Certificate III in Baking

Overview Course Structure entry Requirements Fees Testimonials

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

COURSE DETAILS

Course Code

FBP30521

Study Area

Baking

Course Level

Certificate III

Course Intake

February, July

Duration

1 year full-time

Campus

Melbourne

Course Mode

Full-time

Course Hours

Full-time: 21-25 per week

Course Structure

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

FBPFSY2002Apply food safety procedures

FBPOPR2069Use numerical applications in the workplace

FBPRBK2002Use food preparation equipment to prepare fillings

FBPRBK3001Produce laminated pastry products

FBPRBK3002Produce non laminated pastry products

FBPRBK3005Produce basic bread products

FBPRBK3006Produce savoury 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

FBPWHS2001Participate in work health and safety processes

FBPRBK4001Produce artisan bread products

FBPRBK4003Produce gateaux, tortes and entremets

FBPRBK4004Develop baked products

FBPOPR3018Identify dietary, cultural and religious considerations for food production

FBPRBK3007Produce specialty flour bread products

Timetables

Want to get a handle on your schedule? Find timetables for food courses at the Melbourne campus for our next intake. Please note this is a sample of group timetables that are subject to change. Some courses may have multiple groups, which may have classes timetabled on different days.

SCHOLARSHIP OPTIONS

Study what you love with a little help from us. William Angliss Institute awards merit and equity scholarships to recognise academic excellence and support students in financial need.

Learn more