FBP30521 – Certificate III In Baking

to be confirmed

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

Estimated Total Fee – $ 20300

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

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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FBP30521 – Certificate III In Baking

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