DEV / QA

We use cookies to ensure you have the best possible experience on our site. Cookie policy.

I am searching for...
Commonly used terms

FBP30521

Certificate III in Baking

Set yourself on the path for a hands-on career in baking and broaden your career prospects by combining bread, pastry, and cake making in this practical course.

Print course information
STUDY LOCATIONS Greater Brisbane Sunshine Coast Darling Downs and South West Wide Bay Burnett Far North Queensland North Queensland
WAYS TO STUDY Apprenticeships and traineeships
NEXT INTAKE Starts anytime View all intakes
Jump to section

Course overview

Set yourself on the path for a hands-on career in baking. Gain the practical skills you need to work as a retail baker or pastry chef.

Demand for retail bakers in Australia continues to grow. In 2015 there were over 32,000 people employed as bakers and pastrycooks. Over the next five years job openings in the sector are expected to be between 10,000 and 25,000.

Broaden your career prospects by combining bread, pastry and cake-making in this practical course. You will produce and process dough and learn how to diagnose and respond to product faults. Study how to prepare fillings, batter, and cake decorations as well as how to modify and create new recipes.

You will graduate with the skills required to establish your career as a baker in a retail setting or as a pastry chef.

What can I do?

  • Baker

Course outcome:

FBP30521 Certificate III in Baking

Live training facilities

Gain practical experience in our state of the art baking training facilities where you will train with world-class bakers, learning contemporary skills and global baking trends.

Free apprenticeships for under 25s

The Queensland government is supporting young Queenslanders up to the age of 25 by providing access to fully subsidised training across a range of priority apprenticeship or traineeship qualifications. Learn more>

What you will study

The successful achievement of this qualification requires you to complete all units listed on your individual training plan.

  • UNIT CODE
  • UNIT NAME

  • UNIT CODE
  • FBPFSY2002
    Apply food safety procedures
    UNIT CODE :
    FBPFSY2002
    Unit description :
    This unit of competency describes the skills and knowledge required to maintain food safety, workplace cleanliness and personal hygiene, and conduct work tasks where work involves operation of production and/or packaging equipment and processes.
  • UNIT NAME
  • Apply food safety procedures

  • UNIT CODE
  • FBPOPR2069
    Use numerical applications in the workplace
    UNIT CODE :
    FBPOPR2069
    Unit description :
    This unit of competency describes the skills and knowledge required to use numerical applications in the workplace.
  • UNIT NAME
  • Use numerical applications in the workplace

  • UNIT CODE
  • FBPRBK2002
    Use food preparation equipment to prepare fillings
    UNIT CODE :
    FBPRBK2002
    Unit description :
    This unit of competency describes the skills and knowledge required to prepare fillings for use in bread, cake or pastry products using food preparation equipment in a commercial baking environment.
  • UNIT NAME
  • Use food preparation equipment to prepare fillings

  • UNIT CODE
  • FBPRBK3001
    Produce laminated pastry products
    UNIT CODE :
    FBPRBK3001
    Unit description :
    This unit of competency describes the skills and knowledge required to produce laminated pastry products using pastry fats in a commercial baking.
  • UNIT NAME
  • Produce laminated pastry products

  • UNIT CODE
  • FBPRBK3002
    Produce non laminated pastry products
    UNIT CODE :
    FBPRBK3002
    Unit description :
    This unit of competency describes the skills and knowledge required to produce non laminated pastry products using pastry fats in a commercial baking environment.
  • UNIT NAME
  • Produce non laminated pastry products

  • UNIT CODE
  • FBPRBK3005
    Produce basic bread products
    UNIT CODE :
    FBPRBK3005
    Unit description :
    This unit of competency describes the skills and knowledge required to produce basic bread products in a commercial baking environment.
  • UNIT NAME
  • Produce basic bread products

  • UNIT CODE
  • FBPRBK3006
    Produce savoury bread products
    UNIT CODE :
    FBPRBK3006
    Unit description :
    This unit of competency describes the skills and knowledge required to produce savoury bread products in a commercial baking environment.
  • UNIT NAME
  • Produce savoury bread products

  • UNIT CODE
  • FBPRBK3007
    Produce specialty flour bread products
    UNIT CODE :
    FBPRBK3007
    Unit description :
    This unit of competency describes the skills and knowledge required to produce specialty flour bread products in a commercial baking environment. Specialty flour bread products include organic flour breads, non-wheat flour breads, gluten-free breads, rye breads, whole grain flour breads and wholemeal breads.
  • UNIT NAME
  • Produce specialty flour bread products

  • UNIT CODE
  • FBPRBK3008
    Produce sponge cake products
    UNIT CODE :
    FBPRBK3008
    Unit description :
    This unit of competency describes the skills and knowledge required to produce and finish sponge cake products in a commercial baking environment.
  • UNIT NAME
  • Produce sponge cake products

  • UNIT CODE
  • FBPRBK3009
    Produce biscuit and cookie products
    UNIT CODE :
    FBPRBK3009
    Unit description :
    This unit of competency describes the skills and knowledge required to produce and finish biscuit and cookie products in a commercial baking environment.
  • UNIT NAME
  • Produce biscuit and cookie products

  • UNIT CODE
  • FBPRBK3010
    Produce cake and pudding products
    UNIT CODE :
    FBPRBK3010
    Unit description :
    This unit of competency describes the skills and knowledge required to produce and finish cake and pudding products in a commercial baking environment.
  • UNIT NAME
  • Produce cake and pudding products

  • UNIT CODE
  • FBPRBK3014
    Produce sweet yeast products
    UNIT CODE :
    FBPRBK3014
    Unit description :
    This unit of competency describes the skills and knowledge required to produce sweet yeast products in a commercial baking environment. Sweet yeast products include enriched breads and fruited enriched breads.
  • UNIT NAME
  • Produce sweet yeast products

  • UNIT CODE
  • FBPRBK3015
    Schedule and produce bakery production
    UNIT CODE :
    FBPRBK3015
    Unit description :
    This unit of competency describes the skills and knowledge required to schedule and produce bakery production in a commercial baking environment.
  • UNIT NAME
  • Schedule and produce bakery production

  • UNIT CODE
  • FBPRBK3018
    Produce basic artisan products
    UNIT CODE :
    FBPRBK3018
    Unit description :
    This unit of competency describes the skills and knowledge required to produce specialist pastry products using butter in a commercial baking environment.
  • UNIT NAME
  • Produce basic artisan products

  • UNIT CODE
  • FBPWHS2001
    Participate in work health and safety processes
    UNIT CODE :
    FBPWHS2001
    Unit description :
    This unit of competency describes the skills and knowledge required to carry out work in accordance with health and safety requirements and procedures, and to contribute to the maintenance of a safe workplace.
  • UNIT NAME
  • Participate in work health and safety processes

Ways to study
Show me courses from
CAMPUS APPRENTICESHIP / TRAINEESHIPS DELIVERY MODE
Ipswich
Apprenticeship
  • WORKPLACE
  • DROP IN DAYS
  • BLOCK TRAINING
  • DAY RELEASE
  • MOBILE VAN
  • Online
South Bank
Apprenticeship
  • WORKPLACE
  • DROP IN DAYS
  • BLOCK TRAINING
  • DAY RELEASE
  • MOBILE VAN
  • Online
CAMPUS APPRENTICESHIP / TRAINEESHIPS DELIVERY MODE
Mooloolaba
Apprenticeship
  • WORKPLACE
  • DROP IN DAYS
  • BLOCK TRAINING
  • DAY RELEASE
  • MOBILE VAN
  • Online
CAMPUS APPRENTICESHIP / TRAINEESHIPS DELIVERY MODE
Toowoomba
Apprenticeship
  • WORKPLACE
  • DROP IN DAYS
  • BLOCK TRAINING
  • DAY RELEASE
  • MOBILE VAN
  • Online
CAMPUS APPRENTICESHIP / TRAINEESHIPS DELIVERY MODE
Bundaberg
Apprenticeship
  • WORKPLACE
  • DROP IN DAYS
  • BLOCK TRAINING
  • DAY RELEASE
  • MOBILE VAN
  • Online
Hervey Bay
Apprenticeship
  • WORKPLACE
  • DROP IN DAYS
  • BLOCK TRAINING
  • DAY RELEASE
  • MOBILE VAN
  • Online
CAMPUS APPRENTICESHIP / TRAINEESHIPS DELIVERY MODE
Cairns
Apprenticeship
  • WORKPLACE
  • DROP IN DAYS
  • BLOCK TRAINING
  • DAY RELEASE
  • MOBILE VAN
  • Online
CAMPUS APPRENTICESHIP / TRAINEESHIPS DELIVERY MODE
Whitsundays - Cannonvale
Apprenticeship
  • WORKPLACE
  • DROP IN DAYS
  • BLOCK TRAINING
  • DAY RELEASE
  • MOBILE VAN
  • Online
Townsville - Pimlico
Apprenticeship
  • WORKPLACE
  • DROP IN DAYS
  • BLOCK TRAINING
  • DAY RELEASE
  • MOBILE VAN
  • Online

At TAFE Queensland, we understand that employers need options and flexibility in employee training. We are committed to delivering the flexible training plans you need to get the job done. Choose from workplace training, block training, drop in days, mobile training, day release, or a mix of all these options. Learn more

You must already be employed to enrol as an apprentice or trainee with TAFE Queensland. Speak to your employer about choosing TAFE Queensland as your Supervising Registered Training Organisation (SRTO).


Costs:

Eligible apprentices and trainees that meet the Queensland state funding requirements will be charged a set fee per nominal hour. These fees are calculated at a regulated rate of $1.60 per nominal hour. Concession rates apply for students who hold a current Health Care Card or who identify as Aboriginal or Torres Strait Islander.

Non-funded apprentices and trainees will be charged a fee for service cost. These will be confirmed prior to the commencement of training.
Information regarding costs will be outlined on the agreed training plan, which will be provided to the employer and apprentice or trainee at time of induction.

Download Brochure

Certificate III in Baking (FBP30521)

Ask a question

Certificate III in Baking

COURSE CODE: FBP30521
Payment Options

How can I pay for this course?

No matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what’s right for you, get in touch. We’re here to help. 

See if you qualify for a subsidy

No matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what’s right for you, get in touch. We’re here to help. 

Payment plan

If you have difficulty paying for the full cost of a course upfront, you may be eligible for a payment plan.

Learn more
Upfront payment

This may be the full fee for the course, or the student contribution amount if you are eligible for a subsidy or concession.

Learn more

Entry requirements

There are no formal entry requirements for this course.

Selection criteria

To study an apprenticeship or traineeship program you must be indentured as an apprentice or trainee with your employer.

Employers need to be able to provide the necessary human and physical resources to qualify for an apprentice.

Resources required

It is recommended that you have access to a reliable internet connection to access TAFE Queensland's online learning system Connect, and a computer with up-to-date software, including Microsoft Office and Adobe Acrobat Reader. This equipment and software is available for use at all TAFE Queensland locations.

Important information

Please note:
At sign up when the Training Plan is being negotiated, if it is determined that the workplace cannot provide all training, then apprentices may need to travel to Brisbane, South Bank campus for training. This travel would be at the apprentices own expense, but may be subsidised by the Queensland Government.

Assessment methods

Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning. Read more about assessment methods.

Pathways

University pathways

If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there. In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.

Learn more about University Pathways

  • James Cook University
  • Southern Cross University
  • University of Canberra
  • Griffith University
  • Queensland University of Technology
  • University of Southern Queensland

How to apply

Direct application

If you're ready to get started, simply hit the Apply Now button on your preferred course information page and get your application underway online. 

Course disclaimer

All information was accurate at time of publication, however TAFE policies, tuition fees and course content is subject to change without notice. Course commencement is dependent on sufficient enrolment numbers. Timetable information is subject to change prior to commencement and/or during the duration of your course.

Prior Experience

I already have an experience, can i get credit?

Fastrack your way to formal education by earning credit for the things you already know.

Click here

Related courses

Certificate III in Cake and Pastry

Set yourself on the path for a hands-on career in baking. Specialise your skills in cake and pastry making and gain the qualifications you need to work as a pastrycook.

Careers

  • Pastrycook
  • Chef Patissier
  • Pastry sous chef

Certificate III in Bread Baking

Set yourself on the path for a hands-on career in bread baking. Get the industry knowledge and practical skills you need to work in a commercial baking environment.

Careers

  • Baker