Certificate III in Bread Baking

National Code: FBP30417
TAFE SA Code: TP01111


Gain the practical skills you need to work in commercial and artisan bread production.

Example Career Profile
Print Course Page
Up to 6 months 

Full Time

Baker and Pastry Chef Baker and Pastry Chef

Locations & Applications

Campus / Location
Study Mode
Study Load

Course Admission Requirements

you must have:

  • No course admission requirements
If there are more applications for this course than places available, applicants will be ranked by date of application to this course.

Total Fees for the 6 month course
Full Fee
  • Upfront Payment

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

    Read More

    Payment Plan

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

    Read More

  • Employment Outcomes

    Bread Baker

    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 Bread Baking (FBP30417)
    This qualification provides the skills and knowledge of a bread baker who bakes bread products working in a commercial baking environment. To complete the qualification you are required to complete all 9 core units and 5 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.

    * 2017 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

    Not all units listed below must necessarily be completed to achieve your qualification.


    Name Nominal Hours
    Implement the food safety program and procedures 30
    Participate in OHS processes 40
    Produce basic artisan products 100
    Produce basic bread products 120
    Produce savoury bread products 100
    Produce specialty flour bread products 100
    Produce sweet yeast products 100
    Schedule and produce bread production 100
    Use numerical applications in the workplace 30


    Name Nominal Hours
    Advise on products and services 30
    Prepare food products using basic cooking methods 50
    Produce artisan bread products 120
    Produce frozen dough products 80
    Use food preparation equipment to prepare fillings 40
Back to Top