GOTAFE (Northern Victoria Institute of TAFE)
3 years
Become a qualified Bread Baker through this recognised Certificate III program. Learn commercial baking techniques, artisan bread production, food safety, and retail skills in a blended apprenticeship format combining workplace training with on-campus instruction.
Applicants must complete a Basic Key Skills Builder (BKSB) online test to demonstrate required literacy and numeracy levels. A Pre-training Review interview is required to ensure course suitability. Prospective Apprenticeship or Traineeship students must apply through an Apprenticeship Network Provider with their employer to organise an apprenticeship contract before course application. Students need a laptop/computer with internet access, digital camera or video camera, workplace baking uniform (enclosed shoes, shirt, baker's pants, apron, hat), and a baker's toolkit.
The course comprises 14 units: 9 core and 5 elective. Core units include: Apply Food Safety Procedures, Use Numerical Applications in the Workplace, Produce Basic Bread Products, Produce Savoury Bread Products, Produce Specialty Flour Bread Products, Schedule and Produce Bread Production, Produce Sweet Yeast Products, Produce Basic Artisan Products, and Participate in Work Health and Safety Processes. Elective units include: Use Food Preparation Equipment to Prepare Fillings, Control and Order Bakery Stock, Produce Artisan Bread Products, Merchandise Food Products, and Coach Others in Job Skills.
GOTAFE is a government-accredited Registered Training Organisation (RTO 3094) with national recognition. The institution offers flexible blended delivery combining workplace training with structured on-campus instruction, allowing students to consolidate learning in real industry environments. GOTAFE provides comprehensive student support services including learning support, counselling, disability support, and career guidance to ensure student success.
Graduates are eligible for roles as Qualified Bread Bakers in commercial bakeries, franchise operations, or independent bakery businesses. The qualification provides a foundation for further study in the Certificate IV in Baking (FBP40221). Career opportunities include positions in retail bakeries, artisan bakeries, hospitality venues, and food production facilities. The skills and knowledge gained enable graduates to work independently or manage baking operations in various commercial settings.
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