Certificate IV in Baking

Baxter Institute

Course details

CRICOS course code: 0100368

Level of study: Certificates & Diplomas


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 occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Units of Competency


FBPRBK3016 Control and order bakery stock

FBPRBK4004 Develop baked products

FBPRBK4006 Coordinate baking operations

FDFFS4001A Supervise and maintain a food safety plan

FDFOHS4002A Maintain OHS processes

SITXHRM001 Coach others in job skills

BSBSUS401 Implement and monitor environmentally sustainable work practices


FBPRBK3005 Produce basic bread products

FBPRBK4001 Produce artisan bread products

FBPRBK3010 Produce cake and pudding products

FBPRBK4003 Produce gateaux, tortes and entremets

BSBSMB405 Monitor and manage small business operations

BSBSMB421 Manage small business finances

BSBSMB403 Market the small business

Delivery & assessment mode:

Face-to-face, combination of theory, practical and/or project assessments

Pathway to Further Study

  • FBP50118 Diploma of Food Science and Technology
  • FBP50218 Diploma of Food Safety Auditing (not offered at Baxter Institute

Possible occupational outcomes

  • Advanced bread baker
  • Advanced pastry cook
  • Advanced baker
  • Bakery supervisor

Click here for more details on this course.

Tuition Fees (AUD $) Start date Duration Campus
12,800 Per Year
Read moreOffshore (Tuition fee - 14,500; Administration fee - 200; Materials fee - 450); Onshore (Tuition fee - 12,800; Administration fee - 200; Materials fee - 450)
Contact institution 42 weeks
Read more52 including holidays

Full time
Automotive and Bakery Campus
93 Queensbridge Street
Melbourne Victoria 3006

Entry criteria

  • Completion of year 11 or equivalent. (Subject to the assessment and approval of Baxter Institute Admission team.)
  • English requirements: IELTS 5.5 or TOEFL PB 506, TOEFL IBT 62, PTE Academic 46, CAE & CPE (from 2015) 162
  • Applicants must be 18 years of age and above
  • Successful completion of Pre-training review (PTR)
  • LLN Level 4
  • 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.


Baxter Institute
470 Bourke Street
Melbourne Victoria 3000
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