Professional Bakery FDQ Level 2 Diploma

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Study Mode: Part Time Course Level: 2

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Cook up a great career in the bakery profession with the Level 2 diploma in Professional Bakery Skills.

You will gain the skills and knowledge needed to become a professional baker, working with industry-standard ingredients and learning about the various ways in which bread, cakes, scones, muffins and pastry are made including mechanical dough development, bulk fermentation and many more.

You will get the chance to work with real customers and put your customer service skills to the test in our very own bakery shop and will also learn about the theoretical side of bakery such as food safety and health and safety.

Gaining the qualification will enable you to pursue a career in the bakery industry or progress to a higher level course.

We have an excellent success rate on this course and excellent feedback from our past students, some of whom have gone on to work in the bakery shops or the bakery department of supermarkets, whilst others have become managers of bakeries or bakery tutors.

Also, if you earn less than £30,000 per year and aged 19 or over, you could study this course for FREE!

To access the course you are required to have:

Four or more GCSEs at Grade D / 3 or above OR
Successfully completed a full Level 1 study programme in any subject

During this course you will study the following modules:

Types of flour used in the baking industry
Metering, weighing and storage of ingredients
Yeast fermentation and its uses in the bakery
Function of ingredients in the bakery
Mixing methods and bread making used in the bakery
Use of size reduction portioning equipment in the bakery
Bread faults you may come across in the bakery trade
Use of retardation, proving and pre-oven preparation in the bakery trade

By studying this course you will learn skills in:

Handling and storing bakery ingredients and supplies
Processing bread using mechanical dough development
Processing bread using bulk fermentation process
Processing morning goods
Proving, baking and frying fermented dough products
Finishing and packing fermented dough products
Pre-baking and post-baking almond and sugar-based flour confectionery
Pre-baking and post-baking cake and sugar-based flour confectionery
Pre-baking and post-baking pastry-based flour confectionery
Pre-baking and post-baking scone-based flour confectionery

Throughout the course you will be assessed through observation during practical sessions, gather evidence for your portfolio and end of unit testing to assess your knowledge and understanding.

The skills you will learn on the course will enable you to: