Current Students
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Current Students
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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. Please consult with your migration agent for the most up-to-date pricing information.

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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)

Completed a Certificate III qualification in a field of study related to commercial baking, or at least 3 years’ full time relevant employment in a commercial baking environment.

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English Language Requirements for International Students

All students entering this qualification must have an English language proficiency level of one of the below:

 

  • IELTS (International English Language Testing System) band score of 5.5 (Academic or general version) or equivalent internationally recognized exam result in line with DHA requirements or
  • IELTS band score of 4.5 (Academic or general version) or equivalent combined with Satisfactory completion of at least 20 weeks (about 4 and a half months) of ELICOS or
  • Completed secondary studies equivalent to an Australian Year 12 qualification from an English – Language speaking country.
  • Be eligible for an English language exemption in line with DHA requirements.
  • Completion of GE course to a satisfactory level.

 

 

  • TOEFL paper based 527
  • TOEFL Internet based 46
  • PTE 42
  • Pass
  • Cambridge English: Advanced
  • (Certificate in Advanced English). 162
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Units of Competency

Unit Code

Title

BSBSUS411

Implement and monitor environmentally sustainable work practices

Core

FBPRBK3016

Control and order bakery stock

Core

FBPRBK4004

Develop baked products

Core

FBPRBK4006

Coordinate baking operations

Core

FBPFSY4001

Supervise and maintain a food safety plan

Core

FBPWHS4002

Maintain work health and safety processes

Core

SITXHRM001

Coach others in job skills

Core

Group B Elective

FBPRBK3003

Produce specialist pastry products

Elective

FBPRBK3010

Produce cake and pudding products

Elective

FBPRBK4005

Apply advanced finishing techniques for specialty cakes

Elective

FBPRBK4003*

Produce gateaux, tortes and entremets

Elective

SITHPAT006*

Produce desserts

Elective

SITXFSA001

Use hygienic practices for food safety

Elective

Group A Elective

Elective

FBPRBK3005

Produce basic bread products

Elective

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