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Course Description

This certificate course will develop core skills across both bread making and cake and pastry competencies. You'll be prepared for a broad range of baking career options, from specialty catering to retail baking and cake decorating.

Learn the fundamental skills of commercial cake 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 worldwide.

This flexible program allows you to switch to an apprenticeship model if you begin employment in the industry during your full-time course.

The Angliss Experience

  • Enjoy the challenge of both bread making and cake and pastry making, building a complete set of skills
  • Work and learn from industry experts in our state-of-the-art training facilities
  • Learn the fundamentals of retail baking operations
  • Take part in baking masterclasses and competitions to pit your skills against other emerging bakers
  • Learn industry specific skills balanced with literacy, numeracy and valuable 'life' skills
  • Make the most of small class sizes and mentorship from your trainers
  • You'll be responsible for driving your learning as you get prepared for a real work environment

Study Baking at Angliss

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Course Code


Study Area


Course Level

Certificate III

Course Structure

Please note that the order of the delivery of units may vary between campuses. Elective units will also differ and not all units listed below will be delivered at all campuses.

Core Units

FBPRBK3001Produce laminated pastry products
FBPRBK2002Use food preparation equipment to prepare filings
FBPRBK3002Produce non laminated pastry products
FDFOP2061AUse numerical applications in the workplace
FBPRBK3008Produce sponge cake products
FBPRBK3009Produce biscuit and cookie products
FDFFS2001AImplement the food safety program and procedures
FBPRBK3018Produce basic artisan products
FBPRBK3005Produce basic bread products
FDFOHS2001AParticipate in OHS processes

Stage 2

FBPRBK3010Produce cake and pudding products
FBPRBK4003* (A) Produce gateaux, tortes and entremets
FBPRBK3006 Produce savoury bread products
FBPRBK3015 Schedule and produce bakery production
FBPRBK3007 Produce specialty flour bread products
FBPRBK3014 Produce sweet yeast products

Elective Units

FBPOPR3003 (C)Identify cultural, religious and dietary considerations for food production
FBPRBK3016 (C)Control and order bakery stock
SITXHRM001 (A)Coach others in job skills

Companies who hired our graduates

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