08 8232 6190

FBP30521 – Certificate III In Baking


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 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)

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 :

  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
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.

For More Information

For More Information

Enquiry Popup Form
Are you a high school student?
Are you looking for Traineeship?