Certificate III in Baking

Life is what you bake it! If you're passionate about creating great food and thrive in a fast paced environment, studying commercial baking could offer you a fulfilling career.

The nationally recognised Certificate III in Baking (FBP30517) is designed to help you gain the skills and knowledge required to work as a baker producing breads, cakes, pastries and biscuits in a commercial baking environment.

Our experienced teachers who are experts in their field, will guide you through the program.

You will hone your skills in the fully equipped commercial bakery training kitchen at our Bendigo City Campus where you will learn how to produce:

• Basic, savoury and specialty breads

• Biscuits and cookies

• Sweet yeast products

• Basic artisan products

• Cakes and puddings

• Laminated and non-laminated pastries.

You'll graduate with a nationally recognised qualification that enables you to work as a baker in retail outlets, restaurants, cafes and hotels around the world.

Our course delivery features a combination of on-campus and remote (online) learning. This flexibility allows our students to continue to study in a safe, guided and supported manner.

Campus:

• Bendigo City Campus

Course Structure:

Full time - 1 year from course commencement date. 2-3 years for Apprentices

Accreditation:

This qualification is nationally recognised

Possible careers:

• Bakery shift leader

• Baker

• Pastry chef

• Pastry cook

• Pie maker

• Cake decorator

Prerequisites:

• There are no pre-requisites for this course.

• All applications must, complete a Language, Literacy and Numeracy (LLN) assessment and Attend an individual interview.

Selection process:

• Individual interview

• AASN Registration for Apprentices

• Language, literacy and numeracy (LLN) assessment

Recognition of prior learning (RPL):

Recognition of prior learning (RPL) may be given for skills and knowledge gained through previous study or other relevant experience.  Further information refer to RPL

Assessment Methods:

• Practical Assessment

• Knowledge Test

• Assignment

• Project

• Written Test

• Observation

• RPL

Learning options:

• Apprenticeship

• Online

• Classroom

• Worksite

• Blended

Key study areas:

• Scheduling and producing bakery production

• Implementing food safety programs and procedures

• Using food preparation equipment to prepare fillings.