Certificate III in Baking

Certificate

This certificate course will develop core skills across both bread making and cake and pastry competencies.

Key details

Degree Type

Certificate

Duration

1 year full-time

Course Code

FBP30521, 107366C

Intake Months

Feb, Jul

Domestic Fees

$6,720 total

International Fees

$21,000 total

About this course

Course Description

This certificate course will develop core skills across both bread making and cake and pastry competencies. You'll be prepared for a broad range of baking career options, from specialty catering to retail baking and cake decorating.

Learn the fundamental skills of commercial cake and pastry production with valuable on-site training as an apprentice. Angliss is a leader in bread, pastry production and cake making, offering you a qualification that is recognised worldwide.

This flexible program allows you to switch to an apprenticeship model if you begin employment in the industry during your full-time course.

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.

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

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

FBPRBK4001 Produce artisan bread products

FBPRBK4003 Produce gateaux, tortes and entremets

FBPRBK4004 Develop baked products

FBPOPR3018 Identify dietary, cultural and religious considerations for food production

FBPRBK3007 Produce specialty flour bread products

William Angliss Institute