12 Weeks
FBPSS00003 – Cake and pastry baking for bread bakers’ skill set
Overview
This skill set is designed to provide foundational skills, knowledge, and insights necessary to embark on a career within the baking industry. Students will delve into various aspects of baking, focusing on the creation of sponge cakes, birthday cakes, wedding cakes, puddings, biscuits, macarons, pies, sweet tarts, eclairs, croissants, Danish pastries, and brioche.
Duration
12 Weeks
Study Mode and Assessment Methods
The course operates through a hybrid learning model, combining both on-campus and online classes. Attendance in both settings is crucial for successful course completion. Practical assessments will be conducted in the commercial kitchen facilities at Salford Campus.
Entry Requirements
Prior to the course commencement, students are required to purchase a baker’s uniform and equipment set.
Fees
Eligibility for government-subsidized training is possible. Click to check your eligibility https://providers.skills.sa.gov.au/subsidised-training-list
(Note: Fees are subject to enrolled subjects. Salford College reserves the right to implement necessary changes. Fee updates will be communicated before offers are extended.)
Estimated Total Fee – $6950
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 Structure
| Unit Code | Unit Name |
|---|---|
| FBPRBK3010 | Produce cake and pudding products |
| FBPRBK3001 | Produce laminated pastry products |
| FBPRBK3009 | Produce biscuit and cookie products |
| FBPRBK3008 | Produce sponge cake products |
| FBPRBK3002 | Produce non laminated pastry products |
| FBPRBK3018 | Produce basic artisan products |
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