Professional Bakery Skills FDQ Level 2

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 What skills will I gain? 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 How will I be assessed? 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. What can I do next? The skills you will learn on the course will enable you to: Work in a bakery or confectionery establishment Specialise in mechanical dough development Progress to the FDQ Professional Bakery Skills Level 3 qualification