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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
  • Learn the fundamentals of retail baking operations
  • Take part in baking masterclasses and competitions to pit your skills against other emerging bakers
 

Why Study at Angliss

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COURSE DETAILS

Course Code

FBP30517

Study Area

Baking

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

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

Elective Units

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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