Certificate II in Baking

Certificate

Get your start as a commercial Baker with this valuable certificate course.

Key details

Degree Type

Certificate

Duration

18 weeks full-time

Course Code

FBP20221

Study Mode

In person

Intake Months

Feb, Jul

Domestic Fees

$3,115 total

About this course

Course Description

Get your start as a commercial Baker with this valuable certificate course.

This eighteen-week course delivers foundational skills and knowledge of basic bread and baking. Learning on campus from experienced bakers, you will quickly carve your path towards a career in the baking industry.

This course could see you continue your learning as an apprentice or lead you to continue your study specialising in bread baking or pastry. Angliss is a leader in bread, pastry production and cake making, offering qualifications that are recognised worldwide.

Entry requirements

Selection Requirements

Pre-Training Review

A Literacy, Language and Numeracy assessment – which should take between 30-60 minutes.
Proof of ID
Pre-Training Review Form - This is not a test – it is a government requirement you must complete before we can offer you a place. It allows us to understand why you would like to study your course and what your careers goals are. We can also ensure that you enrol in the course that is the best fit for you.

Study locations

Melbourne

Course structure

Course Structure

Please note that the order of the delivery of units and elective units available may vary between campuses, course modes and intakes.

FBPOPR2069 Use numerical applications in the workplace

FBPOPR2071 Provide and apply workplace information

FBPRBK2002 Use food preparation equipment to prepare fillings

FBPRBK2005 Maintain ingredient stores

FBPRBK3005 Produce basic bread products

FBPWHS2001 Participate in work health and safety processes

FBPFSY2002 Apply food safety procedures

FBPRBK3014 Produce sweet yeast products

FBPPPL2002 Work in a socially diverse environment

SIRXSLS001 Sell to the retail customer

FBPOPR3018 Identify dietary, cultural and religious considerations for food production

William Angliss Institute