Current Students
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Current Students
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Qualification Code

FBP30521

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CRICOS Code

107368A

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Delivery Method

Face to face

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Duration

64 weeks including term breaks

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Age

18+ on the date that they commence the course.

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Location

Melbourne, Adelaide, Sydney

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Course Fee

MEL: $12,000 | ADL: $12,000 | SYD: $12,000

Prices are subject to change at any time without prior notice by the institution. Please consult with your migration agent for the most up-to-date pricing information.

female african american baker with fresh loaf of bread at baking manufacture
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Course Description

The Certificate III in Baking offers students with specialized technical skills and knowledge required for baking various products such as bread, cake, pastry, and biscuits within a commercial baking setting. Participants will develop fundamental technical, artisanal, and creative skills essential for commercial production of bread, cake, and pastry.

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Course Description

The Certificate III in Baking offers students with specialized technical skills and knowledge required for baking various products such as bread, cake, pastry, and biscuits within a commercial baking setting. Participants will develop fundamental technical, artisanal, and creative skills essential for commercial production of bread, cake, and pastry.

Group Size

Up to 25 students

Hours per week

Full-time study – 20 hours per week

Intakes

Every month

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Qualification

On successfully completing all units of this course, graduates will receive the nationally recognised FBP30521 Certificate III in Baking.

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Job Prospects

On successful completion of the course, the candidates can seek employment in the following job roles:

  • Pastry chef
  • Baker
  • Bakery supervisor.
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Entry Requirements

  • NOVA Application Form
  • High school certificate (Year 10 and above)
  • English Proficiency
  • Valid Passport
  • Visa (onshore students)
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Recognition of Prior Learner (RPL) and Credit Transfer

Credit transfer is only for learning that is deemed current and will not be granted for courses completed more than 10 years before the application for credit is submitted.

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Language, Literacy and Numeracy Requirements

  • There are no language, literacy, and numeracy requirements to enter this qualification. However, LLN (Language, Literacy and Numeracy) testing will be used during the Pre-training review to investigate the need for language, literacy, and numeracy support throughout the course.All students entering this qualification must have an English Language proficiency level as follows:
    • IELTS band score of 5.5 (Academic or general version) or equivalent internationally recognized exam result, or
    • IELTS band score of 5.0 (Academic or general version) then Satisfactory completion of ELICOS or ESL up to 20 weeks (about 4 and a half months) at upper intermediate level or
    • Upper Intermediate (General English) or higher certificate from a CRICOS registered English language training provider.
    • In the 2 years before commencing the course, has completed secondary studies equivalent to an Australian Year 12 qualification from an English language speaking country.
    • In the 2 years before commencing the course, has completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate III or higher level.
    • TOEFL paper based 527 TOEFL Internet based 46 PTE 42 OET. Pass Cambridge English: Advanced
    • (Certificate in Advanced English). 162
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Licensing/Regulatory Requirements

There are no licensing or regulatory requirements associated with this course.

International students must hold Overseas Health Insurance cover for the course’s duration.

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Units of Competency

Unit Code

Title

FBPRBK3016

Control and order bakery stock

Elective

FBPRBK3005

Produce basic bread products

Core

FBPRBK3014

Produce sweet yeast products

Core

SITXHRM001

Coach others in job skills

Core

FBPRBK3006

Produce savoury bread products

Core

FBPRBK3007

Produce specialty flour bread products

Core

FBPRBK3018

Produce basic artisan product

Core

FBPRBK3009

Produce biscuit and cookie products

Core

FBPRBK2002

Use food preparation equipment to prepare fillings

Core

FBPRBK3001

Produce laminated pastry products

Elective

FBPRBK3002

Produce non laminated pastry products

Core

FBPFSY2002

Apply food safety procedures

Core

FBPOPR2069

Use numerical applications in the workplace

Core

FBPWHS2001

Participate in work health and safety processes

Core

FBPRBK3010

Produce cake and pudding products

Core

FBPRBK3008

Produce sponge cake products

Core

FBPRBK3003

Produce specialist pastry products

Elective

FBPRBK3015

Schedule and produce bakery production

Core

FBPRBK4004

Develop baked products

Elective

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