76 weeks over 6 terms
FBP30521 – Certificate III In Baking
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.
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 blended ( face to face + online ) environment and includes written, oral or kitchen practical assessment methods.
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)
Fees
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.
Note :
- Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)
- All students need to fulfil the GTE (genuine temporary entrant) requirements listed on DHA website and Salford College website
- All LLN testing is done via skype or face to face interview with College Authorities or an authorised Agent of the College
- 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 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 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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