Program Overview

FBP30521 Certificate III in Baking

The FBP30521 Certificate III in Baking is a nationally accredited qualification that describes the skills and knowledge of a baker who bakes bread, cake, pastry, and biscuit products working in a commercial baking environment.

Duration

This program is delivered over a period of 12 months to 3 years. The length of time to complete this qualification will depend on the location, study mode, and/or units selected and will vary depending upon how long a student takes to reach the required competency level. Student Visa holders must study internally full-time. The total nominal hours for the sequence listed below are 1620 hours for the core units and 380 hours for the elective units, totaling 2000 hours for the qualification, but this duration may vary depending on the student's progress and study mode.

Intake

The intake for this course is on campus in Semester 1, with no online option available.

Locations

The course is available at the Palmerston campus.

Entry Requirements

There are no entry requirements for students in this qualification, although a basic level of math and English is required. A Language, Literacy, Numeracy, and Digital Literacy (LLND) evaluation helps identify any areas where you may need additional support to help you achieve your goals.

Career Opportunities

Possible occupations relevant to this qualification include:

• Artisan baker
• Baker
• Bread baker
• Chef patisserie
• Pastry cook
• Pastry chef
• Pastry sous chef

Credit Transfers and Advanced Standing

Recognition of Prior Learning (RPL) is the acknowledgement of a person's skills and knowledge acquired through previous training, work, or life experience, which may be used to grant status or credit in a subject regardless of how and where they were attained, including overseas. RPL is a form of assessment and is not time-referenced, so there are no parameters on how or when the skills are acquired.

Fees

The 2026 fees for this course are as follows:

• NT Government supported: Free
• Full Fee: $31,314.60 Fees shown are indicative and subject to change annually. Actual course fees may vary depending on the units chosen.

Course Structure

To achieve FBP30521 Certificate III in Baking, a total of nineteen (19) units of competency must be completed, comprising fifteen (15) core and four (4) elective units as detailed in the packaging rules and listed below.

Core Units of Competency

The core units are:

1. FBPFSY2002 - Apply food safety procedures
2. FBPOPR2069 - Use numerical applications in the workplace
3. FBPRBK2002 - Use food preparation equipment to prepare fillings
4. FBPRBK3001 - Produce laminated pastry products
5. FBPRBK3002 - Produce non-laminated pastry products
6. FBPRBK3005 - Produce basic bread products
7. FBPRBK3006 - Produce savory bread products
8. FBPRBK3007 - Produce specialty flour bread products
9. FBPRBK3008 - Produce sponge cake products
10. FBPRBK3009 - Produce biscuit and cookie products
11. FBPRBK3010 - Produce cake and pudding products
12. FBPRBK3014 - Produce sweet yeast products
13. FBPRBK3015 - Schedule and produce bakery production
14. FBPRBK3018 - Produce basic artisan products
15. FBPWHS2001 - Participate in work health and safety processes

Elective Units of Competency

The elective units are chosen from the following groups:

• Group A:
  • FBPRBK3003 - Produce specialist pastry products
  • FBPRBK3016 - Control and order bakery stock
  • FBPRBK4001* - Produce artisan bread
  • FBPRBK4003** - Produce gateaux, tortes, and entremets
• Group B:
  • (Units listed in this group are not specified)
• Group C:
  • (Units listed in this group are not specified)

Admission Criteria

This course is for apprentices who have a Training Agreement (Apprenticeship) with an employer.

English Language Requirements

The minimum English language requirement for this course is met by either undertaking previous education from an English-speaking country or undertaking one of the following English language tests and obtaining the minimum requirements listed below:

• IELTS Academic Module: A minimum overall score of 5.5 with no band less than 5.0
• Cambridge Advanced English (CAE): A minimum overall score of 165
• Pearson Test of English (PTE) Academic module: A minimum overall score of 42 with no less than 36 in Reading, Writing, Listening, and Speaking
• TOEFL Internet-based Test (iBT): A minimum overall score of 46 with a minimum writing score of 21

Required Resources

Resources are supplied to the learners as required, including resource books, recipes, and learning and assessment materials, and ingredients. Incidental fees and costs include:

• Uniform: A complete, clean, laundered, and ironed uniform, and correct footwear must be worn at all times while attending class.
• Tools of Trade: Students will be required to bring their own tools of trade to use in the Bakery during practical lessons.

Accreditation

This is a current, nationally accredited qualification from the FBP Food, Beverage, and Pharmaceutical Training Package.

Location and Study Mode

Delivery at all locations is subject to sufficient demand and resources. The course is available on campus at the Palmerston campus. Subject to demand, other locations and modes may become available throughout the year.