Certificate IV in Advanced Baking

Code:
FDF40811
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Government-subsidised training
Recognition
Meets the requirements of the Australian Qualifications Framework (AQF)
Entry requirements
Certificate III in Retail Baking, or relevant industry skills and knowledge
Units in this course
Fee range
$6,000 - $12,450 (full fee)
$3,010 - $7,500
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This course is offered in 5 locations
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About government-subsidised training

Students may be eligible for government-subsidised training. This is only offered by training providers who have a contract with the Victorian Government to deliver government-subsidised training.

If you're eligible, the government will contribute to the cost of the training.




Finding government-subsidised training

Government-subsidised training is marked with this symbol Government-subsidised training available. Course availability data is sourced from the Australian Course Information Register.

About pre-apprenticeship courses

This course is available to study as a pre-apprenticeship. A pre-apprenticeship is a great way to get a feel for the industry before committing to an apprenticeship.

Some pre-apprenticeships can help reduce the length of a formal apprenticeship. This only applies to selected courses approved by the Victorian Registration and Qualifications Authority (VRQA). To find out if this applies to your pre-apprenticeship contact your training provider.

For more information about pre-apprenticeships, see our Pre-Apprenticeships page.

About recognition

The courses shown on the Victorian Skills Gateway website are regulated qualifications under the Australian Qualifications Framework (AQF), or short training programs made up of units of competency from regulated qualifications.

Units
Unit code
Unit title
BSBCUS401A
Coordinate implementation of customer service strategies
BSBHRM402A
Recruit, select and induct staff
BSBLED401A
Develop teams and individuals
BSBMGT403A
Implement continuous improvement
BSBSMB401A
Establish legal and risk management requirements of small business
BSBSMB404A
Undertake small business planning
BSBSMB405A
Monitor and manage small business operations
BSBSMB406A
Manage small business finances
BSBWOR204A
Use business technology
FDFFS2001A
Implement the food safety program and procedures
FDFFS3001A
Monitor the implementation of quality and food safety programs
FDFFST4005A
Document processes and procedures for a food product
FDFFST4011A
Apply the principles of nutrition to food processing
FDFFST4054A
Identify and implement product safety for manufacturing of cereal products
FDFOHS4002A
Maintain OHS processes
FDFOP3005A
Prepare food products using basic cooking methods
FDFOP3006A
Identify cultural, religious and dietary considerations for food production
FDFPPL3001A
Participate in improvement processes
FDFPPL3002A
Report on workplace performance
FDFPPL3003A
Support and mentor individuals and groups
FDFPPL4001A
Manage people in the work area
FDFPPL4004A
Optimise a work process
FDFRB2002A
Prepare fillings
FDFRB2003A
Produce meringue-based products
FDFRB3001A
Produce pastry
FDFRB3002A
Produce bread dough
FDFRB3003A
Produce sponge, cake and cookie batter
FDFRB3004A
Decorate cakes and cookies
FDFRB3005A
Bake bread
FDFRB3006A
Bake sponges, cakes and cookies
FDFRB3007A
Bake pastry products
FDFRB3010A
Process dough
FDFRB3013A
Produce artisan breads
FDFRB3015A
Produce and decorate gateaux and tortes
FDFRB4001A
Apply marketing principles to retail bakery
FDFRB4002A
Control bakery operations to meet quality and production requirements
FDFRB4003A
Apply baking science to work practices
FDFRB4004A
Produce sourdough products
FDFRB4005A
Apply advanced finishing tequniques for specialty cakes and desserts
FDFRB4006A
Explore and apply baking techniques to develop new products
FDFRB4007A
Evaluate and assess bakery product
FDFRB4008A
Set up sustainable baking operations
FDFRB4009A
Coordinate material supply for baking processes
FDFRB4010A
Prepare plated sweets and desserts
FDFTEC3001A
Participate in a HACCP team
FDFTEC4003A
Control food contamination and spoilage
FDFTEC4006A
Apply an understanding of legal requirements of food production
FDFTEC4008A
Apply principles of food packaging
FDFTEC4011A
Participate in product recalls
MSAENV472B
Implement and monitor environmentally sustainable work practices
PMBTECH406A
Diagnose production equipment problems
SITHCCC022A
Prepare chocolate and chocolate confectionery
SITHFAB012B
Prepare and serve espresso coffee
SITHFAB016A
Plan and monitor espresso coffee service
SITHPAT004A
Prepare bakery products for patisseries
SITHPAT010A
Prepare and display sugar work
SITXOHS002A
Follow workplace hygiene procedures
TAEASS403A
Participate in assessment validation
TAEDEL301A
Provide work skill instruction
About the fee range
The fee ranges shown are indicative only.

The full fee range does not factor in any government subsidies.

The government-subsidised fee range marked with this symbol Government-subsidised training available factors in a Victorian Government subsidy.

The ranges are based on:

  • Estimated tuition fees for the whole of the course with a Victorian Government subsidy 
  • Rates for local students only (not for international)  
  • Available data from the Australian Course Information Register

The fee ranges shown do not factor in concessions or scholarships. They also exclude other fees set by the training provider such as materials, services, and amenities.

All subsidies presented on this site are correct at the time of publication; subsidy information is updated on a monthly basis. To obtain the most accurate quote for the course you’re considering, please contact the training provider directly.

About occupations in demand

Occupations in demand are marked with this symbol Occupation in demand. If you see a related job marked with this symbol, it’s identifying a role that is currently, or is at risk of, experiencing a skills shortage.

When an occupation has a skills shortage, it means the chances of getting a job after completing your course could be higher.

The information used to identify occupations in demand is primarily sourced from Higher Education and Skills Group (HESG) in the Department of Education and Training (DET), the Australian Bureau of Statistics (ABS) and Deloitte Access Economics.