Certificate III in Retail Baking (Bread)

Duration Up to 6 months Full Time
National CodeFDF30610
TAFE SA CodeTP00063
Example Career ProfileBaker and Pastry ChefBaker and Pastry Chef
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Description

This hands-on course will equip you with the skills and knowledge to work in a retail baking environment, from commercial to independently owned bakeries.

Locations

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Course Admission Requirements

  • No course admission requirements
    If there are more applications for this course than places available, applicants will be ranked by Date of application
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    Employment Outcomes

    This course provides trade baking skills and knowledge for those working in a retail baking environment with a focus on bread baking.

    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 (Bread) (FDF30610)
    You will gain practical skills in dough preparation and produce various breads from white, rye, wholemeal to specialty breads from France, Italy and Germany. The course also covers sweet yeast Viennoiserie, includes Danish pastries, laminated brioche and croissants, artisan breads and sour doughs. To complete the qualification you are required to complete all 9 core units and 4 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.

    Fees

     Fee Range (approx)
    Total TAFE SA course cost$4,358 - $5,600
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