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Course Description

Get your start as a commercial Baker with this valuable certificate course.

This eighteen-week course delivers foundational skills and knowledge of basic bread and baking. Learning on campus from experienced bakers, you will quickly carve your path towards a career in the baking industry.

This course could see you continue your learning as an apprentice or lead you to continue your study specialising in bread baking or pastry. Angliss is a leader in bread, pastry production and cake making, offering qualifications that are recognised worldwide.

The Angliss Experience

  • Learn in Angliss' state-of-the-art kitchen and baking facilities
  • Learn the fundamentals of retail operations and baking skills
  • Gain a valuable qualification to add to your resume


Get an in-demand qualification without long-term debt with Free TAFE. This course is available with $0 tuition for eligible students

Call 8595 5334 to check your eligibility.


Course Code


Study Area

Foods, Baking

Course Level

Certificate II

Application Requirements

William Angliss Institute accepts direct applications from domestic students who are not currently in Year 12.

Angliss considers you a domestic student if you:

  • Are an Australian or New Zealand Citizen
  • Are an Australian Permanent Resident
  • Have an Australian Permanent Humanitarian Visa

If you are unsure or hold a different visa type, please contact our Admission Team for more information.

apply now

Course Structure

Please note that the order of the delivery of units and elective units available may vary between campuses, course modes and intakes.

FBPOPR2069Use numerical applications in the workplace
FBPOPR2071Provide and apply workplace information
FBPRBK2002Use food preparation equipment to prepare fillings
FBPRBK2005Maintain ingredient stores
FBPRBK3005Produce basic bread products
FBPWHS2001Participate in work health and safety processes
FBPFSY2002Apply food safety procedures
FBPRBK3014Produce sweet yeast products
FBPPPL2002Work in a socially diverse environment
SIRXSLS001Sell to the retail customer
FBPOPR3018Identify dietary, cultural and religious considerations for food production

Companies who hired our graduates

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