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  4. Certificate III in Baking
QUALIFICATION

Certificate III in Baking


 National Code: FBP30521
 TAFE SA Code: TP01315


2024 start

Description

Gain the practical skills you need to work as a retail baker or pastry chef.

Apprenticeships & Traineeships International
Duration
Example Career Profile
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48 months 
Baker and Pastry Chef
Baker and Pastry Chef
Campus
Study Mode
Study Load
Scheduled
Application
Regency Park
Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Part Time
How To Apply

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On Campus/Location

On campus/location – learn in a classroom environment that gives you the opportunity to interact with your lecturer and fellow students in person.

Online

Online – learn at your own pace, in your own space. Lecturer support will be provided via email and interaction with fellow students may be available via forums and chat groups. Online courses require access to a computer with an internet connection.

Blended

Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.

Virtual Classroom

Virtual Classroom – online classes are delivered by Collaborate. Collaborate is a web-based online classroom collaboration tool that acts as a real-time virtual classroom.

Workplace

Workplace – if you are currently employed in the industry but do not have a formal qualification TAFE SA can recognise the skills you already have. The duration of the course will be determined by your individual study plan.

Full Time

Full Time classes

Part Time

Part Time classes

Day Classes

Day time classes

Evening Classes

Evening time classes

International

A course available to International students

Course Admission Requirements

  • You must have a contract of training with an employer to study this course

Fees

Total Fees for the 48 month course
Subsidised
$5,548
Concession
$3,268
You may be eligible for government subsidised training.
Subsidised Training Eligibility
Subsidised training may require applicants to complete a Core Skills Profile Assessment (CSPA).
What is the CSPA?
Full Fee
$10,716

Fees vary depending on subjects you enrol into. TAFE SA and their agents reserve the right to make any changes necessary. Fee updates will be available prior to offers being made.

  • Help with Fees

    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 & Skills Covered

    Employment Outcomes

    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 Baking (FBP30521)
    This qualification provides the skills and knowledge of a baker who bakes bread, cake, pastry and biscuit products working in a commercial baking environment. To complete the qualification you are required to complete all 15 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.

    90%*
    of TAFE SA graduates are satisfied with the overall quality of training.
    87%*
    of TAFE SA graduates would recommend their training.



    * 2023 NCVER Student Outcomes Survey findings

  • Course Units

    Below is a list of all units that TAFE SA can offer in this qualification. The selection of elective 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 elective units listed below must necessarily be completed to achieve your qualification.

    Core

    Name Nominal Hours
    Apply food safety procedures 30
    Participate in work health and safety processes 40
    Produce basic artisan products 100
    Produce basic bread products 120
    Produce biscuit and cookie products 80
    Produce cake and pudding products 120
    Produce laminated pastry products 100
    Produce non laminated pastry products 80
    Produce savoury bread products 100
    Produce specialty flour bread products 100
    Produce sponge cake products 80
    Produce sweet yeast products 100
    Schedule and produce bakery production 120
    Use food preparation equipment to prepare fillings 40
    Use numerical applications in the workplace 30

    Elective

    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
    Produce gateaux, tortes and entremets 120
    Produce meringue products 60

Further Information

Brochure

Course guide

Brochure

Pre-enrolment Brochure

Contact us

Course enquiries and more information

Certificate III in Baking
TP01315
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