Certificate IV in Advanced Baking
  • Domestic Students
  • International Students
Course Code FDF40811
Course Level Certificate IV
Course Study Area Foods
Course Mode Full Time; Part Time
Course Location Melbourne
Course Intake February; July
Course Duration 6 months
Entry Requirements  Year 11 and Cert. III in Retail Baking
Course Code FDF40811
Course Level Certificate IV
Course Study Area Foods
Course Mode Full Time
Course Location Melbourne
Course Intake February; July
Course Duration 6 months
Entry Requirements  Year 11 and Cert. III in Retail Baking
CRICOS 080744G
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Course Description

This comprehensive program will provide you with in­‐depth knowledge and broad understanding of baking practices and science. You will learn to create a range of specialty cakes and desserts including tiered, special occasion, wedding, novelty, traditional and modern cakes. The course will provide you with multi-­‐skilled knowledge including basic cooking methods, confectionery products, sourdough products, and espresso coffee. Marketing and production subjects will enable you to market and develop new products within a retail baking environment.

Course units include:



Stage 1
Unit CodeUnit Name

FDFFS3001A

Monitor the implementation of quality and food safety programs

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

FDFRB4003A

Apply baking science to work practices

FDFRB4004A

Produce sourdough products

FDFRB4005A

Apply advanced finishing techniques for specialty cakes and desserts

FDFRB4007A

Evaluate and assess bakery product

FDFRB4010A

Prepare plated sweets and desserts

FDFOP3005A

Prepare food products using basic cooking methods

FDFOP3006A

Identify cultural, religious and dietary requirements for food products

SITHFAB012B

Prepare and serve espresso coffee

FDFFST4035A

Implement and review the processing of high and low boil confectionery products

FDFFST4036A

Implement and review the processing of confectionery products


Fees

Fees and charges can be found at www.angliss.edu.au/fees-and-charges

Find Out More

Call 1300 ANGLISS or email study@angliss.edu.au


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