52 Weeks
FBP40221 – Certificate IV In Baking
International
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.
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Duration
52 weeks 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
Click here to know more about the entry requirements
Fees
Tuition Fee – $13,800
Non – Tuition Fee comes to $2,500 and the details are given below:
Application Fee – $350
Material Fee – $2,150
(includes kitchen tools (if applicable), uniforms, textbooks, other materials and consumables)
Estimated Total Fee – $16,300
To know about our promotional discounts/government subsidised training cost, 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 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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OverviewDurationStudy Mode and Assessment MethodsEntry RequirementsFeesPathwaysRPL/Credit TransferCourse Structure
For More Information
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