Qualification Description

This qualification describes the skills and knowledge of a baker who bakes bread, cakes, pastries, and biscuit products while working in a commercial baking environment.
All work must be carried out in compliance with workplace procedures and in accordance with applicable State/Territory food safety and work health and safety regulations and legislation.
No licensing, legislative, or certification requirements apply to this qualification at the time of publication.
ENQUIRE NOW
Qualification Code FBP30521
CRICOS Code 119489D
Qualification Name Certificate III in Baking
Duration 64 weeks
Course Cost $27,000
Delivery Site Melbourne Campus – Level 11, 190 Queen Street, Melbourne VIC 3000
Kitchen Facility 55 Yarra Boulevard, Richmond VIC 3121
Delivery Mode Blended Delivery Model

Who can enrol

The target group for this program is international students aged 18 years and above who wish to enter the baking industry as a baker, bread baker, or bakery production worker.

Entry Requirements

Minimum 18 years of age at the time of commencement
Completion of Australian Year 12 or equivalent
Minimum IELTS score of 6.0 or equivalent
All applicants must meet course-relevant Language, Literacy, Numeracy and Digital (LLND) capabilities prior to commencement. Where applicants are unable to demonstrate LLND capabilities through valid credentials of an equivalent or higher qualification, NTCA will assess LLND capabilities through an LLND assessment
Physical Resources requirement:
Applicants must bring their own compatible devices to support training and assessment activities

Pathways from the qualification

Upon successful completion of the Certificate III in Baking, individuals may progress to the Certificate IV in Baking or other Certificate IV qualifications within the Hospitality Training Package.

Employment Pathways

Graduates may seek employment as:
Possible job title includes:
Baker
Baking production worker
Oven hand
Artisan bakery assistant

Course Structure

To achieve the FBP30521 Certificate III in Baking, a total of 19 units must be completed, comprising 15 core units and 4 elective units.
Core Units
Unit Code Unit Description
FBPFSY2002 Apply food safety procedures
FBPOPR2069 Use numerical applications in the workplace
FBPRBK2002 Use food preparation equipment to prepare fillings
FBPWHS2001 Participate in work health and safety processes
FBPRBK3001 Produce laminated pastry products
FBPRBK3002 Produce non-laminated pastry products
FBPRBK3005 Produce basic bread products
FBPRBK3006 Produce savoury bread products
FBPRBK3007 Produce specialty flour bread products
FBPRBK3008 Produce sponge cake products
FBPRBK3009 Produce biscuit and cookie products
FBPRBK3010 Produce cake and pudding products
FBPRBK3014 Produce sweet yeast products
FBPRBK3015 Schedule and produce bakery production
FBPRBK3018 Produce basic artisan products
Elective Units
Unit Code Unit Description
FBPRBK3004 Produce meringue products
SITXHRM007 Coach others in job skills
FBPOPR3017 Prepare food products using basic cooking methods
FBPRBK3003 Produce specialist pastry products

Placement Requirements

Nil

Assessments

Assessment will generally commence in the session following delivery. As this is a competency-based program, assessment will continue throughout the course until competency is achieved or further training needs are identified and addressed.
Assessment methods may include:
  • Knowledge questions
  • Research tasks
  • Assessor observations
  • Projects
  • Role plays

Course Credit (CT / RPL)

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a
qualification based on identified equivalence in content and learning outcomes between matched qualifications.

The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained skills and
knowledge from outside the formal education and training system and which includes work and life experience.

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency

Testimonial

“The hospitality course in NTCA has given me the confidence to progress my cooking skills, and to learn more about techniques, food, presentation and best practices in a kitchen environment. The trainers have been extremely supportive throughout, they are very knowledgeable and patient.”

– Maile Aroldo, Student

Studying at NTCA has been the best decision of my life. I love working in the restaurant, and NTCA’s Hospitality course is perfect for me. It has given me so many opportunities I wouldn’t have had anywhere else. I couldn’t have asked for anything better to set up my career in hospitality and catering. I can’t wait to continue learning and progress my career at the same time.

– Ravinder,

The hospitality course in NTCA has given me the confidence to progress my cooking skills, and to learn more about techniques, food, presentation and best practices in a kitchen environment. The trainers have been extremely supportive throughout, they are very knowledgeable and patient.

– Baijun YANG,