Overview

The Certificate III in Baking provides foundational skills in baking and pastry preparation. Students learn techniques for making bread, pastries, and cakes, focusing on production processes and food safety. The course includes practical training to prepare graduates for entry-level roles in the baking industry, such as bakers or pastry cooks.

Entry Requirements

  • Minimum 18 years of age at the time of commencement.

  • Successful completion of Australian Equivalent Year 12 qualification or higher.

  • Minimum IELTS score of  6.0 or equivalent.

Computer Requirements

You will need to ensure they can connect to the internet and have the capability to use our online learning system that meets the minimum technical requirements, which are:

  • Access to a laptop/computer is preferred.

  • An operating system supporting the following browsers (current version and up to three most recent versions): Chrome, Firefox, Safari (excluding Safari on Windows), and Microsoft Edge.

  • For Windows: Windows 10, 4 Gb RAM installed (minimum).

  • For MAC: Mac OS X 10.13 or above.

  • Access to Word processing software, such as Microsoft Word.

  • Reliable internet connection.

  • Should have basic computer and MS Office skills (Word, Excel and PowerPoint)

Delivery

Training is based on face-to-face classroom delivery including interactive classroom teaching, and tutorials. Classes will be scheduled for a minimum of 20 contact hours per week.

Assessments

Written activities assessment/ knowledge questions, assignment.

Course Credit

Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL).

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.

Course Structure

Core Units
FBPFSY2002 – Apply food safety procedures
FBPOPR2069 – Use numerical applications in the workplace
FBPRBK2002 – Use food preparation equipment to prepare fillings
FBPRBK3001 – Produce laminated pastry products
FBPRBK3002 – Produce non laminated pastry products
FBPRBK3005 – Produce basic bread products
FBPRBK3006 – Produce savoury bread products
FBPRBK3007 – Produce specialty flour bread products
FBPRBK3008 – Produce sponge cake products
FBPRBK3009 – Produce biscuit and cookie products
FBPRBK3010 – Produce cake and pudding products
FBPRBK3014 – Produce sweet yeast products
FBPRBK3015 – Schedule and produce bakery production
FBPRBK3018 – Produce basic artisan products
FBPWHS2001 – Participate in work health and safety processes
Elective Units
SITXHRM001 – Coach others in job skills
FBPRBK3004 – Produce meringue products
FBPRBK3016 – Control and order bakery stock
SIRXSLS001 – Sell to the retail customer
Course requires the completion of the following 19 Units (including 15 Core and 4 Electives)

Fees and Intake Dates

For fees and intake dates, please consult with our team for detailed information.

CRICOS: 117089C
Campus: Sydney
Duration: 64 Weeks (5 terms)
Student: International

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