Gain skills to enable you to work as a qualified baker in a large scale plant bakery, hot bread shop, pastry shop, or in a hotel or hospital bakery. Areas vary from baking and decorating breads, pastry, cakes and yeast goods, and other baked products.
Certificate III in Baking
Gain the skills and knowledge to be a baker or pastry chef in a hotel, bakery, restaurant or pastry shop.
Delivered at:
Want a decorated career as a baker or pastry chef?
When you complete the Certificate III in Baking you will be able to work as a baker or pastry chef in a hotel, bakery, restaurant, or pastry shop.
Gain these skills
- produce a variety of breads, cakes, pastries, biscuits, rolls, scrolls, gateaux, tortes, pies, and slices
- first aid
- food safety programs
- hygiene
- workplace health and safety
We are the only public provider offering training in baking with an on-campus bakehouse that sells students' work to the general public.
Certificate II in Baking (Pre-apprenticeship)
Gain the skills to prepare for a baking apprenticeship. Learn how to make pastry, bread, meringues and doughnuts.
Delivered at:
Ready for your career to rise as a baker?
When you complete the Certificate II in Baking (Baking Pre-Apprenticeship) you will be ready for an apprenticeship in the baking industry.
We are the only provider offering training in baking with an on-campus bakehouse that sells students' work to the general public.
Certificate III in Bread Baking
Learn the bread baking skills and knowledge to start work as a baker. Train in our bakehouse.
Delivered at:
When you complete the Certificate III in Bread Baking you will be able to start work as a baker.
Gain these skills
- specialise in making different types of bread (sourdough, turkish bread, baguettes, continental loaves, panino, cobs, rye, ciabatta, focaccia, scrolls, rolls, scones)
- first aid
- food safety programs
- workplace health and safety
We are the only public provider offering training with an on-campus bakehouse that sells student's work to the general public.
Certificate III in Cake and Pastry
Gain the cake and pastry making skills to work as a baker, pastry chef or cook.
Delivered at:
Want to learn the art of cake making?
When you complete the Certificate III in Cake and Pastry you will be able to work as a baker, pastry cook or chef.
We are the only public provider offering training in baking with an on-campus bakehouse that sells students' work to the general public.
Certificate III in Patisserie
Learn in our commercial kitchens how to be a patissier or pastry chef in a patisserie, restaurant or hotel.
Delivered at:
Do you have what it takes to be an artist of the kitchen?
When you complete the Certificate III in Patisserie you will have the skills to work as a patissier or pastry chef in a patisserie, restaurant or hotel.
Study in specialised facilities
Learn in the real-life setting of our award-winning Bentley Pines Training Restaurant. which provides a live, interactive training environment at Bentley campus. Students can gain hands-on experience serving and preparing food for members of the public, as well as showcasing their skills planning a menu and advertising special events to the community.
Certificate IV in Patisserie
On completion of a Certificate IV in Patisserie you will have the skills to work as a patissier or pastry chef in a patisserie, restaurant, or hotel.
Delivered at:
Do you have what it takes to be an artist in the kitchen?
When you complete the Certificate IV in Patisserie you will have the skills to work as a patissier or pastry chef in a patisserie, restaurant, or hotel.
Study in specialised facilities
Learn in the real-life setting of our award-winning Bentley Pines Training Restaurant. which provides a live, interactive training environment at SM TAFE’s Bentley campus. Students can gain hands-on experience serving and preparing food for members of the public, as well as showcasing their skills planning a menu and advertising special events to the community.
Good news!
This course is going to transition to a new training package in 2023. This means that students starting in 2023 will transfer during their study to new units developed to meet current and future industry needs.