FBP40221 – Certificate IV In Baking

To be confirmed

Overview

This certificate course will provide you with in-depth knowledge to advance your artisan baking skills while preparing you to succeed in a retail baking environment including specialist technical skills for advanced bread baker, pastry cook, or advanced baker.

Learn innovative advanced artisan bakery skills alongside management skills to develop yourself as a future leader in the baking industry with insight into bakery management, quality control, and occupational health and safety management.

Students will have the opportunity to practice baking and patisserie skills in the fully operational commercial kitchen. Our qualified trainers will teach students to master a wide range of fine baking and patisserie skills through hands-on practical work.

Duration

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 blended ( face to face + online ) structure. Assessments will take the form of a theory oral or written assessment, activities/quiz, practical activities in a holistic environment.

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.

Fees

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

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 any other suitable qualification which may include Diploma of Hospitality Management.

Upon graduation students may enter into the food processing industry as:

Manager
Business Owner
Senior Baker
Senior Pastry Chef

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 Code	Unit Name	Core/Elective
SITXHRM001	Coach others in job skills	Core
FBPRBK3016	Control and order bakery stock	Core
FBPRBK4006	Coordinate baking operations	Core
FBPRBK4004	Develop baked products	Core
BSBSUS411	Implement and monitor environmentally sustainable work practices	Core
BSBLDR414	Lead team effectiveness	Elective
FBPWHS4002	Maintain work health and safety processes	Core
SITXCOM010	Manage conflict	Elective
FBPRBK3017*	Operate plant baking processes	Elective
FBPRBK4001*	Produce artisan bread products	Elective
FBPRBK3005	Produce basic bread products	Elective
FBPRBK3010	Produce cake and pudding products	Elective
SITHPAT016*	Produce desserts	Elective
FDFFS4001A	Supervise and maintain a food safety plan	Core
Pre-requisite Unit
FBPRBK3005 Produce basic bread products.

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