Certificate III in Baking - FBP30517

William Angliss Institute VIC

Type of institution: TAFE Institute
Level: Pre-degree
CRICOS: 01505M

This qualification is part of the Food Processing Training Package. It covers the retail baking - cake and pastry and bread specialisations within the food processing industry. It provides trade baking skills and knowledge for those working in a retail baking environment with a focus on cakes and pastry and bread.

Structure

  • 20 units: 17 core
  • 3 elective

Subjects

  • Use numerical applications in the workplace
  • Sell to the retail customer
  • Produce sweet yeast products
  • Produce cake and pudding products
  • Operate plant baking processes
  • Produce laminated pastry products
  • Produce specialty flour bread products
  • Identify cultural, religious and dietary considerations for food production
  • Use food preparation equipment to prepare fillings
  • Produce savoury bread products
  • Implement the food safety program and procedures
  • Prepare food products using basic cooking methods
  • Control and order bakery stock
  • Produce frozen dough products
  • Produce biscuit and cookie products
  • Participate in OHS processes
  • Produce sponge cake products
  • Merchandise food products
  • Produce non laminated pastry products
  • Produce artisan bread products
  • Provide first aid
  • Produce basic bread products
  • Produce basic artisan products
  • Coach others in job skills
  • Produce meringue products
  • Participate in a HACCP team
  • Produce gateaux, tortes and entremets
  • Schedule and produce bakery production
  • Produce specialist pastry products
  • Develop baked products
  • Advise on products and services

Study information

Campus Fees Entry Mid year intake Attendance
Melbourne Domestic: $8,300
International: $17,600
Yes
  • Part-time or day release : 3 years
  • Full-time : 1 year
  • Online/Off-campus
  • Flexible Delivery
  • Part-time

Related courses

Browse more courses
Is the information on this page correct? Request update
Enquire about this course
You must agree before submitting.

Become a member

Already a member? Login Forgot password?

Join the conversation