Level 2 Award in Bakery
Empowering professionals through accredited international qualifications.
Explore Other CoursesCourse Overview
HiQual UK delivers the Level 2 Award in Bakery program, designed to provide learners with the knowledge and practical skills required to work safely and effectively in bakery production. It emphasizes ingredient science, dough preparation, baking techniques, hygiene, and compliance with food safety legislation. Participants will gain the competence to produce a variety of bakery products while maintaining quality, safety, and consistency in line with industry standards.
Qualification Details
| Qualification Title | Level 2 Award in Bakery |
|---|---|
| Total Credits | 10 |
| Guided Learning Hours | 100 |
| Qualification Time | 100 |
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Introduction to Bakery and Food Safety Overview of bakery operations, hygiene, and workplace safety.
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Bakery Ingredients and Functions Role of flour, yeast, sugar, fats, and additives in bakery products.
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Dough Preparation and Mixing Techniques Methods of mixing, fermentation, and dough development.
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Bread Production and Baking Methods Straight dough, sponge, and sourdough processes with baking techniques.
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Pastry and Confectionery Basics Shortcrust, puff, choux pastry, and introduction to cakes and biscuits.
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Fermentation and Leavening Agents Yeast fermentation, chemical leaveners, and their applications.
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Equipment, Tools, and Maintenance Safe use of mixers, ovens, proofers, and cleaning protocols.
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Quality Control in Bakery Production Standards for texture, flavor, appearance, and shelf life.
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Food Safety and HACCP in Bakery Application of HACCP principles, allergen management, and contamination control.
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Practical Bakery Production and Assessment Hands‑on preparation of bakery items with evaluation of skills and safety.
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Builds competence in bakery production and food safety practices
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Enhances compliance with HACCP, Codex, and UK/EU food safety legislation
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Strengthens skills in dough preparation, baking, and quality control
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Provides tools for safe use of bakery equipment and hygiene management
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Offers recognized certification to support careers in catering, hospitality, and bakery production
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Entry‑level bakery staff and apprentices
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Catering and hospitality workers specializing in bakery products
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Food production staff in bakery manufacturing units
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Individuals seeking foundational bakery certification for career entry
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Assessment Type: Written exam + practical bakery assessment
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Format: MCQs, short answers, and hands‑on bakery production tasks
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Total Questions: 40 theory + 1 practical assessment
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Passing Score: 70%
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Duration: 2 days (12–16 hours total)
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Certification: Level 2 Award in Bakery (BAKY)
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