FBP30521

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.

STUDY LOCATIONS Greater Brisbane Sunshine Coast Darling Downs and South West Wide Bay Burnett North Queensland

WAYS TO STUDY Apprenticeships and traineeships

NEXT INTAKE Starts anytime View all intakes

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:

FBP30521 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.

Free apprenticeships for under 25s

The Queensland government is supporting young Queenslanders up to the age of 25 by providing access to fully subsidised training across a range of priority apprenticeship or traineeship qualifications. Learn more>

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
FBPFSY2002

Apply food safety procedures

UNIT CODE :
FBPFSY2002

Unit description :
This unit of competency describes the skills and knowledge required to maintain food safety, workplace cleanliness and personal hygiene, and conduct work tasks where work involves operation of production and/or packaging equipment and processes.
UNIT NAME
Apply food safety procedures

UNIT CODE
FBPOPR2069

Use numerical applications in the workplace

UNIT CODE :
FBPOPR2069

Unit description :
This unit of competency describes the skills and knowledge required to use numerical applications in the workplace.
UNIT NAME
Use numerical applications in the workplace

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
FBPWHS2001

Participate in work health and safety processes

UNIT CODE :
FBPWHS2001

Unit description :
This unit of competency describes the skills and knowledge required to carry out work in accordance with health and safety requirements and procedures, and to contribute to the maintenance of a safe workplace.
UNIT NAME
Participate in work health and safety processes

UNIT CODE
UNIT NAME

UNIT CODE
FBPOPR3018

Identify dietary, cultural and religious considerations for food production

UNIT CODE :
FBPOPR3018

Unit description :
This unit of competency describes the skills and knowledge required to identify dietary, cultural and religious considerations for food production.
UNIT NAME
Identify dietary, cultural and religious considerations for food production

UNIT CODE
FBPRBK3004

Produce meringue products

UNIT CODE :
FBPRBK3004

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

UNIT CODE
SIRXSLS001

Sell to the retail customer

UNIT CODE :
SIRXSLS001

Unit description :
This unit describes the performance outcomes, skills and knowledge required to deliver quality customer service and sell to retail customers. It requires the ability to determine customer needs, match products and services to their needs, and facilitate a sale.
UNIT NAME
Sell to the retail customer

UNIT CODE
SITXHRM001

Coach others in job skills

UNIT CODE :
SITXHRM001

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach. The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, hospitality and event sectors.
UNIT NAME
Coach others in job skills

Note: For some courses, not all electives are available at all campuses.

Ways to study

Choose your study location

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Ipswich	Apprenticeship	WORKPLACE Workplace	DROP IN DAYS Drop in days	BLOCK TRAINING Block training	DAY RELEASE Day release	MOBILE VAN Mobile van	Online Online
South Bank	Apprenticeship	WORKPLACE Workplace	DROP IN DAYS Drop in days	BLOCK TRAINING Block training	DAY RELEASE Day release	MOBILE VAN Mobile van	Online Online

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Mooloolaba	Apprenticeship	WORKPLACE Workplace	DROP IN DAYS Drop in days	BLOCK TRAINING Block training	DAY RELEASE Day release	MOBILE VAN Mobile van	Online Online

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Toowoomba	Apprenticeship	WORKPLACE Workplace	DROP IN DAYS Drop in days	BLOCK TRAINING Block training	DAY RELEASE Day release	MOBILE VAN Mobile van	Online Online

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Bundaberg	Apprenticeship	WORKPLACE Workplace	DROP IN DAYS Drop in days	BLOCK TRAINING Block training	DAY RELEASE Day release	MOBILE VAN Mobile van	Online Online
Hervey Bay	Apprenticeship	WORKPLACE Workplace	DROP IN DAYS Drop in days	BLOCK TRAINING Block training	DAY RELEASE Day release	MOBILE VAN Mobile van	Online Online

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Cairns	Apprenticeship	WORKPLACE Workplace	DROP IN DAYS Drop in days	BLOCK TRAINING Block training	DAY RELEASE Day release	MOBILE VAN Mobile van	Online Online
Whitsundays - Cannonvale	Apprenticeship	WORKPLACE Workplace	DROP IN DAYS Drop in days	BLOCK TRAINING Block training	DAY RELEASE Day release	MOBILE VAN Mobile van	Online Online
Townsville - Pimlico	Apprenticeship	WORKPLACE Workplace	DROP IN DAYS Drop in days	BLOCK TRAINING Block training	DAY RELEASE Day release	MOBILE VAN Mobile van	Online Online

At TAFE Queensland, we understand that employers need options and flexibility in employee training. We are committed to delivering the flexible training plans you need to get the job done. Choose from workplace training, block training, drop in days, mobile training, day release, online or a mix of all these options. Learn more

You must already be employed to enrol as an apprentice or trainee with TAFE Queensland. Speak to your employer about choosing TAFE Queensland as your Supervising Registered Training Organisation (SRTO).

Costs:

Eligible apprentices and trainees that meet the Queensland state funding requirements will be charged a set fee per nominal hour. These fees are calculated at a regulated rate of $1.60 per nominal hour. Concession rates apply for students who hold a current Health Care Card or who identify as Aboriginal or Torres Strait Islander.

Non-funded apprentices and trainees will be charged a fee for service cost. These will be confirmed prior to the commencement of training.
Information regarding costs will be outlined on the agreed training plan, which will be provided to the employer and apprentice or trainee at time of induction.

Download Brochure

Certificate III in Baking (FBP30521)

Ask a question

Certificate III in Baking

COURSE CODE: FBP30521

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.

Learn more

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.

Learn more

Entry requirements

There are no formal entry requirements for this course.

Selection criteria

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

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

Find out more on how to become an apprentice or trainee

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 and Adobe Acrobat Reader. This equipment and software is available for use at all TAFE Queensland locations.

Important information

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.

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

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.

Course disclaimer

All information was accurate at time of publication, however TAFE policies, tuition fees and course content is subject to change without notice. Course commencement is dependent on sufficient enrolment numbers. Timetable information is subject to change prior to commencement and/or during the duration of your course.

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

Related courses

Certificate III in Cake and Pastry

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Pastrycook
Chef Patissier
Pastry sous chef

Certificate III in Bread Baking

Set yourself on the path for a hands-on career in bread baking. Get the industry knowledge and practical skills you need to work in a commercial baking environment.

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Baker

Certificate III in Patisserie

Establish yourself as an entry level pastry chef or patissier with this hands on course. Develop the practical skills and foundation knowledge required to work in a pastry kitchen or continue with further study.

Careers

Pastry Chef
Pastrycook

Full Time : 1 year

Next Start : 28 Jan 2025

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Certificate III in Baking

Course overview

What can I do?

Course outcome:

Live training facilities

Free apprenticeships for under 25s

Core units

Elective units

Download Brochure

Ask a question

Certificate III in Baking

Payment Options

How can I pay for this course?

Payment plan

Upfront payment

Entry requirements

Selection criteria

Resources required

Important information

Assessment methods

Pathways

University pathways

How to apply

Direct application

Course disclaimer

Recognition of prior learning (RPL) and credit transfers

Related courses

Certificate III in Cake and Pastry

Careers

Certificate III in Bread Baking

Careers

Certificate III in Patisserie

Careers