Certificate III In Bread Baking

With consumers becoming more discerning about their food, the demand for healthy wholemeal and seeded breads has grown and artisanal breads such as sourdough, spelt and ciabatta have become more popular.

If you're passionate about creating great food and thrive in a fast paced environment, bread baking could offer you a fulfilling career.

Campus  

• Bendigo City Campus

Course Structure:

• This course is delivered as an apprenticeship in the workplace.

Accreditation:

• This qualification is nationally recognised

Possible careers

• Job prospects for graduates of this course include:
• Bakery supervisor
• Bakery shift leader
• Baker

Prerequisites:

• You must be registered with an Australian Apprenticeship Support Network (AASN) and be employed at the time of application.

Course overview:

Happiness is the smell of freshly baked bread! With consumers becoming more discerning about their food, the demand for healthy wholemeal and seeded breads has grown and artisanal breads such as sourdough, spelt and ciabatta have become more popular. If you're passionate about creating great food and thrive in a fast paced environment, bread baking could offer you a fulfilling career.

The Certificate III in Bread Baking (FBP30417) is designed to help you gain the skills and knowledge required to work as a bread baker in a commercial baking environment. Our experienced teachers who are experts in their field will guide you through the program.

You'll gain the skills and confidence to perform a range of commercial bread baking tasks including:

• Scheduling and producing bread production
• Implementing food safety programs and procedures.

You will hone your skills and learn how to produce:

• Basic, savoury and speciality breads
• Sweet yeast products
• Basic artisan products.

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. Job prospects for graduates of this course include:

• Bakery supervisor
• Bakery shift leader
• Baker

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.

Selection process:

• All applicants must complete a Language, Literacy and Numeracy 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:

• Assessments may include written, oral or practical assessment methods. You will know in advance about the type of assessment and how it will operate.

Learning options:

• This course is delivered as an apprenticeship in the work place.

Key study areas

You will learn about:

• Scheduling and producing bread production
• Implementing food safety programs and procedures.

You will hone your skills and learn how to produce:

• Basic, savoury and speciality breads
• Sweet yeast products
• Basic artisan products.