Certificate IV in Baking (International)

Course ID

FBP40221

Campus

Rapid Creek

Level

Certificate

Method

On Campus, Workplace

Building upon Certificate III in Baking (a prerequisite for this course), Certificate IV in Baking delivers the essential specialist skills and knowledge of an advanced bread baker, advanced pastry cook or advanced baker working in a commercial baking environment.

Duration: 52 weeks (2 semesters)

Semester 1: On-campus Tuition Semester
21 Weeks
On-campus classes: 21 hours per week
Paid work rights: up to 40 hours per fortnight (14 days)

Semester 2: Industry Placement Semester
20 Weeks
No on-campus classes during Industry Placement
Paid work rights: up to 45 hours per week

Holidays
11 weeks
Paid work rights: unlimited

Course Fees

Interested? View the course guide, apply, or request more information on the Contact Us page.

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This course includes the technical, artisan and creative skills and knowledge required to produce bakery products, solve baking problems, and ensure that baking and business operations are implemented and maintained to optimal performance.

How you study

In this 52 week course you will undertake 20 weeks of the most up-to-date theory and practical training in our purpose-built bakery, followed by 20 weeks of Industry Placement (paid or unpaid).

Course structure

14 units of competency:
● 7 core units plus
● 7 elective units, consisting of:
○ A minimum of 3 from Group A and B
○ Up to 3 from Group C
○ Up to 2 from any currently endorsed Training Package or accredited course that is packaged
at a Certificate IV or Diploma level.

Core Units
BSBSUS411 Implement and monitor environmentally sustainable work practices
FBPFSY4001 Supervise and maintain a food safety plan
FBPRBK3016 Control and order bakery stock
FBPRBK4004 Develop baked products
FBPRBK4006 Coordinate baking operations
FBPWHS4002 Maintain work health and safety processes
SITXHRM001 Coach others in job skills

Elective Units
FBPRBK3005 Produce basic bread products (Group A)
FBPRBK3011 Produce frozen dough products (Group A)
FBPRBK4001 Produce artisan bread products (Group A)
FBPRBK3003 Produce specialist pastry products (Group B)
SITXFSA001Use hygienic practices for food safety (Group B)
SITHPAT005 Produce petits fours (Group B)
FBPRBK4003 Produce gateaux, tortes and entremets (Group B)

Career opportunities

This course provides a pathway to develop the specialist technical skills and knowledge of an advanced bread baker, advanced pastry cook or advanced baker working in a commercial baking environment.

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