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.
This course is delivered in a blended ( face to face + online ) environment and includes written, oral or kitchen practical assessment methods.
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)
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
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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|
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