Certificate IV in Baking - FBP40217
William Angliss Institute VIC
Type of institution: TAFE Institute
Level: Pre-degree
CRICOS: 01505M
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 occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Subjects
- Coordinate baking operations
- Produce cake and pudding products
- Manage a small team
- Produce petits fours
- Use hygienic practices for food safety
- Apply bread baking science
- Operate plant baking processes
- Manage compliance with franchisee obligations and legislative requirements
- Produce chocolate confectionery
- Supervise and maintain a food safety plan
- Apply advanced finishing techniques for specialty cakes
- Control and order bakery stock
- Produce frozen dough products
- Implement and monitor environmentally sustainable work practices
- Assess and evaluate bread products
- Monitor and manage small business operations
- Produce artisan bread products
- Produce basic bread products
- Coach others in job skills
- Produce gateaux, tortes and entremets
- Maintain OHS processes
- Produce desserts
- Develop advanced artisan bread methods
- Coordinate implementation of customer service strategies
- Produce specialist pastry products
- Develop baked products
Standard 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.
