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FBP30517

Certificate III in Baking

Set yourself on the path for a hands-on career in baking and broaden your career prospects by combining bread, pastry, and cake making in this practical course.

Apply Now
TIME Anytime
STUDY LOCATIONS Greater Brisbane Sunshine Coast Darling Downs and South West Wide Bay Burnett Far North Queensland North Queensland
WAYS TO STUDY Apprenticeships and Traineeships

Course overview

Set yourself on the path for a hands-on career in baking. Gain the practical skills you need to work as a retail baker or pastry chef.

Demand for retail bakers in Australia continues to grow. In 2015 there were over 32,000 people employed as bakers and pastrycooks. Over the next five years job openings in the sector are expected to be between 10,000 and 25,000.

Broaden your career prospects by combining bread, pastry and cake-making in this practical course. You will produce and process dough and learn how to diagnose and respond to product faults. Study how to prepare fillings, batter, and cake decorations as well as how to modify and create new recipes.

You will graduate with the skills required to establish your career as a baker in a retail setting or as a pastry chef.

What can I do?

  • Baker

Course outcome:

FBP30517 Certificate III in Baking

Live training facilities

Gain practical experience in our state of the art baking training facilities where you will train with world-class bakers, learning contemporary skills and global baking trends.

Industry connections

TAFE Queensland has many industry partners including Homestyle Bakery and the award winning Fernvale Bakery. These industry connections allow to seek guidance on how to achieve your career goals and provide an opportunity for future employment.

What you will study.

The successful achievement of this qualification requires you to complete all units listed on your individual training plan.

  • UNIT CODE
  • UNIT NAME

  • UNIT CODE
  • FBPRBK2002
    Use food preparation equipment to prepare fillings
    UNIT CODE :
    FBPRBK2002
    Unit description :
    This unit of competency describes the skills and knowledge required to prepare fillings for use in bread, cake or pastry products using food preparation equipment in a commercial baking environment.
  • UNIT NAME
  • Use food preparation equipment to prepare fillings

  • UNIT CODE
  • FBPRBK3001
    Produce laminated pastry products
    UNIT CODE :
    FBPRBK3001
    Unit description :
    This unit of competency describes the skills and knowledge required to produce laminated pastry products using pastry fats in a commercial baking.
  • UNIT NAME
  • Produce laminated pastry products

  • UNIT CODE
  • FBPRBK3002
    Produce non laminated pastry products
    UNIT CODE :
    FBPRBK3002
    Unit description :
    This unit of competency describes the skills and knowledge required to produce non laminated pastry products using pastry fats in a commercial baking environment.
  • UNIT NAME
  • Produce non laminated pastry products

  • UNIT CODE
  • FBPRBK3005
    Produce basic bread products
    UNIT CODE :
    FBPRBK3005
    Unit description :
    This unit of competency describes the skills and knowledge required to produce basic bread products in a commercial baking environment.
  • UNIT NAME
  • Produce basic bread products

  • UNIT CODE
  • FBPRBK3006
    Produce savoury bread products
    UNIT CODE :
    FBPRBK3006
    Unit description :
    This unit of competency describes the skills and knowledge required to produce savoury bread products in a commercial baking environment.
  • UNIT NAME
  • Produce savoury bread products

  • UNIT CODE
  • FBPRBK3007
    Produce specialty flour bread products
    UNIT CODE :
    FBPRBK3007
    Unit description :
    This unit of competency describes the skills and knowledge required to produce specialty flour bread products in a commercial baking environment. Specialty flour bread products include organic flour breads, non-wheat flour breads, gluten-free breads, rye breads, whole grain flour breads and wholemeal breads.
  • UNIT NAME
  • Produce specialty flour bread products

  • UNIT CODE
  • FBPRBK3008
    Produce sponge cake products
    UNIT CODE :
    FBPRBK3008
    Unit description :
    This unit of competency describes the skills and knowledge required to produce and finish sponge cake products in a commercial baking environment.
  • UNIT NAME
  • Produce sponge cake products

  • UNIT CODE
  • FBPRBK3009
    Produce biscuit and cookie products
    UNIT CODE :
    FBPRBK3009
    Unit description :
    This unit of competency describes the skills and knowledge required to produce and finish biscuit and cookie products in a commercial baking environment.
  • UNIT NAME
  • Produce biscuit and cookie products

  • UNIT CODE
  • FBPRBK3010
    Produce cake and pudding products
    UNIT CODE :
    FBPRBK3010
    Unit description :
    This unit of competency describes the skills and knowledge required to produce and finish cake and pudding products in a commercial baking environment.
  • UNIT NAME
  • Produce cake and pudding products

  • UNIT CODE
  • FBPRBK3014
    Produce sweet yeast products
    UNIT CODE :
    FBPRBK3014
    Unit description :
    This unit of competency describes the skills and knowledge required to produce sweet yeast products in a commercial baking environment. Sweet yeast products include enriched breads and fruited enriched breads.
  • UNIT NAME
  • Produce sweet yeast products

  • UNIT CODE
  • FBPRBK3015
    Schedule and produce bakery production
    UNIT CODE :
    FBPRBK3015
    Unit description :
    This unit of competency describes the skills and knowledge required to schedule and produce bakery production in a commercial baking environment.
  • UNIT NAME
  • Schedule and produce bakery production

  • UNIT CODE
  • FBPRBK3018
    Produce basic artisan products
    UNIT CODE :
    FBPRBK3018
    Unit description :
    This unit of competency describes the skills and knowledge required to produce specialist pastry products using butter in a commercial baking environment.
  • UNIT NAME
  • Produce basic artisan products

  • UNIT CODE
  • FDFFS2001A
    Implement the food safety program and procedures
    UNIT CODE :
    FDFFS2001A
    Unit description :

    This unit of competency covers the skills and knowledge required to maintain personal hygiene and conduct food handling, housekeeping and waste disposal related to work tasks and responsibilities where work involves operation of production and/or packaging equipment and processes.

  • UNIT NAME
  • Implement the food safety program and procedures

  • UNIT CODE
  • FDFOHS2001A
    Participate in OHS processes
    UNIT CODE :
    FDFOHS2001A
    Unit description :

    This unit of competency specifies the workplace performance required for an entry level employee to participate in occupational health and safety (OHS) processes in the workplace, in order to ensure their own health and safety at work, as well as that of those in the workplace who may be affected by their actions.

  • UNIT NAME
  • Participate in OHS processes

  • UNIT CODE
  • FDFOP2061A
    Use numerical applications in the workplace
    UNIT CODE :
    FDFOP2061A
    Unit description :

    This is unit of competency covers the skills and knowledge required to apply basic mathematical functions of addition, subtraction, multiplication and division to undertake workplace calculations or to estimate approximate answers when exact calculations are not required.

  • UNIT NAME
  • Use numerical applications in the workplace

CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
South Bank
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Ipswich
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Mooloolaba
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Toowoomba
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Bundaberg
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Hervey Bay
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Cairns
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Whitsundays (Cannonvale)
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Townsville (Pimlico)
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Payment Options

How can I pay for this course?

No matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what’s right for you, get in touch. We’re here to help. 

Payment plan

If you have difficulty paying for the full cost of a course upfront, you may be eligible for a payment plan.

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Upfront payment

This may be the full fee for the course, or the student contribution amount if you are eligible for a subsidy or concession.

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Important Information

Read this before applying.

Entry requirements

There are no formal entry requirements for this course.

Selection criteria

To study an apprenticeship or traineeship program you must be indentured as an apprentice or trainee with your employer.

Employers need to be able to provide the necessary human and physical resources to qualify for an apprentice.

Resources Required

It is recommended that you have access to a reliable internet connection to access TAFE Queensland's online learning system Connect, and a computer with up-to-date software, including Microsoft Office, Adobe Acrobat Reader and Adobe Flash Player. This equipment and software is available for use at all TAFE Queensland locations.

Need to know

Please note:
At sign up when the Training Plan is being negotiated, if it is determined that the workplace cannot provide all training, then apprentices may need to travel to Brisbane, South Bank campus for training. This travel would be at the apprentices own expense, but may be subsidised by the Queensland Government.

Replacement qualification
This qualification has been replaced by FBP30521 - Certificate III in Baking, as of 8 September 2021. A transition period applies to enable current students to complete their study. The transition period finishes on 7 September 2022. If required, enrolments will be transitioned into the replacement qualification.

Assessment Methods

Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning. Read more about assessment methods.

Pathways

University Pathways.

If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there. In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.

Learn more about University Pathways

  • James Cook University
  • Southern Cross University
  • University of Canberra
  • Griffith University
  • Queensland University of Technology
  • Federation University
  • University of Southern Queensland

How to Apply

Direct application

If you're ready to get started, simply hit the Apply Now button on your preferred course information page and get your application underway online. 

Recognition of Prior Learning (RPL) and credit transfers

Fast track your way to a formal qualification by earning credit for the things you already know. We can assess your skills, directly apply credits from previous successful study, and give you advanced standing in your course.

Learn more