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Home | Courses | Certificate III in Bread Baking

FBP30417 Certificate III in Bread Baking

National ID: FBP30417 | State ID: BDO4

When you complete the Certificate III in Bread Baking you will be able to start work as a baker.

You will gain the knowledge and skills to specialise in making different types of bread (sourdough, turkish bread, baguettes, continental loaves, panino, cobs, rye, ciabatta, focaccia, scrolls, rolls, scones). You will also learn about first aid, food safety programs, and 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.

Entrance Requirements

Entrance Requirements
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

Delivery location, important dates and study options

All year round

Bentley Campus - Classroom-Apprenticeship

Overview

Fees and charges

Units

Overview
When All year round
Where Bentley Campus
How Apprenticeship
Part Time
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Let us help you make the approach to an employer to become their apprentice or trainee.

Course enquiry

Please note: This form is only for course enquiries. If you would like to apply or require further application information, please see the instructions against your preferred delivery location and study mode in the section immediately above this form. 

Page last updated July 22, 2019