Updating Results

Certificate IV in Baking

  • Certificate

A comprehensive and in-depth program to advance your skills as a baker.

Key details

Degree Type
Certificate
Duration
12 - 18 months full-time
Course Code
FBP40221
Study Mode
In person
Intake Months
Jan, Feb, Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov, Dec
Domestic Fees
$9,244 total
International Fees
$35,800 total

About this course

Course Description

A comprehensive and in-depth program to advance your skills as a baker. This certificate course will provide you with both generalist and artisan baking skills while preparing you to succeed in a retail baking environment. Learn innovative advanced artisan bakery skills alongside management skills to develop yourself as a future leader in the baking industry.

Angliss is renowned for its high quality baking courses and training, offering you a qualification that is recognised worldwide and in high demand across the baking industry.

While you build on your baking expertise, you'll develop valuable insights into bakery management, quality control and occupational health and safety management.

Entry requirements

Entry Requirements

Prerequisites

To commence this qualification an individual must have:

  • completed a Certificate III qualification in a field of study related to commercial baking or,
  • at least 3 years full-time relevant employment in a commercial baking environment

If you would like more information, please speak to us.

Pre-Training Review

To assist you with determining whether a course suits your personal needs and career goals, we will conduct a Pre-Training Review.

This will include completing a Pre-Training Review Form, assessing your literacy, numeracy and digital literacy skills as well as an informal interview. We will then discuss with you the outcomes of your review, provide guidance as to whether the course is the best fit for you, and identify whether you might require learning support.

It is also an opportunity for you to ask us questions about the course.

 

Study locations

Melbourne

Course structure

Course Structure

Please note that the order of the delivery of units and elective units available may vary between campuses, course modes and intakes.

Units

BSBSUS411 Implement and monitor environmentally sustainable work practices
FBPFSY4001 Supervise and maintain a food safety plan
FBPRBK3016 Control and order bakery stock
FBPRBK4004 Develop baked products
FBPRBK4006 Coordinate baking operations
FBPWHS4002 Maintain work health and safety processes
SITXHRM007 Coach others in job skills
FBPRBK4001 Produce artisan bread products
FBPRBK4002 Develop advanced artisan bread methods
FBPRBK4005 Apply advanced finishing techniques for specialty cakes
FBPRBK3005 Produce basic bread products
FBPRBK4007 Assess and evaluate bread products
BSBLDR414 Lead team effectiveness
SITXFIN003 Manage Finances within a budget