TAFE Queensland

Course Level

Certificate IV

CRICOS

107355F

Related Careers

Certificate IV in Baking - FBP40221

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.

Campus	Duration	Fees	ATAR
ACACIA RIDGE	Full-time - 18 months	N/A	N/A
Alexandra Hills	Full-time - 18 months	N/A	N/A
EAGLE FARM	Full-time - 18 months	N/A	N/A
Inala	Full-time - 18 months	N/A	N/A
Redcliffe	Full-time - 18 months	N/A	N/A
Ipswich	Full-time - 18 months	N/A	N/A
Yarrabilba	Full-time - 18 months	N/A	N/A
Bracken Ridge	Full-time - 18 months	N/A	N/A
Grovely (Keperra)	Full-time - 18 months	N/A	N/A
Mount Gravatt	Full-time - 18 months	N/A	N/A
SPRINGFIELD CENTRAL	Full-time - 18 months	N/A	N/A
South Bank (Brisbane)	Full-time - 18 months	N/A	N/A
Loganlea (Meadowbrook)	Full-time - 18 months	N/A	N/A
Caboolture	Full-time - 18 months	N/A	N/A

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

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.