CERTIFICATE III IN BAKING

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About this course: <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p style="margin-bottom: 0.3em"> </p> <h3>Want a decorated career as a baker or pastry chef?</h3> <p>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.</p> <p>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.</p> <p>We are the only public provider offering training in baking with an on-campus bakehouse that sells students' work to the general public.</p> <p>The Certificate III in Baking is an apprenticeship where you must be employed in a training contract by an appropriate organisation to study.</p> </div></div></div>

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Entrance requirements: <table class="entrance_requirement"> <tbody> <tr> <th class="col1">School Leaver</th> <th class="col2">Non-School Leaver</th> <th class="col3">AQF</th> </tr> </tbody> <tbody> <tr> <td>OLNA or NAPLAN 9 Band 8</td> <td>C Grades in Year 10 English and Maths or equivalent</td> <td>Certificate I or Certificate II</td> </tr> </tbody> </table>

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Units <p></p><b>1 Core Units</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Implement the food safety program and procedures</td><td>FDFFS2001A</td><td>D4537</td></tr> <tr><td>Participate in OHS processes</td><td>FDFOHS2001A</td><td>D4574</td></tr> <tr><td>Produce basic artisan products</td><td>FBPRBK3018</td><td>BBH54</td></tr> <tr><td>Produce basic bread products</td><td>FBPRBK3005</td><td>BBF80</td></tr> <tr><td>Produce biscuit and cookie products</td><td>FBPRBK3009</td><td>BBF73</td></tr> <tr><td>Produce cake and pudding products</td><td>FBPRBK3010</td><td>BBF77</td></tr> <tr><td>Produce laminated pastry products</td><td>FBPRBK3001</td><td>BBF72</td></tr> <tr><td>Produce non laminated pastry products</td><td>FBPRBK3002</td><td>BBG95</td></tr> <tr><td>Produce savoury bread products</td><td>FBPRBK3006</td><td>BBG56</td></tr> <tr><td>Produce specialty flour bread products</td><td>FBPRBK3007</td><td>BBF58</td></tr> <tr><td>Produce sponge cake products</td><td>FBPRBK3008</td><td>BBG40</td></tr> <tr><td>Produce sweet yeast products</td><td>FBPRBK3014</td><td>BBH31</td></tr> <tr><td>Schedule and produce bakery production</td><td>FBPRBK3015</td><td>BBF63</td></tr> <tr><td>Use food preparation equipment to prepare fillings</td><td>FBPRBK2002</td><td>BBF65</td></tr> <tr><td>Use numerical applications in the workplace</td><td>FDFOP2061A</td><td>D4649</td></tr> </table><b>2 Group A Elective Units</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Coach others in job skills</td><td>SITXHRM001</td><td>AWQ45</td></tr> <tr><td>Produce artisan bread products</td><td>FBPRBK4001</td><td>BBG75</td></tr> </table><b>4 Group C Elective Units</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Develop baked products</td><td>FBPRBK4004</td><td>BBH32</td></tr> <tr><td>Provide first aid</td><td>HLTAID003</td><td>WG732</td></tr> </table>

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