Overview

The Certificate IV in Baking teaches advanced skills in baking and pastry-making, including dough preparation and quality management. With practical training, graduates are prepared for roles like head bakers or pastry chefs in commercial settings.

Entry Requirements

  • Minimum 18 years of age at the time of commencement.

  • Successful completion of Australian Equivalent Year 12 qualification or higher.

  • Minimum IELTS score of  6.0 or equivalent.

Computer Requirements

You will need to ensure they can connect to the internet and have the capability to use our online learning system that meets the minimum technical requirements, which are:

  • Access to a laptop/computer is preferred.

  • An operating system supporting the following browsers (current version and up to three most recent versions): Chrome, Firefox, Safari (excluding Safari on Windows), and Microsoft Edge.

  • For Windows: Windows 10, 4 Gb RAM installed (minimum).

  • For MAC: Mac OS X 10.13 or above.

  • Access to Word processing software, such as Microsoft Word.

  • Reliable internet connection.

  • Should have basic computer and MS Office skills (Word, Excel and PowerPoint)

Delivery

Training is based on face-to-face classroom delivery including interactive classroom teaching, and tutorials. Classes will be scheduled for a minimum of 20 contact hours per week.

Assessments

Written activities assessment/ knowledge questions, assignment.

Course Credit

Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL).

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.

Course Structure

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
SITXFSA001 – Use hygienic practices for food safety
SITHPAT005 – Produce petit fours
FBPRBK3005 – Produce basic bread products
FBPRBK4001 – Produce artisan bread products
FBPRBK3010 – Produce cake and pudding products
FBPRBK3011 – Produce frozen dough products
BSBLDR414 – Lead team effectiveness
Course requires the completion of the following 14 Units (including 7 Core and 7 Electives)

Fees and Intake Dates

For fees and intake dates, please consult with our team for detailed information.

CRICOS: 117090K
Campus: Sydney
Duration: 52 Weeks (4 terms)
Student: International

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