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.
DurationLife 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.
Welcome to Bendigo TAFE
At Bendigo TAFE we welcome you to join us in any stage of your learning journey – whatever your age, background or career aspirations.
Our institute is a large, diverse community of staff and students. There are many people, resources and services available to assist and support you through your journey.
Bendigo TAFE has been transforming lives for more than 155 years. The institute has a rich history of providing education for local people and preparing them for work in local jobs.
Through a network of five campuses, we deliver a wide variety of vocational courses to over 9,000 students every year. Our state of the art facilities and exciting programs create a dynamic and welcoming environment for productive learning.
Our course content is designed to deliver practical and industry relevant skills that help get you into the workforce faster, upgrade your existing skills or prepare you for further study.
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This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items.
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
SIT30816 Certificate III in Commercial Cookery is for individuals who are seeking entry-level jobs in a commercial kitchen environment at any establishment within the hospitality industry.
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems
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