This hands on course will equip you with the skills and knowledge to work in a range of retail bakery environments from wholesale and commercial bakeries to small independent bakeries with a focus on cakes, pastry and sweet yeast.
Below is a list of all units that TAFE SA can offer in this qualification.
The selection of units you will be enrolled into depends on the campus you attend, and the qualification packaging rules described on www.training.gov.au.
Not all units listed below must necessarily be completed to achieve your qualification.
This course provides trade baking skills and knowledge for those working in a retail baking environment with a focus on cakes and pastry.
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.
Certificate III in Retail Baking (Cake and Pastry)
You will learn how to make savoury and sweet pastries, croissant, brioche, meringues, macaron, cakes, gateaux and torten, decorating techniques and fillings. To complete the qualification you are required to complete all 13 core units and 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.
Please note that fees listed apply to the TAFE SA qualification only. Check the University website for Bachelor fees. Fees vary depending on the subjects you enrol into and are based on a rate per hour. TAFE SA reserve the right to make any changes necessary.
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