RPL for FDF40811 Certificate IV in Advanced Baking

Recognise your experience

If you already have industry experience, then utilising Recognition of Prior Learning (RPL) to turn your existing skills into a nationally recognised qualification is an ideal way of achieving industry accreditation while broadening your career opportunities.

As this is not a course, you do not need to complete the units listed below. Instead, you simply need to prove that you’re competent in the units shown. Our Facilitators will help make this process as easy and smooth as possible for you.

Want to know if you’re eligible to obtain this qualification via Skills Recognition & RPL? Then why not start a Free Skills Review, and speak with an RPL Specialist to determine your eligibility. Take the initiative today. It only takes 3 minutes!

RPL Cost	Traditional study cost	Your savings
$3,000	$9,000	$6,000
RPL cost includes all assessment services and issue of your nationally recognised qualification. Want to save a further $600 off this qualification? Contact us today to learn how!

RPL Cost

Traditional study cost

Your savings

$3,000

$9,000

$6,000

RPL cost includes all assessment services and issue of your nationally recognised qualification.

Want to save a further $600 off this qualification? Contact us today to learn how!

_{Units of Competency}

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

_{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.

_{Licensing 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.

Visit Get Qualified Australia’s Trade Licensing page for more information surrounding licensing