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  • FBP40221
  • Certificate IV
  • Current
  • NATIONALLY RECOGNISED · AQF

Certificate IV in Baking

This qualification is for advanced bakers and pastry cooks in commercial bakeries. It covers developing new baked products, solving baking problems, coordinating baking operations, ordering stock, managing a food safety plan and coaching others. Senior bakers already doing this work may be able to have it recognised through RPL.

TRAINING PACKAGE
FBP Food, Beverage and Pharmaceutical
ENTRY REQUIREMENTS
To commence this qualification an individual must have: completed a Certificate III qualification in a field of study related to commercial baking, or at least 3 year’s full time relevant employment in a commercial baking environment.
SUPERSEDES
FBP40217 Certificate IV in Baking (equivalent)

WHO IT'S FOR

Experienced bakers and pastry cooks who lead production, train others or help run a bakery.

TYPICAL JOB ROLES

  • Bakery supervisor
  • Head baker
  • Advanced baker
  • Advanced pastry cook

Qualification structure

14 units in total. 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

7 units
  1. BSBSUS411Implement and monitor environmentally sustainable work practices
  2. FBPFSY4001Supervise and maintain a food safety plan
  3. FBPRBK3016Control and order bakery stock
  4. FBPRBK4004Develop baked products
  5. FBPRBK4006Coordinate baking operations
  6. FBPWHS4002Maintain work health and safety processes
  7. SITXHRM001Coach others in job skills

Elective units

18 units

Group A Advanced Bread

  1. FBPRBK3005Produce basic bread products
  2. FBPRBK3011Produce frozen dough products
  3. FBPRBK3017 (has a prerequisite)Operate plant baking processes
  4. FBPRBK4001 (has a prerequisite)Produce artisan bread products
  5. FBPRBK4002 (has a prerequisite)Develop advanced artisan bread methods
  6. FBPRBK4007Assess and evaluate bread products
  7. FBPRBK4008Apply bread baking science

Group B Advanced Pastry

  1. FBPRBK3003Produce specialist pastry products
  2. FBPRBK3010Produce cake and pudding products
  3. FBPRBK4003 (has a prerequisite)Produce gateaux, tortes and entremets
  4. FBPRBK4005Apply advanced finishing techniques for specialty cakes
  5. SITHPAT005 (has a prerequisite)Produce petits fours
  6. SITHPAT006 (has a prerequisite)Produce desserts
  7. SITHPAT008 (has a prerequisite)Produce chocolate confectionery
  8. SITXFSA001Use hygienic practices for food safety

Group C Bakery Operations

  1. BSBOPS404Implement customer service strategies
  2. BSBESB406Establish operational strategies and procedures for new business ventures
  3. BSBLDR414Lead team effectiveness

This unit has a prerequisite unit. Check the unit on training.gov.au for details.

PREREQUISITES

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

EVIDENCE YOU'LL NEED

  • Resume showing your work history
  • Reference letters from employers
  • Photos or videos of jobs you've done
  • Payslips or employment contracts

LICENSING

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

View on training.gov.au(opens in a new tab)

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