Level 3 Certificate for Proficiency in Baking Industry Skills (QCF) (600/0459/9) (GA4E 70)

Level 3 Certificate for Proficiency in Baking Industry Skills (QCF) (600/0459/9) (GA4E 70)

Qualifications purpose

Thelevel 3 Certificate for Proficiency in Baking Industry Skills is designed for people working in the baking industry. It offersyou the opportunity to develop skills and knowledge required to prove competence at work. Itis also suitable if you are already competent at specialist bakery industry activities and are looking for ways of developing your existing skills and knowledge, perhaps to support product development, advanced craft skills or managing sales and technical operations.

The qualification offers a unique mix of

• occupational skills and knowledge units covering specialist craft and automated baking, retail and service or support competencies within the bakery industry, combined with
• the detailed baking technical knowledge units relevant to all roles.

The flexible choice of units, allows you to select units that are most relevant to your own employment, learning and progression requirements. The choice of units also reflects the wide variety of specialist, technical and supervisory roles undertaken in different types of companies in the bakery industry.

The Common Operations units also offer you the opportunity to take competencies which are generic to the whole food and drink industry, such as monitoring food safety and quality, and contributing to organisational change and compliance.

The Units have been combined into three groupings:

Group A contains:

Baking Skills Units

Retail and Service Units

Support Operations Units

Group B contains:

Common Operations Units

And Group C contains:

Baking Knowledge Units

To achieve the full level 3 Certificate, you must achieve a minimum of 27 credits, comprising of the following combination of credits from each of the three unit groups:

Group A – a minimum of 21 credits

Group B – it is not mandatory to take any credits from Group B, but up to 4 credits can be achieved

Group C– it is not mandatory to take any credits from Group C, but up to 6 credits can be achieved

Group A –At least 21 credits must be achieved from this group.

Group B –Up to 4 credits can be taken from this group.

* GLH - Guided Learning Hours are defined as the time when a member of staff is present to provide specific guidance towards the learning aim being studied.

Assessment Requirements

The level 3 Certificate for Proficiency in Baking Industry Skills must be assessed in the workplace, so is only suitable if you are employed in the Baking Industry. The assessment requirements for this qualification are detailed in Improve’s (the Sector Skills Council for Food and Drink Manufacturing) Proficiency Assessment Strategy 2010, and in SQA’s Assessment Guidance for the Certificate for Proficiency in Baking Industry Skills. These documents can be downloaded from SQA’s website

Progression

On completion of the level 3 Certificate for Proficiency in Baking Industry Skills, you may depending on your job role, have opportunities to progress to more generic food qualifications such as the Certificate in Food Manufacturing Excellence or generic management qualifications at level 4.

Further Information

For further information on the Certificate for Proficiency in Baking Industry Skills level 3, please phone our Customer Contact Centre on 0845 279 1000 or e-mail us at

Information Sheet for the proficiency qualification - Certificate in Baking Industry Skills level 2