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FBP40221 – Certificate IV In Baking

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
To know about our promotional discounts, please fill the form below so we can send the latest offers to your email.

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

Pathways

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

Click here for more information about pathways with Universities

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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