Certificate IV in Baking

Entry Requirements

Age – 18+

English – IELTS 5.5 or equivalent in TOEFL, PTE, OET. Or /And Meet the Literacy, Language, Numeracy (LLN) test organised by Salford college*

Academic – At least Year 12 Equivalent to Australian standards or/and Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)

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.

Course Details

This certificate course will provide you with in-depth knowledge to advance your artisan baking skills while preparing you to succeed in a retail baking environment including specialist technical skills for advanced bread baker, pastry cook, or advanced baker.

Learn innovative advanced artisan bakery skills alongside management skills to develop yourself as a future leader in the baking industry with insight into bakery management, quality control, and occupational health and safety management.

Students will have the opportunity to practice baking and patisserie skills in the fully operational commercial kitchen. Our qualified trainers will teach students to master a wide range of fine baking and patisserie skills through hands-on practical work.

Pathways

After achieving this Qualification, candidates may undertake any other suitable qualification which may include Diploma of Hospitality Management.

Upon graduation students may enter into the food processing industry as:

Manager

Business Owner

Senior Baker

Senior Pastry Chef

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