TAFE NSW
Variable by location and study option
Become a skilled commercial baker by mastering the creation of diverse bread products from raw ingredients. This hands-on Certificate III combines theory and practical training in a professional kitchen, preparing you for immediate career opportunities in the baking industry.
This course requires evidence of previous experience or study before enrolment. To take this course as an apprenticeship, you must be employed as an apprentice in the industry with a letter of support from your employer and a Training Plan Proposal (TPP). Recommended entry skills include a passion for baking, good communication skills, numeracy and literacy to Year 10 level, ability to collaborate with others, commitment to early rising, and an entrepreneurial spirit. Foundation skills in problem-solving, reading, writing, speaking, basic maths, and digital device operation are essential.
The course comprises 14 units of competency: 9 core units and 5 specialty units. Core units include Produce Basic Bread Products, Produce Savoury Bread Products, Produce Specialty Flour Bread Products, Participate in Work Health and Safety Processes, Apply Food Safety Procedures, Produce Basic Artisan Products, Schedule and Produce Bread Production, Produce Sweet Yeast Products, and Use Numerical Applications in the Workplace. Specialty units cover topics such as Produce Sponge Cake Products, Produce Frozen Dough Products, Operate Plant Baking Processes, Produce Artisan Bread Products, Use Food Preparation Equipment, Sell to Retail Customers, Merchandise Food Products, Prepare Food Products Using Basic Cooking Methods, Provide First Aid, Participate in HACCP Teams, Control and Order Bakery Stock, Develop Baked Products, and Identify Dietary, Cultural and Religious Considerations for Food Production.
TAFE NSW is a nationally recognised Registered Training Organisation (RTO 90003) with extensive experience in vocational education. The institution provides real-world training in fully-equipped professional kitchens on campus, ensuring students gain practical experience in authentic commercial baking environments. TAFE NSW offers comprehensive support services including disability support, language and literacy assistance, careers counselling, and flexible study options to accommodate diverse learner needs.
Graduates progress to roles as bakers and bread bakers in commercial bakeries, artisan bakeries, hospitality venues, and food production facilities. The qualification provides strong pathways to further study including Certificate IV in Kitchen Management, Certificate IV in Patisserie, and Diploma of Hospitality Management. With nationally recognised credentials, graduates can pursue work opportunities across different states without additional upskilling, and the qualification supports entrepreneurial ventures in the baking industry.
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