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.
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.
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.
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
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.
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
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 Code||Unit Name||Core/Elective|
|SIRXPDK001||Advise on products and services||Elective|
|SITXHRM001||Coach others in job skills||Elective|
|FDFFS2001A||Implement the food safety program and procedures||Core|
|FDFOHS2001A||Participate in OHS processes||Core|
|FBPOPR3002||Prepare food products using basic cooking methods||Elective|
|FBPRBK3018||Produce basic artisan products||Core|
|FBPRBK3005||Produce basic bread products||Core|
|FBPRBK3009||Produce biscuit and cookie products||Core|
|FBPRBK3010||Produce cake and pudding products||Core|
|FBPRBK3001||Produce laminated pastry products||Core|
|FBPRBK3004||Produce meringue products||Elective|
|FBPRBK3002||Produce non laminated pastry products||Core|
|FBPRBK3006||Produce savoury bread products||Core|
|FBPRBK3007||Produce specialty flour bread products||Core|
|FBPRBK3008||Produce sponge cake products||Core|
|FBPRBK3014||Produce sweet yeast products||Core|
|HLTAID003||Provide first aid||Elective|
|FBPRBK3015||Schedule and produce bakery production||Core|
|** FBPRBK2002||Use food preparation equipment to prepare fillings||Core|
|FDFOP2061A||Use numerical applications in the workplace||Core|