Certificate III Qualification covers post-trade outcomes for retail bakers, advanced bread makers and advanced pastry cooks. It has been packaged to reflect a specialisation in advanced technical baking skills and in bakery business management skills to reflect a combination of both.
Certificate IV in Baking targets those working or intending to work in a retail baking enterprise as owners, managers and/or senior bakers or pastry cooks.The 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.
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