Certificate III In Baking

This qualification describes the skills and knowledge of a baker who bakes bread, cake, pastry and biscuit products working in a commercial baking environment.

This qualification reflects the role of bakers who use a wide range of well-developed baking skills and sound knowledge of kitchen operations to produce bakery products.

Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities

This qualification provides a pathway to work in various organisations where baked products are prepared and served, including bakeries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.