Certificate III in Baking

Entry Requirements

Age – 18+

English – IELTS 5.5 or equivalent in TOEFL, PTE, OET. Or /And Meet the Literacy, Language, Numeracy (LLN) test organised by Salford college*

Academic – At least Year 12 Equivalent to Australian standards or/and Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)

Course Details

This qualification will develop core skills across both bread making and cake and pastry competencies. You’ll be prepared for a broad range of baking career options, from specialty catering to retail baking and cake decorating while working in a commercial baking environment. You will learn how to prepare and produce pastry, fillings, cakes, cookies, and bread. You’ll gain the skills and confidence to perform a range of commercial baking tasks including:

– Scheduling and producing bakery production

– Implementing food safety programs and procedures

– Using food preparation equipment to prepare fillings.

Pathways

On completion of this course students may choose to progress to FBP40221 Certificate IV in Baking or diploma level qualifications.

A qualification in baking opens up worldwide opportunities to work in leading hotels, restaurants and boutique bakeries processing industry as

Baker

Pastry Chef