Certificate III in Baking

Become an expert in the wide range of baked goods, from pastries to bread and cakes to cookies with our blended workplace and classroom based apprenticeship.

Along with plenty of hands-on practice with pastry and dough, and utilising modern bakery practices, you'll learn how to create your own crowd-pleasing recipes and the important workplace information needed to succeed.

You'll finish this program with a qualification that is recognised Australia-wide and can launch your career as a baker for international hotels, national and local bakeries, local cafes and more.

The course content below provides all possible units related to the course. If the course has various streams, the units you are required to study will depend on your chosen stream.

USE FOOD PREPARATION EQUIPMENT TO PREPARE FILLINGS FBPRBK2002

PRODUCE LAMINATED PASTRY PRODUCTS FBPRBK3001

PRODUCE NON LAMINATED PASTRY PRODUCTS FBPRBK3002

PRODUCE BASIC BREAD PRODUCTS FBPRBK3005

PRODUCE SAVOURY BREAD PRODUCTS FBPRBK3006

PRODUCE SPECIALTY FLOUR BREAD PRODUCTS FBPRBK3007

PRODUCE SPONGE CAKE PRODUCTS FBPRBK3008

PRODUCE BISCUIT AND COOKIE PRODUCTS FBPRBK3009

PRODUCE CAKE AND PUDDING PRODUCTS FBPRBK3010

PRODUCE SWEET YEAST PRODUCTS FBPRBK3014

SCHEDULE AND PRODUCE BAKERY PRODUCTION FBPRBK3015

PRODUCE BASIC ARTISAN PRODUCTS FBPRBK3018

IMPLEMENT THE FOOD SAFETY PROGRAM AND PROCEDURES FDFFS2001A

PARTICIPATE IN OHS PROCESSES FDFOHS2001A

USE NUMERICAL APPLICATIONS IN THE WORKPLACE FDFOP2061A

CONTROL AND ORDER BAKERY STOCK FBPRBK3016

PRODUCE ARTISAN BREAD PRODUCTS FBPRBK4001

MERCHANDISE FOOD PRODUCTS SIRRMER002

COACH OTHERS IN JOB SKILLS SITXHRM001

Entry requirements (year 12)

Participants must be employed as an apprentice in the baking industry.

Entry requirements (non year 12)

Participants must be employed as an apprentice in the baking industry.