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.
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 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.
Certificate III in Retail Baking (Bread)
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.
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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