Pearson EDI · RQF Level 2
Pearson EDI Level 2 Certificate for Proficiency in Baking Industry Skills (QCF)
You don’t just earn this. You learn to use it, one-to-one, on your own real work.
- LevelRQF Level 2
- Total credits27
- Units in this qualification150
Awarded by Pearson EDI · on the Ofqual register
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What you’ll learn
What each unit actually teaches you to do
These are the units Pearson EDI registers against this qualification. It is a catalogue, not a syllabus. Which of them you take depends on the combination the qualification requires, and that is set by the awarding body rather than by us. Every unit here is regulated, and every one you earn is yours to keep.
Assemble and fill celebration cakesReal unit · Pearson EDI
What you'll be able to do
- Assemble, cut and trim bases of celebration cakes
- Fill celebration cakes
Assemble and process products for food serviceReal unit · Pearson EDI
What you'll be able to do
- Assemble service products according to specifications and instructions
- Process service products according to specifications and instructions
Bake off food products for saleReal unit · Pearson EDI
What you'll be able to do
- Bake-off products for sale
- Glaze and decorate bake-off products
Batch-finish dough productsReal unit · Pearson EDI
What you'll be able to do
- Assemble and fill dough products according to instructions and specifications
- Glaze and decorate dough products according to instructions and specifications
Batch-finish flour confectioneryReal unit · Pearson EDI
What you'll be able to do
- Assemble and fill flour confectionery according to specifications and instructions
- Glaze and decorate flour confectionery
Carry out product changeovers in food manufactureReal unit · Pearson EDI
What you'll be able to do
- Prepare for changeovers in a way that minimises down-time and waste
- Carry out changeovers
- Complete changeovers
Carry out sampling for quality control in food operationsReal unit · Pearson EDI
What you'll be able to do
- Sample food products to meet sampling requirements
- Maintain integrity of sample
Carry out task hand-over procedures in food manufactureReal unit · Pearson EDI
What you'll be able to do
- Hand over responsibility to another person
- Take over responsibility from another person
Clean in place _CIP_ plant and equipment in food operationsReal unit · Pearson EDI
What you'll be able to do
- Prepare to clean in place
- Carry out clean in place
- Complete clean in place
Contribute to continuous improvement for achieving excellence in food operationsReal unit · Pearson EDI
What you'll be able to do
- Identify improvements in the workplace
- Share and communicate own ideas for improvement
- Agree, test and evaluate plan for improvements
Contribute to environmental safety in food operationsReal unit · Pearson EDI
What you'll be able to do
- Contribute to workplace environmental safety
Contribute to problem diagnosis in food manufactureReal unit · Pearson EDI
What you'll be able to do
- Contribute to identifying problems
- Contribute to problem diagnosis
- Contribute to reporting problems
Contribute to problem resolution in food manufactureReal unit · Pearson EDI
What you'll be able to do
- Contribute to identifying the causes of problems
- Contribute to implementing solutions to problems
- Contribute to reporting on action to be taken to resolve problems
Contribute to sustainable practice in food operationsReal unit · Pearson EDI
What you'll be able to do
- Contribute to sustainability in a food environment
Contribute to the application of improvement techniques for achieving excellence in food operationsReal unit · Pearson EDI
What you'll be able to do
- Identify opportunities for the application of improvement techniques
- Apply improvement techniques
- Obtain and provide feedback on application of improvement techniques
Contribute to the maintenance of plant and equipment in food operationsReal unit · Pearson EDI
What you'll be able to do
- Prepare for the maintenance of plant and equipment
- Carry out maintenance of plant and equipment
Control depositing in food manufactureReal unit · Pearson EDI
What you'll be able to do
- Prepare for depositing according to specifications
- Carry out depositing according to specifications
- Finish depositing according to specifications and procedures
Control enrobing in food manufactureReal unit · Pearson EDI
What you'll be able to do
- Prepare for enrobing according to specifications
- Carry out enrobing according to specifications
- Finish enrobing according to specifications and procedures
Control heat treatment in food manufactureReal unit · Pearson EDI
What you'll be able to do
- Prepare for heat treatment according to specifications
- Carry out heat treatment according to specifications
- Finish heat treatment according to specifications and procedures
Control hygiene cleaning in food operationsReal unit · Pearson EDI
What you'll be able to do
- Prepare for cleaning according to company procedures and specifications
- Carry out cleaning according to company procedures and specifications
- Complete cleaning according to company procedures and specifications
Control product wrapping and labelling using automated processesReal unit · Pearson EDI
What you'll be able to do
- Prepare for wrapping and labelling according to specifications
- Carry out wrapping and labelling according to specifications
- Finish wrapping and labelling according to specified procedures
Control slicing in food manufactureReal unit · Pearson EDI
What you'll be able to do
- Prepare for slicing according to specifications
- Carry out slicing according to specifications
- Finish slicing according to specifications and procedures
Control temperature reduction in food manufactureReal unit · Pearson EDI
What you'll be able to do
- Prepare for temperature reduction according to specifications
- Carry out temperature reduction according to specifications
- Finish temperature reduction according to specifications and procedures
Control washing and drying machinery in food operationsReal unit · Pearson EDI
What you'll be able to do
- Prepare machinery for washing and drying according to specifications and procedures
- Operate washing and drying machinery according to specifications and procedures
- Shut down washing and drying machinery
Control wrapping in food manufactureReal unit · Pearson EDI
What you'll be able to do
- Prepare for wrapping according to specifications
- Carry out wrapping according to specifications
- Finish wrapping according to specified procedures
Cool oven-baked dough products using automated processesReal unit · Pearson EDI
What you'll be able to do
- Cool baked products according to specifications
- Complete cooling operations according to specifications
Decorate celebration cakesReal unit · Pearson EDI
What you'll be able to do
- Pipe and spray celebration cakes
- Apply decorations to celebration cakes
Deposit and fry hot plate productsReal unit · Pearson EDI
What you'll be able to do
- Deposit hot plate mixtures
- Fry hot plate products
- Remove fried products for cooling
Display food products in a retail environmentReal unit · Pearson EDI
What you'll be able to do
- Prepare to display food and drink products
- Label displays of food and drink products
- Arrange and maintain food and drink products for display
- Empty and clean the food and drink product display
Divide, mould and shape fermented dough using automated processesReal unit · Pearson EDI
What you'll be able to do
- Divide fermented dough to specifications and instructions
- Mould and shape fermented dough
Fill and close pastry productsReal unit · Pearson EDI
What you'll be able to do
- Assemble and fill pastry products
- Close and lid pastry products according to specification and instructions
Fill or extrude meat and meat-based mixturesReal unit · Pearson EDI
What you'll be able to do
- Prepare to fill or extrude
- Carry out filling or extrusion
Finish bake off productsReal unit · Pearson EDI
What you'll be able to do
- Prepare to finish bake-off product
- Carry out finishing of bake-off products
- Complete finishing of bake-off products
Fry dough productsReal unit · Pearson EDI
What you'll be able to do
- Prepare for frying dough
- Fry dough
- Cool and position fried dough products
Hand-deposit, pipe and sheet flour confectioneryReal unit · Pearson EDI
What you'll be able to do
- Hand deposit and pipe flour confectionery mixtures according to instructions and specifications
- Hand sheet flour confectionery mixtures according to instructions and specifications
Hand-divide, mould and shape fermented doughReal unit · Pearson EDI
What you'll be able to do
- Hand-divide fermented dough to specifications and instructions
- Hand-mould and shape fermented dough
Lift and handle materials safely in food operationsReal unit · Pearson EDI
What you'll be able to do
- Follow lifting and handling instructions
- Operate handling equipment
- Transport materials safely
Maintain displays and assess effectiveness of promotions in a food retail environmentReal unit · Pearson EDI
What you'll be able to do
- Ensure food and drink displays are maintained
- Ensure prices are updated and accurate
- Assess the effectiveness of promotions
Maintain product quality in food operationsReal unit · Pearson EDI
What you'll be able to do
- Conduct quality checks
- Communicate results of quality checks
Maintain workplace food safety standards in operationsReal unit · Pearson EDI
What you'll be able to do
- Keep the workspace clean
- Maintain food safety
Maintain workplace health and safety in food operationsReal unit · Pearson EDI
What you'll be able to do
- Work within organisational safety limits
- Follow organisational emergency procedures
- Use personal protective equipment
Mask and cover celebration cakesReal unit · Pearson EDI
What you'll be able to do
- Prepare to mask celebration cakes
- Mask celebration cakes
- Prepare to cover celebration cakes
- Cover celebration cakes
Maximise sales in a food retail environmentReal unit · Pearson EDI
This unit provides learners with skills to maximise sales in a food retail environment through promotions and displays. You'll identify sales opportunities, organise product displays, and promote food and drink products to customers effectively.
What you'll be able to do
- Identify opportunities to increase retail sales through the effective use of promotions and displays
- Organise the promotion and display of food and drink products for sale in an appealing and effective manner
- Promote food and drink products to customers using appropriate sales techniques and product knowledge
Monitor food hygiene standards using rapid test methods in operationsReal unit · Pearson EDI
What you'll be able to do
- Prepare documentation, equipment and samples for testing
- Conduct tests and record results
Operate a counter/ take-away service in food operationsReal unit · Pearson EDI
What you'll be able to do
- Provide customers with a counter/take-away service according to Standard Operating Procedures (SOPs)
- Maintain work areas and equipment according to Standard Operating Procedures (SOPs)
Operate a table/tray service in food operationsReal unit · Pearson EDI
What you'll be able to do
- Provide customers with information and process orders according to Standard Operating Procedures (SOPs)
- Serve customers according to Standard Operating Procedures (SOPs)
Organise and improve work activities for achieving excellence in food operationsReal unit · Pearson EDI
What you'll be able to do
- Organise your own work activities
- Work effectively
- Communicate with others
Oven-bake dough productsReal unit · Pearson EDI
What you'll be able to do
- Prepare for baking dough
- Bake dough
- Remove baked dough products for cooling
Oven-bake dough products using automated processesReal unit · Pearson EDI
What you'll be able to do
- Prepare for baking dough
- Bake dough to specifications
Oven-bake flour confectioneryReal unit · Pearson EDI
What you'll be able to do
- Prepare for baking flour confectionery
- Bake flour confectionery
- Remove products for cooling and storage
Pack orders for despatch in food operationsReal unit · Pearson EDI
What you'll be able to do
- Pack orders to specification for despatch in food operations
Pin, block and shape doughReal unit · Pearson EDI
What you'll be able to do
- Pin out dough according to instructions and specifications
- Block out, cut and shape dough
Prepare and mix doughReal unit · Pearson EDI
What you'll be able to do
- Prepare the work area for mixing dough
- Mix dough ingredients
Prepare and mix flour confectioneryReal unit · Pearson EDI
What you'll be able to do
- Prepare the work area for mixing flour confectionery
- Mix flour confectionery ingredients
Prepare ingredients and store fillings and toppings in food manufactureReal unit · Pearson EDI
What you'll be able to do
- Prepare ingredients
- Mix ingredients
- Store supplies and fillings and toppings
Prepare to operate a counter/ take away service in food operationsReal unit · Pearson EDI
What you'll be able to do
- Prepare work areas and equipment according to Standard Operating Procedures (SOPs)
- Clear work areas and equipment according to Standard Operating Procedures
Prepare to operate a table/ tray service in food operationsReal unit · Pearson EDI
What you'll be able to do
- Prepare work areas and equipment ready for service according to Standard Operating Procedures (SOPs)
- Clear dining and service areas after service according to Standard Operating Procedures (SOPs)
Principles of Mechanical Dough Development _MDD_ using spiral mixingReal unit · Pearson EDI
What you'll be able to do
- Understand the origins and importance of MDD using spiral mixing as a bread-making method
- Understand the main recipe features of the MDD process using spiral mixing
- Understand the main processing features of the MDD process
- Understand the advantages of the MDD process
Principles of continuous improvement techniques _Kaizen_ in food operationsReal unit · Pearson EDI
What you'll be able to do
- Understand the features, importance of Kaizen activity
- Understand the criteria and requirements for Kaizen and problem solving
- Understand how to interact with Kaizen activity
Principles of cooling bakery products using automated processesReal unit · Pearson EDI
What you'll be able to do
- Understand the function of the cooling process in automated bakery production
- Understand the importance of The Weights and Measures (packaged goods) regulations 2006
Principles of dairy products in bakeryReal unit · Pearson EDI
What you'll be able to do
- Understand the composition, pasteurisation and properties of milk
- Understand the composition and properties of milk products
- Understand the composition and properties of fermented milk products
Principles of decorative pastes in bakeryReal unit · Pearson EDI
What you'll be able to do
- Understand the ingredients and methods for making sugar and gum pastes
- Understand the uses for sugar and gum pastes
- Understand the ingredients and methods for making nut pastes and marzipan
- Understand the uses for nut pastes and marzipan
Principles of dough fermentation and process controlReal unit · Pearson EDI
What you'll be able to do
- Understand the features and role of yeast in dough fermentation
- Understand the dough fermentation process
- Understand the factors affecting the rate and control of fermentation in dough
- Understand dough processing controls
Principles of egg and egg products in bakeryReal unit · Pearson EDI
What you'll be able to do
- Understand the egg as a bakery raw material
- Understand the functional properties of egg products
Principles of fats and oils in bakeryReal unit · Pearson EDI
What you'll be able to do
- Understand the sources and features of extracting and refining fats and oils
- Understand the purposes and physical properties of fats and oils used in bakery processing
- Understand the functional properties and application of fats and oils in bakery processing
- Understand the function of emulsifiers and stabilisers in bakery processing
Principles of flour in bakeryReal unit · Pearson EDI
What you'll be able to do
- Understand the composition of wheat flour
- Understand the function of wheat flour components
- Understand the quality control and additives of flour
- Understand how flours are test baked
Principles of flour milling and flour types for bakeryReal unit · Pearson EDI
What you'll be able to do
- Understand the structure of the wheat grain as a bakery raw material
- Understand the nutritional composition of the wheat grain
- Understand the stages in the wheat milling process
- Understand the main wheat flour types produced by milling
Principles of frying bakery productsReal unit · Pearson EDI
What you'll be able to do
- Understand the types of frying media used for frying
- Understand the characteristics of frying media
- Understand how heat energy changes products during frying
- Understand the importance of effective ventilation and product handling during frying
Principles of hot plate baking bakery productsReal unit · Pearson EDI
What you'll be able to do
- Understand the purpose and function of releasing agents
- Understand the types of hot plates
- Understand how heat energy changes products during hot plate baking
- Understand the importance of effective ventilation and product handling during hot plate baking
Principles of improvement in food operationsReal unit · Pearson EDI
What you'll be able to do
- Understand improvement, its role and the opportunities for improvement
- Understand how waste control can impact on improvement
- Understand the impact of visual controls, the Deming Cycle and procedures
Principles of mixing flour confectionery and process controlReal unit · Pearson EDI
What you'll be able to do
- Understand the purpose and importance of mixing
- Understand the aeration of batter and foam mixtures
- Understand how scone and pastry mixtures are developed
- Understand failed mixtures and corrective actions
Principles of oven baking bakery productsReal unit · Pearson EDI
What you'll be able to do
- Understand the purpose and function of releasing agents and linings
- Understand the types of baking oven
- Understand how heat energy changes products during baking
- Understand the importance of effective ventilation and product handling during baking
Principles of packaging in bakeryReal unit · Pearson EDI
What you'll be able to do
- Understand the purpose and function of bakery packaging
- Understand the types of packaging material used in bakery
- Understand the technical product needs for different types of packaging
Principles of pastry lamination and process controlReal unit · Pearson EDI
What you'll be able to do
- Understand how pastry structure is developed during mixing
- Understand the methods of fat incorporation
- Understand lamination methods and construction
- Understand process control of laminated pastry
Principles of pre-mixes and concentrates in bakeryReal unit · Pearson EDI
What you'll be able to do
- Understand the advantages and disadvantages of using pre-mixes
- Understand the storage needs and composition of bakery pre-mixes
- Understand the storage needs and function of bakery concentrates
- Understand the advantages and disadvantages of using bakery concentrates
Principles of preparing and handling bakery finishing materialsReal unit · Pearson EDI
What you'll be able to do
- Understand the types and properties of media used for finishing
- Understand the maintenance and storage requirements of finishing materials
- Understand how finishing materials are prepared for application
- Understand the application of finishing materials and the impact on quality
Principles of retarding and proving dough and process controlReal unit · Pearson EDI
What you'll be able to do
- Understand the purpose and function of retarding dough
- Understand the purpose and function of recovering dough
- Understand the purpose and function of proving dough
- Understand the process control of retarding and proving dough
Principles of salt and dough conditioners/improvers in bakeryReal unit · Pearson EDI
What you'll be able to do
- Understand the sources and extraction and composition of salt
- Understand the main uses and functionality of salt in bakery processing
- Understand the uses and functional properties of dough conditioners and improvers
- Understand the advantages and statutory constraints of using dough conditioners and improvers
Principles of sugars and starches in bakeryReal unit · Pearson EDI
What you'll be able to do
- Understand the sources and features of extracting and refining sugars and starches
- Understand the purposes and physical properties of sugars and starches used in bakery processing
- Understand the functional properties and application of sugars and starches in bakery processing
- Understand the function of vegetable gums in bakery processing
Principles of sustainability in food operationsReal unit · Pearson EDI
What you'll be able to do
- Understand the principles of sustainability
- Understand factors affecting sustainability targets
- Understand factors affecting support for sustainability targets
- Understand the factors influencing the achievement of sustainability
Principles of the Bulk Fermentation Process _BFP_Real unit · Pearson EDI
What you'll be able to do
- Understand the origins and importance of the BFP as a bread-making method
- Understand the main recipe features of the BFP
- Understand the main processing features of the BFP
- Understand the advantages and variations of the BFP
Principles of the Chorleywood Bread Process _CBP_Real unit · Pearson EDI
What you'll be able to do
- Understand why and when the CBP was developed
- Understand the main recipe features of the CBP
- Understand the main processing features of the CBP
Principles of yeast manufacture and storage in bakeryReal unit · Pearson EDI
What you'll be able to do
- Understand the yeast species selected for bakers yeast
- Understand how yeast is manufactured
- Understand the characteristics of yeast types
- Understand how yeasts are quality controlled and stored
Produce individual packs by hand in food operationsReal unit · Pearson EDI
What you'll be able to do
- Prepare to produce packs by hand in food operations
- Carry out production of packs by hand in food operations
- Finish production of packs by hand in food operations
Produce laminated pastryReal unit · Pearson EDI
What you'll be able to do
- Prepare dough for lamination
- Laminate pastry according to instructions and specifications
Produce product packs in food operationsReal unit · Pearson EDI
What you'll be able to do
- Prepare to produce individual product packs
- Produce individual product packs
- Finish production of individual product packs
Prove dough products using automated processesReal unit · Pearson EDI
What you'll be able to do
- Prove dough products
Provide accessories and store celebration cakesReal unit · Pearson EDI
What you'll be able to do
- Provide accessories for celebration cakes
- Protect celebration cakes
- Store celebration cakes
Retard and prove dough productsReal unit · Pearson EDI
What you'll be able to do
- Retard and recover dough products according to instructions and specifications
- Prove fermented products
Select, weigh and measure bakery ingredientsReal unit · Pearson EDI
What you'll be able to do
- Check quantities of ingredients
- Select ingredients
- Weigh and measure ingredients
Sell food products in a retail environmentReal unit · Pearson EDI
What you'll be able to do
- Establish customer needs
- Satisfy customer needs
- Process the sale of food and drink products
Slice and bag individual food productsReal unit · Pearson EDI
What you'll be able to do
- Slice individual products
- Bag individual products
Store goods and materials in food operationsReal unit · Pearson EDI
What you'll be able to do
- Select and handle goods and materials safely and hygienically
- Store goods and materials in allocated locations
- Check and complete documentation
Supply materials for production in food operationsReal unit · Pearson EDI
What you'll be able to do
- Match production needs with availability of supplies
- Maintain supply of materials to production area and work stations
Tin and tray up dough productsReal unit · Pearson EDI
What you'll be able to do
- Tin up dough products according to instructions and specification
- Prepare to tray up dough products
- Tray up dough products according to instructions and specifications
Tray up and prepare flour confectionery for bakingReal unit · Pearson EDI
What you'll be able to do
- Tray up flour confectionery products according to instructions and specifications
- Top out flour confectionery products
Understand how to assemble and process products for food serviceReal unit · Pearson EDI
What you'll be able to do
- Know what the requirements are for the assembly and processing of food service products
- Maintain high standards of quality in food service products
Understand how to avoid contamination and complete cleaning in place _CIP_ of plant and equipment in food operationsReal unit · Pearson EDI
What you'll be able to do
- Avoid contamination
- Complete cleaning in place
Understand how to bake off food products for saleReal unit · Pearson EDI
What you'll be able to do
- Bake off food products
- Maintain quality of bake-off products
Understand how to carry out product changeovers in food manufactureReal unit · Pearson EDI
What you'll be able to do
- Know about the requirements for carrying out product changeovers
- Carry out product changeovers
- Deal with problems during changeovers
Understand how to carry out sampling for quality control in food operationsReal unit · Pearson EDI
What you'll be able to do
- Know about the principles of sampling
- Know about maintaining sample integrity
- Know about factors that influence samples
Understand how to carry out task hand-over procedures in food manufactureReal unit · Pearson EDI
What you'll be able to do
- Carry out task hand-over procedures
Understand how to contribute to continuous improvement for achieving excellence in food operationsReal unit · Pearson EDI
What you'll be able to do
- Know about the importance of continuous improvement in food operations
- Know about the resources and measures to support a continuous improvement activity in food operations
- Support and communicate continuous improvement activity in food operations
Understand how to contribute to environmental safety in food operationsReal unit · Pearson EDI
What you'll be able to do
- Comply with requirements
- Recognise environmental damage
- Work in a way that reduces environmental damage
Understand how to contribute to problem diagnosis in food manufactureReal unit · Pearson EDI
What you'll be able to do
- Contribute to identifying problems in your area of work
- Contribute to analysing and reporting problems within your work area
Understand how to contribute to problem resolution in food manufactureReal unit · Pearson EDI
What you'll be able to do
- Contribute to problems in your area of work and how to communicate to colleagues
- Contribute to identifying resolutions to problems
Understand how to contribute to sustainable practice in food operationsReal unit · Pearson EDI
What you'll be able to do
- Know what the requirements are for sustainable practice in a food environment
- Contribute to sustainable practice within the organisation
Understand how to contribute to the application of improvement techniques for achieving excellence in food operationsReal unit · Pearson EDI
What you'll be able to do
- Know about the objectives and benefits of improvement techniques in food operations
- Use information and communication for improvement techniques in food operations
- Make recommendations and feedback improvement issues in food operations
Understand how to contribute to the maintenance of plant and equipment in food operationsReal unit · Pearson EDI
What you'll be able to do
- Know about preparing for maintenance
- Carry out maintenance
- Deal with maintenance issues and problems
- Complete maintenance procedures
Understand how to control defrosting in food manufactureReal unit · Pearson EDI
What you'll be able to do
- Prepare for the defrosting process
- Maintain high standards of quality during the defrosting process
- Complete the defrosting process
Understand how to control hygiene cleaning in food operationsReal unit · Pearson EDI
What you'll be able to do
- Understand the requirements of hygiene cleaning in food operations
- Understand how to prepare for hygiene cleaning in food operations safely
- Understand how to carry out hygiene cleaning in food operations safely
- Understand how to complete hygiene cleaning in food operations safely
Understand how to control processes in food manufactureReal unit · Pearson EDI
What you'll be able to do
- Know about the requirements for controlling processes
- Prepare control processes
- Carry out process control procedures
- Complete process control procedures
Understand how to control washing and drying machinery in food operationsReal unit · Pearson EDI
What you'll be able to do
- Know about controlling washing and drying machinery according to specifications and procedures
- Deal with problems during the washing and drying process
Understand how to cool chocolate after processingReal unit · Pearson EDI
What you'll be able to do
- Cool chocolate after processing
- Use cooling equipment in chocolate manufacture
Understand how to decorate celebration cakesReal unit · Pearson EDI
What you'll be able to do
- Decorate celebration cakes
- Maintain the quality of celebration cakes
Understand how to display food products in a retail environmentReal unit · Pearson EDI
What you'll be able to do
- Prepare to create food product displays
- Create a food and drink display
- Know the importance of labelling in food and drink displays
- Monitor and maintain food and drink displays
- Deal with problems in displaying products
Understand how to enrobe chocolateReal unit · Pearson EDI
What you'll be able to do
- Know about the stages of enrobing chocolate
- Know about controlling enrobing
Understand how to fill or extrude meat and meat-based mixturesReal unit · Pearson EDI
What you'll be able to do
- Understand how to prepare to fill or extrude meat
- Fill or extrude meat or meat based mixtures
Understand how to finish bake off productsReal unit · Pearson EDI
What you'll be able to do
- Prepare to finish bake-off products
- Finish bake-off products
- Complete finishing of bake-off products
Understand how to lift and handle materials safely in food operationsReal unit · Pearson EDI
What you'll be able to do
- Know the health and safety standards for lifting, moving and handling materials
- Knows how to move and handle materials
- Know the limits of ones authority and communication methods
Understand how to maintain product quality in food operationsReal unit · Pearson EDI
What you'll be able to do
- Carry out quality checks
- Record and store information accurately
- Know about the importance of communicating results
Understand how to maintain workplace food safety standards in operationsReal unit · Pearson EDI
What you'll be able to do
- Know the importance of safe food handling practices
- Deal with pests and infestations
- Know the importance of minimising the risks of contamination and food poisoning
Understand how to maintain workplace health and safety in food operationsReal unit · Pearson EDI
What you'll be able to do
- Know the main safety risks and hazards in the working environment
- Know the health and safety precautions and procedures in the workplace
- Know the health and safety features of equipment and materials
Understand how to maximise sales of food products in a retail environmentReal unit · Pearson EDI
You'll gain knowledge of legal and organisational standards for displaying food products in retail. The unit covers confirming compliance with hygiene and safety standards, dealing with display problems, and assessing display effectiveness.
What you'll be able to do
- Confirm that displays meet required standards for displaying goods, including legal and organisational requirements
- Deal with problems encountered when displaying goods, such as damaged products or display issues
- Assess and monitor displays to ensure they are effective and well-maintained
Understand how to monitor food hygiene standards using rapid test methods in operationsReal unit · Pearson EDI
What you'll be able to do
- Prepare equipment for rapid food hygiene testing
- Conduct rapid food hygiene tests
- Know about the recording and reporting procedures for tests
Understand how to mould chocolateReal unit · Pearson EDI
What you'll be able to do
- Mould chocolate
- De-mould chocolate
Understand how to operate a counter/ take-away service in food operationsReal unit · Pearson EDI
What you'll be able to do
- Provide customers with a counter/take-away service according to Standard Operating Procedures (SOPs)
- Maintain work areas and equipment according to Standard Operating Procedures (SOPs)
Understand how to operate a table/tray service in food operationsReal unit · Pearson EDI
What you'll be able to do
- Provide customers with information and process orders according to Standard Operating Procedures (SOPs)
- Serve customers according to Standard Operating Procedures (SOPs)
Understand how to organise and improve work activities for achieving excellence in food operationsReal unit · Pearson EDI
What you'll be able to do
- Know about organising own work activities in food operations
- Use organisational techniques in food operations
- Check the progress and identify opportunities for improvement in food operations
Understand how to pack orders for despatch in food operationsReal unit · Pearson EDI
What you'll be able to do
- Pack orders to specification for despatch in food operations
Understand how to plan to maximise sales of food products in a retail environmentReal unit · Pearson EDI
It teaches you to plan effectively to maximise sales of food products in retail. You'll identify sales trends and customer demand, plan targeted promotions, and construct appealing product displays.
What you'll be able to do
- Identify sales trends and customer demand for food products in a retail environment
- Plan effective promotions to maximise sales of food products
- Construct visually appealing and effective displays to attract customers and promote food products
Understand how to prepare and store savoury fillings and toppings in food manufactureReal unit · Pearson EDI
What you'll be able to do
- Prepare savoury fillings and toppings in food manufacture
- Store savoury fillings and toppings in food manufacture
Understand how to prepare and store sweet fillings and toppings in food manufactureReal unit · Pearson EDI
What you'll be able to do
- Prepare sweet fillings and toppings in food manufacture
- Store sweet fillings and toppings in food manufacture
Understand how to prepare for and conduct cleaning in place _CIP_ of plant and equipment in food operationsReal unit · Pearson EDI
What you'll be able to do
- Prepare to clean in place
- Clean in place
Understand how to prepare to operate a counter/take away service in food operationsReal unit · Pearson EDI
What you'll be able to do
- Prepare work areas and equipment ready for service according to Standard Operating Procedures (SOPs)
- Clear dining and service areas after service according to Standard Operating Procedures (SOPs)
Understand how to prepare to operate a table/tray service in food operationsReal unit · Pearson EDI
What you'll be able to do
- Prepare work areas and equipment ready for service according to Standard Operating Procedures (SOPs)
- Clear dining and service areas after service according to Standard Operating Procedures (SOPs)
Understand how to process dough based products _post-bake_Real unit · Pearson EDI
What you'll be able to do
- Post-bake process dough based products
- Maintain quality of post-bake dough based products
- Work to company post-bake procedures for dough based products
Understand how to process fermented dough _pre-bake_Real unit · Pearson EDI
What you'll be able to do
- Pre-bake process fermented dough
- Maintain quality of pre-bake fermented dough
- Work to company pre-bake procedures for fermented dough
Understand how to process flour confectionery _post-bake_Real unit · Pearson EDI
What you'll be able to do
- Post-bake process flour confectionery
- Maintain the quality of post-bake flour confectionery
- Report and document post-bake quality issues
Understand how to process flour confectionery _pre-bake_Real unit · Pearson EDI
What you'll be able to do
- Pre-bake process flour confectionery
- Maintain the quality of pre-bake flour confectionery
- Report and document pre-bake quality issues
Understand how to process pastry _pre-bake_Real unit · Pearson EDI
What you'll be able to do
- Pre-bake process pastry
- Maintain quality of pre-bake pastry
- Work to company pre-bake procedures for pastry
Understand how to produce product packs in food operationsReal unit · Pearson EDI
What you'll be able to do
- Meet production demand for product packs
- Control production of product packs
- Complete production of product packs
Understand how to select, weigh and measure bakery ingredientsReal unit · Pearson EDI
What you'll be able to do
- Select and handle ingredients
- Measure ingredients
- Work according to company procedures
Understand how to sell food products in a retail environmentReal unit · Pearson EDI
What you'll be able to do
- Establish the customer’s needs
- Satisfy the customer’s needs
- Process and complete the sale of food and drink products
Understand how to slice and bag individual food productsReal unit · Pearson EDI
What you'll be able to do
- Slice individual food products
- Bag individual food products
Understand how to store and organise goods and materials in food operationsReal unit · Pearson EDI
What you'll be able to do
- Know suitable storage locations for goods and materials
- Deal with damage to goods, materials and equipment
- Know the safety, security and environmental conditions for transport and storage of goods and materials
- Know the organisational communication and documentation procedures
Understand how to supply materials for production in food operationsReal unit · Pearson EDI
What you'll be able to do
- Determine sufficiency of supplies of food and drink materials to meet production requirements
- Knows how to maintain supplies to ensure smooth running in production
Understand how to temper chocolateReal unit · Pearson EDI
What you'll be able to do
- Know the process of chocolate tempering
- Temper chocolate
Understand how to work effectively with others in food operationsReal unit · Pearson EDI
What you'll be able to do
- Work effectively in a team.
- Give and receive information to and from team colleagues.
- Work with team colleagues to improve the way work is done
Work effectively with others in food operationsReal unit · Pearson EDI
What you'll be able to do
- Work effectively in a team
- Give and receive information to and from team colleagues
- Work with team colleagues to improve the way work is done
The honest bit
You’ve started things before
Most courses were built for a room full of people who aren’t you. A cohort moves on whether or not your week allowed it, and by the third week the thing you’re behind on becomes the reason you stop opening it.
There’s no cohort here, and no timetable to fall behind. Before anything starts, Zavmo asks when you’re sharpest and how long you can realistically sit down for, then builds the sessions around those answers. A bad fortnight changes your pace. It doesn’t put you behind.
And you only pay once you start learning. Searching and planning are free, and you can cancel any time — so the cost of finding out is an afternoon, not a year.
Your passport
Every credit is a stamp you keep
Level 2 credits are regulated. They don’t vanish when a subscription ends or a website closes. They travel to any employer, and Zavmo keeps the map of what you’ve earned and what’s next.
Assemble and fill celebration cakesAssemble and process products for food serviceBake off food products for saleBatch-finish dough productsBatch-finish flour confectioneryCarry out product changeovers in food manufactureCarry out sampling for quality control in food operationsCarry out task hand-over procedures in food manufacture
Each stamp is a real unit registered against this qualification.
Who’d teach you this
The Evidence Evaluator
Assessor
Helps you show what you can actually do, gathering the evidence that proves it as you learn.
Meet all twelve tutorsWhere this connects
Where these credits take you
A qualification is never a dead end here. See the jobs its credits open, the national occupational standards its units map to, and the future skills they quietly build.
Pearson EDI Level 2 Certificate for Proficiency in Baking Industry Skills (QCF)
- Batch finish dough products in bakery operations
- Batch finish flour confectionery in bakery operations
- Control Enrobing of Chocolate
- Control Product Wrapping and Labelling in Automated Bakery Operations
- Control panning of chocolate
- Control the Cooling of Oven-Baked Dough Products
- Control the Oven
- Control the division, moulding and shaping of fermented dough in automated operations
Skills it covers
What the job actually needs. These are the standards the units are built against, in the words employers and awarding bodies already use for the work itself.
Batch finish dough products in bakery operationsBatch finish flour confectionery in bakery operationsControl Enrobing of ChocolateControl Product Wrapping and Labelling in Automated Bakery OperationsControl panning of chocolateControl the Cooling of Oven-Baked Dough ProductsControl the OvenControl the division, moulding and shaping of fermented dough in automated operationsControl the freezing of dough products in automated operationsControl the proving of dough products in automated operationsCool chocolate after processingDecorate and store celebration cakes in bakery operationsDeposit and griddle hot plate products in bakery operationsDivide, mould and shape fermented dough in bakery operationsFill and close pastry products in bakery operationsFinish BakeHand deposit, pipe and sheet flour confectionery in bakery operationsMaximise sales of food and drink products in a retail environment+12 more
How you’ll actually learn this
One-to-one, on your own real work
A qualification is usually something done to you: sit the class, sit the exam, hope it sticks. Here it’s the opposite. You learn it one-to-one with a companion, on your own real work, and you keep going until you can use it, not just recall it.
One-to-one, on your real workNo lectures, no past-papers. Every unit is practised on the actual tasks your job throws at you, a tutor beside you, not a video in front of you.
Taught to the top, not the testMost courses stop at remembering. Your companion keeps climbing: analysing, judging, creating. That’s the part a machine can’t do for you.
Credits you keep, a map that continuesEvery unit is regulated and yours for good. The day you finish, Zavmo already knows the next role your new credits open.
Applied to your own work
How the thinking builds
- Remember
- Understand
- Apply
- Analyse
- Evaluate
- Create
Built for Pearson EDI Level 2 Certificate for Proficiency in Baking Industry Skills (QCF)
150 units in this credential, in the order it lists them, awarded by Pearson EDI.
- Assemble and fill celebration cakes
- Assemble and process products for food service
- Bake off food products for sale
- Batch-finish dough products
- Batch-finish flour confectionery
- Carry out product changeovers in food manufacture
and 144 more in the full unit list below.
One to one, not one to many
No two people run this the same way
A course is written once and handed to everyone. This is assembled around you, and keeps changing as it learns you. Five things it reads, and what each one changes.
- Your actual work Every unit is taught against a live piece of your own work, not a worked example from a textbook.
- What you already know The first conversation finds your starting point, so you skip what you can already do and spend the time on what you cannot.
- The conditions you learn under Not a learning-styles quiz. The evidence does not support those. The dimensions the research does back, read once and used to shape the plan.
- How far you got last time It picks up mid-thought. The tutor knows what you said, what you struggled with, and what it asked you to try.
- Which tutor suits the moment Twelve of them, each for a different kind of thinking. The one who walks you through a first idea is not the one who stress-tests it.
See how you learn, free. Eight questions, no sign-up. A directional taster; the diagnostic inside Zavmo goes deeper and keeps adapting.
Why it sticks
Most courses stop at remembering
There’s a well-known ladder of how deeply you learn something, called Bloom’s Taxonomy. Most courses get you up the first two rungs: you remember some facts, you pass a test, you forget it. Real skill lives at the top. Judging, deciding, creating. And this isn’t a generic ladder: every rung has a named Zavmo tutor who walks you up it.
- 6CreateThe Creative Catalyst
- 5EvaluateThe Evidence Evaluator
- 4AnalyseThe Analyst
- 3ApplyThe Coach
- 2UnderstandThe Connector
- 1RememberThe Builder
Where most courses leave you Where Zavmo takes you
Why this matters: AI can already remember and understand for you. What it can’t do is
take your real problem and judge the right call. So the only learning worth paying
for is the learning that takes you to the top. That’s exactly what a tutor doing it with
you, on your real work, is for.
The value
Why the companion is worth £70 a month
You’re not paying for the units. They’re regulated, and the same wherever you earn them. You’re paying for the one thing that decides whether you actually get there: a companion that makes them stick, on your real work.
That is one-to-one on this qualification, every day, on the work you already do, for £70 a month. Your first module is free, so you can see the teaching before you pay for any of it. Billed monthly, cancel any time and billing stops.
Earned on your own work, taught to the top.
Everything you just read, learned one-to-one on the job you already do. Your first module is free, so you can see the teaching before you pay for any of it.
Build my plan, freeNo card. See how this qualification maps onto your role and meet the tutors who’d teach it, free. The learning begins when you subscribe. It’s £70 a month, billed monthly. Cancel any time and billing stops.