New South Wales

FBP40221

Certificate IV in Baking in Lismore

Nationally Recognised Vocational Education and Training (VET)

Entry requirements

Entry requirements set by ASQA are the basic qualifications and criteria that students must meet before enrolling in a nationally recognised course.

These requirements ensure students have the skills and knowledge needed to undertake this course.

Domestic Students

You must meet ONE of the following requirements:
  • At least 3 years work experience in a related field OR
  • Completed Certificate III (AQF Level 3) or above in a field of study related to commercial baking

Career opportunities

The Certificate IV in Baking will prepare you for the following roles.

More about Certificate IV in Baking

Embarking on a journey towards a rewarding career in baking starts with the Certificate IV in Baking in Lismore. This qualification equips students with both the technical skills and creative flair needed to excel in the baking industry. Whether you aspire to become a Pastry Chef or a Bakery Manager, this course lays the foundation for a successful future in one of Australia’s most cherished and growing fields.

Located in the heart of Lismore, this course not only offers comprehensive training but also opens up various career pathways. With hands-on experience, students can aim to work as a Pastry Chef or a Patissier, allowing them to express their creativity through delectable baked goods. The training provides vital skills that employers seek, making graduates highly desirable candidates in the local job market.

Additionally, the Certificate IV in Baking aligns with various related fields of study, such as Cookery and Catering and Baking. As the culinary industry continues to thrive in Lismore, having a recognised qualification positions graduates well for opportunities within the community, including roles as a Baker or a Bakery Manager.

Students also learn essential supervisory skills, preparing them for roles such as a Food Production Supervisor or a Bakery Production Operator. The curriculum not only covers technical baking skills but also essential management practices that can give graduates an edge in this competitive industry.