Course Start Date
8 Hours per week
- Nationally Recognised Training
- Apprenticeship Allowed
- This training is subsidised by the NSW Government
- Non Government Subsidised
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.
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:
- 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
- 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
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.
This qualification/offer is for APPRENTICES who have been approved to study a using a BLENDED delivery model of workplace assessment and by attending TAFE college classe. This qualification describes the skills and knowledge of a baker who bakes bread, cake, pastry and biscuit products working in a commercial baking environment.
All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.
All students must attend a compulsory information session on any of the days/times listed below to confirm their place in the course, to receive uniform requirements and class timetable:
Tuesday, 22 January 2019 or 29 January 2019 at 10 am
Thursday, 24 January 2019 or 31 January 2019 at 10 am or 6 pm
TAFE NSW Nepean (Kingswood)
Block H, Entree Training Restaurant
12 - 44 O'Connell Street
Contact Baking section on 9208 9390 or email Head Teacher Allan McCarlie at email@example.com
We offer student services and study support to ensure you can achieve your goals. Learn about TAFE NSW Student Services
As a TAFE NSW student in this course, you will have access to:
- LinkedIn Learning (formerly Lynda.com)
- Studiosity - online access to a real life tutor
- Easy computing online short courses
- Access to local TAFE libraries
- Accessibility and Disability Support Services
- Access to Read&Write learning support software at TAFE and at home
To keep you safe while studying, some of our face to face classes may be replaced with online or connected learning. We have also modified our face to face classes to meet physical distancing requirements and increased cleaning on campus. As restrictions ease, the way you attend your class may change again. If work placement and the demonstration of practical skills are requirements of your course, due to the impacts of COVID 19 there may be a delay or modification in being able to undertake these aspects of your course in the planned timeframe. Be assured, we'll keep you informed every step of the way.
Monday from 7.30 am for 8 hours per day (subject to change). Some units of competence are digitilised and need to be completed online. 2 Years and 7 weeks duration.
SMART AND SKILLED FEES
There are a range of study options for NSW Apprentices and eligible non-apprentices with relevant industry work experience in this course.
Under the NSW Government fee-free apprenticeship initiative, NSW apprentices that commence their training on or after 1 July 2018 may be eligible for fee-free training. Apprentices are required to provide evidence of their NSW apprenticeship to finalise their enrolment and applicable fees.
This course is also a TAFE NSW Trade Pathways Qualification and ideal if you have been working in this industry for an extended period of time but havent received a qualification. To be eligible to enrol as a non-apprentice and secure funding, you must firstly meet the Smart and Skilled eligibility criteria and be:
- over 21 years of age
- able to demonstrate and provide evidence of extensive industry experience and
- able to demonstrate relevant ongoing work experience and provide workplace evidence to support the achievement of competence.
There are additional costs for the purchase of uniform and equipment. This will be explained to you at the information session.
READ BEFORE YOU ENROL
Learn about TAFE NSW Fees
Learn about TAFE NSW Payment/Funding
Recognition is a process of acknowledging previously completed qualifications, skills, knowledge or experience relevant to your course. This may reduce the amount of learning required, reduce your course fees and allow you to achieve your qualification faster.
Learn about Recognition at TAFE NSW Recognition
Enquire now for Semester 2 2020 and be notified when enrolments open.
TAFE NSW is open for business so to find out more information on this course including when it will start and how it will be delivered (face-to-face, in a virtual classroom, self-paced, online or a mixture), submit an online enquiry by clicking the Enquire Now button on this page. You can also call 131 601 during business hours* to chat with a member of our friendly customer service team.
* Our customer service team are available from Monday to Friday, 9am to 5pm AEST.
|FBPRBK3015||Schedule and produce bakery production|
|FBPRBK3007||Produce specialty flour bread products|
|FBPRBK3018||Produce basic artisan products|
|FBPRBK3006||Produce savoury bread products|
|FBPRBK3001||Produce laminated pastry products|
|FBPRBK3014||Produce sweet yeast products|
|FBPRBK3010||Produce cake and pudding products|
|FBPRBK3005||Produce basic bread products|
|FBPRBK3008||Produce sponge cake products|
|FDFOHS2001A||Participate in OHS processes|
|FDFFS2001A||Implement the food safety program and procedures|
|FBPRBK3002||Produce non laminated pastry products|
|FBPRBK2002||Use food preparation equipment to prepare fillings|
|FDFOP2061A||Use numerical applications in the workplace|
|FBPRBK3009||Produce biscuit and cookie products|
|FBPRBK3016||Control and order bakery stock|
|FBPRBK4003||Produce gateaux, tortes and entremets|
|FBPRBK3004||Produce meringue products|
|FBPRBK3003||Produce specialist pastry products|
Baker, breadmaker, cake maker, pastry chef
Whether you're a school leaver, an aspiring apprentice, looking to kickstart a career, or you're upskilling, reskilling, or re-training, there's a TAFE NSW course to give you the skills you need for the job you want.
Great Western Highway, Kingswood
Phone 131 601
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