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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.
You will gain the knowledge and skills to produce a variety of breads, cakes, pastries, biscuits, rolls, scrolls, gateaux, tortes, pies, and slices. You will also learn first aid, food safety programs, hygiene, and 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.
Entrance Requirements
Job opportunities
| School Leaver | Non-School Leaver | AQF |
|---|---|---|
| OLNA or NAPLAN 9 Band 8 | C Grades in Year 10 English and Maths or equivalent | Certificate I or Certificate II |
This course is available as an apprenticeship.
Entrance requirements for apprenticeships
You must be employed in a training contract by an appropriate organisation to study an apprenticeship or traineeship.
An apprenticeship involves full time work with an employer who provides an opportunity to learn all aspects of a trade. This is a structured program for a fixed period of time and while you learn on the job, you also attend off the job training at SM TAFE.
Some of the benefits of an Apprenticeship are that you can:
- Earn a wage while you train
- Learn on the job skills combined with off the job training
- Receive a nationally recognised qualification on successful completion
- Start a valuable step towards a rewarding career path
- When you complete the Certificate III in Baking you will be looking at a decorated career as a baker or pastry chef in a hotel, bakery, restaurant, or pastry shop.
For information about jobs and pathways, please see http://joboutlook.gov.au/
Further study opportunities:
Delivery location, important dates and study options
This course may be offered with a blended, flexible delivery model to enable social distancing measures to be undertaken during the COVID-19 pandemic. This approach may include a mix of online and classroom based delivery, as well as practical and work experience placements. Lecturers will provide any specific instructions if your training delivery style needs to change.