Qualification details

HAB Level 2 NVQ in Bakery

Qualification summary

No description available contact awarding body for details.

Qualification details

100/2988/6
2
NVQ - National Vocational Qualification
Accreditation start date:
01/05/2003
Operational start date in centres:
Accreditation end date:
30/09/2007
Certification end date:
30/09/2009
England
16-18, 18+, 19+
Wales
Not specified
N.Ireland
Not specified
Approval start date:
05/06/2003
Approval end date:
30/09/2007
Baker
Cake Decorator
Confectioner
Courier
Food Processing Operative
Retail Assistant
  • 04 Engineering and Manufacturing Technologies
    • 04.2  Manufacturing Technologies
Pass
The following endorsed titles are achievable under this qualification accreditation number:
Level 2 NVQ in Bakery: Dough Production;
Level 2 NVQ in Bakery: Flour Confectionery Production;
Level 2 NVQ in Bakery: Distribution;
Level 2 NVQ in Bakery: Retail and Service;
  • A  -  Mandatory Units
    • K/102/0236 - Contribute to Health and Safety in Food and Drink Manufacturing Operations
    • M/102/0237 - Maintain Hygiene Standards in Food and Drink Manufacturing Operations
  • B  -  Optional Units
    • U1051412 - Prepare and Clear Areas for Table/Tray Service
    • U1051414 - Prepare and Clear Areas for Counter/Take-Away Service
    • U1051415 - Provide a Counter/Take-Away Service
    • U1051547 - Provide A Table/Tray Service
    • D/102/0234 - Deliver reliable customer service
    • H/102/0235 - Resolve customer service problems
    • L/102/0231 - Prepare for the Transport of Goods and Materials
    • R/102/0232 - Transport Goods and Materials
    • Y/102/0233 - Collect and Deliver Goods and Materials
    • J/101/8574 - Control bakery ingredient dispensing and mixing machinery
    • Y/101/8627 - Control bakery washing and drying equipment
    • R/101/8576 - Control dough dividing and moulding machinery
    • D/101/8578 - Control dough and pastry sheet process machinery
    • K/101/8602 - Control flour confectionery depositing machinery
    • H/101/8579 - Control dough conditioning equipment
    • Y/101/8580 - Control travelling ovens
    • D/101/8581 - Control bakery enrobing machinery
    • H/101/8582 - Control bakery slicing and bagging machinery
    • K/101/8583 - Control bakery flow wrapping and labelling machinery
    • H/101/3365 - Process Orders for Goods
    • M/101/8634 - Process bake off products for sale
    • M/101/8584 - Contribute to flour confectionery production control and efficiency
    • H/101/8596 - Assemble and fill celebration cakes
    • K/101/8597 - Mask and cover celebration cakes
    • M/101/8598 - Decorate celebration cakes
    • T/101/8599 - Provide accessories, protect and store celebration cakes
    • T/101/8585 - Select, weigh and measure flour confectionery ingredients
    • A/101/8586 - Prepare and mix flour confectionery
    • F/101/8587 - Hand deposit pipe and sheet flour confectionery mixtures
    • D/101/3610 - Maximise Product Sales
    • J/101/8588 - Deposit and bake bakery hot plate products
    • A/101/3369 - Provide Information and Advice to Customers
    • L/101/8589 - Tray up and prepare flour confectionery products for baking
    • F/101/8590 - Oven bake flour confectionery products
    • J/101/8591 - Prepare and store flour confectionery fillings and toppings
    • R/101/8593 - Batch finish flour confectionery products
    • D/101/8547 - Contribute to dough production control and efficiency
    • H/101/8565 - Retard and prove dough products
    • T/101/8568 - Oven bake dough products
    • M/101/8570 - Fry dough products
    • A/101/8572 - Batch finish dough products
    • H/101/8548 - Select, weigh and measure dough ingredients
    • D/101/8550 - Prepare and mix doughs
    • K/101/8552 - Hand divide, mould and shape fermented doughs
    • T/101/8554 - Produce laminated pastry
    • F/101/8556 - Prepare and store savoury pastry fillings
    • R/101/8559 - Pin, block and shape dough
    • L/101/8561 - Fill and close pastry products
    • Y/101/8563 - Tin and tray up dough products
    • J/101/3357 - Contribute to Keeping the Workplace Secure
    • K/101/8647 - Complete Routine Cleaning of Bakery Tools and Equipment
    • M/101/8648 - Control and Monitor Food Safety Management Systems
    • T/101/8649 - Contribute to Effective Food Safety Management in the Workplace
    • J/101/8610 - Contribute to the effectiveness of bakery distribution operations
    • R/101/8612 - Control the cooling of bakery products
    • D/101/8614 - Hand wrap and label bakery products
    • H/101/8615 - Slice and bag individual breads
    • M/101/8617 - Pick orders of bakery products
    • A/101/8619 - Pack orders of bakery products
    • Y/101/8644 - Work effectively with others
    • D/101/8645 - Contribute to control of bakery product quality
    • A/101/8636 - Contribute to the effectiveness of bakery retail operations
    • J/101/8638 - Sell bakery products from stock
    • L/101/8639 - Display and present bakery products
    • F/101/8640 - Maintain the display and supply of bakery products for display
    • J/101/8641 - Prepare and store bakery service fillings
    • L/101/8642 - Assemble and process bakery service products
    • R/101/8643 - Hand wrap and label bakery service products
    • H/101/8629 - Load vehicles with bakery products for transport
    • K/101/8650 - Prepare Tools and Equipment for Use in Bakery Operations
    • Y/101/8630 - Receive, store and distribute bakery materials