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Qualification details

FBP40221 - Certificate IV in Baking (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to FBP40217 - Certificate IV in BakingUnit codes updated in core and electives. Packaging Rules updated to reflect number of units in Group C 08/Sep/2021

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 09/Sep/2021


Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnEssentialSort Table listing Units of Competency by the Essential column
FBPRBK4006 - Coordinate baking operationsCoordinate baking operationsCore
BSBOPS404 - Implement customer service strategiesImplement customer service strategiesElective
FBPRBK3010 - Produce cake and pudding productsProduce cake and pudding productsElective
BSBESB406 - Establish operational strategies and procedures for new business venturesEstablish operational strategies and procedures for new business venturesElective
SITHPAT005 - Produce petits foursProduce petits foursElective
SITXFSA001 - Use hygienic practices for food safetyUse hygienic practices for food safetyElective
FBPRBK4008 - Apply bread baking scienceApply bread baking scienceElective
FBPRBK3017 - Operate plant baking processesOperate plant baking processesElective
BSBSUS411 - Implement and monitor environmentally sustainable work practicesImplement and monitor environmentally sustainable work practicesCore
SITHPAT008 - Produce chocolate confectioneryProduce chocolate confectioneryElective
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 351111 Baker 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 511 Certificate IV 
Taxonomy - Industry Sector N/A Baking 
Taxonomy - Occupation N/A Bakery Supervisor,Advanced Baker,Advanced Bread Baker,Advanced Pastry Cook 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351111 Baker 09/Sep/2021 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 09/Sep/2021 
Qualification/Course Level of Education Identifier 511 Certificate IV 09/Sep/2021 
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Modification History

Release

Comments

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

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)

Core Units

BSBSUS411

Implement and monitor environmentally sustainable work practices

FBPFSY4001

Supervise and maintain a food safety plan

FBPRBK3016

Control and order bakery stock

FBPRBK4004

Develop baked products

FBPRBK4006

Coordinate baking operations

FBPWHS4002

Maintain work health and safety processes

SITXHRM001

Coach others in job skills

Elective Units

Group A Advanced Bread

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

FBPRBK3005

Produce basic bread products

FBPRBK3011

Produce frozen dough products

FBPRBK3017*

Operate plant baking processes

FBPRBK4001*

Produce artisan bread products

FBPRBK4002*

Develop advanced artisan bread methods

FBPRBK4007

Assess and evaluate bread products

FBPRBK4008

Apply bread baking science

Group B Advanced Pastry

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

FBPRBK3003

Produce specialist pastry products

FBPRBK3010

Produce cake and pudding products

FBPRBK4003*

Produce gateaux, tortes and entremets

FBPRBK4005

Apply advanced finishing techniques for specialty cakes

SITHPAT005*

Produce petits fours

SITHPAT006*

Produce desserts

SITHPAT008*

Produce chocolate confectionery

SITXFSA001

Use hygienic practices for food safety

Group C Bakery Operations

BSBOPS404

Implement customer service strategies

BSBESB406

Establish operational strategies and procedures for new business ventures

BSBLDR414

Lead team effectiveness

Prerequisite requirements

Note: Units listed in the Prerequisite requirement column that have their own prerequisite requirements are shown with an asterisk (*)

Unit of competency

Prerequisite requirement

FBPRBK3017 Operate plant baking processes

FBPRBK3005 Produce basic bread products

FBPRBK4001 Produce artisan bread products

FBPRBK3005 Produce basic bread products

FBPRBK4002 Develop advanced artisan bread methods

FBPRBK4001 Produce artisan bread products*

FBPRBK4003 Produce gateaux, tortes and entremets

FBPRBK3010 Produce cake and pudding products

SITHPAT005 Produce petits fours

SITXFSA001 Use hygienic practices for food safety

SITHPAT006 Produce desserts

SITXFSA001 Use hygienic practices for food safety

SITHPAT008 Produce chocolate confectionery

SITXFSA001 Use hygienic practices for food safety

Qualification Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

FBP40221 Certificate IV in Baking

FBP40217 Certificate IV in Baking

Unit codes updated in core and electives

Packaging Rules updated to reflect number of units in Group C

Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4