Campuses
Course Snapshot
Campus
Code |
FBP30521 |
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Length |
Full Time Standard Student (TAFE based Student) - 1 year, Apprenticeship - 2 to 3 Years
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Days |
Monday & Tuesday 9-4.30pm |
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Delivery Mode |
Face To Face - Internal |
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Start Date |
07/04/2025 |
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End Date |
07/04/2026 |
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View more Info |
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Got a Question? |
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Certificate III in Baking - TAFE Courses Melbourne
About
Learn the Tools of the Trade
Life is what you bake it! If you're passionate about creating great food and thrive in a fast paced environment, studying commercial baking could offer you a fulfilling career.
Next Intakes:
Enrolling Now (TAFE based students/non-apprentices) 2025 Rolling Enrolments 4 Intakes per year Feb/Apr/July/Sep
The nationally recognised Certificate III in Baking (FBP30521) is designed to help you gain the skills and knowledge required to work as a baker producing breads, cakes, pastries and biscuits in a commercial baking environment.
Our experienced teachers who are experts in their field, will guide you through the program. 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.
You will hone your skills in the fully equipped commercial bakery training kitchen at our Broadmeadows campus where you will learn how to produce:
- Basic, savoury and speciality breads
- Biscuits and cookies
- Sweet yeast products
- Basic artisan products
- Cakes and puddings
- Laminated and non-laminated pastries.
You'll graduate with a nationally recognised qualification that enables you to work as a baker in retail outlets, restaurants, cafes and hotels around the world.
Job prospects for graduates of this course include:
- Bakery shift leader
- Baker
- Pastry chef
- Pastry cook
- Pie maker
- Cake decorator.
How will I be assessed?
You will be assessed to show that you have achieved the skills and knowledge required by the course. Assessments may include written, oral or practical assessment methods. You will know in advance about the type of assessment and how it will operate. There is the opportunity for reassessment and appeal and you will be given this information at course orientation.
What will I study?
-
Scheduling and producing bakery production
-
Implementing food safety programs and procedures
-
Using food preparation equipment to prepare fillings.
What Skills will I have when I complete this course?
- Basic, savoury and specialty breads
- Biscuits and cookies
- Sweat yeast products
- Basic artisan products
- Cakes and puddings
- Laminated and non-laminated pastries
Course Modules
| Module Code | Module Title | Nominal Hours | Scope |
|---|---|---|---|
| FBPFSY2002 | Apply food safety procedures (FBPFSY2002) | 30 | Core |
| FBPOPR2069 | Use numerical applications in the workplace (FBPOPR2069) | 30 | Core |
| FBPRBK2002 | Use food preparation equipment to prepare fillings (FBPRBK2002) | 40 | Core |
| FBPRBK3001 | Produce laminated pastry products (FBPRBK3001) | 100 | Core |
| FBPRBK3002 | Produce non laminated pastry products (FBPRBK3002) | 80 | Core |
| FBPRBK3005 | Produce basic bread products (FBPRBK3005) | 120 | Core |
| FBPRBK3006 | Produce savoury bread products (FBPRBK3006) | 100 | Core |
| FBPRBK3007 | Produce specialty flour bread products (FBPRBK3007) | 100 | Core |
| FBPRBK3008 | Produce sponge cake products (FBPRBK3008) | 80 | Core |
| FBPRBK3009 | Produce biscuit and cookie products (FBPRBK3009) | 80 | Core |
| FBPRBK3010 | Produce cake and pudding products (FBPRBK3010) | 120 | Core |
| FBPRBK3014 | Produce sweet yeast products (FBPRBK3014) | 100 | Core |
| FBPRBK3015 | Schedule and produce bakery production (FBPRBK3015) | 120 | Core |
| FBPRBK3018 | Produce basic artisan products (FBPRBK3018) | 100 | Core |
| FBPWHS2001 | Participate in work health and safety processes (FBPWHS2001) | 40 | Core |
| FBPRBK3004 | Produce meringue products (FBPRBK3004) | 60 | Elective |
| FBPRBK3011 | Produce frozen dough products (FBPRBK3011) | 80 | Elective |
| FBPRBK3016 | Control and order bakery stock (FBPRBK3016) | 40 | Elective |
| SIRXSLS001 | Sell to the retail customer (SIRXSLS001) | 20 | Elective |
Course Dates
Launch Your Career
| Campus Location | Start Date(s) | End Date(s) | Days and Time |
|---|---|---|---|
|
Broadmeadows Campus |
07/04/2025 |
07/04/2026 |
Monday & Tuesday 9-4.30pm |
|
Broadmeadows Campus |
14/07/2025 |
14/07/2026 |
Mon & Tue 9-4.30pm |
Career Opportunities
Qualification Details
Employment Opportunities
- Bakery shift leader
- Baker
- Pastry chef
- Pastry cook
- Pie maker
- Cake decorator
Qualifications
On completion of this course, you will be awarded the nationally recognised Certificate III in Baking (FBP30521).
Fees
Training is delivered with Victorian & Commonwealth Government funding.
Some or all of this training is provided with State or Federal Government funding. Are you eligible for Government Subsidised fees? Find out now!
You may be eligible for concession. Find out now!
To you check your eligibility click here.
The fees listed below relate to 2025 courses and are indicative pricing only as total costs vary depending on the units you elect to study.
Payment plans are available. Click here to find out more.
Course availability is subject to enrolment numbers.
Your total course fee will typically include your tuition fee (table 1), any applicable consumables and/or material fees (table 2).
Tuition Fees
| Enrolment type | Government Subsidised Indicative total tuition fee# | Concession Indicative total tuition fee# | Full Fee Indicative total tuition fee# |
|---|---|---|---|
| Apprenticeship | $5983.77 | $1196.75 | $23433.82 |
| Standard | $6391.04 | $1278.21 | $23433.82 |
Other Fees
| Enrolment Type | Average course material fees | Average course consumable fees |
|---|---|---|
| Apprenticeship | $0 | $1274.63 |
| Standard | $0 | $1274.63 |
# The student tuition fees as published are subject to change given individual circumstances at enrolment.
* Materials/Consumables fees may vary for each individual based on the units they are studying.
Average tuition fees are based on the typical number of student contact hours undertaken by a student to complete this course. Average fees displayed are purely indicative and may not be your actual fee. Fees vary based on the number/hours of electives chosen by the student.
Click here to view maximum tuition fees. We strongly urge you to contact us for a more exact calculation of your fees. Additional fees may apply.
Your total course fee will typically include your tuition fee and non-tuition fees (table 1) and any applicable consumables and/or material fees (table 2).
Student Contact Hours
| Total hours^ | Indicative hours* | Government Subsidised $/SCH | Indigenous Concession $/SCH | Full Fee Indicative total tuition fee $/SCH |
|---|---|---|---|---|
| 1440 | 1440 | $4.16 | $0.83 | $16.27 |
| 1440 | 1440 | $4.44 | $0.89 | $16.27 |
What costs and other fees should I expect?
There may be extra costs for reference books, protective clothing or specialised materials.
^This is based on the maximum number of student contact hours for the total duration of the course. Hours may vary depending on electives chosen by the student.
*This is based on the maximum number of student contact hours for the calendar year of 2025. Hours may vary depending on electives chosen by the student. If you have to undertake training as part of Skills Recognition, your tuition fees are charged according to the applicable rate per Student Contact Hour depending on your eligibility for government subsidised, concession or full fees.
For more information about our fees structure, click here.
Entry Requirements
Can I Apply?
There are no prerequisites for this course. Applications from mature-aged students with work experience in a related field are encouraged.
Apply
Lets Get Started
How Will I Be Selected?
All applicants for this course complete an assessment to evaluate their language, literacy and numeracy (LLN) skills. This helps to ensure that you enrol in a course that is the right level of study for you.
How Do I Apply?
Click on the 'Apply Now' button to start. Fill in the preliminary application form and we will contact you via email or phone to progress your enrolment.
For information on disability support at Kangan Institute, click here.