Certificate IV in Baking - FBP40221
Salford College
Type of institution: Registered Training Organisation
Level: Vocational Education and Training (VET)
CRICOS: 03076M
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 may be packaged to reflect a specialisation in advanced bread baking skills or in advanced pastry skills, or a combination of both.This qualification 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. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Subjects
- Coordinate baking operations
- Implement customer service strategies
- Produce cake and pudding products
- Establish operational strategies and procedures for new business ventures
- Produce petits fours
- Use hygienic practices for food safety
- Apply bread baking science
- Operate plant baking processes
- Implement and monitor environmentally sustainable work practices
- Produce chocolate confectionery
- Lead team effectiveness
- Apply advanced finishing techniques for specialty cakes
- Control and order bakery stock
- Produce frozen dough products
- Assess and evaluate bread products
- Produce artisan bread products
- Produce basic bread products
- Coach others in job skills
- Produce gateaux, tortes and entremets
- Produce desserts
- Maintain work health and safety processes
- Develop advanced artisan bread methods
- Supervise and maintain a food safety plan
- Produce specialist pastry products
- Develop baked products
Standard entry requirements
To commence this qualification an individual must have:completed a Certificate III qualification in a field of study related to commercial baking, orat least 3 year\u2019s full time relevant employment in a commercial baking environment.
Study information
| Campus | Fees | Entry | Mid year intake | Attendance |
|---|---|---|---|---|
| Adelaide | No |
| ||
| SYDNEY | No |
|
