control hygiene cleaning in food operations RN6142/J/601/8299 |
Level 2 | 3 | 23 |
Control product wrapping and labelling using automated processes RN6142/R/601/4546 |
Level 2 | 3 | 14 |
Control slicing in food manufacture RN6142/R/601/4613 |
Level 2 | 3 | 17 |
Control temperature reduction in food manufacture RN6142/Y/601/4631 |
Level 2 | 3 | 20 |
Control washing and drying machinery in food operations RN6142/M/601/4666 |
Level 2 | 3 | 16 |
Control wrapping in food manufacture RN6142/D/601/4632 |
Level 2 | 3 | 17 |
Cool oven-baked dough products using automated processes RN6142/D/601/4548 |
Level 2 | 2 | 12 |
Decorate celebration cakes RN6142/Y/601/4600 |
Level 2 | 4 | 21 |
Deposit and fry hot plate products RN6142/K/601/4584 |
Level 2 | 2 | 13 |
Display food products in a retail environment RN6142/Y/601/8307 |
Level 2 | 3 | 23 |
Divide, mould and shape fermented dough using automated processes RN6142/M/601/4540 |
Level 2 | 3 | 16 |
Fill and close pastry products RN6142/L/601/4559 |
Level 2 | 3 | 15 |
Fill or extrude meat and meat-based mixtures RN6142/R/601/4675 |
Level 2 | 2 | 8 |
Finish bake off products RN6142/F/601/4607 |
Level 2 | 3 | 10 |
Fry dough products RN6142/L/601/4576 |
Level 2 | 2 | 13 |
Hand-deposit, pipe and sheet flour confectionery RN6142/H/601/4583 |
Level 2 | 4 | 21 |
Hand-divide, mould and shape fermented dough RN6142/T/601/4555 |
Level 2 | 4 | 21 |
Lift and handle materials safely in food operations RN6142/T/601/8301 |
Level 2 | 2 | 10 |
Maintain product quality in food operations RN6142/T/601/2899 |
Level 2 | 2 | 5 |
Maintain workplace food safety standards in operations RN6142/K/601/2902 |
Level 2 | 2 | 16 |
Maintain workplace health and safety in food operations RN6142/M/601/2917 |
Level 2 | 2 | 4 |
Mask and cover celebration cakes RN6142/K/601/4598 |
Level 2 | 3 | 15 |
Monitor food hygiene standards using rapid test methods in operations RN6142/F/601/8303 |
Level 2 | 3 | 19 |
Operate a counter/ take-away service in food operations RN6142/F/601/4591 |
Level 2 | 2 | 4 |
Operate a table/tray service in food operations RN6142/M/601/4604 |
Level 2 | 2 | 4 |
Organise and improve work activities for achieving excellence in food operations RN6142/Y/601/2927 |
Level 2 | 3 | 13 |
Oven-bake dough products RN6142/R/601/4563 |
Level 2 | 3 | 16 |
Oven-bake dough products using automated processes RN6142/J/601/4544 |
Level 2 | 3 | 14 |
Oven-bake flour confectionery RN6142/F/601/4588 |
Level 2 | 3 | 16 |
Pack orders for despatch in food operations RN6142/R/601/4627 |
Level 2 | 1 | 6 |
Pin, block and shape dough RN6142/J/601/4558 |
Level 2 | 3 | 15 |
Prepare and mix dough RN6142/K/601/4553 |
Level 2 | 3 | 20 |
Prepare and mix flour confectionery RN6142/Y/601/4581 |
Level 2 | 3 | 16 |
Prepare ingredients and store fillings and toppings in food manufacture RN6142/K/601/4570 |
Level 2 | 3 | 25 |
Prepare to operate a counter/ take away service in food operations RN6142/D/601/4582 |
Level 2 | 2 | 4 |
Prepare to operate a table/ tray service in food operations RN6142/M/601/4599 |
Level 2 | 2 | 4 |
Principles of cooling bakery products using automated processes RN6142/A/601/4511 |
Level 2 | 1 | 4 |
Principles of dairy products in bakery RN6142/L/601/4528 |
Level 2 | 1 | 6 |
Principles of decorative pastes in bakery RN6142/A/601/4525 |
Level 2 | 1 | 10 |
Principles of dough fermentation and process control RN6142/H/601/4504 |
Level 2 | 1 | 6 |
Principles of egg and egg products in bakery RN6142/L/601/4531 |
Level 2 | 1 | 5 |
Principles of fats and oils in bakery RN6142/K/601/4522 |
Level 2 | 1 | 6 |
Principles of flour in bakery RN6142/D/601/4520 |
Level 2 | 1 | 6 |
Principles of flour milling and flour types for bakery RN6142/H/601/4518 |
Level 2 | 1 | 6 |
Principles of frying bakery products RN6142/J/601/4513 |
Level 2 | 1 | 5 |
Principles of hot plate baking bakery products RN6142/F/601/4509 |
Level 2 | 1 | 5 |
Principles of Mechanical Dough Development _MDD_ using spiral mixing RN6142/L/601/4478 |
Level 2 | 1 | 6 |
Principles of mixing flour confectionery and process control RN6142/Y/601/4516 |
Level 2 | 1 | 10 |
Principles of oven baking bakery products RN6142/T/601/4507 |
Level 2 | 1 | 7 |
Principles of packaging in bakery RN6142/H/601/4535 |
Level 2 | 1 | 6 |
Principles of pastry lamination and process control RN6142/J/601/4480 |
Level 2 | 1 | 6 |
Principles of pre-mixes and concentrates in bakery RN6142/D/601/4534 |
Level 2 | 1 | 6 |
Principles of preparing and handling bakery finishing materials RN6142/R/601/4515 |
Level 2 | 1 | 7 |
Principles of retarding and proving dough and process control RN6142/D/601/4503 |
Level 2 | 1 | 6 |
Principles of salt and dough conditioners/improvers in bakery RN6142/Y/601/4533 |
Level 2 | 1 | 6 |
Principles of sugars and starches in bakery RN6142/M/601/4523 |
Level 2 | 1 | 6 |
Principles of the Bulk Fermentation Process _BFP_ RN6142/M/601/4473 |
Level 2 | 1 | 6 |
Principles of the Chorleywood Bread Process _CBP_ RN6142/A/601/4475 |
Level 2 | 1 | 6 |
Principles of yeast manufacture and storage in bakery RN6142/T/601/4538 |
Level 2 | 1 | 6 |
Produce individual packs by hand in food operations RN6142/R/601/4580 |
Level 2 | 3 | 14 |
Produce laminated pastry RN6142/F/601/4557 |
Level 2 | 4 | 21 |
Produce product packs in food operations RN6142/A/601/8297 |
Level 2 | 3 | 10 |
Prove dough products using automated processes RN6142/F/601/4543 |
Level 2 | 2 | 11 |
Provide accessories and store celebration cakes RN6142/D/601/4601 |
Level 2 | 2 | 13 |
Retard and prove dough products RN6142/L/601/4562 |
Level 2 | 3 | 15 |
Select, weigh and measure bakery ingredients RN6142/D/601/4551 |
Level 2 | 3 | 16 |
Sell food products in a retail environment RN6142/L/601/8305 |
Level 2 | 2 | 14 |
Slice and bag individual food products RN6142/T/601/4653 |
Level 2 | 2 | 15 |
Store goods and materials in food operations RN6142/A/601/4623 |
Level 2 | 3 | 24 |
Supply materials for production in food operations RN6142/J/601/4625 |
Level 2 | 3 | 18 |
Tin and tray up dough products RN6142/J/601/4561 |
Level 2 | 3 | 15 |
Tray up and prepare flour confectionery for baking RN6142/T/601/4586 |
Level 2 | 2 | 12 |
Understand how to assemble and process products for food service RN6142/M/601/4618 |
Level 2 | 2 | 11 |
Understand how to avoid contamination and complete cleaning in place _CIP_ of plant and equipment in food operations RN6142/T/601/8315 |
Level 2 | 2 | 13 |
Understand how to bake off food products for sale RN6142/J/601/4575 |
Level 2 | 2 | 13 |
Understand how to carry out product changeovers in food manufacture RN6142/Y/601/8310 |
Level 2 | 2 | 16 |
Understand how to carry out task hand-over procedures in food manufacture RN6142/F/601/8317 |
Level 2 | 1 | 7 |
Understand how to contribute to continuous improvement for achieving excellence in food operations RN6142/Y/601/2930 |
Level 2 | 2 | 12 |
Understand how to contribute to environmental safety in food operations RN6142/M/601/2920 |
Level 2 | 2 | 11 |
Understand how to contribute to problem diagnosis in food manufacture RN6142/D/601/2945 |
Level 2 | 2 | 15 |
Understand how to contribute to problem resolution in food manufacture RN6142/K/601/2947 |
Level 2 | 2 | 18 |
Understand how to contribute to sustainable practice in food operations RN6142/R/601/2926 |
Level 2 | 2 | 14 |
Understand how to contribute to the application of improvement techniques for achieving excellence in food operations RN6142/M/601/2934 |
Level 2 | 3 | 18 |
Understand how to contribute to the maintenance of plant and equipment in food operations RN6142/A/601/2922 |
Level 2 | 3 | 20 |
Understand how to control defrosting in food manufacture RN6142/D/601/4663 |
Level 2 | 3 | 19 |
Understand how to control hygiene cleaning in food operations RN6142/M/601/8300 |
Level 2 | 3 | 28 |
Understand how to control processes in food manufacture RN6142/Y/601/4614 |
Level 2 | 4 | 26 |
Understand how to control washing and drying machinery in food operations RN6142/T/601/4670 |
Level 2 | 2 | 12 |
Understand how to cool chocolate after processing RN6142/M/601/4621 |
Level 2 | 2 | 16 |
Understand how to decorate celebration cakes RN6142/K/601/4603 |
Level 2 | 2 | 15 |
Understand how to display food products in a retail environment RN6142/D/601/8308 |
Level 2 | 2 | 10 |
Understand how to enrobe chocolate RN6142/T/601/4619 |
Level 2 | 2 | 16 |
Understand how to fill or extrude meat and meat-based mixtures RN6142/D/601/4677 |
Level 2 | 2 | 16 |
Understand how to finish bake off products RN6142/J/601/4611 |
Level 2 | 2 | 12 |
Understand how to lift and handle materials safely in food operations RN6142/A/601/8302 |
Level 2 | 2 | 15 |
Understand how to maintain product quality in food operations RN6142/H/601/2901 |
Level 2 | 2 | 11 |
Understand how to maintain workplace food safety standards in operations RN6142/M/601/2903 |
Level 2 | 2 | 20 |
Understand how to maintain workplace health and safety in food operations RN6142/T/601/2918 |
Level 2 | 2 | 18 |
Understand how to monitor food hygiene standards using rapid test methods in operations RN6142/J/601/8304 |
Level 2 | 2 | 12 |
Understand how to mould chocolate RN6142/K/601/4620 |
Level 2 | 2 | 16 |
Understand how to operate a counter/ take-away service in food operations RN6142/D/601/4596 |
Level 2 | 2 | 12 |
Understand how to operate a table/tray service in food operations RN6142/T/601/4605 |
Level 2 | 2 | 12 |
Understand how to organise and improve work activities for achieving excellence in food operations RN6142/D/601/2928 |
Level 2 | 3 | 14 |
Understand how to pack orders for despatch in food operations RN6142/Y/601/4628 |
Level 2 | 1 | 6 |
Understand how to prepare and store savoury fillings and toppings in food manufacture RN6142/H/601/4616 |
Level 2 | 2 | 14 |
Understand how to prepare and store sweet fillings and toppings in food manufacture RN6142/M/601/4571 |
Level 2 | 3 | 16 |
Understand how to prepare for and conduct cleaning in place _CIP_ of plant and equipment in food operations RN6142/M/601/8314 |
Level 2 | 2 | 12 |
Understand how to prepare to operate a counter/take away service in food operations RN6142/J/601/4589 |
Level 2 | 2 | 10 |
Understand how to prepare to operate a table/tray service in food operations RN6142/H/601/4602 |
Level 2 | 2 | 12 |
Understand how to process dough based products _post-bake_ RN6142/F/601/4574 |
Level 2 | 2 | 13 |
Understand how to process fermented dough _pre-bake_ RN6142/Y/601/4564 |
Level 2 | 2 | 12 |
Understand how to process flour confectionery _post-bake_ RN6142/R/601/4594 |
Level 2 | 2 | 13 |
Understand how to process flour confectionery _pre-bake_ RN6142/L/601/4593 |
Level 2 | 2 | 12 |
Understand how to process pastry _pre-bake_ RN6142/D/601/4565 |
Level 2 | 2 | 12 |
Understand how to produce product packs in food operations RN6142/F/601/8298 |
Level 2 | 3 | 25 |
Understand how to select, weigh and measure bakery ingredients RN6142/H/601/4552 |
Level 2 | 2 | 12 |
Understand how to sell food products in a retail environment RN6142/R/601/8306 |
Level 2 | 3 | 20 |
Understand how to slice and bag individual food products RN6142/R/601/4658 |
Level 2 | 2 | 15 |
Understand how to store and organise goods and materials in food operations RN6142/F/601/4624 |
Level 2 | 4 | 25 |
Understand how to supply materials for production in food operations RN6142/L/601/4626 |
Level 2 | 3 | 17 |
Understand how to temper chocolate RN6142/K/601/4617 |
Level 2 | 2 | 16 |
Understand how to work effectively with others in food operations RN6142/K/601/2897 |
Level 2 | 2 | 18 |
Work effectively with others in food operations RN6142/H/601/2896 |
Level 2 | 2 | 15 |
Carry out sampling for quality control in food operations RN6142/D/601/8311 |
Level 3 | 2 | 8 |
Maintain displays and assess effectiveness of promotions in a food retail environment RN6142/J/601/5290 |
Level 3 | 4 | 18 |
Maximise sales in a food retail environment RN6142/D/601/5280 |
Level 3 | 4 | 20 |
Principles of continuous improvement techniques _Kaizen_ in food operations RN6142/F/601/2954 |
Level 3 | 3 | 15 |
Principles of improvement in food operations RN6142/A/601/2953 |
Level 3 | 3 | 16 |
Principles of sustainability in food operations RN6142/L/601/2701 |
Level 3 | 4 | 34 |
Understand how to carry out sampling for quality control in food operations RN6142/H/601/8312 |
Level 3 | 3 | 26 |
Understand how to maximise sales of food products in a retail environment RN6142/R/601/5292 |
Level 3 | 3 | 24 |
Understand how to plan to maximise sales of food products in a retail environment RN6142/D/601/5294 |
Level 3 | 3 | 22 |