Certificate III in Retail Baking (Combined)

Duration Up to 48 months Part Time
National CodeFDF30710
TAFE SA CodeTP00004
Example Career ProfileBaker and Pastry ChefBaker and Pastry Chef
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Employment Outcomes

Students who have completed this course will be able to work in international hotels, catering institutions, hotbread shops, supermarket bakeries, artisan bakeries, restaurants, cafes, plant bakeries (Tip-Top, Buttercup), bread and cake franchises (Brumby's, Bakers Delight & Cheese Cake Shop) and hospitals.

Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.

Qualifications & Skills Covered

Certificate III in Retail Baking (Combined) (FDF30710)
17 core units:

  • Implement the food safety program and procedures
  • Contribute to OHS processes
  • Use numerical applications in the workplace
  • Provide and apply workplace information
  • Form and fill pastry products
  • Prepare fillings
  • Produce pastry
  • Produce bread dough
  • Produce sponge, cake and cookie batter
  • Decorate cakes and cookies
  • Bake bread
  • Bake sponges, cakes and cookies
  • Bake pastry products
  • Process dough
  • Diagnose and respond to product and process faults (bread)
  • Diagnose and respond to product and process (pastry, cake and cookies)
  • Participate in environmentally sustainable work practices
  • plus 3 elective units.

Note: Students who successfully complete only one or more units of competency but not the full Qualification are eligible to receive a Statement of Attainment.


This course is funded through the Government of South Australia's WorkReady initiative. WorkReady funding for this course is only for a trainee/apprentice with an approved training contract.