Level 2 Award in Bakery
The Level 2 Award in Bakery offered by OXQUAL develops practical competence in bakery production, ingredient handling, dough preparation, baking methods, hygiene and quality control. Learners gain hands-on knowledge of breads, pastries and other bakery products while applying saf...
About this qualification
The Level 2 Award in Bakery offered by OXQUAL develops practical competence in bakery production, ingredient handling, dough preparation, baking methods, hygiene and quality control. Learners gain hands-on knowledge of breads, pastries and other bakery products while applying safe food-handling practices.
Career-focused
Develop relevant skills and knowledge that can support your next professional step.
What you'll cover
Key topics covered in this OXQUAL programme include:
- Bakery Operations Fundamentals
- Bakery Hygiene and Safety
- Flour and Ingredient Functions
- Yeast, Sugar and Fats
- Bakery Additives Awareness
- Dough Mixing
- Dough Development
- Fermentation
- Bread Production
- Straight-Dough Method
- Sponge Method
- Sourdough Awareness
- Pastry Fundamentals
- Shortcrust Pastry
- Puff Pastry
- Choux Pastry
- Cakes and Biscuits
- Leavening Agents
- Bakery Equipment
- Oven and Mixer Safety
- Quality Control
- HACCP in Bakery
- Allergen Management
Who it's designed for
This OXQUAL programme is suitable for:
- Entry-Level Bakery Personnel
- Bakery Apprentices
- Catering and Hospitality Workers
- Food-Production Staff
- Individuals seeking practical bakery skills
What you'll gain
Successful completion of this OXQUAL programme can help learners to:
- Develop practical bakery-production competence.
- Improve dough-preparation skills.
- Strengthen bread and pastry knowledge.
- Improve bakery-equipment safety.
- Develop food-safety and allergen awareness.
- Strengthen bakery quality-control skills.
How this qualification is assessed
The assessment pattern for this OXQUAL programme is outlined below.
- Assessment Type: Written examination and practical bakery assessment.
- Format: Multiple-choice questions, short answers and hands-on bakery-production tasks.
- Total Questions: 40 theory questions plus 1 practical assessment.
- Passing Score: 70%.
- Duration: 2 days (12–16 hours total).
Have questions about this qualification?
Our team can help you understand the programme, assessment requirements and next steps.
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