FBP40221 - Certificate IV in Baking

Qualification 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.
Entry Requirements
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 year’s full time relevant employment in a commercial baking environment.

Packaging Rules
To achieve this qualification, competency must be demonstrated in:

14 units of competency:
- 7 core units plus
- 7 elective units.

Electives must ensure the integrity of the qualification’s Australian Quality Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

A minimum of 3 from Group A and B
Up to 3 from Group C
Up to 2 from any currently endorsed Training Package or accredited course that is packaged at a Certificate IV or Diploma level.

Any combination of electives that meets the packaging rules can be selected for the award of the Certificate IV in Baking.
Electives may be packaged to provide a qualification with a specialisation area as follows:

A minimum of 5 electives from Group A must be selected for award of the Certificate IV in Baking (Advanced Bread)
A minimum of 6 electives from Group B must be selected for award of the Certificate IV in Baking (Advanced Pastry)

Core 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
SITXHRM001 - Coach others in job skills

Elective Units
Group A Advanced Bread
An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.
FBPRBK3005 - Produce basic bread products
FBPRBK3011 - Produce frozen dough products
FBPRBK3017*- Operate plant baking processes
FBPRBK4001*- Produce artisan bread products
FBPRBK4002*- Develop advanced artisan bread methods
FBPRBK4007 - Assess and evaluate bread products
FBPRBK4008 - Apply bread baking science

Group B Advanced Pastry
An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.
FBPRBK3003 - Produce specialist pastry products
FBPRBK3010 - Produce cake and pudding products
FBPRBK4003*- Produce gateaux, tortes and entremets
FBPRBK4005 - Apply advanced finishing techniques for specialty cakes
SITHPAT005*- Produce petits fours
SITHPAT006*- Produce desserts
SITHPAT008*- Produce chocolate confectionery
SITXFSA001 - Use hygienic practices for food safety

Group C Bakery Operations
BSBOPS404 - Implement customer service strategies
BSBESB406 - Establish operational strategies and procedures for new business ventures
BSBLDR414 - Lead team effectiveness

Prerequisite requirements
Note: Units listed in the Prerequisite requirement column that have their own prerequisite requirements are shown with an asterisk (*)

Unit of competency	Prerequisite requirement
FBPRBK3017 Operate plant baking processes	FBPRBK3005 Produce basic bread products
FBPRBK4001 Produce artisan bread products	FBPRBK3005 Produce basic bread products
FBPRBK4002 Develop advanced artisan bread methods	FBPRBK4001 Produce artisan bread products*
FBPRBK4003 Produce gateaux, tortes and entremets	FBPRBK3010 Produce cake and pudding products
SITHPAT005 Produce petits fours	SITXFSA001 Use hygienic practices for food safety
SITHPAT006 Produce desserts	SITXFSA001 Use hygienic practices for food safety
SITHPAT008 Produce chocolate confectionery	SITXFSA001 Use hygienic practices for food safety

Why invest with us?
We have been providing quality training materials for the VET Sector for over twenty years. All of our materials come to you in an electronic format by USB or download and it includes the Candidate Learning Guide, Assessment Tool, Trainer Marking Guide, Competency Mapping Tool, PowerPoint's, and any relevant readings.
Our format enables you to contextualise the material for your Organisations logo (the licence you receive enables this). The resources we know are flexible enough for any group of Students.
Also as the versions change as they invariably do, you will receive the updates at no extra cost to your Organisation.
The investment for these resources is based on the following factors;

The resources are able to be contextualised and replicated as you see fit. In other words the licence allows you to reprint and badge and remove and add materials to your specifications – if you feel it is necessary.
Any additions that we do will be sent to you automatically as they are developed.
You will receive all the compulsory units as well all the electives required for the course.
These resources offer the breadth, depth and complexity of knowledge and competencies covering selecting, adapting and transferring skills and knowledge to new environments. Our resources provide you with the technical advice and early leadership skills for problem resolution. Such skills can be applied across a broad range of roles, and in a variety of contexts.