Qualification Outline
22/07/2026 6:37 AM AWST
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Certificate IV in Baking
Certificate IV in Baking
FBP40221
BGZ3
Current
Approved
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 09/09/2021 | Current | Approved |
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.
Schedule
Packaging Rules
To achieve this qualification, competency must be demonstrated in:Fourteen (14) units of competency:
- Seven (7) core units plus
- Seven (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 three (3) from Group A and B
- up to four (4) from Group C
- up to two (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 five (5) electives from Group A must be selected for award of the Certificate IV in Baking (Advanced Bread)
- a minimum of six (6) electives from Group B must be selected for award of the Certificate IV in Baking (Advanced Pastry)
1. Core Units
All seven (7) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AWQ45 | SITXHRM001 | Coach others in job skills | 30 | Unit of competency |
| BBG19 | FBPRBK3016 | Control and order bakery stock | 30 | Unit of competency |
| BBG13 | FBPRBK4006 | Coordinate baking operations | 55 | Unit of competency |
| BBH32 | FBPRBK4004 | Develop baked products | 70 | Unit of competency |
| OCE13 | BSBSUS411 | Implement and monitor environmentally sustainable work practices | 35 | Unit of competency |
| OAN06 | FBPWHS4002 | Maintain work health and safety processes | 60 | Unit of competency |
| OAL61 | FBPFSY4001 | Supervise and maintain a food safety plan | 50 | Unit of competency |
2. Group A Elective Units - Advanced Bread
A minimum of three (3) units must be completed from Group A and Group B.
A minimum of five (5) electives from Group A must be selected for award of the Certificate IV in Baking (Advanced Bread).
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| BBF94 | FBPRBK4008 | Apply bread baking science | 60 | Unit of competency |
| BBH49 | FBPRBK4007 | Assess and evaluate bread products | 40 | Unit of competency |
| BBH07 | FBPRBK4002 | Develop advanced artisan bread methods | 50 | Unit of competency |
| BBG24 | FBPRBK3017 | Operate plant baking processes | 50 | Unit of competency |
| BBG75 | FBPRBK4001 | Produce artisan bread products | 80 | Unit of competency |
| BBF80 | FBPRBK3005 | Produce basic bread products | 80 | Unit of competency |
| BBF70 | FBPRBK3011 | Produce frozen dough products | 70 | Unit of competency |
3. Group B Elective Units - Advanced Pastry
A minimum of three (3) units must be completed from Group A and Group B.
A minimum of six (6) electives from Group B must be selected for award of the Certificate IV in Baking (Advanced Pastry).
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| BBF76 | FBPRBK4005 | Apply advanced finishing techniques for specialty cakes | 80 | Unit of competency |
| BBF77 | FBPRBK3010 | Produce cake and pudding products | 70 | Unit of competency |
| AWR29 | SITHPAT008 | Produce chocolate confectionery | 60 | Unit of competency |
| AWR33 | SITHPAT006 | Produce desserts | 80 | Unit of competency |
| BBG69 | FBPRBK4003 | Produce gateaux, tortes and entremets | 80 | Unit of competency |
| AWR31 | SITHPAT005 | Produce petits fours | 30 | Unit of competency |
| BBF90 | FBPRBK3003 | Produce specialist pastry products | 70 | Unit of competency |
| AWQ50 | SITXFSA001 | Use hygienic practices for food safety | 15 | Unit of competency |
4. Group C Elective Units - Bakery Operations
Up to three (3) units may be completed.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OCE80 | BSBESB406 | Establish operational strategies and procedures for new business ventures | 40 | Unit of competency |
| OCE82 | BSBOPS404 | Implement customer service strategies | 35 | Unit of competency |
| OCF94 | BSBLDR414 | Lead team effectiveness | 45 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BDP4 | FBP40217 | Certificate IV in Baking | Qualification |
No information
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.
Traineeships and Apprenticeships