HomeCoursesFood science and productionCertificate IV
Certificate IV · national qualification
Certificate IV in Baking
This qualification takes bakers who already have a trade-level background and extends them into advanced bread and pastry work.
- How long it takes
- 6 to 24 months
- typical for this level
- Taught by
- 3 providers
- 4 states and territories
Is this course right for you?
What the Certificate IV in Baking asks of you, and what you might want to check first.
It helps to have
- a real interest in bread and pastry work
- an eye for detail and consistent results
- confidence leading and coaching a small team
- a practical approach to food safety and stock
Before you start
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.
Certificate IV or Certificate III?
The Certificate IV in Baking is the higher level. It takes a trade level background and extends it into advanced bread and pastry work, including developing products, coordinating operations and supervising staff.
See the courseWhere this course can take you
The study that can follow this course.
If you study further
Pay is the median for everyone in the job, and “In demand” means the job is on the national shortage list.
Where you can study this course
There are 3 places you can study this course. When you compare them, check they teach it the way you want to study, how far you'd be from a campus, what it will cost you and what past students say about the teaching and support. They're listed by how often people search for them, and none of them pays to be here or to move up.
- Website for TAFE Queensland (opens in a new tab)
TAFE Queensland
30 campuses, QLD
4.1from 2,040 Google reviews
What students like
- Teachers are helpful and supportive
What to weigh up
- Poor communication from admin
- Website for Salford College (opens in a new tab)
Salford College
3 campuses, NSW, SA
4.6from 294 Google reviews
What students like
- Staff are helpful, friendly and supportive
- Trainers explain clearly and help students improve
- Enrolment and applications are smooth and well supported
- Website for William Angliss Institute of TAFE (opens in a new tab)
William Angliss Institute of TAFE
2 campuses, NSW, VIC
3.9from 208 Google reviews
What students like
- Teachers are skilled, helpful and passionate
What to weigh up
- Extra costs and fees can add up
What you’ll learn
14 units: 7 that everyone takes and 7 you choose.
- Developing new bakery products
- Food safety planning
- Ordering and controlling bakery stock
- Coordinating daily baking operations
- Coaching and training staff
- Work health and safety
See all 7 core units
Core units
Everyone completes these. Select a unit to see what it covers.
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Questions to ask before you enrol
Providers run this course differently, so the answers change from one to the next.
- When is the next intake, and how many are there each year?
- What is the total cost, including materials, checks and any placement costs?
- Can I study part time or online, and how does that change the length?
- Do the units count towards a higher qualification if I go on to study further?
Questions people ask
Who is this qualification for?
It suits bakers with a trade background who want to move into advanced bread and pastry work. You will develop new products, run daily baking operations, handle food safety and stock, and coach other staff. It leads to roles like baker or pastry chef.
Do I need experience or other qualifications first?
You need either a Certificate III in a commercial baking related field or at least 3 years of full time relevant employment in a commercial baking environment. Individual providers can set their own conditions, so check with the one you choose.
How is it different from Certificate III in Baking?
The Certificate IV in Baking is the higher level. It takes a trade level background and extends it into advanced bread and pastry work, including developing products, coordinating operations and supervising staff.