Program Overview
Certificate III in Bread Baking
Course Overview
Set yourself on the path for a hands-on career in bread baking. Get the industry knowledge and practical skills you need to work in a commercial baking environment.
According to the Australian Government's Job Outlook service, bakers and pastry cooks are a skill in demand with employers currently finding it hard to fill vacancies. There is strong future growth predicted in this industry with around 26,000 job openings expected over the next five years.
In this course you will learn how to produce a range of breads and bread products including savoury breads, sweet yeast products, specialty flour breads, and basic artisan products. You'll also develop core industry-relevant skills such as implementing food safety procedures and scheduling bread production in a commercial baking environment.
Successful completion of this course will equip you with the practical skills required to establish your career as a generalist or artisanal baker.
What Can I Do?
- Baker
Course Outcome
FBP30421 Certificate III in Bread Baking
Trade Skills Assessment and Gap Training Program
If you can demonstrate substantial competency in this qualification, you may be able to access funding for recognition of prior learning and gap training through the Trade Skills and Assessment Gap Training (TSAGT) program. TAFE Queensland is a proud recipient of funding from the Queensland Government, Department of Trade, Employment and Training (DTET) for this program. Only eligible participants may receive funding for eligible courses. Learn more about eligibility criteria.
Free Apprenticeships for Under 25s
The Queensland government is supporting young Queenslanders up to the age of 25 by providing access to fully subsidised training across a range of priority apprenticeship or traineeship qualifications. Learn more.
What You Will Study
The successful achievement of this qualification requires you to complete all units listed on your individual training plan.
Core Units
- UNIT CODE: FBPFSY2002
- UNIT NAME: Apply food safety procedures
- Unit description: This unit of competency describes the skills and knowledge required to maintain food safety, workplace cleanliness and personal hygiene, and conduct work tasks where work involves operation of production and/or packaging equipment and processes.
- UNIT CODE: FBPOPR2069
- UNIT NAME: Use numerical applications in the workplace
- Unit description: This unit of competency describes the skills and knowledge required to use numerical applications in the workplace.
- UNIT CODE: FBPRBK3005
- UNIT NAME: Produce basic bread products
- Unit description: This unit of competency describes the skills and knowledge required to produce basic bread products in a commercial baking environment.
- UNIT CODE: FBPRBK3006
- UNIT NAME: Produce savoury bread products
- Unit description: This unit of competency describes the skills and knowledge required to produce savoury bread products in a commercial baking environment.
- UNIT CODE: FBPRBK3007
- UNIT NAME: Produce specialty flour bread products
- Unit description: This unit of competency describes the skills and knowledge required to produce specialty flour bread products in a commercial baking environment. Specialty flour bread products include organic flour breads, non-wheat flour breads, gluten-free breads, rye breads, whole grain flour breads and wholemeal breads.
- UNIT CODE: FBPRBK3012
- UNIT NAME: Schedule and produce bread production
- Unit description: This unit of competency describes the skills and knowledge required to schedule and produce bread production in a commercial baking environment.
- UNIT CODE: FBPRBK3014
- UNIT NAME: Produce sweet yeast products
- Unit description: This unit of competency describes the skills and knowledge required to produce sweet yeast products in a commercial baking environment. Sweet yeast products include enriched breads and fruited enriched breads.
- UNIT CODE: FBPRBK3018
- UNIT NAME: Produce basic artisan products
- Unit description: This unit of competency describes the skills and knowledge required to produce specialist pastry products using butter in a commercial baking environment.
- UNIT CODE: FBPWHS2001
- UNIT NAME: Participate in work health and safety processes
- Unit description: This unit of competency describes the skills and knowledge required to carry out work in accordance with health and safety requirements and procedures, and to contribute to the maintenance of a safe workplace.
Elective Units
- UNIT CODE: FBPOPR3018
- UNIT NAME: Identify dietary, cultural and religious considerations for food production
- Unit description: This unit of competency describes the skills and knowledge required to identify dietary, cultural and religious considerations for food production.
- UNIT CODE: FBPRBK3016
- UNIT NAME: Control and order bakery stock
- Unit description: This unit of competency describes the skills and knowledge required to control and order bakery stock in a commercial baking environment.
- UNIT CODE: FBPRBK4001
- UNIT NAME: Produce artisan bread products
- Unit description: This unit of competency describes the skills and knowledge required to produce artisan bread products in a commercial baking environment.
- Pre-requisite unit: FBPRBK3005
- UNIT CODE: SIRXSLS001
- UNIT NAME: Sell to the retail customer
- Unit description: This unit describes the performance outcomes, skills and knowledge required to deliver quality customer service and sell to retail customers. It requires the ability to determine customer needs, match products and services to their needs, and facilitate a sale.
- UNIT CODE: SITXHRM001
- UNIT NAME: Coach others in job skills
- Unit description: This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach. The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, hospitality and event sectors.
Ways to Study
- Apprenticeships or Traineeships
Choose your study location:
- Greater Brisbane
- Sunshine Coast
- Darling Downs and South West
- Wide Bay Burnett
- North Queensland
Campus
| Campus | Apprenticeship / Traineeships |
|---|---|
| South Bank | Apprenticeship |
| Ipswich | Apprenticeship |
| Mooloolaba | Apprenticeship |
| Toowoomba | Apprenticeship |
| Hervey Bay | Apprenticeship |
| Bundaberg | Apprenticeship |
| Townsville - Pimlico | Apprenticeship |
| Whitsundays - Cannonvale | Apprenticeship |
| Cairns | Apprenticeship |
Payment Options
- Payment plan
- Upfront payment
Entry Requirements
There are no formal entry requirements for this course.
Resources Required
It is recommended that you have access to a reliable internet connection to access TAFE Queensland's online learning system Connect, and a computer with up-to-date software, including Microsoft Office and Adobe Acrobat Reader. This equipment and software is available for use at all TAFE Queensland locations.
Important Information
Please note: At sign up when the Training Plan is being negotiated, if it is determined that the workplace cannot provide all training, then apprentices may need to travel to Brisbane, South Bank campus for training. This travel would be at the apprentices own expense, but may be subsidised by the Queensland Government.
Assessment Methods
Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning.
University Pathways
If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there. In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.
Recognition of Prior Learning (RPL) and Credit Transfers
Fast track your way to a formal qualification by earning credit for the things you already know. We can assess your skills, directly apply credits from previous successful study, and give you advanced standing in your course.
Related Courses
- Certificate III in Patisserie
- Certificate IV in Kitchen Management
- Certificate III in Cake and Pastry
