Certificate III in Baking

Course Code :

FBP30517
CRICOS Code :
106286M

Study Mode:

14 Hours Face to Face and 6 Hours Online

Study Duration:

78 weeks (40 Academic weeks + 12 Weeks Holidays)

Fees Information:

Tuition Fees: AUD 16,000
Enrollment Fee: AUD 250
Material Fee: AUD 1000

*Student material fees does not include the cost of work book. Student can purchase/ order student work book from SCCM reception if required with additional cost.

Delivery Location:

Level 2, 17-21 Macquarie St Parramatta NSW 2150

Level 1, 303 Pitt St, Sydney 2000, NSW

9 Searcy St, Darwin City, NT, 0800

Level 8 50 Grenfell St, ADELAIDE, South Australia 5000

This qualification describes the skills and knowledge of a baker who bakes bread, cake, pastry, and biscuit products working in a commercial baking environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

Outcome

Requirement

Assessment Method

Recognition of Prior Learning (RPL)

Credit

Pathways

Units of competency

FBPRBK2002
Use food preparation equipment to prepare fillings
Core
FBPRBK3001
Produce laminated pastry products
Core
FBPRBK3002
Produce non laminated pastry products
Core
FBPRBK3005
Produce basic bread products
Core
FBPRBK3006
Produce savoury bread products
Core
FBPRBK3007
Produce specialty flour bread products
Core
FBPRBK3008
Produce sponge cake products
Core
FBPRBK3009
Produce biscuit and cookie products
Core
FBPRBK3010
Produce cake and pudding products
Core
FBPRBK3014
Produce sweet yeast products
Core
FBPRBK3015
Schedule and produce bakery production
Core
FBPRBK3018
Produce basic artisan products
Core
FDFFS2001A
Implement the food safety program and procedures
Core
FDFOHS2001A
Participate in OHS processes
Core
FDFOP2061A
Use numerical applications in the workplace
Core
HLTAID003
Provide first aid
Elective
FBPOPR3002*
Prepare food products using basic cooking methods
Elective
SITXHRM001
Coach others in job skills
Elective
FBPRBK3004
Produce meringue products
Elective

How to Apply

Course Code :

FBP30517
CRICOS Code :
106286M

Study Mode:

14 Hours Face to Face and 6 Hours Online

Study Duration:

78 weeks (40 Academic weeks + 12 Weeks Holidays)

Fees Information:

Tuition Fees: AUD 16,000
Enrollment Fee: AUD 250
Material Fee: AUD 1000

*Student material fees does not include the cost of work book. Student can purchase/ order student work book from SCCM reception if required with additional cost.

Delivery Location:

Level 2, 17-21 Macquarie St Parramatta NSW 2150

Level 1, 303 Pitt St, Sydney 2000, NSW

9 Searcy St, Darwin City, NT, 0800

Level 8 50 Grenfell St, ADELAIDE, South Australia 5000

Overview

This qualification describes the skills and knowledge of a baker who bakes bread, cake, pastry, and biscuit products working in a commercial baking environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

Outcome

This qualification provides a pathway to work in various organisations where baked products are prepared and served, including bakeries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.

Requirement

  • Year 12 (HSC)
  • Age- 18 Years or Above
  • Academic IELTS 5.5 overall, no less than 5.0 in each band, or upper intermediate, or EAP from approved ELICOS/ESL center or evidence of completing a VET course at Certificate IV or above the level in Australia.
  • Students who do not meet the English requirement as above must sit for an LLN Test.
  • For Packaging courses, the student cannot progress to the higher Qualification unless the student successfully Completed Lower Qualification.

Assessment Method

Assessments may include short written knowledge tests, discussions and oral communication demonstrations, case study exercises, written reports, web-based research and reports, final projects, and final written exams. To perform at your best, you will probably need to work on the assessments outside of class time.

Recognition of Prior Learning

Students who have completed relevant studies or have some of the competencies in the course may apply for Recognition of Prior Learning (RPL). Application for RPL can be made with the initial application or can be made within two weeks of the course commencement using the RPL Application Form and by providing supporting documents. Please note that RPL cannot result in an international student having less than a full-time load of study (20 hours per week) but can reduce the overall duration of the course and fees. See our Student Handbook for more information.

Credit Transfer

If a Student has an Australian VET qualification and the units match exactly with the units delivered, the Student will be granted a Direct Credit Transfer. Marketing and student services staff will manage this process following Student Credit Transfer and Recognition of Prior Learning policy and procedure. This sets out how the process is administered and the adjustment to course duration and course fees.

Pathways

Academic Pathways

Students who complete this course may wish to continue their education into a range of Diploma qualifications, such as the SIT50416 Diploma of Hospitality Management.

Employment Pathways

Potential employment is as a Baker.

Units of competency

FBPRBK2002
Use food preparation equipment to prepare fillings
Core
FBPRBK3001
Produce laminated pastry products
Core
FBPRBK3002
Produce non laminated pastry products
Core
FBPRBK3005
Produce basic bread products
Core
FBPRBK3006
Produce savoury bread products
Core
FBPRBK3007
Produce specialty flour bread products
Core
FBPRBK3008
Produce sponge cake products
Core
FBPRBK3009
Produce biscuit and cookie products
Core
FBPRBK3010
Produce cake and pudding products
Core
FBPRBK3014
Produce sweet yeast products
Core
FBPRBK3015
Schedule and produce bakery production
Core
FBPRBK3018
Produce basic artisan products
Core
FDFFS2001A
Implement the food safety program and procedures
Core
FDFOHS2001A
Participate in OHS processes
Core
FDFOP2061A
Use numerical applications in the workplace
Core
HLTAID003
Provide first aid
Elective
FBPOPR3002*
Prepare food products using basic cooking methods
Elective
SITXHRM001
Coach others in job skills
Elective
FBPRBK3004
Produce meringue products
Elective

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