Certificate IV in Advanced Baking
  • Domestic Students
Course Code FDF40811
Course Level Certificate IV
Course Study Area Foods
Course Mode Full Time
Contact Hours Full Time: 20-24 per week
Course Location Melbourne
Course Intake February; July
Course Duration 6 months
Entry Requirements  Year 11 and Cert. III in Retail Baking
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Online Application
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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 Codes
Unit Names
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
FDFRB4004A
Produce sourdough products
FDFRB4003A
Apply baking science to work practices
FDFRB4007A
Evaluate and assess bakery product
FDFRB3013A
Produce artisan breads
FDFOP3006A
Identify cultural, religious and dietary requirements for food products
FDFRB4006A
Explore and apply baking techniques to develop new products
FDFRB4005A
Apply advanced finishing techniques for specialty cakes and desserts
FDFRB4001A
Apply marketing principles to retail bakery
FDFRB3015A
Produce and decorate gateaux and tortes

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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