Regency International Centre

Bakery studies

Bakery studies

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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.

The Bakery program is renowned for its industry-relevant education, which combines the very best in theoretical knowledge with sound practical experience.

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.

Facilities

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

Baking Courses

Award CoursesHelp…   National Code
Certificate II in Food Processing FDF20111
Certificate III in Patisserie SIT31113
Certificate IV in Advanced Baking FDF40811
Certificate IV in Patisserie SIT40713
Diploma of Food Processing (Specialising in Baking) FDF50110
Apprenticeship CoursesHelp…   National Code
Certificate III in Retail Baking (Cake and Pastry) FDF30510
Certificate III in Retail Baking (Bread) FDF30610
Short CoursesHelp… Duration
Made in Italy 4 hours Part Time
French Viennoiserie - Breakfast Pastries 4 hours Part Time
European Christmas Bread 4 hours Part Time
Warm Winter Pies 3 hours Part Time
French & Italian Macaroons 3 hours Part Time
International CoursesHelp… CRICOS Code
Certificate III in Retail Baking (Combined) 075434J
Diploma of Food Processing (Specialising in Baking) 075814G


Testimonials


Minjung Kang
Baker

More student testimonials



Employment Opportunities

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.



Contact

Regency International Centre
TAFE SA Regency Campus
Days Rd
Regency Park
South Australia 5010
Australia

Email: enquire online
Telephone: +61 8 8348 4444
Fax: +61 8 8348 199

International enquiries (overseas residents) should contact International Student Support.



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