FBP30521 Certificate III in Baking
Become a qualified baker or pastry chef
Gain job-ready skills to become a baker or pastry chef and learn how to produce a variety of breads, cakes and pastries.
SM TAFE has an on-campus bakehouse that sells students’ creations, providing real-world experience and training for working in a hotel, bakery, restaurant or pastry shop.
This course is low fee* for residents of Western Australia and temporary residents holding certain visa types. An annual fee cap of $400 for those aged 15-24 or concession holders or $1,200 for everyone else, applies to this course. Some eligibility conditions apply for the low fee training and other fees may apply for some courses. Please refer to the FAQs for more information.
*Please note that eligibility requirements apply to some of the low fee training.
Overview
When Continuous enrolment
How Apprenticeship
Want a decorated career as a baker or pastry chef?
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.
- produce a variety of breads, cakes, pastries, biscuits, rolls, scrolls, gateaux, tortes, pies, and slices
- first aid
- food safety programs
- hygiene
- workplace health and safety
We are the only public provider offering training in baking with an on-campus bakehouse that sells students' work to the general public.
Some of our courses have more specific informed choices information to give you the full details about the demands/requirements that you are likely to face in completing that course.
Our Informed Choices page lists the skills and attributes necessary to study and work in this field.
Select your preferred campus and apply
No future dates planned
This course is currently undergoing delivery planning and information will be available on our website shortly. Check back later, or use the form in the Get help section below to have our Client Contact Centre contact you with further information about the next course start date, delivery locations and study modes.