Certificate III in Baking

Overview

This course is available for Apprentices only. Baking for retail is generally defined as bread, and cake and pastry, however this course combines both, so you get the best of both worlds! You’ll learn how to prepare and produce pastry, fillings, cakes, cookies, and bread. You will also learn some decorating skills.

Delivery Methods

• Apprenticeship – Teaching and assessment will be required to be conducted as part of an apprenticeship

Locations

• McKoy Street, Wodonga Vic (Main campus)

When You Can Enrol

This course is for apprenticeships only. For apprenticeship information and enrolments, the Australian Apprenticeship Support Network (AASN) is your first point of contact for queries about a traineeship or apprenticeship, www.australianapprenticeships.gov.au/about-aasn.

Duration

3 years

Schedule

Individual training plans will be developed in consultation with your employer, as part of your apprenticeship. On-campus attendance dates vary for 1st, 2nd and 3rd year students.

Requirements

You must be employed as an apprentice prior to undertaking this course. It is recommended that you have your own laptop or have access to a computer and internet for at-home and online learning studies. It is expected that you will meet industry requirements with your apparel. You will be required to wear your typical work uniform, or white polo shirt, enclosed non-slip protective shoes, bakers cap and apron.

Skills developed

- Prepare products for baking
- Process and bake dough, pasty, fillings, sponge, cake and cookies
- Learn basic cooking methods
- Plan and schedule production for retail baking
- OHS, food safety, hygiene and numerical applications to the workplace
- Decorating of cakes and pastries

Compulsory 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
FBPRBK3004 Produce meringue products
FBPRBK4001 Produce artisan bread products
FBPOPR3018 Identify dietary, cultural and religious considerations for food production
FBPRBK3016 Control and order bakery stock

Certification

On successful completion of this course you will receive a nationally recognised AQF Qualification.

Fees

Government Funded $4,875.00 (Tuition $4,875.00, Materials $0.00)
Concession $975.00 (Tuition $975.00, Materials $0.00)
Fee For Service $9,000.00 (Tuition $9,000.00, Materials $0.00)

Fees Additional Information

The student tuition fees published are indicative only and can be subject to change given individual circumstances at the time of enrolment. Funding is made available to eligible individuals by State and Commonwealth Governments. If funding is utilised, this may affect future opportunities to access additional funding in the future. For more information see ‘Fee information and eligibility’ under the ‘How to Apply’ tab on the Wodonga TAFE website.

Careers

Baker - cakes, pastry and bread

Other Relevant Courses

Certificate III in Cake and Pastry; Certificate III in Bread Baking; Certificate III in Patisserie; Certificate III in Commercial Cookery

How to apply

You will enrol with Wodonga TAFE as part of your apprenticeship with your employer. The Australian Apprenticeship Support Network (AASN) is your first point of contact for queries about a traineeship or apprenticeship, www.australianapprenticeships.gov.au/about-aasn.

Please note: We reserve the right to close course intakes early. Many courses have limited places and high demand. Early applications are recommended. We reserve the right to cancel intakes and courses if there are insufficient student numbers.