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Course Info

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 ptissier or cake baker. With TAFE NSW, you will learn from specialist teachers and refine your skills in an industry-equipped bakery.

This is a fully government-subsidised JobTrainer course. Eligibility criteria applies.

LEARN NEW SKILLS

Through theoretical and practical course work, you will learn to:

  • Make and bake pastry, bread, artisan products, meringues, donuts, 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 personal attributes that will help you get ahead:

  • Creativity
  • Time management
  • Problem solving skills
  • Collaboration and team work
  • Effective communication skills
  • Attention to detail

ACHIEVE YOUR GOALS

Completing this course will provide 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 ptissier
  • Pastry sous chef

GROW YOUR CAREER

Build on your expertise with these further study options:

  • Certificate IV in Patisserie
  • Certificate IV in Commercial Cookery

INDUSTRY DEMAND

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.

Locations

This course is currently available at 8 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.

  • Nationally Recognised Training
  • Apprenticeship Allowed
  • Blended, Part Time Day
  • Fully Subsidised Course
  • Fully government-subsidised
  • JobTrainer

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Showing 1 to 8 options of 8 for Certificate III in Baking

Coffs Harbour Education (Apprenticeship): Blended

  • Fee Free if Eligible for JobTrainer
  • Start Date: Anytime
  • Duration: 2 Years

Hamilton - (Apprenticeship): Part Time Day

  • Fee Free if Eligible for JobTrainer
  • Start Date: Anytime
  • Duration: 2 Years

Kingscliff (Apprenticeship): Blended

  • Fee Free if Eligible for JobTrainer
  • Start Date: 02 Jan 2021
  • Duration: 2 Years

Nepean, Kingswood: Part Time Day

  • Fee Free if Eligible for JobTrainer
  • Start Date: 03 Feb 2021
  • Duration: 2.5 Years

Orange, March Street (Apprenticeship): Part Time Day

  • Fee Free if Eligible for JobTrainer
  • Start Date: 04 Feb 2021
  • Duration: 2.5 Years

Ryde/Meadowbank (Apprenticeship): Part Time Day

  • Fee Free if Eligible for JobTrainer
  • Start Date: 01 Feb 2021
  • Duration: 2 Years

Tamworth (Apprenticeship): Part Time Day

  • Fee Free if Eligible for JobTrainer
  • Start Date: 15 Feb 2021
  • Duration: 2.5 Years

Ultimo (Apprenticeship): Part Time Day

  • Fee Free if Eligible for JobTrainer
  • Start Date: 01 Feb 2021
  • Duration: 2.5 Years

Showing 1 to 8 options of 8 for Certificate III in Baking