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Qualification Code

FBP40221

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CRICOS Code

107353H

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Delivery Method

Face to face

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Duration

28 weeks including term breaks

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Age

18+ on the date that they commence the course.

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Location

Melbourne | Adelaide | Sydney

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Course Fee

MEL: $4,500 | ADL: $4,500 | SYD: $4,500

Prices are subject to change at any time without prior notice by the institution. For the most up-to-date pricing information, please consult your migration agent or contact our Marketing team directly at marketing@nit.edu.au

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Course Description

This course imparts specialized technical expertise and knowledge necessary for an experienced pastry chef operating within a commercial baking setting. Participants will acquire technical, artisanal, and creative skills and knowledge essential for producing bakery products, troubleshooting baking challenges, and ensuring the optimal performance of both baking and business operations. Completion of all units is mandatory for successfully attaining the Certificate IV in Baking.

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Course Description

This course imparts specialized technical expertise and knowledge necessary for an experienced pastry chef operating within a commercial baking setting. Participants will acquire technical, artisanal, and creative skills and knowledge essential for producing bakery products, troubleshooting baking challenges, and ensuring the optimal performance of both baking and business operations. Completion of all units is mandatory for successfully attaining the Certificate IV in Baking.

BSBCMM511

Up to 25 students

Hours per week

Full-time study – 20 hours per week

Intakes

Every month

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Qualification

Upon successful completion of this course, students are eligible to receive the Certificate IV in Baking, a nationally recognized qualification for the baking industry.

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Job Prospects

The candidates can seek employment in the following job roles:

  • Pastry chef
  • Baker
  • Bakery supervisor.
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Entry Requirements

  • NOVA Application Form
  • High school certificate (Year 10 and above)
  • English Proficiency
  • Valid Passport
  • Visa (onshore students)
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Qualification requirements

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.

Alternatively, their Completion of FBP30521 Certificate III in Baking

ACSF Level 3 minimum in LLN and basic digital literacy.

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English Language Requirements for International Students

All students applying for this qualification are required to participate in Nova’s Pre-Training Review (PTR), which includes a Language, Literacy, Numeracy and Digital (LLND) skills assessment. This process helps determine whether the student possesses the foundational skills necessary to successfully engage with the training and assessment requirements of the course.

While there are no formal academic prerequisites unless otherwise stated in the national qualification packaging rules (see training.gov.au), all students must meet the following minimum entry conditions:

  • Domestic and international students must demonstrate core skills aligned to the Australian Core Skills Framework (ACSF) appropriate to the qualification level. ACSF Level 3 minimum in LLN and basic digital literacy.

  • International students must meet English language proficiency standards as per the 2025 Department of Home Affairs requirements, and in accordance with CRICOS and the ESOS National Code.
  • Alternative English evidence accepted includes five years of study in English in an approved country or completion of an ELICOS program at the required level.

Where gaps are identified during the PTR or LLND process, NOVA Institute of Technology will offer appropriate support recommended an alternative learning pathway.

  • IELTS band score of 6.0 overall, (Academic or general version) with no band less than 5.5, or or equivalent internationally recognised exam result.
  • IELTS band score of 5.5 (Academic or general version) then Satisfactory completion of ELICOS or ESL up to 20 weeks (about 4 and a half months) at upper intermediate level or
  • Upper Intermediate (General English) or higher certificate from a CRICOS registered English language training provider.
  • In the 2 years before commencing the course, has completed secondary studies equivalent to an Australian Year 12 qualification from an English language speaking country.
  • In the 2 years before commencing the course, has completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate III or higher level.
  • TOEFL Internet based 46
  • PTE 42
  • OET. Pass
  • Cambridge C1 Advanced 162
    (Certificate in Advanced English)

 

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Units of Competency

Unit Code

Title

FBPWHS4002

Maintain work health and safety processes

Core

FBPFSY4001

Supervise and maintain a food safety plan

Core

FBPRBK4006

Coordinate baking operations

Core

BSBSUS411

Implement and monitor environmentally sustainable work practices

Core

FBPRBK3016

Control and order bakery stock

Core

FBPRBK4004

Develop baked products

Core

SITXHRM001

Coach others in job skills

Core

BSBOPS404

Implement customer service strategies

Elective

FBPRBK3003

Produce specialist pastry products

Elective

FBPRBK3005

Produce basic bread products

Elective

FBPRBK3010

Produce cake and pudding products

Elective

FBPRBK4003*

Produce gateaux, tortes and entremets

Elective

FBPRBK4005

Apply advanced finishing techniques for specialty cakes

Elective

SITXFSA005

Use hygienic practices for food safety

Elective

* Prerequisetes

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