52 Weeks
FBP30521 – Certificate III In Baking
International
Overview
This qualification 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 while working in a commercial baking environment. You will learn how to prepare and produce pastry, fillings, cakes, cookies, and bread. You’ll gain the skills and confidence to perform a range of commercial baking tasks including:
– Scheduling and producing bakery production
– Implementing food safety programs and procedures
– Using food preparation equipment to prepare fillings.
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Duration
52 weeks 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 blended ( face to face + online ) environment and includes written, oral or kitchen practical assessment methods.
Entry Requirements
Click here to know more about the entry requirements
Fees
Tuition Fee – $18,700
Non – Tuition Fee comes to $1,600 and the details are given below:
Application Fee – $350 (Non-refundable and payable upon submission of your application. This is a separate fee and not included in the total course cost.)
Material Fee – $1,250
(includes kitchen tools (if applicable), uniforms, textbooks, other materials and consumables)
Estimated Total Fee – $20,300
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Pathways
On completion of this course students may choose to progress to FBP40221 Certificate IV in Baking or diploma level qualifications.
A qualification in baking opens up worldwide opportunities to work in leading hotels, restaurants and boutique bakeries processing industry as
- Baker
- Pastry Chef
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 Code | Unit Name | Core/Elective |
|---|---|---|
| FBPFSY2002 | Apply food safety procedures | Core |
| SITXHRM001 | Coach others in job skills | Elective |
| FBPWHS2001 | Participate in work health and safety processes | Core |
| FBPOPR3017 | Prepare food products using basic cooking methods | Elective |
| FBPRBK4001* | Produce artisan bread products | 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 |
| 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 |
| FBPRBK3015 | Schedule and produce bakery production | Core |
| SIRXSLS001 | Sell to the retail customer | Elective |
| FBPRBK2002 | Use food preparation equipment to prepare fillings | Core |
| FBPOPR2069 | Use numerical applications in the workplace | Core |
| Pre Requisit Unit | ||
| FBPRBK3005 Produce basic bread products. |
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OverviewDurationStudy Mode and Assessment MethodsEntry RequirementsFeesPathwaysRPL/Credit TransferCourse Structure
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