Skip to content
careertips

HomeCoursesFood science and productionCertificate IV in Baking

Certificate IV in Baking

This qualification takes bakers who already have a trade-level background and extends them into advanced bread and pastry work.

  • Course code: FBP40221

Where you can study this course

Where

  • TAFE Queensland

    Visit provider website → (opens in a new tab)
    Campuses
    30 campuses
    Duration
    Not yet checked
    Study mode
    Not yet checked
    Full fee
    Not yet checked

    What students say

    Many students rate the facilities and campus highly. Some found course content and organisation and admin frustrating, while opinions are mixed on the trainers and teaching.

  • Salford College

    Visit provider website → (opens in a new tab)
    Campuses
    3 campuses
    Duration
    Not yet checked
    Study mode
    Not yet checked
    Full fee
    Not yet checked

    What students say

    Most students speak highly of the student support, and many rate the trainers and teaching well, while some found the organisation and admin frustrating and a few had issues with communication and value for money.

  • William Angliss Institute of TAFE

    Visit provider website → (opens in a new tab)
    Campuses
    2 campuses
    Duration
    Not yet checked
    Study mode
    Not yet checked
    Full fee
    Not yet checked

    What students say

    Opinions are mixed on trainers and teaching, with many praising them and many finding them frustrating. Some also mention organisation and admin as a problem.

Last reviewed 17 September 2026.

Set your location

Enter your postcode to see the providers closest to you first.

We use your postcode to sort providers by distance and to understand where people are looking to study. See our privacy policy.

Is this course right for you?

Entry requirements

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.

  • Providers can set their own conditions, such as a minimum age or a current job in the industry, and practical training may need a workplace placement. Check each provider above.

Entry recommendations

To be prepared for this course, 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

What will you learn?

Students develop new products, run the baking side of a business day to day, and take responsibility for food safety, stock ordering and workplace health and safety. It also covers coaching other staff, which suits someone stepping up to a supervisory role. Entry assumes either a baking certificate at trade level or about three years of full-time work in a commercial bakery.

  • Developing new bakery products
  • Food safety planning
  • Ordering and controlling bakery stock
  • Coordinating daily baking operations
  • Coaching and training staff
  • Work health and safety

Units of competency (7 core, 7 elective)

The qualification is made up of 14 units. Everyone completes the 7 core units below, and the remaining 7 are electives chosen from the list on training.gov.au, so they vary by provider. Select a unit to see what it covers.

  • Loading the details for BSBSUS411…

Data from training.gov.au and the Australian Bureau of Statistics (CC BY 4.0).