FDF40811 - Certificate IV in Advanced Baking

Know how to bake breads and pastries? Get recognised for it.

Are you baking pastries, cakes, breads, and other Advanced Baking products every day at work? You've probably already mastered the skills you need to achieve formal recognition.

If you're seeking certification, a way to improve employment opportunities, or just entering the field of Advanced Baking, the products you make in pastries, meringues, tortes, and gateaux may sweeten your qualification.

Mix up a batch of skills in Advanced Baking and watch your status rise.

See if you’re eligible today with our Free Skills Review.

RPL Cost Traditional study cost Your savings
$3,000* $9,000 $6,000

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* RPL cost includes all assessment services and issue of your nationally recognised qualification.

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Take the initiative today to determine your eligibility.

Yes. All of our qualifications are issued by RTOs which have been approved by the Australian Skills Quality Authority (ASQA) to deliver nationally recognised qualifications that meet national quality assurance requirements. This means that they are recognised by industry and educational institutions in all Australian states and territories as conforming to the required competency standards.

Yes. Because all of our qualifications are issued by reputable RTOs and contain the nationally recognised training logo, they each verify that a candidate has met the Units of Competency required to work in their industry occupation. These qualifications do not indicate how you have obtained the qualification (i.e. through RPL), and are exactly the same as a qualification received from a training provider through any other means.

Get Qualified Australia allows you up 3 months to complete the RPL process, however the actual duration is dependent on the length of time it takes you to provide your evidence. While this is generally 4 weeks, the quicker you submit your evidence, the sooner the process will be completed.

Once all the required evidence has been submitted and your evidence has been assessed, the RTO will then review and issue your qualification within 2-4 weeks, provided that no further evidence is required. This makes it possible for you to achieve your qualification in as little as 1 month, and up to 3 months.

Requests for extensions beyond the allotted 3 month period will be considered on an individual case basis.

While our Customer Service Agents will determine the best evidence for your portfolio, evidence generally takes the form of:

  • Resume/CV
  • References
  • Performance Appraisals
  • Portfolio/work samples
  • Photographic and video evidence
  • Education, training and qualifications
  • Job Description
  • Policies and Procedures
  • Workplace communication
  • Bookkeeping and financial records

Click here to learn more about the types of evidence you can provide.

 

The options are really endless. Most people use qualifications to enhance their careers, from achieving a promotion or pay rise, to climbing organisational ranks and getting new job opportunities. In fact, qualifications have shown to increase employability by 11%, and result in promotions 42% of the time.

Other people might use their qualification to improve visa or migration prospects, access postgraduate study, open up their own businesses, meet regulatory requirements, or obtain a licence in their industry or occupation.

Please note that while our qualifications may help you meet minimum licensing requirements, only your state’s relevant licensing authority may issue you your licence. For more information about trades licensing, click here.

This Qualification requires the achievement of fourteen (14)  Units of Competency in accordance with the following rules.

 

Five (5) Core Units 

Nine (9) Elective Units 

 

Elective selection must include seven (7) elective Units consisting of: 

  • A minimum of four (4) Group A Specialist Elective Units PLUS three (3) Units from Group A, B OR C, not previously selected in this Qualification
  • OR
  • A minimum of four (4) Group B Specialist Elective Units PLUS three (3) Units from Group A, B OR C, not previously selected in this Qualification

 

Two (2) remaining elective Units may be selected from: 

  • Group A, B and C Uunits listed below, not previously selected
  • Units from any nationally endorsed Training Package and accredited course that are packaged at Certificate IV level (maximum 2 Units), Certificate III level (maximum 1 Unit) and Diploma level (maximum 1 Unit)

 

NOTE: Units marked with an asterisk (*) require completion of prerequisite unit/s identified under the unit.

 

CORE UNITS 

Complete the following five (5) Units 

FDFFS3001A

Monitor the implementation of quality and food safety programs*

FDFFS2001A Implement the food safety program and procedures

FDFOHS4002A

Maintain OHS processes

FDFPPL3002A

Report on workplace performance

FDFRB4002A

Control bakery operations to meet quality and production requirements

MSAENV472B

Implement and monitor environmentally sustainable work practices

 

SPECIALIST ELECTIVE UNITS  

Select seven (7) Specialist Elective Units  

  • A minimum of four (4) Units must be selected from the specialist Group A Technical Baking stream OR Group B Bakery Business Operations stream
  • The remaining Units can be selected from any Group A, B or C Units, not previously selected in this Qualification.

 

Group A: Technical Baking Stream 

 

FDFRB3013A

Produce artisan breads*

FDFRB3005A Bake bread

FDFRB3010A Process dough

FDFRB3002A Produce bread dough

FDFRB4003A

Apply baking science to work practices

FDFRB4004A

Produce sourdough products

FDFRB4005A

Apply advanced finishing techniques for specialty cakes and desserts*

FDFRB3015A Produce and decorate gateaux and tortes*

FDFRB2002A Prepare fillings AND

FDFRB2003A Produce meringue-based products AND

FDFRB3001A Produce pastry AND

FDFRB3003A Produce sponge, cake and cookie batter AND

FDFRB3004A Decorate cakes and cookies AND

FDFRB3006A Bake sponges, cakes and cookies AND

FDFRB3007A Bake pastry products

FDFRB4006A

Explore and apply baking techniques to develop new products

FDFRB4007A

Evaluate and assess bakery product

FDFRB4010A

Prepare plated sweets and desserts

FDFFST4011A

Apply the principles of nutrition to food processing

SITHPAT004A

Prepare baking product for patisseries*

SITXOHS002A Follow workplace hygiene procedures

 

Group B: Bakery Business Operations Stream 

FDFRB4001A

Apply marketing principles to retail bakery

FDFRB4008A

Set up sustainable baking operations

FDFRB4009A

Coordinate material supply for baking processes*

FDFRB4003A Apply baking science to work practices

FDFPPL4001A

Manage people in the work area*

FDFPPL3003A Support and mentor individuals and groups

FDFTEC4006A

Apply an understanding of legal requirements of food production

BSBHRM402A

Recruit, select and induct staff

BSBSMB404A

Undertake small business planning

BSBSMB405B

Monitor and manage small business operations

BSBSMB406A

Manage small business finances

 

Group C: Bakery Electives 

FDFFS2001A

Implement the food safety program and procedures

FDFFST4005A

Document processes and procedures for a food product

FDFFST4054A

Identify and implement product safety and quality for manufacturing of cereal products

FDFOP3005A

Prepare food products using basic cooking methods*

FDFFS2001A Implement the food safety program and procedures

FDFOP3006A

Identify cultural, religious and dietary requirements for food products

FDFPPL3001A

Participate in improvement processes

FDFPPL3003A

Support and mentor individuals and groups

FDFPPL4004A

Optimise a work process*

FDFPPL3001A Participate in improvement processes

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

FDFRB3015A

Produce and decorate gateaux and tortes*

FDFRB2002A Prepare fillings AND

FDFRB2003A Produce meringue-based products AND

FDFRB3001A Produce pastry AND

FDFRB3003A Produce sponge, cake and cookie batter AND

FDFRB3004A Decorate cakes and cookies AND

FDFRB3006A Bake sponges, cakes and cookies AND

FDFRB3007A Bake pastry products

FDFTEC3001A

Participate in a HACCP team*

FDFFS2001A Implement the food safety program and procedures

FDFTEC4003A

Control food contamination and spoilage*

FDFFS3001A Monitor the implementation of quality and food safety programs*

FDFFS2001A Implement the food safety program and procedures

FDFTEC4008A

Apply principles of food packaging

FDFTEC4011A

Participate in product recalls*

FDFFS3001A Monitor the implementation of quality and food safety programs*

FDFFS2001A Implement the food safety program and procedures

BSBCUS401B

Coordinate implementation of customer service strategies

BSBLED401A

Develop teams and individuals

BSBMGT403A

Implement continuous improvement

BSBSMB401A

Establish legal and risk management requirements of small business

BSBWOR204A

Use business technology

PMBTECH406A

Diagnose equipment problems

SITHCCC022A

Prepare chocolate and chocolate confectionery*

SITXOHS002A Follow workplace hygiene procedures

SITHFAB012B

Prepare and serve espresso coffee

SITHFAB016A

Plan and monitor espresso coffee service*

SITHFAB012B Prepare and serve espresso coffee

SITHOHS002A

Follow workplace hygiene procedures

SITHPAT010A

Prepare and display sugar work*

SITXOHS002A Follow workplace hygiene procedures

TAEASS403B

Participate in assessment validation

TAEDEL301A

Provide work skill instruction

This Qualification is a post-trade Qualification and requires one of the following trade-related Qualifications for entry:

  • FDF30510 Certificate III in Retail Baking (Cake and Pastry)
  • FDF30610 Certificate III in Retail Baking (Bread)
  • FDF30710 Certificate III in Retail Baking (Combined)

Entry may also occur on the basis of an RTO assessment of equivalent industry skills and knowledge to one of the above Qualifications.

There is no direct link between this Qualification and licensing, legislative and/or regulatory requirements. However, all work must comply with food safety, occupational health and safety (OHS) and environmental regulations and legislation that apply to the workplace.

Visit Get Qualified Australia’s Trade Licensing page for more information surrounding licensing

  • Nova Institute of Technology - Provider Code 21984

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