Part Time Day
Course Start Date
19 Hours per week
- Nationally Recognised Training
- Apprenticeship Allowed
- This training is subsidised by the NSW Government
- Fully Subsidised Course
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.
There are no information sessions currently scheduled for this course.
This is a part time day course. You will need to attend approximately 8.2 hours of class, 1 day a week for 76 weeks. As well as the in-class component, you will need to complete approximately 10.9 hours of other study per week.
You may also be required to complete approximately 2.5 hours of additional study each week outside of class hours, including private study, research and assignment preparation.
IS THIS COURSE RIGHT FOR YOU?
This course offering is designed for people who are commercial bakers who perform a duties within the baking industry. Key job roles for a qualified baker could include:
- Pastry Cook
- Cake Manager
- Chef Patissier
- Pastry Sous Chef
There are additional learning and study tools available for this course, including:
- Aboriginal and/or Torres Strait Islander Student Support and Services
- Accessibility and Disability Services
- Personal Counselling
- Vocational Counselling
- Learning Support
- Library services on campus, Monday - Friday 9:00-5:00pm
- Disability and Counselling Services
- International Student Support
- Multicultural Support
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
Australian Apprenticeships training can be on-the-job, off-the-job or a combination of both. TAFE NSW will negotiate your attendance and study pattern with you and your employer.
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.
You will need to provide for yourself the following resources which you will keep when you complete your study:
- bakery student uniform that includes traditional check trousers, heavy duty white bib apron, double breasted white short sleeved jacket, blue neckerchief, white buttons, white skull cap (beret) and protective footwear
- equipment which is a toolbox that includes a digital thermometer, calculator, bread and scoring knife, metal and 1/2 moon scraper, scissors, 2 x clean tea towels and ruler
- access to a computer and internet access to undertake online components. If you do not have access to a computer and internet, TAFE NSW can make arrangements to access these resources at the TAFENSW Library
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
Before you can start an apprenticeship, you first need to find an employer in the industry you're interested in that will support you through your studies. You and your employer should contact an Apprenticeship Network Provider (ANP) and tell them you're interested in studying at TAFE NSW.
The ANP will help you and your employer to complete a Training Contract. Once you have a Training Contract, we will help you, your employer and the ANP to complete a Training Plan Proposal.
Once you have both these documents, the ANP will lodge them with State Training Services, who will provide further advice about next steps.
Find out more: https://www.training.nsw.gov.au/apprenticeships_traineeships/index.html
For further information or assistance, call 131 601.
Find out more about Applying and Enrolling
|FDFFS2001A||Implement the food safety program and procedures|
|FDFOHS2001A||Participate in OHS processes|
|FBPRBK3018||Produce basic artisan products|
|FBPRBK3005||Produce basic bread products|
|FBPRBK3009||Produce biscuit and cookie products|
|FBPRBK3010||Produce cake and pudding products|
|FBPRBK3001||Produce laminated pastry products|
|FBPRBK3002||Produce non laminated pastry products|
|FBPRBK3006||Produce savoury bread products|
|FBPRBK3007||Produce specialty flour bread products|
|FBPRBK3008||Produce sponge cake products|
|FBPRBK3014||Produce sweet yeast products|
|FBPRBK3015||Schedule and produce bakery production|
|FBPRBK2002||Use food preparation equipment to prepare fillings|
|FDFOP2061A||Use numerical applications in the workplace|
|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.
91 Parry Street, Newcastle West
Phone 131 601
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