Certificate III in Baking

National Course Code
Study Area(s)
Course Length
1 year
Course Fees

Course structure

Are you passionate about bread? If you are the person who cannot resist the fragrance of hot bread straight from the oven or the taste of hand crafted Pastries or decorated cakes then this program is for you. At Kangan Institute we will inspire you to create the best artisan breads, you also learn commercial bread production, cake decorating and pastry production. You will learn from industry award winning trainers, passing on their expertise in the baking industry. When you study with us, you will be trained in our brand new bakery facilities that include the latest commercial equipment providing you with a real industry experience and preparing you for a real job.

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.

All students required to attend on-site learning must be fully vaccinated in line with Kangan Institute’s Vaccination Policy

Course Modules

Module CodeModule Title
FBPRBK2002Use food preparation equipment to prepare fillings (FBPRBK2002)
FBPRBK3001Produce laminated pastry products (FBPRBK3001)
FBPRBK3002Produce non laminated pastry products (FBPRBK3002)
FBPRBK3005Produce basic bread products (FBPRBK3005)
FBPRBK3006Produce savoury bread products (FBPRBK3006)
FBPRBK3007Produce specialty flour bread products (FBPRBK3007)
FBPRBK3008Produce sponge cake products (FBPRBK3008)
FBPRBK3009Produce biscuit and cookie products (FBPRBK3009)
FBPRBK3010Produce cake and pudding products (FBPRBK3010)
FBPRBK3014Produce sweet yeast products (FBPRBK3014)
FBPRBK3015Schedule and produce bakery production (FBPRBK3015)
FBPRBK3018Produce basic artisan products (FBPRBK3018)
FDFFS2001AImplement The Food Safety Program And Procedures (FDFFS2001A)
FDFOHS2001AParticipate in OHS processes (FDFOHS2001A)
FDFOP2061AUse Numerical Applications In The Workplace (FDFOP2061A)
FBPRBK3004Produce meringue products (FBPRBK3004)
FBPRBK3011Produce frozen dough products (FBPRBK3011)
FBPRBK3016Control and order bakery stock (FBPRBK3016)
SIRXSLS001Sell to the retail customer (SIRXSLS001)

  • Major study areas

    • Food Safety
    • OHS
    • Bread dough
    • Pastry
    • Baking bread
    • Sponges
    • Cookies
    • Cakes
    • Fillings & diagnosing faults

Books and Equipment (AUD$)

Included in the tuition fee, however students will need to purchase their own stationery.

Annual Amenities Fee


  • You are eligible if:

    Academic: Australian Year 12 equivalency or higher
    English language: Academic IELTS 5.5 no band less than 5.0 overall or recognised equivalency

7 February 2022

11 July 2022

Term 1 31 January - 8 April
Holidays 9 April - 25 April
Term 2 26 April - 24 June
Holidays 25 June - 10 July
Term 3 11 July - 16 September
Holidays 17 September - 2 October
Term 4 3 October - 20 December


Classes will be scheduled between 8.00am 9.00pm Monday to Friday. Timetables will be confirmed at orientation.

Study pathways

Career pathways

Graduates may seek employment as:
Pastry Chef, an Artisan Baker, Cake Decorator or Production Manager in a commercial bakery


Apply now Or call +613 9279 2222 or email international@kangan.edu.au to apply.