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Course Description

This apprenticeship will develop core skills across both bread making and cake and pastry competencies. Our graduates of this baking course are prepared for a broad range of baking career options, from specialty production to retail baking.

Learn the fundamental skills of commercial baking and pastry production with valuable on-site training as an apprentice. Angliss is a leader in bread, pastry production and cake making, offering you a qualification that is recognised highly in industry.

The Angliss experience

  • Enjoy the challenge of both bread making and cake and pastry making, building a complete set of skills
  • Learn the fundamentals of retail baking operations
  • Gain a valuable qualification while you continue your work in the industry
  • Drive your own learning as you get prepared for a real work environment
  • Learn industry specific skills balanced with literacy, numeracy and valuable 'life' skills


Course Code


Study Area

Foods, Baking

Course Level

Certificate III

Course Structure

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


FBPRBK2002Use food preparation equipment to prepare filings
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
SITXHRM001 (A)Coach others in job skills
FBPRBK4003* (A)Produce gateaux, tortes and entremets
FBPRBK3016 (C)Control and order bakery stock
FBPOPR3003 (C)Identify cultural, religious and dietary considerations for food production

Companies who hired our graduates

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