Certificate IV in Baking
Course Overview
This Qualification covers post-trade outcomes for retail bakers, advanced bread makers and advanced pastry cooks. It has been packaged to reflect a specialisation in advanced technical baking skills and in bakery business management skills to reflect a combination of both.
Certificate IV in Baking targets those working or intending to work in a retail baking enterprise as owners, managers and/or senior bakers or pastry cooks.
The Qualification includes technical, artisan and creative skills and knowledge required to produce bakery products, solve baking problems, and ensure that operations are implemented and maintained to optimal performance. It also covers skills in monitoring the implementation of systems and procedures, and management functions of the organisation.
Course Code
FBP40221
CRICOS Course Code
107357D
Duration
48 Weeks
Entry Requirements
This Qualification is a post-trade Qualification and requires one of the following trade-related Qualifications for entry:
- Certificate III in Retail Baking (Cake and Pastry)
- Certificate III in Retail Baking (Bread)
- Certificate III in Retail Baking (Combined)
- Certificate III in Baking
Or, at least 3 year’s full time relevant employment in a commercial baking environment.
Additional entry requirements for international students
- Generally, international students need an IELTS band score of 6.0, or recognised equivalent, to demonstrate their English proficiency for Certificate or Diploma courses. Alternatively, students may join in this course having IELTS band score of 5.0 if accompanied by at least 20 weeks of ELICOS.
- Be over 18 years of age and,
- Have completed Year 12 study or equivalent.
* You may be eligible for enrolment without completion of year 12 study. Contact us to know more: info@jabinhopkins.edu.au
Possible Job Roles
The Certificate IV in Baking provides specialisation in advanced technical baking skills and in bakery business management skills. Upon graduation students may enter into the food processing industry as:
- Manager
- Business Owner
- Senior Baker
- Senior Pastry Chef
Certification on Course Completion
Students who successfully complete only one or more units of competency within this Qualification will receive a Statement of Attainment and upon successful completion of this course requirements, students will receive a nationally recognised qualification FBP40217 Certificate IV in Baking issued by Jabin Hopkins Institute of Technology (JHIT).
Future Pathways
After successful completion of Certificate IV in Baking, students will have many other study options available to you. These may include FDF50110 Diploma of Food Processing or other suitable Diploma level Qualifications.
Course Availability
JHIT has regular intakes for each of its qualifications. These are based around the school terms as follows:
January Term 1 intake
April Term 2 intake
July Term 3 intake
October Term 4 intake
Please contact JHIT to confirm the next set of available intake dates for the course and see which date best suits your needs.
Course Duration
48 weeks which include 40 weeks of teaching over 4 terms of 10 weeks each term, and 8 weeks of break all together. 20 contact hours per week for full time students which may include online or distance delivery. Different arrangement may be organised if the candidates have relevant knowledge & skills.
Delivery Mode
Face to Face
Primary delivery mode for the course for international students is face to face in the classroom and kitchen environment where students can interact with the lecturer and other students face to face. International students are required to comply with the ESOS Standards.
Blended
Domestic students are able to study with the flexibility of mix mode where they can study part of the course online. It allows student to balance their study, work and family life. Students are supported in all the delivery modes as they needed. However, there are regular compulsory face to face practical sessions due to the nature of the course.
Course Credit
Students may apply for Credit Transfer for units undertaken elsewhere and have these units count towards the qualiÂfication, where these units are applicable.
Recognition of Prior Learning (RPL) is available for this course
Assessment Methods
A wide variety of assessments methods will be used to assess student competency in each unit. These include but are not limited to:
- Demonstration and observation
- Review questions and answers
- Group assignments
- Individual projects / portfolios
- Case studies
- Role plays
- Presentations
Recognition of Prior Learning (RPL)
Recognition of Prior Learning enables a participant to receive recognition for the current skills, knowledge and experience they possess regardless of where the learning was obtained. These skills can be gained from:
- Previous study
- Work experience
- General life experience
- Prior qualifications and/or results
RPL is an assessment process through which the knowledge, skills and experience previously gained by you are applied towards the achievement of competencies required for a particular qualification outcome. This assessment process helps you get the qualification you deserve without duplicating learning.
Please contact JHIT directly to discuss your previous experiences and we will be able to guide you through the RPL process.
Course Structure
The Certificate IV in Baking course requires competency in 14 units, and JHIT offers the following highly sought-after units as a part of this qualification:
| FBPWHS4002 Maintain work health and safety processes |
| SITXHRM001 Coach others in job skills |
| FBPRBK4001* Produce artisan bread products |
| FBPFSY4001 Supervise and maintain a food safety plan |
| SITXFSA001 Use hygienic practices for food safety |
| SITHPAT006* Produce desserts |
| FBPRBK4006 Coordinate baking operations |
| FBPRBK4004 Develop baked products |
| SITHPAT008* Produce chocolate confectionery |
| BSBSUS411 Implement and monitor environmentally sustainable work practices |
| SITHPAT005* Produce petit fours |
| FBPRBK4005 Apply advanced finishing techniques for specialty cakes |
| FBPRBK3016 Control and order bakery stock |
| FBPRBK4003* Produce gateaux, tortes and entremets |
*The unit has a prerequisite unit and it will be covered under the qualification.
Fees
Charges vary between courses, subjects and time; please contact JHIT directly to know the current course fees.
