Certificate III in Bread Baking

Certificate III in Bread Baking

Course Code
:
FBP30417
Department
:
CENTRE FOR BUSINESS
Study Area(s)
:
Hospitality, Baking
Campus
:
BROADMEADOWS
Course Length
:
Full-time(6 months)

Start Date(s): 15 July 2019
End Date(s): December 2019
Days and Time: 3 days a week
8.00am - 2.30pm

Course Overview

Happiness is the smell of freshly baked bread! 

With consumers becoming more discerning about their food, the demand for healthy wholemeal and seeded breads has grown and artisanal breads such as sourdough, spelt and ciabatta have become more popular.

If you’re passionate about creating great food and thrive in a fast paced environment, bread baking could offer you a fulfilling career.  The Certificate III in Bread Baking (FBP30417) is designed to help you gain the skills and knowledge required to work as a bread baker 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 bread baking tasks including:

- Scheduling and producing bread production
- Implementing food safety programs and procedures.

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
- Sweet yeast products
- Basic artisan products.

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 supervisor
- Bakery shift leader
- Baker.

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

Kangan Institute also offers the following baking courses:

- Certificate III in Baking (BP30517)
- Certificate III in Cake and Pastry (FBP30317).

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
FBPRBK3005Produce basic bread products120
FBPRBK3006Produce savoury bread products100
FBPRBK3007Produce specialty flour bread products100
FBPRBK3012Schedule and produce bread production100
FBPRBK3014Produce sweet yeast products100
FBPRBK3018Produce basic artisan products100
FDFFS2001AImplement The Food Safety Program And Procedures30
FDFOHS2001AParticipate in OHS processes40
FDFOP2061AUse Numerical Applications In The Workplace30

Elective

Module CodeModule TitleNominal Hours
FBPRBK2002Use food preparation equipment to prepare fillings40
FBPRBK3011Produce frozen dough products80
FBPRBK3016Control and order bakery stock40
FBPRBK4001Produce artisan bread products120
SIRXSLS001Sell to the retail customer20

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?

You will learn about:

  • Scheduling and producing bread production

  • Implementing food safety programs and procedures.

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.

This training is delivered with Victorian and Commonwealth Government funding. Are you eligible for Government Subsidised fees? Find out now!

You may be eligible for concession. Find out now!

The fees listed below relate to 2019 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) and non-tuition fees such as student support fees (table 3).

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
$3255.00
$651
$17955
Apprentice/Trainee
$
$
$

Table 2

Average course
material fees*

$157.5

Average course
consumable fees*
$451.5

# 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 such as the Student Support Fee. 

2019 Student Services Fee (Table 3)


 Type of cohort:

Eligible full fee paying student (more than 125 SC hours) Non eligible/FFS  full fee paying student (more than 125 SC hours) Special cohort classes:
  • Concession card holders
  • Apprentices
  • Trainees
  • Work based students (100% off campus delivery)
  • Full online delivery (100% off campus delivery)
Any students studying less than 125 hours in the full year
Domestic student services fees for 2019: $0.40 per student contact hour. $60 min total to $200 max total $0.40 per student contact hour. $60 min total to $200 max total $60 fixed fee None

Exemptions

The following fee categories are exempt from the SSF -
ASH: Asylum Seeker Or Victim Of Human Trafficking Concession
ASZ: Asylum Seeker Or Victim Of Human Trafficking Non-concession
X: Community-based Orders/Judy Lazarus Transition Centre
OZ: International Student
M: Prisoner
YTC: Young People Transitioning From Care – Concession
YTN: Young People Transitioning From Care - No Concession
Short courses

student contact hours

Total hours^ Indicative hours* Government Subsidised $/SCH Indigenous Concession $/SCH Full fee $/SCH
1050 1050 $3.10 $0.62 $17.10

^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 2019. 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?

Job prospects for graduates of this course include:

  • Bakery supervisor

  • Bakery shift leader

  • Baker

What skills will I have when I complete this course?

You will gain the skills of a baker.

What qualifications will I receive?

On completion of this course, you will be awarded the nationally recognised Certificate III in Bread Baking (FBP30417).

What opportunities for further studies will I have?

This course may lead into further study at a Certificate IV level.

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.