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The Register of Regulated Qualifications

View Qualification : FDQ Level 2 Certificate In Professional Bakery (QCF)

Qualification
Qualification Number
600/2180/9
Title
FDQ Level 2 Certificate In Professional Bakery (QCF)
Awarding Organisation
FDQ Limited
Fees Price List Url
Qualification Type
QCF
Qualification Sub Type
None
Qualification Level
Level 2
Qualification Sub Level
None
EQF Level
Level 3
Regulation Start Date
01-Jun-2011
Operational Start Date
01-Jul-2011
Operational End Date
Certification End Date
Offered In England
Yes
Offered In Wales
Yes
Offered In Northern Ireland
Yes
Assessment Language In English
Yes
Assessment Language In Welsh
No
Assessment Language In Irish
No
SSA
4.2 Manufacturing Technologies
Purpose
B. Prepare for further learning or training and/or develop knowledge and/or skills in a subject area
Sub Purpose
B2. Develop knowledge and/or skills in a subject area
Total Credits
31
Min Credits at/above Level
31
Minimum Guided Learning Hours
247
Maximum Guided Learning Hours
300
Diploma Guided Learning Hours
247
Barring Classification Code
ZZZZ
Overall Grading Type
Pass
Assessment Methods
Practical Demonstration/Assignment
Exemptions
Structure Requirements
To achieve the Level 2 Certificate, learners must achieve a minimum of 31 credits, comprising of the following combination of credits from the unit groups: Group A - minimum of 15 credits; Group B - it is not mandatory to take any credits but up to 7 can be achieved; Group C - it is not mandatory to take any credits, but up to 9 can be achieved
The awarding organisation states that this qualification is appropriate for use in the following age ranges.
Age Ranges
Pre-16 : No; 16-18 : Yes; 18+ : No; 19+ : Yes
Further information
This does not imply that eligibility for funding has been agreed for these age ranges.
For further information on the funding of 14-19 qualifications offered in England, please refer to the DFE Section 96 website.
For further information on the funding of 19+ qualifications offered in England, please refer to the SFA website.
For further information on funding in Wales, visit the DAQW website.
For further information on funding in Northern Ireland, visit the DELNI and DENI website.
When undertaking a qualification that does not appear on the governments' lists as eligible for funding for specific age ranges, users must be aware of the legal requirements around activities undertaken by learners of specific ages.
Compound Group
OG
Label
OG
Name
Overarching Group
Group Requirements
To acheive the Level 2 Certificate learners must achieve a minimum of 31 credits from the three unit groups
Minimum Credit Value
31
Maximum Credit Value
Minimum Subcomponents
1
Maximum Subcomponents
3
Mandatory Within Group
Yes
Pathway Reference
Unit Group
A
Label
A
Name
Mandatory - Bakery Skills Units
Group Requirements
Learners must achieve a minimum of 15 credits from Group A
Minimum Credit Value
15
Maximum Credit Value
Minimum Subcomponents
Maximum Subcomponents
Mandatory Within Group
Yes
Linked Unit
Demonstrate skills in processing bread using Mechanical Dough Development _MDD_ by spiral mixing
Linked Reference Number
Not Set
Unit
Unit Reference Number
H/503/2295
Title
Demonstrate skills in processing bread using Mechanical Dough Development _MDD_ by spiral mixing
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
25
Unit Credit Value
3
Linked Unit
Demonstrate skills in processing bread using the Bulk Fermentation Process _BFP_
Linked Reference Number
Not Set
Unit
Unit Reference Number
T/503/2298
Title
Demonstrate skills in processing bread using the Bulk Fermentation Process _BFP_
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
25
Unit Credit Value
3
Linked Unit
Demonstrate skills in processing bread using the Chorleywood Bread Process _CBP_
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/503/2299
Title
Demonstrate skills in processing bread using the Chorleywood Bread Process _CBP_
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
25
Unit Credit Value
3
Linked Unit
Demonstrate skills in proving, baking and frying fermented dough products
Linked Reference Number
Not Set
Unit
Unit Reference Number
H/503/2300
Title
Demonstrate skills in proving, baking and frying fermented dough products
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
28
Unit Credit Value
3
Linked Unit
Demonstrate bake and post-bake skills in almond and sugar-based flour confectionery
Linked Reference Number
Not Set
Unit
Unit Reference Number
T/503/2303
Title
Demonstrate bake and post-bake skills in almond and sugar-based flour confectionery
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
18
Unit Credit Value
2
Linked Unit
Demonstrate bake and post-bake skills in cake and sponge flour confectionery
Linked Reference Number
Not Set
Unit
Unit Reference Number
H/503/2328
Title
Demonstrate bake and post-bake skills in cake and sponge flour confectionery
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
20
Unit Credit Value
2
Linked Unit
Demonstrate bake and post-bake skills in pastry based flour confectionery
Linked Reference Number
Not Set
Unit
Unit Reference Number
D/503/2330
Title
Demonstrate bake and post-bake skills in pastry based flour confectionery
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
20
Unit Credit Value
2
Linked Unit
Demonstrate bake and post-bake skills in scone based flour confectionery
Linked Reference Number
Not Set
Unit
Unit Reference Number
F/503/2319
Title
Demonstrate bake and post-bake skills in scone based flour confectionery
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
10
Unit Credit Value
1
Linked Unit
Demonstrate cake decoration skills in covering and decorating with royal icing
Linked Reference Number
Not Set
Unit
Unit Reference Number
K/503/2332
Title
Demonstrate cake decoration skills in covering and decorating with royal icing
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
20
Unit Credit Value
2
Linked Unit
Demonstrate cake decoration skills in making covering pastes
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/503/2335
Title
Demonstrate cake decoration skills in making covering pastes
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
10
Unit Credit Value
1
Linked Unit
Demonstrate cake decoration skills in making royal icing
Linked Reference Number
Not Set
Unit
Unit Reference Number
J/503/2337
Title
Demonstrate cake decoration skills in making royal icing
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
10
Unit Credit Value
1
Linked Unit
Demonstrate cake decoration skills in modelling with pastes
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/503/2338
Title
Demonstrate cake decoration skills in modelling with pastes
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
20
Unit Credit Value
2
Linked Unit
Demonstrate cake decoration skills in finishing cakes with sugar paste
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/503/2333
Title
Demonstrate cake decoration skills in finishing cakes with sugar paste
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
20
Unit Credit Value
2
Linked Unit
Demonstrate pre-bake skills in scone based flour confectionery
Linked Reference Number
Not Set
Unit
Unit Reference Number
D/503/2344
Title
Demonstrate pre-bake skills in scone based flour confectionery
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
20
Unit Credit Value
2
Linked Unit
Demonstrate pre-bake skills in almond and sugar-based flour confectionery
Linked Reference Number
Not Set
Unit
Unit Reference Number
J/503/2340
Title
Demonstrate pre-bake skills in almond and sugar-based flour confectionery
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
30
Unit Credit Value
3
Linked Unit
Demonstrate pre-bake skills in cake and sponge flour confectionery
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/503/2341
Title
Demonstrate pre-bake skills in cake and sponge flour confectionery
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
30
Unit Credit Value
3
Linked Unit
Demonstrate pre-bake skills in pastry based flour confectionery
Linked Reference Number
Not Set
Unit
Unit Reference Number
Y/503/2343
Title
Demonstrate pre-bake skills in pastry based flour confectionery
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
28
Unit Credit Value
3
Linked Unit
Demonstrate skills in finishing and packing fermented dough products
Linked Reference Number
Not Set
Unit
Unit Reference Number
H/503/2345
Title
Demonstrate skills in finishing and packing fermented dough products
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
27
Unit Credit Value
3
Linked Unit
Demonstrate skills in handling and storing bakery ingredients and supplies
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/503/2347
Title
Demonstrate skills in handling and storing bakery ingredients and supplies
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
29
Unit Credit Value
3
Linked Unit
Demonstrate skills in processing bakery morning goods
Linked Reference Number
Not Set
Unit
Unit Reference Number
T/503/2348
Title
Demonstrate skills in processing bakery morning goods
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
30
Unit Credit Value
3
Linked Unit
Demonstrate skills in using chocolate couverture and ganache
Linked Reference Number
Not Set
Unit
Unit Reference Number
Y/503/2519
Title
Demonstrate skills in using chocolate couverture and ganache
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
26
Unit Credit Value
3
Unit Group
B
Label
B
Name
Optional - Bakery Knowledge Units
Group Requirements
It is not mandatory toake any credits from Group B, but up to 7 can be achieved
Minimum Credit Value
1
Maximum Credit Value
7
Minimum Subcomponents
Maximum Subcomponents
Mandatory Within Group
No
Linked Unit
Principles of pastry lamination and process control
Linked Reference Number
Not Set
Unit
Unit Reference Number
J/601/4480
Title
Principles of pastry lamination and process control
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
6
Unit Credit Value
1
Linked Unit
Principles of cooling bakery products using automated processes
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/601/4511
Title
Principles of cooling bakery products using automated processes
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
4
Unit Credit Value
1
Linked Unit
Principles of hot plate baking bakery products
Linked Reference Number
Not Set
Unit
Unit Reference Number
F/601/4509
Title
Principles of hot plate baking bakery products
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
5
Unit Credit Value
1
Linked Unit
Principles of frying bakery products
Linked Reference Number
Not Set
Unit
Unit Reference Number
J/601/4513
Title
Principles of frying bakery products
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
5
Unit Credit Value
1
Linked Unit
Principles of preparing and handling bakery finishing materials
Linked Reference Number
Not Set
Unit
Unit Reference Number
R/601/4515
Title
Principles of preparing and handling bakery finishing materials
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
7
Unit Credit Value
1
Linked Unit
Principles of oven baking bakery products
Linked Reference Number
Not Set
Unit
Unit Reference Number
T/601/4507
Title
Principles of oven baking bakery products
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
7
Unit Credit Value
1
Linked Unit
Principles of mixing flour confectionery and process control
Linked Reference Number
Not Set
Unit
Unit Reference Number
Y/601/4516
Title
Principles of mixing flour confectionery and process control
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
10
Unit Credit Value
1
Linked Unit
Principles of decorative pastes in bakery
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/601/4525
Title
Principles of decorative pastes in bakery
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
10
Unit Credit Value
1
Linked Unit
Principles of flour in bakery
Linked Reference Number
Not Set
Unit
Unit Reference Number
D/601/4520
Title
Principles of flour in bakery
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
6
Unit Credit Value
1
Linked Unit
Principles of pre-mixes and concentrates in bakery
Linked Reference Number
Not Set
Unit
Unit Reference Number
D/601/4534
Title
Principles of pre-mixes and concentrates in bakery
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
6
Unit Credit Value
1
Linked Unit
Principles of packaging in bakery
Linked Reference Number
Not Set
Unit
Unit Reference Number
H/601/4535
Title
Principles of packaging in bakery
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
6
Unit Credit Value
1
Linked Unit
Principles of fats and oils in bakery
Linked Reference Number
Not Set
Unit
Unit Reference Number
K/601/4522
Title
Principles of fats and oils in bakery
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
6
Unit Credit Value
1
Linked Unit
Principles of dairy products in bakery
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/4528
Title
Principles of dairy products in bakery
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
6
Unit Credit Value
1
Linked Unit
Principles of egg and egg products in bakery
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/4531
Title
Principles of egg and egg products in bakery
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
5
Unit Credit Value
1
Linked Unit
Principles of sugars and starches in bakery
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/601/4523
Title
Principles of sugars and starches in bakery
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
6
Unit Credit Value
1
Linked Unit
Principles of yeast manufacture and storage in bakery
Linked Reference Number
Not Set
Unit
Unit Reference Number
T/601/4538
Title
Principles of yeast manufacture and storage in bakery
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
6
Unit Credit Value
1
Linked Unit
Principles of salt and dough conditioners/improvers in bakery
Linked Reference Number
Not Set
Unit
Unit Reference Number
Y/601/4533
Title
Principles of salt and dough conditioners/improvers in bakery
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
6
Unit Credit Value
1
Linked Unit
Principles of the Bulk Fermentation Process _BFP_
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/601/4473
Title
Principles of the Bulk Fermentation Process _BFP_
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
6
Unit Credit Value
1
Linked Unit
Principles of the Chorleywood Bread Process _CBP_
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/601/4475
Title
Principles of the Chorleywood Bread Process _CBP_
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
6
Unit Credit Value
1
Linked Unit
Principles of Mechanical Dough Development _MDD_ using spiral mixing
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/4478
Title
Principles of Mechanical Dough Development _MDD_ using spiral mixing
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
6
Unit Credit Value
1
Linked Unit
Principles of retarding and proving dough and process control
Linked Reference Number
Not Set
Unit
Unit Reference Number
D/601/4503
Title
Principles of retarding and proving dough and process control
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
6
Unit Credit Value
1
Linked Unit
Principles of dough fermentation and process control
Linked Reference Number
Not Set
Unit
Unit Reference Number
H/601/4504
Title
Principles of dough fermentation and process control
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
6
Unit Credit Value
1
Linked Unit
Principles of chocolate couverture and ganache
Linked Reference Number
Not Set
Unit
Unit Reference Number
R/503/2518
Title
Principles of chocolate couverture and ganache
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
9
Unit Credit Value
1
Linked Unit
The principles of food safety for manufacturing
Linked Reference Number
Not Set
Unit
Unit Reference Number
K/502/0181
Title
The principles of food safety for manufacturing
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
9
Unit Credit Value
1
Linked Unit
Principles of HACCP based food safety systems
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/601/2631
Title
Principles of HACCP based food safety systems
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
8
Unit Credit Value
1
Linked Unit
Principles of product quality and improvements in food operations
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/502/7432
Title
Principles of product quality and improvements in food operations
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
11
Unit Credit Value
2
Linked Unit
Principles of workplace organisation techniques in food operations
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/601/2951
Title
Principles of workplace organisation techniques in food operations
Organisation Name
FDQ Limited
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
12
Unit Credit Value
2
Linked Unit
Principles of using and storing materials in food operations
Linked Reference Number
Not Set
Unit
Unit Reference Number
R/502/7433
Title
Principles of using and storing materials in food operations
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
7
Unit Credit Value
1
Linked Unit
Principles of packing and labelling food products in food operations
Linked Reference Number
Not Set
Unit
Unit Reference Number
Y/502/7434
Title
Principles of packing and labelling food products in food operations
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
13
Unit Credit Value
2
Linked Unit
Principles of Clean In Place CIP in food operations
Linked Reference Number
Not Set
Unit
Unit Reference Number
D/502/7435
Title
Principles of Clean In Place CIP in food operations
Organisation Name
Improve Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
8
Unit Credit Value
1
Unit Group
C
Label
C
Name
Optional - Enterprise Units
Group Requirements
It is not mandatory to take any credits from Group C, but up to 9 can be achieved
Minimum Credit Value
1
Maximum Credit Value
9
Minimum Subcomponents
Maximum Subcomponents
Mandatory Within Group
No
Linked Unit
Prepare a plan for your business
Linked Reference Number
Not Set
Unit
Unit Reference Number
Y/500/4610
Title
Prepare a plan for your business
Organisation Name
Small Firms Enterprise Development Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
10
Unit Credit Value
1
Linked Unit
Create a vision for your business
Linked Reference Number
Not Set
Unit
Unit Reference Number
Y/500/4574
Title
Create a vision for your business
Organisation Name
Small Firms Enterprise Development Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
10
Unit Credit Value
1
Linked Unit
Keeping Up to Date with Current Legislation in a Business
Linked Reference Number
Not Set
Unit
Unit Reference Number
T/601/4412
Title
Keeping Up to Date with Current Legislation in a Business
Organisation Name
Small Firms Enterprise Development Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
16
Unit Credit Value
2
Linked Unit
Explore your business motives
Linked Reference Number
Not Set
Unit
Unit Reference Number
R/500/4606
Title
Explore your business motives
Organisation Name
Small Firms Enterprise Development Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
10
Unit Credit Value
1
Linked Unit
Build business relationships
Linked Reference Number
Not Set
Unit
Unit Reference Number
R/500/4573
Title
Build business relationships
Organisation Name
Small Firms Enterprise Development Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
10
Unit Credit Value
1
Linked Unit
Decide on a Business Location
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/4402
Title
Decide on a Business Location
Organisation Name
Small Firms Enterprise Development Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
24
Unit Credit Value
3
Linked Unit
Define the Product or Service of the Business
Linked Reference Number
Not Set
Unit
Unit Reference Number
K/601/4374
Title
Define the Product or Service of the Business
Organisation Name
Small Firms Enterprise Development Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
24
Unit Credit Value
3
Linked Unit
Develop your business idea
Linked Reference Number
Not Set
Unit
Unit Reference Number
J/500/4604
Title
Develop your business idea
Organisation Name
Small Firms Enterprise Development Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
10
Unit Credit Value
1
Linked Unit
Making Business Presentations
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/601/6226
Title
Making Business Presentations
Organisation Name
Small Firms Enterprise Development Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
24
Unit Credit Value
3
Linked Unit
Keep Financial Records
Linked Reference Number
Not Set
Unit
Unit Reference Number
D/601/5800
Title
Keep Financial Records
Organisation Name
Small Firms Enterprise Development Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
32
Unit Credit Value
4
Linked Unit
Plan how to let customers know about products or services
Linked Reference Number
Not Set
Unit
Unit Reference Number
Y/601/5939
Title
Plan how to let customers know about products or services
Organisation Name
Small Firms Enterprise Development Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
16
Unit Credit Value
2
Linked Unit
Improving the Quality of Products or Services
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/4383
Title
Improving the Quality of Products or Services
Organisation Name
Small Firms Enterprise Development Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
24
Unit Credit Value
3
Linked Unit
Bidding for Work
Linked Reference Number
Not Set
Unit
Unit Reference Number
J/601/6133
Title
Bidding for Work
Organisation Name
Small Firms Enterprise Development Ltd
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
16
Unit Credit Value
2
Barred Units
There are no barred units to display.
Qualification Objectives
ObjectiveResponse
GCSEs priortised to measure school and/or teacher performanceNot Set
Other GCSEsNot Set
Other level 1, 2 and1/2 qualifications used to indicate learners' attainment on completion of compulsory schooling and included in measures of school and/or teacher performanceNot Set
GCEs and ASNot Set
Other level 3 qualifications designed to demonstrate eligibility for progression to higher education and/or used to measure school or college performanceNot Set
ESOL qualifications that are required for citizenshipNot Set
Qualifications that indicate an individual can undertake a specific role in the workplace and that may be relied upon by employersNot Set
Qualifications that an individual is required by law to have gained in order to undertake a specific roleNot Set
Qualifications taken primarily for growth and enjoymentNot Set
Qualifications that are designed to meet the needs of a named employer or other organisationNot Set
Qualifications that are included within apprenticeships frameworks, including functional skillsNot Set
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2.1.3.0L