Duration
1 year (52 weeks)
Course Description
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.
Career Outcomes
Bakery Supervisor
Bakery supervisors have sound interpersonal and communication skills to liaise with staff and customers. Bakery supervisors oversee food safety and work health and safety, they train and mentor employees.
Advanced Baker
Advanced bakers require 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.
Advanced Bread Baker
Advanced bread bakers require 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.
Advanced Pastry Cook
Advanced pastry cooks require 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.
CRICOS Details
Certificate IV in Baking is listed on the official CRICOS register and delivered by SALFORD COLLEGE PTY LTD in 110107 - Baking and Pastrymaking.
- CRICOS course code: 107356E
- Provider: SALFORD COLLEGE PTY LTD
- Course level: Certificate IV
- Study level: VET
- Field of education: 110107 - Baking and Pastrymaking
- National qualification code: FBP40221
- Dual qualification: No
- Foundation studies: No
- Work component: No
- Course language: English
- Duration: 1 year (52 weeks)
- Locations: Adelaide, Parramatta, SA, NSW
This overview is compiled from official CRICOS register data. Confirm fees, duration, intake dates, and entry requirements directly with the provider before applying.