FBP30521 – Certificate III In Baking

76 weeks

Adelaide & Sydney

RTO Code : 40298

Cricos Course Code : 107360J

Apply Now


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.


76 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


Tuition Fee – $18700

Non – Tuition Fee comes to $1600 and the details are given below:

Application Fee – $350

Material Fee – $1250

(includes kitchen tools (if applicable), uniforms, textbooks, other materials and consumables)

Estimated Total Fee – $20300

To know about our promotional discounts/government subsidised training cost, please fill the form below so we can send the latest offers to your email.

Course Template Form - International

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)
  1. All students need to fulfil the GTE (genuine temporary entrant) requirements listed on DHA website and Salford College website
  1. All LLN testing is done via skype or face to face interview with College Authorities or an authorised Agent of the College
  1. 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 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

Click here for more information about pathways with Universities

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
FBPFSY2002Apply food safety proceduresCore
SITXHRM001Coach others in job skillsElective
FBPWHS2001Participate in work health and safety processesCore
FBPOPR3017Prepare food products using basic cooking methodsElective
FBPRBK4001*Produce artisan bread productsElective
FBPRBK3018Produce basic artisan productsCore
FBPRBK3005Produce basic bread productsCore
FBPRBK3009Produce biscuit and cookie productsCore
FBPRBK3010Produce cake and pudding productsCore
FBPRBK3001Produce laminated pastry productsCore
FBPRBK3002Produce non laminated pastry productsCore
FBPRBK3006Produce savoury bread productsCore
FBPRBK3007Produce specialty flour bread productsCore
FBPRBK3008Produce sponge cake productsCore
FBPRBK3014Produce sweet yeast productsCore
FBPRBK3015Schedule and produce bakery productionCore
SIRXSLS001Sell to the retail customerElective
FBPRBK2002Use food preparation equipment to prepare fillingsCore
FBPOPR2069Use numerical applications in the workplaceCore
Pre Requisit Unit
FBPRBK3005 Produce basic bread products.
Enquiry Popup Form
Carpentry & Construction
School Programs

Win It Like Stephanie

Stephanie Verrall from Paralowie R-12 school completed her Certificate III in Commercial Cookery at Salford was awarded SA’s 2020 School-based Apprentice of the Year. Do you want to be like Stephanie?

I am a button

Looking For A Quality VETiS Provider?

Salford College offers Vocational Education & Training in School Programs (VETiS) which are held and taught directly on the school sites in addition to the College campus.

I am a button