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Food Manufacture: Process Bakery Skills – S/NVQ Level 2

Here's what you'll have to do

SVQ Food Manufacture: Process Bakery Skills Level 2 (2 madatory units and 6 optional units)

 

Mandatory Units

Candidates must complete the following Units:

Maintain Workplace Food Safety Standards in Manufacture

Maintain the Workplace and Health and Safety in Food Manufacture

 

Optional Units

Candidates must complete 6 optional units: (Candidates must complete 6 optional units, a minimum of 4 units from Group 1 and up to 2 units from Group 2)

Group 1

  • Select Weigh and Measure Bakery Ingredients
  • Prepare and Mix Dough
  • Hand Divide, Mould and Shape Fermented Doughs
  • Produce Laminated Pastry
  • Pin, Block and Shape Dough
  • Fill and Close Pastry Products
  • Tin and Tray Up Dough Products
  • Retard and Prove Dough Products
  • Oven Bake Dough Products
  • Fry Dough Products
  • Batch Finish Dough products
  • Prepare and Mix Flour Confectionery
  • Hand Deposit Pipe and Sheet Flour Confectionery
  • Deposit and Fry Hot Plate Products
  • Tray Up and Prepare Flour Confectionery for Bakery
  • Oven Bake Flour Confectionery
  • Batch Finish Flour Confectionery

Group 2

  • Assemble and Fill Celebration Cakes
  • Mask and Cover Celebration Cakes
  • Decorate Celebration Cakes
  • Provide Accessories and Store Celebration Cakes
  • Plan and Organise your own Work Activities in Food Manufacture
  • Work Effectively with Others in Food Manufacture
  • Store, Retrieve and Archive Information
  • Maintain Product Quality in Food Manufacture
  • Contribute to Improvements in Food Manufacture
  • Lift and Handle Materials Safety in Food Manufacture
  • Contribute to Environmental Safety in Food Manufacture
  • Contribute to the Maintenance of Plant and Equipment in Food Manufacture
  • Receive Goods and Materials in Food Manufacture
  • Store Goods and Materials in Food Manufacture
  • Control Stock Levels in Food Manufacture
  • Supply Materials for Production in Food Manufacture
  • Carry out and Finish Bulk Filing in Food Manufacture
  • Carry out and Finish Transfer of Materials in Food Manufacture
  • Process Customer Orders in Food Manufacture
  • Pick Orders and Store for Despatch in Food Manufacture
  • Produce Individual Packs by Hand in Food Manufcture
  • Pack Orders for Despatch in Food Manufacture
  • Assemble Different Products to a Pre-Determined Pattern in Food Manufacture
  • Palletise and Wrap Products in Food Manufacture
  • Maintaining the Safety and the Security of the Load, Self and Property
  • Planning the Route and Timings for the Delivery and Collection of Loads
  • Complete Pre-journey and Post-journey Procedures
  • Transport Goods and Materials
  • Sort and Classify Livestock for Sale or Despatch in Food Manufacture
  • Display Livestock to Potential Buyers in Food Manufactures
  • Prepare, Move and Re-locate Livestock in food Manufacture
  • Receive Livestock in Food Manufacture
  • Receive Poultry in Food Manufacture
  • Contribute to Bio-Security in Livestock Holding in Food Manufacture
  • Maintain Reception and Holding Areas for Livestock in Food Manufacture
  • Care for Livestock Pre-Slaughter in Food Manufacture
  • Care for Poultry Pre-Slaughter in Food Manufacture
  • Monitor the Health and Welfare of Livestock Pre-Slaughter in Food Manufacture
  • Prepare and Monitor Feed and Water Supplies to Livestock in Food Manufacture
  • Contribute to Developing Production Specifications in Food Manufacture
  • Report and Record Production Operations in Food Manufacture
  • Carry out Task Hand-over Procedures in Food Manufacture
  • Carry out Product Changeovers in Food Manufacture
  • Bake-Off Food Products for Sale
  • Clean in Place Plant and Equipment in Food Manufacture
  • Carry Out Disinfection in Food Manufacture
  • Control Washing and Drying Machinery in Food Manufacture
  • Contribute to Keeping the Workplace Secure
  • Contribute to Maintaining Stock Security and Minimising Losses in Food Manufacture
  • Control Effluent Treatment Operations in Food Manufacture
  • Contribute to the Effectiveness of Food Retail Operations
  • Sell Food Products in a Retail Environment
  • Display Food Products in a Retail Environment
  • Deliver Reliable Customer Service
  • Resolve Customer Service Problems
  • Prepare and Clear Ares for Counter/Take-away Service
  • Provide a Counter/Take-away Service
  • Prepare and Clear Areas for Table/Tray Service
  • Provide a Table/Tray Service
  • Assemble and Process Products for Food Service
  • Operate an Automated Stunning System
  • Operate an Automated Bleeding System
  • Operate an Automated Evisceration System
  • Operate an Automated De-Hairing or De-Feathering System
  • Operate an Automated Pig Processing System
  • Carry out Manual Slaughter in Meat and Poultry
  • Carry out Manual Bleeding Operations
  • Eviscerate Animals or Birds Manually
  • Skin Animals
  • Process Offal or by Products of Slaughter
  • Carry Out Primal Cutting in Meat and Poultry
  • Carry Out Boning in Meat and Poultry
  • Carry Out Seaming or Filleting in Meat and Poultry
  • Carry Out Trimming in Meat and Poultry
  • Produce Portion Controlled Raw Meat Products
  • Use Powered Tools or Equipment for Processing Meat
  • Inject Meat
  • Massaging Boneless Meat
  • Fill or Extrude Meat and Meat-Based Mixtures
  • Cure or Marinate Meat Products
  • Prepare Meat and Meat Product Orders for Customers
  • Carry Out Butchery in a Retail Outlet
  • Manufacture Meat Products in a Retail Outlet
  • Pack Meat Products for Retail Sale
  • Control Production of Bakery Products
  • Design and Develop Specialist Individual Dough Products
  • Produce Specialist Individual Dough Based Products
  • Evaluate Specialist Individual Dough Based Products
  • Design and Develop Specialist Individual Flour Confectionery Products
  • Produce Specialist Individual Flour Confectionery Products
  • Evaluate Specialist Individual Flour Confectionery Products

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