Regency International Centre is one of the leading providers of bakery education and training in Australia with its biscuit, cake, pastry and bread baking programs.
Bakery courses, from Certificate to Diploma level, are specialised for pastry and patisserie professionals, industry groups and other interested individuals.
Led by a group of professional bakers, pastry cooks, and industry specialists, students spend at least 75 per cent of their time each day preparing and baking a range of products in a fully commercial bakery.
Group sizes of up to 15 allow a great deal of attention to be paid to the development of individual students.
RIC Bakery studies has been at the forefront of development of the
national curriculum for bakers, pastry cooks, patisserie workers and
other specialised practitioner groups in Australia and overseas.
Bakery program is renowned for its industry-relevant education, which
combines the very best in theoretical knowledge with sound practical
Excellence in every aspect is the commitment of the
Bakery program. It fulfils its role in providing the education and
training to equip future bakers and pastry cooks with the skills,
knowledge and innovative ability to work anywhere in the world.
Regency International Centre’s facilities include a fully operational, publicly accessible café and food retail shop, and state-of-the-art bakery facilities.
RIC’s Bakery program has equipment including:
- automatic dough rounder divider
- latest Rotel II oven
- most current, fully programmable Miwe Condo deck oven
- Rondo pastry break
- chocolate tempering tanks
- programmable retarder proofers
- industrial fryers for donut and fried yeast goods training
Job opportunities within the baking industry are excellent with a great demand for highly skilled trained persons. Graduates find work in retail baking as well as restaurant, hotel, hospital, resort and airline baking.
Other opportunities exist in equipment sales and service, research and development as well as ingredients testing/trials.
Experienced bakers can move into roles in retail and production training, technical consultancy, as senior managers in bakery or grain-related food processors.