FDF40817 Certificate IV in Advanced Baking NOT for DISTRIBUTION

FDF40817 Certificate IV in Advanced Baking

Modification History

Release / Comments /
Release 1 / This version released with FDF Food Processing Training Package Version 1.0.
FDF40817 / Certificate IV in Advanced Baking
Qualification Description
This Qualification describes the specialist technical skills and knowledge of an advanced baker working in a commercial baking environment.
Food safety legislation applies to workers in this industry. Requirements vary between industry sectors and state/territory jurisdictions. Users are advised to check with their food safety authority for specific requirements.
Entry Requirements
To commence this qualification an individual must have:
•  completed a Certificate III qualification in a related field of study, or
•  at least 3 year’s full time relevant employment in a commercial baking environment.
Packaging Rules
To achieve this qualification, competency must be demonstrated in:
•  16 units of competency:
•  10 core units plus
•  6 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:
•  at least 4 from the electives below
•  up to 2 from the electives listed below, or any other currently endorsed Training Package or accredited course that are packaged at a Certificate IV or Diploma level.
Core Units
BSBSUS401 / Implement and monitor environmentally sustainable work practices
FDFOHS4001A / Identify, assess and control OHS risk in own work
FDFRB3XXX / Produce basic bread products
FDFRB3XXX / Produce cake and pudding products
FDFRB4XXX / Develop baked products
FDFRB4XXX* / Produce artisan bread products
FDFRB4XXX / Produce speciality pastry products
FDFRB4XXX* / Produce gateaux, tortes and entremets
SITXFSA001 / Use hygienic practices for food safety
SITXHRM001 / Coach others in job skills
Elective Units
An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.
FDFAU4004A / Identify, evaluate and control food safety hazards
FDFRB4XXX* / Develop advanced artisan bread methods
FDFRB4XXX / Coordinate baking operations
HLTAID003 / Provide first aid
SITHPAT005* / Produce petit fours
SITHPAT006* / Produce desserts
SITHPAT007* / Prepare and produce marzipan
SITHPAT008* / Produce chocolate confectionary
SITXCCS006 / Provide service to customers
SITXFIN003 / Manage finances within a budget
Prerequisite requirements
Unit of competency / Prerequisite requirement
FDFRB4XXX Develop advanced artisan bread methods / FDFRB4XXX Produce artisan bread products
FDFRB4XXX Produce artisan bread products / FDFRB3XXX Produce basic bread products
FDFRB4XXX Produce gateaux, tortes and entremets / FDFRB3XXX Produce cake and pudding products
SITHPAT005 Produce petit fours / SITXFSA001 Use hygienic practices for food safety
SITHPAT006 Produce desserts / SITXFSA001 Use hygienic practices for food safety
SITHPAT007 Prepare and produce marzipan / SITXFSA001 Use hygienic practices for food safety
SITHPAT008 Produce chocolate confectionery / SITXFSA001 Use hygienic practices for food safety
Qualification Mapping Information
Code and title current version
/ Code and title previousversion
/ Comments
/ Equivalence status
/
FDF40810 Certificate IV in Advanced Baking / FDF40817 Certificate IV in Advanced Baking / Units added and deleted from the core and electives. / No equivalent qualification
Links
Companion Volume Implementation Guides are found in VETNet - [Insert hyperlink for the training package. See Guidelines for developing training package products for the URL where the hyperlink to be inserted in this section may be found]

Skills Impact Qualification 2