FDQ Level 2 Diploma In Professional Bakery
600/6865/6
- Level: Level 2
- Type: Vocationally-Related Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: FDQ Limited (Recognised)
- Total credits: 57
- Guided learning hours: 469
- Total qualification time: 570
- Assessment methods: Practical Demonstration/Assignment
Units (67)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Demonstrate bake and post-bake skills in almond and sugar-based flour confectionery RN5184/T/503/2303 |
Level 2 | 2 | 18 |
Demonstrate bake and post-bake skills in cake and sponge flour confectionery RN5184/H/503/2328 |
Level 2 | 2 | 20 |
Demonstrate bake and post-bake skills in pastry based flour confectionery RN5184/D/503/2330 |
Level 2 | 2 | 20 |
Demonstrate bake and post-bake skills in scone based flour confectionery RN5184/F/503/2319 |
Level 2 | 1 | 10 |
Demonstrate cake decoration skills in covering and decorating with royal icing RN5184/K/503/2332 |
Level 2 | 2 | 20 |
Demonstrate cake decoration skills in finishing cakes with sugar paste RN5184/M/503/2333 |
Level 2 | 2 | 20 |
Demonstrate cake decoration skills in making covering pastes RN5184/A/503/2335 |
Level 2 | 1 | 10 |
Demonstrate cake decoration skills in making royal icing RN5184/J/503/2337 |
Level 2 | 1 | 10 |
Demonstrate cake decoration skills in modelling with pastes RN5184/L/503/2338 |
Level 2 | 2 | 20 |
Demonstrate pre-bake skills in almond and sugar-based flour confectionery RN5184/J/503/2340 |
Level 2 | 3 | 30 |
Demonstrate pre-bake skills in cake and sponge flour confectionery RN5184/L/503/2341 |
Level 2 | 3 | 30 |
Demonstrate pre-bake skills in pastry based flour confectionery RN5184/Y/503/2343 |
Level 2 | 3 | 28 |
Demonstrate pre-bake skills in scone based flour confectionery RN5184/D/503/2344 |
Level 2 | 2 | 20 |
Demonstrate skills in finishing and packing fermented dough products RN5184/H/503/2345 |
Level 2 | 3 | 27 |
Demonstrate skills in handling and storing bakery ingredients and supplies RN5184/M/503/2347 |
Level 2 | 3 | 29 |
Demonstrate skills in processing bakery morning goods RN5184/T/503/2348 |
Level 2 | 3 | 30 |
Demonstrate skills in processing bread using Activated Dough Development RN5184/A/504/3996 |
Level 2 | 3 | 24 |
Demonstrate skills in processing bread using Mechanical Dough Development _MDD_ by spiral mixing RN5184/H/503/2295 |
Level 2 | 3 | 25 |
Demonstrate skills in processing bread using the Bulk Fermentation Process _BFP_ RN5184/T/503/2298 |
Level 2 | 3 | 25 |
Demonstrate skills in processing bread using the Chorleywood Bread Process _CBP_ RN5184/A/503/2299 |
Level 2 | 3 | 25 |
Demonstrate skills in proving, baking and frying fermented dough products RN5184/H/503/2300 |
Level 2 | 3 | 28 |
Demonstrate skills in using chocolate and ganache RN5184/F/504/3997 |
Level 2 | 3 | 26 |
Demonstrate skills in wired sugar flower techniques RN5184/T/504/4001 |
Level 2 | 3 | 25 |
Principles of Activated Dough Development RN5184/L/504/3999 |
Level 2 | 1 | 8 |
Principles of bidding for work in food business RN5184/A/504/3982 |
Level 2 | 2 | 14 |
Principles of building food business relationships RN5184/F/504/3983 |
Level 2 | 2 | 14 |
Principles of chocolate and ganache production RN5184/M/504/4000 |
Level 2 | 1 | 9 |
Principles of Clean In Place CIP in food operations RN5184/D/502/7435 |
Level 2 | 1 | 8 |
Principles of cooling bakery products using automated processes RN5184/A/601/4511 |
Level 2 | 1 | 4 |
Principles of creating a vision for food business RN5184/J/504/3984 |
Level 2 | 2 | 14 |
Principles of dairy products in bakery RN5184/L/601/4528 |
Level 2 | 1 | 6 |
Principles of deciding on a food business location RN5184/L/504/3985 |
Level 2 | 2 | 14 |
Principles of decorative pastes in bakery RN5184/A/601/4525 |
Level 2 | 1 | 10 |
Principles of defining the product or service in food business RN5184/R/504/3986 |
Level 2 | 2 | 14 |
Principles of developing a food business idea RN5184/T/504/3981 |
Level 2 | 1 | 8 |
Principles of dough fermentation and process control RN5184/H/601/4504 |
Level 2 | 1 | 6 |
Principles of egg and egg products in bakery RN5184/L/601/4531 |
Level 2 | 1 | 5 |
Principles of exploring food business motives RN5184/Y/504/3987 |
Level 2 | 1 | 8 |
Principles of fats and oils in bakery RN5184/K/601/4522 |
Level 2 | 1 | 6 |
Principles of flour in bakery RN5184/D/601/4520 |
Level 2 | 1 | 6 |
Principles of frying bakery products RN5184/J/601/4513 |
Level 2 | 1 | 5 |
Principles of HACCP based food safety systems RN5184/A/601/2631 |
Level 2 | 1 | 8 |
Principles of hot plate baking bakery products RN5184/F/601/4509 |
Level 2 | 1 | 5 |
Principles of improving the quality of food business products or services RN5184/D/504/3988 |
Level 2 | 2 | 13 |
Principles of keeping financial records in food business RN5184/H/504/3989 |
Level 2 | 2 | 17 |
Principles of keeping up to date with legislation in food business RN5184/Y/504/3990 |
Level 2 | 1 | 8 |
Principles of making food business presentations RN5184/K/504/3993 |
Level 2 | 1 | 8 |
Principles of Mechanical Dough Development _MDD_ using spiral mixing RN5184/L/601/4478 |
Level 2 | 1 | 6 |
Principles of mixing flour confectionery and process control RN5184/Y/601/4516 |
Level 2 | 1 | 10 |
Principles of oven baking bakery products RN5184/T/601/4507 |
Level 2 | 1 | 7 |
Principles of packaging in bakery RN5184/H/601/4535 |
Level 2 | 1 | 6 |
Principles of packing and labelling food products in food operations RN5184/Y/502/7434 |
Level 2 | 2 | 13 |
Principles of pastry lamination and process control RN5184/J/601/4480 |
Level 2 | 1 | 6 |
Principles of planning the marketing of food business products or services RN5184/M/504/3994 |
Level 2 | 2 | 16 |
Principles of pre-mixes and concentrates in bakery RN5184/D/601/4534 |
Level 2 | 1 | 6 |
Principles of preparing a plan for food business RN5184/T/504/3995 |
Level 2 | 1 | 9 |
Principles of preparing and handling bakery finishing materials RN5184/R/601/4515 |
Level 2 | 1 | 7 |
Principles of product quality and improvements in food operations RN5184/L/502/7432 |
Level 2 | 2 | 11 |
Principles of retarding and proving dough and process control RN5184/D/601/4503 |
Level 2 | 1 | 6 |
Principles of salt and dough conditioners/improvers in bakery RN5184/Y/601/4533 |
Level 2 | 1 | 6 |
Principles of sugars and starches in bakery RN5184/M/601/4523 |
Level 2 | 1 | 6 |
Principles of the Bulk Fermentation Process RN5184/J/504/3998 |
Level 2 | 1 | 9 |
Principles of the Chorleywood Bread Process _CBP_ RN5184/A/601/4475 |
Level 2 | 1 | 6 |
Principles of using and storing materials in food operations RN5184/R/502/7433 |
Level 2 | 1 | 7 |
Principles of workplace organisation techniques in food operations RN5184/M/601/2951 |
Level 2 | 2 | 12 |
Principles of yeast manufacture and storage in bakery RN5184/T/601/4538 |
Level 2 | 1 | 6 |
The principles of food safety for manufacturing RN5184/K/502/0181 |
Level 2 | 1 | 9 |