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Certificate III In Baking

Overview
This qualification describes the skills and knowledge of a baker who bakes bread, cake, pastry and biscuit products working in a commercial baking environment. This qualification reflects the role of bakers who use a wide range of well-developed baking skills and sound knowledge of kitchen operations to produce bakery products. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities

This qualification provides a pathway to work in various organisations where baked products are prepared and served, including bakeries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.
Duration
76 weeks over 6 terms, including breaks and holidays. The Course is delivered over 2.5 days per week
Study Mode and Assessment Methods
This course is delivered in a classroom environment and includes theory, kitchen practical classes group discussions, presentations, research, computer activities, and written assessments.

This course is delivered face to face.
Entry Requirements
Age – 18+

English – IELTS 5.5 or equivalent in TOEFL, PTE, OET. Or /And Meet the Literacy, Language, Numeracy (LLN) test organised by Salford college*

Academic – At least Year 12 Equivalent to Australian standards or/and Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)

To commence this qualification an individual must have:

1) completed a Certificate III qualification in a field of study related to commercial baking, or

2)at least 3 year’s full time relevant employment in a commercial baking environment.
Fees
Cricos Tuition Fee – $18700
Non – Tuition Fee comes to $1600 and the details are given below:
Application Fee – $350
Material Fee – $1250
Estimated Total Fee – $ 20300
To know about our promotional discounts, please fill the form below so we can send the latest offers to your email.
Note :

1. Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)

2. All students need to fulfil the GTE (genuine temporary entrant) requirements listed on DHA website and Salford College website

3. All LLN testing is done via skype or face to face interview with College Authorities or an authorised Agent of the College

4. All qualification certificates have to be attested by a local Notary public or Justice of Peace or an authorised officer/agent of Salford College
Pathways
On completion of this course students may choose to progress to FBP40217 Certificate IV in Baking

A qualification in baking opens up worldwide opportunities to work in leading hotels, restaurants and boutique bakeries. Our trainers are internationally experienced and are recognized leaders in their specialized field.
Recognition of Prior Learning/Credit transfer
Do you already have existing skills and knowledge and don’t need additional training? Have you done previous training?

Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer. RPL/Credit transfer may reduce your course duration and fees
Course Structure
There are 19 units in this qualification out of which 15 are core units and 4 are elective units as chosen by Salford College.
Unit CodeUnit NameCore/Elective
SIRXPDK001Advise on products and servicesElective
SITXHRM001Coach others in job skillsElective
FDFFS2001AImplement the food safety program and proceduresCore
FDFOHS2001AParticipate in OHS processesCore
FBPOPR3002Prepare food products using basic cooking methodsElective
FBPRBK3018Produce basic artisan productsCore
FBPRBK3005Produce basic bread productsCore
FBPRBK3009Produce biscuit and cookie productsCore
FBPRBK3010Produce cake and pudding productsCore
FBPRBK3001Produce laminated pastry productsCore
FBPRBK3004Produce meringue productsElective
FBPRBK3002Produce non laminated pastry productsCore
FBPRBK3006Produce savoury bread productsCore
FBPRBK3007Produce specialty flour bread productsCore
FBPRBK3008Produce sponge cake productsCore
FBPRBK3014Produce sweet yeast productsCore
HLTAID003Provide first aidElective
FBPRBK3015Schedule and produce bakery productionCore
** FBPRBK2002Use food preparation equipment to prepare fillingsCore
FDFOP2061AUse numerical applications in the workplaceCore

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