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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Campus/Delivery Study Mode Application
Regency ParkOn CampusCheck Status

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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    How to Apply

    Award Courses

    Note: You must be an Australian Resident to apply for this course. For International Students please visit International Courses.

    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)
    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. You will gain practical skills in dough preparation and produce various breads from white, rye, wholemeal to specialty breads from France, Italy and Germany as well as a range of sweet yeast, artisan breads and sour doughs. 9 core units plus 4 electives.

    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.


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

    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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