Certificate II in Food Processing

National Code: FBP20117
TAFE SA Code: TP01107


Kick start your career in baking with this valuable certificate course.This seven-week course delivers foundational skills and knowledge in the production of cakes, sponges, pastries, bread, and biscuits. Learning on campus from experienced bakers in a commercial retail baking environment, you will quickly carve your path towards a career in the baking industry.

This course is a great pathway into a bakery apprenticeship or employment in the industry.

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Up to 6 months 

Full Time

In response to COVID-19, TAFE SA has had to make some changes to how courses are delivered. If any changes are made to the delivery of your course, TAFE SA will communicate with you directly.

Locations & Applications

Campus / Location
Study Mode
Study Load

Course Admission Requirements

  • No course admission requirements, however, students wishing to access subsidised training will be required to demonstrate satisfactory reading, writing and numeracy skills
If there are more applications for this course than places available, applicants will be ranked by date of application to this course
If you have a verified disability/medical condition and require additional support to demonstrate satisfactory reading, writing and numeracy skills please contact Student Services prior to applying to discuss your needs. To be eligible for support you must provide medical documentation to verify your disability/medical condition.

Total Fees for the 6 month course
$210 - $255
$210 - $255

This course is subsidised through the Government of South Australia's Subsidised Training initiative. Assessing your eligibility may include participation in a Language, Literacy and Numeracy pre-assessment. Concessions apply to Subsidised Training only.

Subsidised Training Eligibility
Full Fee
$2,940 - $3,570

Fees vary depending on subjects you enrol into. TAFE SA and their agents reserve the right to make any changes necessary.

    • Reading, writing and numeracy skills are assessed using the Core Skills Profile for Adults (CSPA). This assessment is used to determine whether you will be required to undertake additional support units alongside your qualification or undertake a pathway course before commencing your chosen qualification. If you receive an offer, more information will be provided at your enrolment session.
  • Upfront Payment

    Each semester, fees can be paid online with VISA or Mastercard or at an Australia Post outlet.

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    Payment Plan

    If you have difficulty paying your fees upfront, you may be eligible for a payment plan.

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  • Employment Outcomes

    Typically this role would include some predetermined, routine baking functions with customer service and general preparation and cleaning skills.

    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 II in Food Processing (FBP20117)
    The focus of this course is on food processing in the baking industry. Skills covered include food safety, workplace safety, quality systems and environmentally sustainable work practices. To complete the qualification you are required to complete all 4 core units and 9 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.

    of TAFE SA graduates find jobs or continue studying.
    of TAFE SA graduates are satisfied with the overall quality of training.

    * 2019 NCVER Student Outcomes Survey findings
  • 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.


    Name Nominal Hours
    Apply quality systems and procedures 30
    Participate in environmentally sustainable work practices 30
    Participate in OHS processes 40
    Provide and apply workplace information 30


    Name Nominal Hours
    Advise on products and services 30
    Clean and sanitise equipment 30
    Finish products 20
    Freeze dough 20
    Implement the food safety program and procedures 30
    Operate a doughnut making process 40
    Operate a pastry forming and filling process 40
    Operate a pastry production process 50
    Produce basic bread products 120
    Use numerical applications in the workplace 30
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