Certificate IV in Baking | Advanced Baker

Overview Course Structure entry Requirements Fees Testimonials

Course Description

A comprehensive and in-depth program to advance your skills as a baker. This certificate course will provide you with both generalist and artisan baking skills while preparing you to succeed in a retail baking environment. Learn innovative advanced artisan bakery skills alongside management skills to develop yourself as a future leader in the baking industry.

Angliss is renowned for its high quality baking courses and training, offering you a qualification that is recognised worldwide and in high demand across the baking industry.

While you build on your baking expertise, you'll develop valuable insights into bakery management, quality control and occupational health and safety management.

The experience

Advance your skills, learning from bakery training experts about working in an artisan bakery, a hotel, or a French boulangerie
Continue your education to enhance and develop further knowledge reflective of the baking industry
Gain a greater depth of knowledge in the Bakery industry
Learn the science of bakery

COURSE DETAILS

Course Code

FBP40221

Study Area

Foods, Baking

Course Level

Certificate IV

Course Intake

On-Demand

Duration

12-18 months

Campus

Melbourne

Course Mode

Full-time & Part-time

Course Hours

Part-time or Full-time: 8-24 hours per week

Application Requirements

William Angliss Institute accepts direct applications from domestic students.

Angliss considers you a domestic student if you:

Are an Australian or New Zealand Citizen
Are an Australian Permanent Resident
Have an Australian Permanent Humanitarian Visa

If you are unsure or hold a different visa type, please contact our Admission Team for more information.

Expression of Interest

Course Structure

Please note that the order of the delivery of units and elective units available may vary between campuses, course modes and intakes.

Units

BSBSUS411Implement and monitor environmentally sustainable work practices

FBPFSY4001Supervise and maintain a food safety plan

FBPRBK3016Control and order bakery stock

FBPRBK4004Develop baked products

FBPRBK4006Coordinate baking operations

FBPWHS4002Maintain work health and safety processes

SITXHRM007Coach others in job skills

FBPRBK4001Produce artisan bread products

FBPRBK4002Develop advanced artisan bread methods

FBPRBK4005Apply advanced finishing techniques for specialty cakes

FBPRBK3003Produce specialist pastry products

FBPRBK4008Apply bread baking science

SITXHRM009Lead and manage people

SITXFIN003Manage Finances within a budget

Timetables

Want to get a handle on your schedule? Find timetables for food courses at the Melbourne campus for our next intake. Please note this is a sample of group timetables that are subject to change. Some courses may have multiple groups, which may have classes timetabled on different days.

Entry Requirements

Prerequisites

To commence this qualification an individual must have:

completed a Certificate III qualification in a field of study related to commercial baking
at least 3 years full-time relevant employment in a commercial baking environment

Pre-requisite Unit FBPRBK3005 Produce basic bread products is required. Recognition of Prior learning (RPL) is available.

If you would like more information, please speak to us.

Pre-Training Review

To assist you with determining whether a course suits your personal needs and career goals, we will conduct a Pre-Training Review.

This will include completing a Pre-Training Review Form, assessing your literacy, numeracy and digital literacy skills as well as an informal interview. We will then discuss with you the outcomes of your review, provide guidance as to whether the course is the best fit for you, and identify whether you might require learning support.

It is also an opportunity for you to ask us questions about the course.

Fees

Tuition fees are determined by the number of scheduled contact hours per unit that you are enrolled into. Student services fees are charged per study period that you enrol into.

There are different Tuition Fee types that apply to VET courses depending on your individual eligibility as per residency status, course of choice, and previous access to subsidies.

Government Subsidised Place: if you meet the funded course eligibility criteria but no do not hold a current valid concession entitlement, you may be able to access a reduced tuition fee under Skills First Funding
Free TAFE: if you meet the funded course eligibility criteria, and have not accessed a Free TAFE place previously (or have completed a Priority Pathway course and are looking to access a second waiver under this scheme), you may be eligible to access a tuition free placement
Concession: if you meet all eligibility criteria and hold a current healthcare or pension card, you may be able to access a concession for tuition fees
Full Fee: you will pay the full fee rate if you do not meet the eligibility criteria for any of the above.

Find additional information about fees and charges.

TUITION FEE TYPES – DOMESTIC STUDENTS MELBOURNE CAMPUS

Tuition Fee type is determined via the Pre-Training Review process, or a post Letter of Offer concession application.

Total student fees are distributed per enrolment period; for eligible students, tuition fees can be deferred to a Payment Plan on application, but all additional costs must be paid up front in full.

FULL FEE

$9,719

ADDITIONAL COSTS

These costs are payable by all students and apply to all tuition types.

STUDENT SERVICES

$360

MANDATORY MATERIALS

$400

UNIFORM / EQUIPMENT

$615

SCHOLARSHIP OPTIONS

Study what you love with a little help from us. William Angliss Institute awards merit and equity scholarships to recognise academic excellence and support students in financial need.

Learn more