Certificate III in Baking - FBP30517

TAFE South Australia (TAFE SA)

Type of institution: TAFE Institute
Level: Pre-degree
CRICOS: 00092B

This qualification describes the skills and knowledge of a baker who bakes bread, cake, pastry and biscuit products working in a commercial baking environment.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Structure

  • 20 units: 17 core
  • 3 elective

Subjects

  • Use numerical applications in the workplace
  • Sell to the retail customer
  • Produce sweet yeast products
  • Produce cake and pudding products
  • Operate plant baking processes
  • Produce laminated pastry products
  • Produce specialty flour bread products
  • Identify cultural, religious and dietary considerations for food production
  • Use food preparation equipment to prepare fillings
  • Produce savoury bread products
  • Implement the food safety program and procedures
  • Prepare food products using basic cooking methods
  • Control and order bakery stock
  • Produce frozen dough products
  • Produce biscuit and cookie products
  • Participate in OHS processes
  • Produce sponge cake products
  • Merchandise food products
  • Produce non laminated pastry products
  • Produce artisan bread products
  • Provide first aid
  • Produce basic bread products
  • Produce basic artisan products
  • Coach others in job skills
  • Produce meringue products
  • Participate in a HACCP team
  • Produce gateaux, tortes and entremets
  • Schedule and produce bakery production
  • Produce specialist pastry products
  • Develop baked products
  • Advise on products and services

Standard entry requirements

There are no entry requirements for this qualification.

Study information

Campus Fees Mid year intake Attendance
Regency No No information available

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