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Course Description

This apprenticeship will develop core skills across a range of fundamental Bread competencies, taught on campus or the workplace

With this highly regarded certificate course from Angliss, you can gain a qualification that's widely recognised across the industry. Learn the fundamental skills of commercial and artisan bread production with valuable on-site training as an apprentice.

Develop techniques and bread knowledge that will set you up for a successful baking future. You'll learn to craft true artisan bread styles using sourdough, wood fire and tandoori methods.

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

All apprenticeship programs are workplace-based training. Apprentices are only required to attend on-campus classes if their workplace doesn't meet the training requirements of specific subjects.


The Angliss Experience

  • Learn the essential skills of retail baking specialising in bread.
  • Learn from bakery managers about working in an artisan bakery, a hotel or a French boulangerie.
  • Gain an understanding of how to produce basic breads, savoury breads, specialised flour breads and sweet yeast products.
  • Learn how to schedule bread production.
  • Be responsible for driving your learning as you get prepared for a real work environment.


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.


FBPFSY2002Apply food safety procedures
FBPOPR2069Use numerical applications in the workplace
FBPRBK3005Produce basic bread products
FBPRBK3006Produce savoury bread products
FBPRBK3007Produce specialty flour bread products
FBPRBK3012Schedule and produce bread production
FBPRBK3014Produce sweet yeast products
FBPRBK3018Produce basic artisan products
FBPWHS2001Participate in work health and safety processes
FBPRBK2002Use food preparation equipment to prepare fillings
FBPRBK4001Produce artisan bread products
FBPOPR3018Identify dietary, cultural and religious considerations for food production
FBPRBK3016Control and order bakery stock
SIRXSLS001Sell to the retail customer

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