WHAT IS SKILLS RECOGNITION & RPL:
Skills Recognition and Recognition of Prior Learning (RPL) allows people like you to achieve this qualification without any classroom study, and usually within weeks.
In order to obtain this qualification so quickly, all you need to do is supply evidence which proves your experience in the units that make up the qualification. Our Skills Recognition & RPL Facilitators will assist you with this process. From there, we’ll work with our RTO partners so that you’ll receive your qualification in no time!
Watch our video to learn more about the process, or continue reading to learn more about RPL.
DETAILS:
RPL Price: $3000
Who This Is For:
In order to achieve this qualification via Skills Recognition & RPL, you should be able to perform or have a strong knowledge of the skills listed in the course units below. You will need to be able to provide evidence of this knowledge, such as videos, photographs, work orders, your resume, letters of validation, and statements of attainment. The more evidence you can provide, the better your case. Feel free to read more about RPL and evidence suggestions here.
Why Get Qualified Australia:
We provide candidates with Skills Recognition & RPL services nationwide. You never need to visit our office, nor do you have to sit in a classroom. Our 100% money back guarantee ensures that, if we can’t get you qualified, you can get your money back. Please refer to our terms & conditions for more details. As Australia’s leading Skills Recognition & RPL Specialists, we offer hundreds of qualifications via dozens of our RTO partners..
How To Achieve This Qualification:
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 an easy process 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 today, and speak with an RPL Specialist to determine your eligibility. Take the initiative today. It only takes 3 minutes!
Units of Competency:
You’ll need to show you’re experienced in the following units: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 |
Awarded By
RTO
Australian Hospitality Skills Recognition (Code 32217)
Additional information
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.
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
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 |
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Teamwork |
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Problem solving |
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Initiative and enterprise |
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Planning and organising |
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Self-management |
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Learning |
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Technology |
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This Qualification covers post-trade outcomes for retail bakers, bread makers and pastry cooks. It may be packaged to reflect a specialisation in advanced technical baking skills or in bakery business management skills, or to reflect a combination of both.
Testamur issued for this Qualification are to be titled ‘Certificate IV in Advanced Baking’. An additional descriptor may be added by the RTO to reflect Unit selection. When a minimum of four (4) Technical Baking stream Units is selected, the testamur may be titled Certificate IV in Advanced Baking (Technical Baking). When a minimum of four (4) Baking Business Operations stream Units is selected, the testamur may be titled Certificate IV in Advanced Baking (Baking Business Operations).
Job roles
The FDF40811 Certificate IV in Advanced Baking targets those working in a retail baking enterprise as owners, managers and/or senior bakers or pastry cooks.
This Qualification includes technical, artisan and creative skills and knowledge required to produce bakery products, solve baking problems, and ensure that operations are implemented and maintained to optimal performance. It also covers skills in monitoring the implementation of systems and procedures, and management functions of the organisation.
Additional Qualification advice
Units selected from other Training Packages must be relevant to the work outcome, local industry requirements and the Qualification level.
Note: AgriFood Skills Australia expects that the design of any training delivery and assessment program to support the achievement of this Qualification is based on:
- the context required by the industry and/or enterprise
- a holistic and integrated training delivery and assessment plan that identifies learning activities and evidence required
- flexible delivery options including on-the-job and work-based training that support the development of competency.
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