Qualification details

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.

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

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

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

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