Certificate III In Baking

Certificate III in Baking

Course Code
:
FBP30521
Department
:
Professional, Creative & Environment
Study Area(s)
:
Apprenticeship, Commercial Cookery, Baking
Campus
:
BROADMEADOWS
Course Length
:
Full-time(1 year Course commen)
Click here to attend an information/enrolment session.

Start Date(s): February 2022
Apprenticeship: Rolling Enrolments
End Date(s): 1 Year from commencement
Apprenticeship: 2 - 3 years from commencement
Days and Time: Mondays
Tuesdays & Wednesdays

Apply Here

Course Overview

Life is what you bake it! If you're passionate about creating great food and thrive in a fast paced environment, studying commercial baking could offer you a fulfilling career.

The nationally recognised Certificate III in Baking (FBP30517) is designed to help you gain the skills and knowledge required to work as a baker producing breads, cakes, pastries and biscuits in a commercial baking environment.

Our experienced teachers who are experts in their field, will guide you through the program. You'll gain the skills and confidence to perform a range of commercial baking tasks including:

- Scheduling and producing bakery production
- Implementing food safety programs and procedures
- Using food preparation equipment to prepare fillings.

You will hone your skills in the fully equipped commercial bakery training kitchen at our Broadmeadows campus where you will learn how to produce:

- Basic, savoury and speciality breads
- Biscuits and cookies
- Sweet yeast products
- Basic artisan products
- Cakes and puddings
- Laminated and non-laminated pastries.

You'll graduate with a nationally recognised qualification that enables you to work as a baker in retail outlets, restaurants, cafes and hotels around the world.

Job prospects for graduates of this course include:

- Bakery shift leader
- Baker
- Pastry chef
- Pastry cook
- Pie maker
- Cake decorator.

Check out what our baking students have to say about us here.

Kangan Institute also offers the following baking courses:

-Certificate III in Cake and Pastry
- Certificate III in Bread Baking.

Our course experts will be more than happy to answer any questions you have. To find out more, call 13 TAFE (13 8233) or contact us via our online enquiry form.

Click here for course modules

Core

Module CodeModule TitleNominal Hours
FBPFSY2002Apply food safety procedures (FBPFSY2002)30
FBPOPR2069Use numerical applications in the workplace (FBPOPR2069)30
FBPWHS2001Participate in work health and safety processes (FBPWHS2001)40
FBPRBK2002Use food preparation equipment to prepare fillings (FBPRBK2002)40
FBPRBK3001Produce laminated pastry products (FBPRBK3001)100
FBPRBK3002Produce non laminated pastry products (FBPRBK3002)80
FBPRBK3005Produce basic bread products (FBPRBK3005)120
FBPRBK3006Produce savoury bread products (FBPRBK3006)100
FBPRBK3007Produce specialty flour bread products (FBPRBK3007)100
FBPRBK3008Produce sponge cake products (FBPRBK3008)80
FBPRBK3009Produce biscuit and cookie products (FBPRBK3009)80
FBPRBK3010Produce cake and pudding products (FBPRBK3010)120
FBPRBK3014Produce sweet yeast products (FBPRBK3014)100
FBPRBK3015Schedule and produce bakery production (FBPRBK3015)120
FBPRBK3018Produce basic artisan products (FBPRBK3018)100

Elective

Module CodeModule TitleNominal Hours
FBPRBK3004Produce meringue products (FBPRBK3004)60
FBPRBK3011Produce frozen dough products (FBPRBK3011)80
FBPRBK3016Control and order bakery stock (FBPRBK3016)40
SIRXSLS001Sell to the retail customer (SIRXSLS001)20

How will I be assessed?

You will be assessed to show that you have achieved the skills and knowledge required by the course. Assessments may include written, oral or practical assessment methods. You will know in advance about the type of assessment and how it will operate. There is the opportunity for reassessment and appeal and you will be given this information at course orientation.

What will I study?

  • Scheduling and producing bakery production

  • Implementing food safety programs and procedures

  • Using food preparation equipment to prepare fillings.

For course information, please call 13 TAFE (13 8233) or fill our enquiry form.

Click here to find out more about our Online Service Standards.

For information on disability support at Kangan Institute, click here.

Some or all of this training is provided with State or Federal Government funding. Are you eligible for Government Subsidised fees? Find out now!

You may be eligible for concession. Find out now!

To you check your eligibility click here.

Free TAFE and JobTrainer courses only: Students eligible for Free TAFE receive the tuition rate free. Students eligible for JobTrainer pay 20% of the tuition. Materials, consumables and student services fees are payable by all students and do not receive a JobTrainer discount, however concession rates for student services fees are available for concession card holders, apprentices, trainees and 100% off campus delivery courses. Please note that these tuition rates only apply to courses offered under the Free TAFE or JobTrainer schemes.

The fees listed below relate to 2022 courses and are indicative pricing only as total costs vary depending on the units you elect to study.

Concessions for Diploma and Advanced Diploma course categories are only available to Aboriginal or Torres Strait Islanders.

Payment plans are available. Click here to find out more.
Course availability is subject to enrolment numbers.

Your total course fee will typically include your tuition fee (table 1), any applicable consumables and/or material fees (table 2).

Table 1

Enrolment type
 
 
 
Government Subsidised
Indicative total tuition fee#
 
Concession
Indicative total tuition fee#
Check your eligibility
Full Fee
Indicative total tuition fee#
 
Non-Apprentice
$5601.60
$1120.32
$20520.00
Apprentice/Trainee
$5241.60
$1048.32
$20520.00

Table 2

Average course
material fees*

$288.00

Average course
consumable fees*
$1152.00

# The student tuition fees as published are subject to change given individual circumstances at enrolment.
* Materials/Consumables fees may vary for each individual based on the units they are studying.
Average tuition fees are based on the typical number of student contact hours undertaken by a student to complete this course. Average fees displayed are purely indicative and may not be your actual fee. Fees vary based on the number/hours of electives chosen by the student.

Click here to view maximum tuition fees. We strongly urge you to contact us for a more exact calculation of your fees. Additional fees may apply. 

Your total course fee will typically include your tuition fee and non-tuition fees (table 1) and any applicable consumables and/or material fees (table 2).

student contact hours

Total hours^ Indicative hours* Government Subsidised $/SCH Indigenous Concession $/SCH Full fee $/SCH
1440 1440 $3.89 $0.78 $14.25

^This is based on the maximum number of student contact hours for the total duration of the course. Hours may vary depending on electives chosen by the student.

*This is based on the maximum number of student contact hours for the calendar year of 2022. Hours may vary depending on electives chosen by the student. If you have to undertake training as part of Skills Recognition, your tuition fees are charged according to the applicable rate per Student Contact Hour depending on your eligibility for government subsidised, concession or full fees.

For more information about our fees structure, click here.

What costs and other fees should I expect?

Contact the Contact Centre on 13 TAFE (13 8233) or enquiries@kangan.edu.au for a fee schedule. There may be extra costs for reference books, protective clothing or specialised materials.

Can I apply?

There are no prerequisites for this course. Applications from mature-aged students with work experience in a related field are encouraged.

Where and how can I study?

You will study at our Broadmeadows campus

What employment opportunities will I have?

  • Bakery shift leader
  • Baker
  • Pastry chef
  • Pastry cook
  • Pie maker
  • Cake decorator

What skills will I have when I complete this course?

  • Basic, savoury and specialty breads
  • Biscuits and cookies
  • Sweat yeast products
  • Basic artisan products
  • Cakes and puddings
  • Laminated and non-laminated pastries

What qualifications will I receive?

On completion of this course, you will be awarded the nationally recognised Certificate III in Baking (FBP30517).

What opportunities for further studies will I have?

This course will lead to higher level studies in areas of baking.

How do I apply?

Complete an online application form by clicking the yellow 'Apply Here' button above. For more information call 13 TAFE (13 8233) or contact us via our online enquiry form.

How will I be selected for this course?

All applicants for this course complete an assessment to evaluate their language, literacy and numeracy (LLN) skills. This helps to ensure that you enrol in a course that is the right level of study for you.