Certificate III in Baking
National Course Code: FBP30517
Overview
The nationally recognised Certificate III in Baking builds the technical skills and knowledge you need to work in a commercial bakery as a baker, chef patisserie or cake baker. Learn from specialist teachers in an industry-equipped bakery, as you let your creativity and tastebuds run wild.
LEARN NEW SKILLS
Through a mix of theory and practical coursework, learn to:
- Make and bake pastry, bread, artisan products, meringues, doughnuts, biscuits, gateaux, tortes and cakes
- Schedule and produce bakery production
- Control and order bakery stock
- Apply safe hygiene, health and work practices
DEVELOP YOUR TALENT
Develop the attributes to help you get ahead:
- Creativity
- Time management
- Problem-solving skills
- Collaboration and teamwork
- Effective communication skills
- Attention to detail
ACHIEVE YOUR GOALS
Completing this course provides you with:
- A nationally accredited qualification at Certificate III level
- A strong pathway to continue your studies and enhance your career opportunities
- Skills and knowledge to start your own sole trader business
Career opportunities:
- Baker
- Pastry cook
- Chef patissier
- Pastry sous chef
GROW YOUR CAREER
Take your career further with the:
- Certificate IV in Patisserie
- Certificate IV in Commercial Cookery
This course is superseded. You can still enrol in this course, and you will be contacted if you need to transition into the next version when it is available.
Locations
This course is currently available at 9 campus locations across NSW. Enquire now for other locations.
Course details
People who are successful in this industry:
- Are creative
- Enjoy team work and collaborating with others
- Have effective communication skills
- Have problem solving skills
Assessments give you the opportunity to demonstrate what you have learned and to identify the knowledge or skills that may need further development. In this course you will undertake:
- Theory based knowledge assessments
- Practical skills assessments
- A portfolio of work that contributes toward assessments
- Case study and project work
You will also participate in a range of structured workshop activities that allow you to practice your skills before attempting assessments.
The Certificate III in Bakery covers the skills and knowledge needed to work in the food and hospitality industry as a baker, pastry cook, chef ptissier or pastry sous chef. It provides real world exposure where youll apply what youre learning in simulated environments.
When you successfully complete this course, you will qualify as a cake and pastry baker. If you want to continue study, there are options available including:
- Certificate IV in Patisserie
- Certificate IV in Commercial Cookery
You will gain hands-on experience:
- Making and baking pastry, bread, artisan products, meringues, donuts, biscuits, gateaux, tortes and cakes
- Applying safe hygiene, health and work practices
TAFE NSW is known for delivering theory along with practical, hands-on learning. You may work on real world projects such as:
- Producing pastry, cake and bread products
- Scheduling and producing bakery production
- Participating in safe work practices
- Controlling and ordering bakery stock
TAFE NSW provides practical, hands-on education in our simulated commercial bakery. All bakeries are fitted with equipment suitable for large-scale and specialist baking.
TAFE NSW also offers a range of other study environments to enhance your learning and employability, such as:
- Industry specific computer rooms
- Library facilities
- Study areas, classrooms and presentation areas
The Certificate III in Baking helps to address a skills shortage in the industry and prepare for its forecasted growth over three years to 2023.
TAFE NSW consults regularly with industry to ensure elective units meet industry needs, so your qualification is as up-to-date and relevant as possible. The nationally accredited Certificate III in Baking builds your technical skills in bread-making, cake and pastry so you can work in a bakery as a baker.
This qualification was designed with industry to support forecast growth in baking and the food industry. Subjects are tailored to industry need so you learn and develop the essential skills for a successful career in baking.
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Showing 1 to 9 options of 9 for Certificate III in Baking
Coffs Harbour Education (Apprenticeship): Part Time, Combination
- Full Fee: $17,470.00
- Start Date: Anytime
- Duration: 2 years
Hamilton (Apprenticeship): Part Time, On campus
- Full Fee: $17,470.00
- Start Date: Anytime
- Duration: 3 years
Kingscliff (Apprenticeship): Part Time, On campus
- Full Fee: $17,470.00
- Start Date: Anytime
- Duration: 2.5 years
Kingswood (Apprenticeship): Part Time, Combination
- Full Fee: $17,470.00
- Start Date: Anytime
- Duration: 2.5 years
Orange, March Street (Apprenticeship): Part Time, Combination
- Full Fee: $17,470.00
- Start Date: Anytime
- Duration: 2.5 years
Ryde/Meadowbank (Apprenticeship): Part Time, On campus
- Full Fee: Enquire
- Start Date: Anytime
- Duration: 2.5 years
Tamworth (Apprenticeship): Part Time, On campus
- Full Fee: $17,470.00
- Start Date: Anytime
- Duration: 2.5 years
Ultimo (Apprenticeship): Part Time, On campus
- Full Fee: $17,470.00
- Start Date: Anytime
- Duration: 2.5 years
Wollongong (Apprenticeship): Part Time, Workplace
- Full Fee: $17,470.00
- Start Date: Anytime
- Duration: 3 years
Showing 1 to 9 options of 9 for Certificate III in Baking