FBP40217 – Certificate IV In Baking


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 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

This qualification provides a pathway to work in various organisations where baked products are prepared and served, including bakeries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.

52 weeks over 4 terms, including breaks and holidays. The course is delivered over 2.5 days per week
Study Mode and Assessment Methods

This course is delivered in a classroom environment and includes theory, kitchen practical classes group discussions, presentations, research, computer activities, and written assessments.

This course is delivered face to face.

Entry Requirements

Age – 18+

English – IELTS 5.5 or equivalent in TOEFL, PTE, OET. Or /And Meet the Literacy, Language, Numeracy (LLN) test organised by Salford college*

Academic – At least Year 12 Equivalent to Australian standards or/and Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)

To commence this qualification an individual must have:

1) completed a Certificate III qualification in a field of study related to commercial baking, or

2)at least 3 year’s full time relevant employment in a commercial baking environment.

Tuition Fee – $13800
Non – Tuition Fee comes to $2500 and the details are given below:
Application Fee – $350
Material Fee – $2150
Estimated Total Fee – $ 16300
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Note :

1. Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)

2. All students need to fulfil the GTE (genuine temporary entrant) requirements listed on DHA website and Salford College website

3. All LLN testing is done via skype or face to face interview with College Authorities or an authorised Agent of the College

4. All qualification certificates have to be attested by a local Notary public or Justice of Peace or an authorised officer/agent of Salford College


After achieving this Qualification, candidates may undertake FDF50110 Diploma of Food Processing or any other suitable qualification.

This course will continue to develop competencies in bakery production and allow you to gain an understanding of topics such as coordinating baking operations, control and order bakery stock and sustainable practices. This will allow you to be reach every success in you future in bakery.

Recognition of Prior Learning/Credit transfer

Do you already have existing skills and knowledge and don’t need additional training? Have you done previous training?

Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer. RPL/Credit transfer may reduce your course duration and fees

Course Structure

There are 14 units in this qualification out of which 7 are core units and 7 are elective units as chosen by Salford College.

Unit CodeUnit NameCore/Elective
FBPRBK4005Apply advanced finishing techniques for specialty cakesElective
SITXHRM001Coach others in job skillsCore
FBPRBK3016Control and order bakery stockCore
FBPRBK4006Coordinate baking operationsCore
FBPRBK4002Develop advanced artisan bread methodsElective
FBPRBK4004Develop baked productsCore
BSBSUS401Implement and monitor environmentally sustainable work practicesCore
FDFOHS4002AMaintain OHS processesCore
BSBSMB407Manage a small teamElective
BSBSMB405Monitor and manage small business operationsElective
FBPRBK3017Operate plant baking processesElective
FBPRBK4001Produce artisan bread productsElective
FBPRBK4003Produce gateaux, tortes and entremetsElective
FDFFS4001ASupervise and maintain a food safety planCore

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