Course Code
Study Area(s)
Course Length
Full-time(6 months)
Flexible(2 years)

Start Date(s): Apprentices - Rolling enrollments (enrol anytime)
End Date(s): Apprentices - August 2020
Days and Time: Non apprentices - Please contact the department for a class schedule. Apprentices - The days and times will be determined by your workplace.

Course Overview

At Kangan Institute we will inspire you to create the best artisan breads, sourdough, continental, pan di casa, ciabatta and turkish breads, you also learn commercial bread production. You will learn by 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. 

The course duration for apprentices is 2-3 years (competency based). This length may vary based on your workplace requirements and training agreements with your employer.

Click here for course modules


Module CodeModule TitleNominal Hours
FDFFS2001AImplement The Food Safety Program And Procedures30
FDFOHS3001AContribute To Ohs Processes40
FDFOP2061AUse Numerical Applications In The Workplace30
FDFOP2064AProvide And Apply Workplace Information30
FDFRB3002AProduce Bread Dough80
FDFRB3005ABake Bread40
FDFRB3010AProcess Dough60
MSAENV272BParticipate In Environmentally Sustainable Work Practices30

How will I be assessed?

You will be assessed to show that you have achieved the skills and knowledge required by the course. Assessment 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.

Assessments for apprentices wil include practical assignments conducted and undertaken in the workplace.

What will I study?

The Certificate III in Retail Baking (Bread).

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


For Business and Industry

We offer our business and industry clients customised workforce training, flexible delivery (when and where it suits you) and onsite assessments.

Call us on 1300 615 141 or contact us online for an obligation free consultation.

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#
Indicative total tuition fee#
Check your eligibility
Full Fee
Indicative total tuition fee#

Table 2

Average course
material fees*


Average course
consumable fees*

# 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


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
640 498 $3.00 $0.60 $12.05

^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?

It is recommended that you have satisfactory numeracy and literacy skills to undertake this course or are mature age and have sufficient work experience to successfully undertake the course. OR You may apply if you have satisfactorily completed VCE or an approved equivalent course and the satisfactory completion of the work requirements (eligibility to transfer); or are mature age and have sufficient work experience to successfully undertake the course. (Mature age is anyone over the age of 18 who has been out of full-time education for more than 12 months.)

Applicants for the apprentice stream will need to be employed within the retil baking industry.


Where and how can I study?

Non-apprentice students will study at our state-of-the-art retail baking facilities at out Broadmeadows campus.

Apprentices - All your training will be conducted either at your workplace or a combination of your workplace and our Broadmeadows campus depending on training requirements.

What employment opportunities will I have?

This course will lead to employment in the Retail Baking Industry (e.g. Baker Delight, Brumby, Community Bakery or Wholesale bread manufacturing).


What skills will I have when I complete this course?

You will gain skills in baking a variety of  artisan breads (e.g. sourdough, pan di casa, ciabatta).

What qualifications will I receive?

On successful completion of the course you will be awarded the Certificate III in Retail Baking (Bread).  As part of the Australian Qualifications Framework this program is nationally recognised.

What opportunities for further studies will I have?

Students completing this course can apply for and undertake the Certificate IV in Advanced Baking, the Diploma of Hospitality Management or the Diploma of Food Processing.

How do I apply?

Students can apply online by clicking on the 'Apply Here' button at the top of the Bendigo TAFE website page for this course. This course also has additional intakes throughout the year.

How will I be selected for this course?

All applicants will need to undertake a literacy & numeracy assessment and a pre- training interview. Applicant will be chosen on suitability to the industry.

Applicants for the apprentice stream will need to be meployed i nthe retail baking industry.