Program Overview
Certificate III in Baking
Course Overview
Set yourself on the path for a hands-on career in baking. Gain the practical skills you need to work as a retail baker or pastry chef.
What Can I Do?
- Baker
Course Outcome
FBP30521 Certificate III in Baking
Live Training Facilities
Gain practical experience in our state of the art baking training facilities where you will train with world-class bakers, learning contemporary skills and global baking trends.
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.
What You Will Study
The successful achievement of this qualification requires you to complete all units listed on your individual training plan.
Core Units
- FBPFSY2002: Apply food safety procedures
- FBPOPR2069: Use numerical applications in the workplace
- FBPRBK2002: Use food preparation equipment to prepare fillings
- FBPRBK3001: Produce laminated pastry products
- FBPRBK3002: Produce non laminated pastry products
- FBPRBK3005: Produce basic bread products
- FBPRBK3006: Produce savoury bread products
- FBPRBK3007: Produce specialty flour bread products
- FBPRBK3008: Produce sponge cake products
- FBPRBK3009: Produce biscuit and cookie products
- FBPRBK3010: Produce cake and pudding products
- FBPRBK3014: Produce sweet yeast products
- FBPRBK3015: Schedule and produce bakery production
- FBPRBK3018: Produce basic artisan products
- FBPWHS2001: Participate in work health and safety processes
Elective Units
- FBPOPR3018: Identify dietary, cultural and religious considerations for food production
- FBPRBK3004: Produce meringue products
- SIRXSLS001: Sell to the retail customer
- SITXHRM001: Coach others in job skills
Ways to Study
- Apprenticeships or traineeships
Study Locations
- Greater Brisbane
- Sunshine Coast
- Darling Downs and South West
- Wide Bay Burnett
- North Queensland
Campus
- South Bank
- Ipswich
- Mooloolaba
- Toowoomba
- Hervey Bay
- Bundaberg
- Townsville - Pimlico
- Whitsundays - Cannonvale
- Cairns
Payment Options
- Payment plan
- Upfront payment
Entry Requirements
There are no formal entry requirements for this course.
Selection Criteria
To study an apprenticeship program you must be indentured as an apprentice with your employer.
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.
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 Cake and Pastry
- Certificate III in Bread Baking
- Certificate III in Patisserie
