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)
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