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Qualification details

FDF40811 - Certificate IV in Advanced Baking (Release 2)

Summary

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by FBP40217 - Certificate IV in BakingRedesigned. Changes to core and electives units. Baking business operations stream removed. 22/Jan/2018

Release Status:
Current
Releases:
ReleaseRelease date
2 (this release) 06/Sep/2012
(View details for release 1) 04/Nov/2011

Training packages that include this qualification

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
BSBCUS401B - Coordinate implementation of customer service strategiesCoordinate implementation of customer service strategies Elective
BSBHRM402A - Recruit, select and induct staffRecruit, select and induct staff Elective
BSBLED401A - Develop teams and individualsDevelop teams and individuals Elective
BSBMGT403A - Implement continuous improvementImplement continuous improvement Elective
BSBSMB401A - Establish legal and risk management requirements of small businessEstablish legal and risk management requirements of small business Elective
BSBSMB404A - Undertake small business planningUndertake small business planning Elective
BSBSMB405B - Monitor and manage small business operationsMonitor and manage small business operations Elective
BSBSMB406A - Manage small business financesManage small business finances Elective
BSBWOR204A - Use business technologyUse business technology Elective
FDFFS2001A - Implement the food safety program and proceduresImplement the food safety program and procedures Elective
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 351111 Baker 
ASCO (occupation type) Identifier 4512 Bakers And Pastrycooks 
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 Senior Baker 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351111 Baker 12/Apr/2012 
ASCO (occupation type) Identifier 4512 Bakers And Pastrycooks 12/Apr/2012 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 12/Apr/2012 
Qualification/Course Level of Education Identifier 511 Certificate IV 04/Nov/2011 
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Modification History

September 2012: Replacement of superseded imported Units.

Description

This Qualification covers post-trade outcomes for retail bakers, bread makers and pastry cooks. It may be packaged to reflect a specialisation in advanced technical baking skills or in bakery business management skills, or to reflect a combination of both.

Testamur issued for this Qualification are to be titled ‘Certificate IV in Advanced Baking’. An additional descriptor may be added by the RTO to reflect Unit selection. When a minimum of four (4) Technical Baking stream Units is selected, the testamur may be titled Certificate IV in Advanced Baking (Technical Baking). When a minimum of four (4) Baking Business Operations stream Units is selected, the testamur may be titled Certificate IV in Advanced Baking (Baking Business Operations).

Job roles 

The FDF40811 Certificate IV in Advanced Baking targets those working in a retail baking enterprise as owners, managers and/or senior bakers or pastry cooks.

This Qualification includes technical, artisan and creative skills and knowledge required to produce bakery products, solve baking problems, and ensure that operations are implemented and maintained to optimal performance. It also covers skills in monitoring the implementation of systems and procedures, and management functions of the organisation.

Additional Qualification advice 

Units selected from other Training Packages must be relevant to the work outcome, local industry requirements and the Qualification level.

Note: AgriFood Skills Australia expects that the design of any training delivery and assessment program to support the achievement of this Qualification is based on:

  • the context required by the industry and/or enterprise
  • a holistic and integrated training delivery and assessment plan that identifies learning activities and evidence required
  • flexible delivery options including on-the-job and work-based training that support the development of competency.

Pathways Information

Pathways into the Qualification 

Units completed as part of a Certificate III in Retail Baking can be counted towards the Units required for FDF40811 Certificate IV in Advanced Baking where they are listed in the Certificate IV packaging rules.

Pathways from the Qualification 

After achieving this Qualification, candidates may undertake FDF50110 Diploma of Food Processing or any other suitable Qualification.

Licensing/Regulatory Information

There is no direct link between this Qualification and licensing, legislative and/or regulatory requirements. However, all work must comply with food safety, occupational health and safety (OHS) and environmental regulations and legislation that apply to the workplace.

Entry Requirements

This Qualification is a post-trade Qualification and requires one of the following trade-related Qualifications for entry:

  • FDF30510 Certificate III in Retail Baking (Cake and Pastry)
  • FDF30610 Certificate III in Retail Baking (Bread)
  • FDF30710 Certificate III in Retail Baking (Combined)

Entry may also occur on the basis of an RTO assessment of equivalent industry skills and knowledge to one of the above Qualifications.

Employability Skills Summary

Certificate IV in Advanced Baking  

The following table contains a summary of the Employability Skills as identified by the retail baking industry for this Qualification. This table should be interpreted in conjunction with the detailed requirements of each Unit of Competency packaged in this Qualification. The outcomes described here are broad industry requirements that reflect skill requirements for this level.

Employability Skill 

Industry/enterprise requirements for this Qualification include: 

Communication 

  • Complete workplace documentation and records.
  • Use a range of communication technologies to support work operations.
  • Develop work instructions, specifications and procedures.
  • Demonstrate effective and appropriate communication and interpersonal skills when dealing with people.
  • Undertake numerical calculations to determine ingredient quantities.
  • Communicate with all team members in a professional manner.
  • Demonstrate effective and appropriate documentation, communication and interpersonal skills when dealing with internal and external clients.
  • Use most appropriate communication method given priority, cost and audience needs.
  • Access, interpret and apply technical information.
  • Analyse data and information to determine implications for work operations.

Teamwork 

  • Work cooperatively with people of different ages, gender, race or religion.
  • Liaise with, and provide support to, other team members.
  • Demonstrate leadership skills.
  • Identify and manage performance required to meet internal and external customer needs in own work and team work.
  • Manage organisational processes and provide problem solving support to others.

Problem solving 

  • Investigate problems and determine root cause.
  • Identify, rectify or report potential and actual problems associated with work operations.
  • Identify factors which may affect the product or service to be provided.
  • Assess product quality and determine potential improvements.
  • Use ingredient and process knowledge to solve problems.
  • Identify safety hazards and suggest control measures.
  • Identify environmental hazards and implement corrective measures.
  • Monitor food safety practices.
  • Implement food safety procedures in the workplace.

Initiative and enterprise 

  • Gather and analyse feedback on products, processes and procedures.
  • Assess quality and other indicators of products.
  • Support achievement of efficient production processes.
  • Determine and act on situations requiring further information or problem solving..
  • Assist in the implementation of continuous improvement processes
  • Identify opportunities for product development.
  • Test product ideas on the market.
  • Provide leadership in the workplace.

Planning and organising 

  • Identify hazards and implement appropriate hazard control measures.
  • Demonstrate time management skills.
  • Determine production scheduling requirements.
  • Determine suitable strategies to control production times and processes.
  • Source and prepare materials and resources and ensure availability to support work operations.
  • Schedule and sequence work to maximise safety and productivity.
  • Optimise work processes.

Self-management 

  • Interpret and apply relevant Acts and regulations.
  • Keep work area clean and tidy at all times.
  • Monitor own work and work of team and identify and act on any quality issues.
  • Manage own time to meet deadlines and production schedules.
  • Implement and monitor workplace procedures and instructions.
  • Lead by example in work practices.
  • Monitor own work to ensure it meets workplace environmental requirements.

Learning 

  • Implement learning activities as appropriate to ensure achievement of specified work requirements.
  • Be supportive and assertive and use interpersonal skills to encourage workplace learning.
  • Identify own training needs and seek skill development, if required.
  • Gather feedback to own work to assess effectiveness in meeting objectives and integrate information into own practice.
  • Assess work data and information to identify areas for improved performance.

Technology 

  • Use computer software applications effectively.
  • Work with machines and workplace technology safely and according to workplace standards.
  • Help others use technology efficiently and safely.
  • Ensure readiness and operational efficiency of workplace technology.

Packaging Rules

This Qualification requires the achievement of fourteen (14)  Units of Competency in accordance with the following rules.

Five (5) Core Units 

Nine (9) Elective Units 

Elective selection must include seven (7) elective Units consisting of: 

  • A minimum of four (4) Group A Specialist Elective Units PLUS three (3) Units from Group A, B OR C, not previously selected in this Qualification
  • OR
  • A minimum of four (4) Group B Specialist Elective Units PLUS three (3) Units from Group A, B OR C, not previously selected in this Qualification

Two (2) remaining elective Units may be selected from: 

  • Group A, B and C Uunits listed below, not previously selected
  • Units from any nationally endorsed Training Package and accredited course that are packaged at Certificate IV level (maximum 2 Units), Certificate III level (maximum 1 Unit) and Diploma level (maximum 1 Unit)

NOTE: Units marked with an asterisk (*) require completion of prerequisite unit/s identified under the unit.

CORE UNITS 

Complete the following five (5) Units 

FDFFS3001A

Monitor the implementation of quality and food safety programs*

FDFFS2001A Implement the food safety program and procedures

FDFOHS4002A

Maintain OHS processes

FDFPPL3002A

Report on workplace performance

FDFRB4002A

Control bakery operations to meet quality and production requirements

MSAENV472B

Implement and monitor environmentally sustainable work practices

SPECIALIST ELECTIVE UNITS  

Select seven (7) Specialist Elective Units  

  • A minimum of four (4) Units must be selected from the specialist Group A Technical Baking stream OR Group B Bakery Business Operations stream
  • The remaining Units can be selected from any Group A, B or C Units, not previously selected in this Qualification.

Group A: Technical Baking Stream 

FDFRB3013A

Produce artisan breads*

FDFRB3005A Bake bread

FDFRB3010A Process dough

FDFRB3002A Produce bread dough

FDFRB4003A

Apply baking science to work practices

FDFRB4004A

Produce sourdough products

FDFRB4005A

Apply advanced finishing techniques for specialty cakes and desserts*

FDFRB3015A Produce and decorate gateaux and tortes*

FDFRB2002A Prepare fillings AND

FDFRB2003A Produce meringue-based products AND

FDFRB3001A Produce pastry AND

FDFRB3003A Produce sponge, cake and cookie batter AND

FDFRB3004A Decorate cakes and cookies AND

FDFRB3006A Bake sponges, cakes and cookies AND

FDFRB3007A Bake pastry products

FDFRB4006A

Explore and apply baking techniques to develop new products

FDFRB4007A

Evaluate and assess bakery product

FDFRB4010A

Prepare plated sweets and desserts

FDFFST4011A

Apply the principles of nutrition to food processing

SITHPAT004A

Prepare baking product for patisseries*

SITXOHS002A Follow workplace hygiene procedures

Group B: Bakery Business Operations Stream 

FDFRB4001A

Apply marketing principles to retail bakery

FDFRB4008A

Set up sustainable baking operations

FDFRB4009A

Coordinate material supply for baking processes*

FDFRB4003A Apply baking science to work practices

FDFPPL4001A

Manage people in the work area*

FDFPPL3003A Support and mentor individuals and groups

FDFTEC4006A

Apply an understanding of legal requirements of food production

BSBHRM402A

Recruit, select and induct staff

BSBSMB404A

Undertake small business planning

BSBSMB405B

Monitor and manage small business operations

BSBSMB406A

Manage small business finances

Group C: Bakery Electives 

FDFFS2001A

Implement the food safety program and procedures

FDFFST4005A

Document processes and procedures for a food product

FDFFST4054A

Identify and implement product safety and quality for manufacturing of cereal products

FDFOP3005A

Prepare food products using basic cooking methods*

FDFFS2001A Implement the food safety program and procedures

FDFOP3006A

Identify cultural, religious and dietary requirements for food products

FDFPPL3001A

Participate in improvement processes

FDFPPL3003A

Support and mentor individuals and groups

FDFPPL4004A

Optimise a work process*

FDFPPL3001A Participate in improvement processes

FDFRB2002A

Prepare fillings

FDFRB2003A

Produce meringue-based products

FDFRB3001A

Produce pastry

FDFRB3002A

Produce bread dough

FDFRB3003A

Produce sponge, cake and cookie batter

FDFRB3004A

Decorate cakes and cookies

FDFRB3005A

Bake bread

FDFRB3006A

Bake sponges, cakes and cookies

FDFRB3007A

Bake pastry products

FDFRB3010A

Process dough

FDFRB3015A

Produce and decorate gateaux and tortes*

FDFRB2002A Prepare fillings AND

FDFRB2003A Produce meringue-based products AND

FDFRB3001A Produce pastry AND

FDFRB3003A Produce sponge, cake and cookie batter AND

FDFRB3004A Decorate cakes and cookies AND

FDFRB3006A Bake sponges, cakes and cookies AND

FDFRB3007A Bake pastry products

FDFTEC3001A

Participate in a HACCP team*

FDFFS2001A Implement the food safety program and procedures

FDFTEC4003A

Control food contamination and spoilage*

FDFFS3001A Monitor the implementation of quality and food safety programs*

FDFFS2001A Implement the food safety program and procedures

FDFTEC4008A

Apply principles of food packaging

FDFTEC4011A

Participate in product recalls*

FDFFS3001A Monitor the implementation of quality and food safety programs*

FDFFS2001A Implement the food safety program and procedures

BSBCUS401B

Coordinate implementation of customer service strategies

BSBLED401A

Develop teams and individuals

BSBMGT403A

Implement continuous improvement

BSBSMB401A

Establish legal and risk management requirements of small business

BSBWOR204A

Use business technology

PMBTECH406A

Diagnose equipment problems

SITHCCC022A

Prepare chocolate and chocolate confectionery*

SITXOHS002A Follow workplace hygiene procedures

SITHFAB012B

Prepare and serve espresso coffee

SITHFAB016A

Plan and monitor espresso coffee service*

SITHFAB012B Prepare and serve espresso coffee

SITHOHS002A

Follow workplace hygiene procedures

SITHPAT010A

Prepare and display sugar work*

SITXOHS002A Follow workplace hygiene procedures

TAEASS403B

Participate in assessment validation

TAEDEL301A

Provide work skill instruction