Certificate III in Retail Baking

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

Course structure

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.

Course Modules

Module CodeModule Title
FBPRBK2002Use food preparation equipment to prepare fillings
FBPRBK3001Produce laminated pastry products
FBPRBK3002Produce non laminated pastry products
FBPRBK3005Produce basic bread products
FBPRBK3006Produce savoury bread products
FBPRBK3007Produce specialty flour bread products
FBPRBK3008Produce sponge cake products
FBPRBK3009Produce biscuit and cookie products
FBPRBK3010Produce cake and pudding products
FBPRBK3014Produce sweet yeast products
FBPRBK3015Schedule and produce bakery production
FBPRBK3018Produce basic artisan products
FDFFS2001AImplement The Food Safety Program And Procedures
FDFOHS2001AParticipate in OHS processes
FDFOP2061AUse Numerical Applications In The Workplace
FBPRBK3004Produce meringue products
FBPRBK3011Produce frozen dough product
FBPRBK3016Control and order bakery stock
SIRXSLS001Sell to the retail customer

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

  • 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 equivalenc

February and July intake.

Term 1 28 January – 27 March
Holidays 28 March – 13 April
Term 2 14 April – 26 June
Holidays 27 June – 12 July
Term 3 13 July – 18 September
Holidays 19 September – 4 October
Term 4 5 October – 18 December

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.