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  4. Certificate III in Baking
INTERNATIONAL

Certificate III in Baking


 National Code: FBP30521
 TAFE SA Code: TP01315


Description

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

Duration
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Baker and Pastry Chef
Baker and Pastry Chef
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Course Admission Requirements
(for International Applications)

Fees

These course fees are for international students only.

Duration
Fees
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Incidental Fees*
AUD $0*
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Note: TAFE SA course tuition and other fees/costs are subject to regular increases and are reviewed annually. TAFE SA accepts applications for courses commencing beyond the current year, course, tuition and other fees/costs for these years will apply once published. TAFE SA and their agents reserve the right to alter, amend or delete any fee, course, admission requirement, mode of delivery, duration or other arrangement without prior notice. If the study duration is extended beyond the period of the student’s visa the student will be liable for visa and related costs, eg medical examinations, OSHC and living expenses.

Overseas Students Health Cover

All overseas students are required to have Overseas Students Health Cover (OSHC) insurance for the entire duration of the course. The health cover rate will vary depending on the personal circumstances and duration of stay in Australia. Read more about Overseas Students Health Cover.

  • Employment Outcomes & Skills Covered

    Employment Outcomes

    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
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Further Information

Contact us

Course enquiries and more information

TAFE South Australia International

Level 1, 120 Currie Street
Adelaide, South Australia, 5000

Enquire online

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