FBP30521 Certificate III in Baking
Become a qualified baker or pastry chef
Gain job-ready skills to become a baker or pastry chef and learn how to produce a variety of breads, cakes and pastries.
SM TAFE has an on-campus bakehouse that sells students’ creations, providing real-world experience and training for working in a hotel, bakery, restaurant or pastry shop.
![Image of long lengths of pastry being laid out on a kitchen bench](/sites/default/files/styles/course_intro_image/public/course_images/CIII_Baking_640x475px.png?itok=FSf5ydxK)
This qualification is directly aligned with priority industry areas where the jobs are today, and into the future. As part of the state government Lower fees, local skills initiative, from 1 January 2020 through to 31 December 2025 you'll only pay half the course fees, capped for each year at $1,200; or $400 (plus resource fee) if you're aged 15—24 or eligible for a concession. Find out more
CampusesBentley.
When Continuous enrolment.
Study Mode Apprenticeship.
Want a decorated career as a baker or pastry chef?
When you complete the Certificate III in Baking you will be able to work as a baker or pastry chef in a hotel, bakery, restaurant, or pastry shop.
Gain these skills
- produce a variety of breads, cakes, pastries, biscuits, rolls, scrolls, gateaux, tortes, pies, and slices
- first aid
- food safety programs
- hygiene
- workplace health and safety
We are the only public provider offering training in baking with an on-campus bakehouse that sells students' work to the general public.
Select your preferred campus and apply
All year round
Details
Units
National ID | Unit title |
---|---|
FBPFSY2002 | Apply food safety procedures |
FBPOPR2069 | Use numerical applications in the workplace |
FBPRBK2002 | Use food preparation equipment to prepare fillings |
FBPRBK3001 | Produce laminated pastry products |
FBPRBK3002 | Produce non laminated pastry products |
FBPRBK3005 | Produce basic bread products |
FBPRBK3006 | Produce savoury bread products |
FBPRBK3008 | Produce sponge cake products |
FBPRBK3009 | Produce biscuit and cookie products |
FBPRBK3010 | Produce cake and pudding products |
FBPRBK3014 | Produce sweet yeast products |
FBPRBK3015 | Schedule and produce bakery production |
FBPRBK3018 | Produce basic artisan products |
FBPRBK4001 | Produce artisan bread products |
FBPWHS2001 | Participate in work health and safety processes |
National ID | Unit title |
---|---|
FBPRBK3007 | Produce specialty flour bread products |
FBPRBK4004 | Develop baked products |
HLTAID011 | Provide First Aid |
SITXHRM001 | Coach others in job skills |
Details
Units
National ID | Unit title |
---|---|
FBPFSY2002 | Apply food safety procedures |
FBPOPR2069 | Use numerical applications in the workplace |
FBPRBK2002 | Use food preparation equipment to prepare fillings |
FBPRBK3001 | Produce laminated pastry products |
FBPRBK3002 | Produce non laminated pastry products |
FBPRBK3005 | Produce basic bread products |
FBPRBK3006 | Produce savoury bread products |
FBPRBK3007 | Produce specialty flour bread products |
FBPRBK3008 | Produce sponge cake products |
FBPRBK3009 | Produce biscuit and cookie products |
FBPRBK3010 | Produce cake and pudding products |
FBPRBK3014 | Produce sweet yeast products |
FBPRBK3015 | Schedule and produce bakery production |
FBPRBK3018 | Produce basic artisan products |
FBPWHS2001 | Participate in work health and safety processes |
National ID | Unit title |
---|---|
FBPRBK4003 | Produce gateaux, tortes and entremets |
FBPRBK4004 | Develop baked products |
HLTAID011 | Provide First Aid |
SITXHRM001 | Coach others in job skills |