Certificate IV in Baking - FBP40221

Course Overview

Average Course Fee: $10078

$10078 is the average course fee entered on My Skills by 2 training provider(s).

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Average Course Duration: 18 Months

18 Months is the average course duration entered on My Skills by 1 training provider(s).

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Description

This qualification describes the specialist technical skills and knowledge of an advanced bread baker, advanced pastry cook or advanced baker working in a commercial baking environment. It may be packaged to reflect a specialisation in advanced bread baking skills or in advanced pastry skills, or a combination of both.

This qualification includes 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.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

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Student Outcomes

Students who graduate from VET courses are surveyed approximately 6 months after they have completed their training. For more information on the statistics provided in this section, including the different levels (course, field of education, all fields of education) of data available please select the Learn more button below.

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Satisfied with Training

Percentage of graduates in the Food, Hospitality and Personal Services field who were satisfied with the training (Certificate IV).

Improved Work Status

Percentage of graduates in the Food, Hospitality and Personal Services field who started/expanded a business or who have a new job, more highly skilled work, a promotion or higher pay (Certificate IV).

Salary

The middle of the range of salaries earned by graduates in the Food, Hospitality and Personal Services field starting their first ever full-time job after graduating (Certificate IV).

Jobs

Graduates of the Food, Hospitality and Personal Services field (Certificate IV) are most often employed as:

50.9%

Technicians and Trades Workers

20%

Community and Personal Service Workers

9.5%

Managers

Industries

Graduates of the Food, Hospitality and Personal Services field (Certificate IV) are most often employed in:

70.8%

Accommodation and Food Services

6.5%

Health Care and Social Assistance

5.1%

Other Services

All statistics are supplied by the National Centre for Vocational Education Research.

Financial Assistance

The federal, state and territory governments provide financial incentives and support for vocational education and training students to help them gain the skills required to secure and maintain rewarding and sustainable employment.

There are programs for all kinds of students; apprentices and trainees, new job starters, those re-entering the workforce, retraining for a new job or upgrading their skills for an existing job.

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Subsidised Training

State and territory governments dedicate funds to reduce or, in some cases, fully cover tuition fees for VET students who wish to study certain courses.
Unfortunately, no subsidies are currently available for this course.

VET Student Loans

Certain courses are eligible for a VET Student Loan from the Australian Government to assist students with paying tuition fees. The initial debt amount (including the loan fee, if applicable) plus indexation must be paid back once the loan recipient starts earning over a certain amount. Compulsory repayment threshold information is available on the Australian Taxation Office (ATO) website.

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Career Information

Career development is the ongoing process of managing your life, learning and work. It involves developing the skills and knowledge that enable you to plan and make informed decisions about your education, training and career choices.

Food, Beverage and Pharmaceutical Career Pathway

Certificate IV in Baking is in the Food, Hospitality and Personal Services Field of Education. For more information about this kind of career, you can explore Food, Beverage and Pharmaceutical.

Stream

Retail and Production Baking

Certificate II

Bakery Production Assistant

Certificate III

Certificate IV

Diploma

Advanced Diploma

Other courses in this pathway

Stream

Food Processing

Pharmaceutical Manufacturing

Wine

Food Safety

Beverage Processing

Certificate II

Advanced Diploma

Note: Information provided as a guide only. Chart developed by the Australian Apprenticeships & Traineeships Information Service (aapathways.com.au). Information in this chart may be reproduced with acknowledgement of its source: "The Australian Apprenticeships & Traineeships Information Service (aapathways.com.au/jpc) funded by the Australian Government Department of Employment and Workplace Relations".

Australian Apprenticeships

Australian Apprenticeships (also known as apprenticeships and traineeships) combine work with training in a nationally recognised qualification. Australian Apprenticeships are available to anyone of working age and offer opportunities to learn new skills and be paid in over 500 different jobs.

Unfortunately, this qualification is not currently available as an Australian Apprenticeship.

Australian Apprenticeships Pathways

Units & Packaging

To achieve this qualification, competency must be demonstrated in:

14 units of competency:

7 core units plus

7 elective units.

Electives must ensure the integrity of the qualification’s Australian Quality Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

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.

Any combination of electives that meets the packaging rules can be selected for the award of the Certificate IV in Baking.

Electives may be packaged to provide a qualification with a specialisation area as follows:

A minimum of 5 electives from Group A must be selected for award of the Certificate IV in Baking (Advanced Bread)

A minimum of 6 electives from Group B must be selected for award of the Certificate IV in Baking (Advanced Pastry)

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

Group A Advanced Bread

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

FBPRBK3005	Produce basic bread products
FBPRBK3011	Produce frozen dough products
FBPRBK3017*	Operate plant baking processes
FBPRBK4001*	Produce artisan bread products
FBPRBK4002*	Develop advanced artisan bread methods
FBPRBK4007	Assess and evaluate bread products
FBPRBK4008	Apply bread baking science

Group B Advanced Pastry

FBPRBK3003	Produce specialist pastry products
FBPRBK3010	Produce cake and pudding products
FBPRBK4003*	Produce gateaux, tortes and entremets
FBPRBK4005	Apply advanced finishing techniques for specialty cakes
SITHPAT005*	Produce petits fours
SITHPAT006*	Produce desserts
SITHPAT008*	Produce chocolate confectionery
SITXFSA001	Use hygienic practices for food safety

Group C Bakery Operations

BSBOPS404	Implement customer service strategies
BSBESB406	Establish operational strategies and procedures for new business ventures
BSBLDR414	Lead team effectiveness

Prerequisite requirements

Note: Units listed in the Prerequisite requirement column that have their own prerequisite requirements are shown with an asterisk (*)

Unit of competency	Prerequisite requirement
FBPRBK3017 Operate plant baking processes	FBPRBK3005 Produce basic bread products
FBPRBK4001 Produce artisan bread products	FBPRBK3005 Produce basic bread products
FBPRBK4002 Develop advanced artisan bread methods	FBPRBK4001 Produce artisan bread products*
FBPRBK4003 Produce gateaux, tortes and entremets	FBPRBK3010 Produce cake and pudding products
SITHPAT005 Produce petits fours	SITXFSA001 Use hygienic practices for food safety
SITHPAT006 Produce desserts	SITXFSA001 Use hygienic practices for food safety
SITHPAT008 Produce chocolate confectionery	SITXFSA001 Use hygienic practices for food safety

Training Providers

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USI

All students undertaking nationally recognised training must have a USI in order to receive a qualification.

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Labour Market

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