No — and this course doesn't replace it either. Think of your Level 2 as your driving theory test. This course is the actual driving lessons — the practical, real-world knowledge that turns a certificate into a working professional system. Many students take this course alongside their Level 2. Others come with their Level 2 already done and find this fills every gap it left behind. Some EHP's but not all require a level 3 but I've found that generally, they ask for that if you have staff.

No. This course is exactly what you need and is built for exactly where you are. You don't need existing knowledge, a commercial kitchen, or any previous food safety training. You just need a domestic kitchen, a desire to do things properly, and the willingness to build your folder step by step as you go through the modules.

Almost certainly yes — and not just on the paperwork side. Most experienced home bakers have documentation gaps they don't know about — compound ingredient breakdowns, the Southampton Six legal warning, Kill Step verification, and the Premium Lockdown Protocol for severe allergy orders are areas where even seasoned bakers are regularly caught out at inspection. But beyond the paperwork, this course covers the technical knowledge that separates the confident professional. Why your buttercream is legally shelf-stable — and how to prove it to an inspector. Which fresh flowers are toxic on a wedding cake and why a wax coating isn't a safe barrier. How to handle a severe allergy order without putting yourself or your client at risk. How to answer the questions EHOs actually ask — including the ones that have nothing to do with cake. If you've been baking for years but haven't had your inspection yet, this course will make sure you're genuinely ready — not just hoping for the best.

A Belfast sink and no dedicated hand washing sink didn't stop me getting a 5-star rating. A granite worktop didn't either. This course is built around the reality of domestic kitchens — not an ideal that doesn't exist. Every fixture challenge covered in this course comes with a documented workaround that an EHO will recognise as a professional solution. You don't need a perfect kitchen. You need a system that demonstrates you've identified every risk and managed it properly. That's exactly what this course teaches you to build.

The course is currently in development. By reserving your place now you'll be first to know the launch date, lock in the early bird price of £247, and save £100 on the full course price of £347. Your £10 reservation is fully redeemable — it comes straight off your balance on launch day.

You'll receive a confirmation email straight away. When the course launches you'll be contacted first with your early bird access and a link to complete your enrolment — with your £10 already deducted.

Primarily yes — every example, every document, and every protocol is written around the specific risks of a home cake and confectionery studio. If you make brownies, cookies, cupcakes, marshmallows, chocolates or celebration cakes, this is built for you.

Get in touch via the Celebrity Cakes website and Tina will get back to you personally.

Promise: Start properly and avoid the mistakes that catch most home bakers out. In this module you'll cover: → How to register your home food business with your local council → The 28-day rule — and why timing matters → Insurance for home bakers, including the home collection clause → Setting up your finances and business bank account → Understanding Making Tax Digital You'll add to your Food Safety Companion™: ✔ Business Overview Sheet ✔ Registration Record

Promise: Understand exactly how inspections work — so nothing catches you off guard. In this module you'll cover: → How Environmental Health Officers score a food business → The three inspection categories explained in plain English → What "Confidence in Management" actually means - and how to demonstrate it → The questions inspectors ask that trip most bakers up → What earns a rating of 5 (the highest) You'll add to your Food Safety Companion™: ✔ EHO Inspection Checklist

Turn your domestic kitchen into a compliant workspace — without a refit. In this module you'll cover: → The Cupboard Rule and allergen zoning → The Granite Hack and why your worktop matters to an inspector → Temporal segregation explained simply → Sink management and cleaning verification → The morning production protocol that protects your allergen work You'll add to your Food Safety Companion™: ✔ Kitchen Procedure Sheet ✔ Cleaning Schedule

Know exactly what's in everything you use — and be able to prove it. In this module you'll cover: → The Tiny Label Protocol for food colours and small ingredient bottles → The Southampton Six — what they are and your legal obligations → Compound ingredients and how to document pre-mixed blends correctly → Supplier verification — who can and can't enter your supply chain → Natasha's Law label compliance You'll add to your Food Safety Companion™: ✔ Ingredient Specification File ✔ Tiny Label Protocol Section ✔ Southampton Six Reference Sheet

Build a complete allergen record for every product you make. In this module you'll cover: → How to identify allergens in your recipes → Compound ingredient breakdowns — going deeper than the packet name → The weight hierarchy and descending order for Natasha's Law compliance → How to format your matrix so allergens are immediately visible → Adapting your documentation for venue handovers and postal orders You'll add to your Food Safety Companion™: ✔ Allergen Matrix for your full product range ✔ Product Data Sheets

Make sure every bake is safe, consistent, and documented. In this module you'll cover: → Kill Step verification — and why a skewer isn't a safety check → Water activity and why your buttercream is legally shelf-stable → The Premium Lockdown Protocol for severe allergy orders → Flash freezing, cold chain management, and your production flow → The spray bottle trap — and the 18p solution that earns a rating of 5 → Safe use of fresh flowers and decoration You'll add to your Food Safety Companion™: ✔ HACCP Summary ✔ Production Day Checklist

Promise: Build the monitoring system that EHOs love to see. In this module you'll cover: → Why "if it isn't written down, it didn't happen" — and what that means for you → Batch codes and ingredient traceability → Your daily opening and closing checks → Monthly verification — probe calibration, deep cleaning records, pantry audit → What to do if a supplier recalls an ingredient you've already used You'll add to your Food Safety Companion™: ✔ Daily HACCP Verification Record ✔ Monthly Verification Audit Sheet ✔ Batch Traceability Log

Promise: Operate like a professional — price with confidence and protect yourself legally with every order. In this module you'll cover: → Onboarding clients properly — why you don't "take orders," you onboard clients → Booking fees vs deposits — and why the difference matters legally → Terms and conditions as your legal shield → The professional handover note and Care Card → Pricing with confidence — your minimum order value and tiered commission structure → Managing client expectations professionally You'll complete your Food Safety Companion™: ✔ Client Onboarding Form ✔ Professional Handover Documentation ✔ Business Governance Documents