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
Where Bentley
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.
Gain these skills
- 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.
Select your preferred campus and apply
All year round
Details
Units
| National ID | Unit title |
|---|---|
| FBPFSY2002 | Apply food safety procedures |
| FBPOPR2069 | Use numerical applications in the workplace |
| FBPRBK2002 | Use food preparation equipment to prepare fillings |
| FBPRBK3001 | Produce laminated pastry products |
| FBPRBK3002 | Produce non laminated pastry products |
| FBPRBK3005 | Produce basic bread products |
| FBPRBK3006 | Produce savoury bread products |
| FBPRBK3007 | Produce specialty flour bread products |
| FBPRBK3008 | Produce sponge cake products |
| FBPRBK3009 | Produce biscuit and cookie products |
| FBPRBK3010 | Produce cake and pudding products |
| FBPRBK3014 | Produce sweet yeast products |
| FBPRBK3015 | Schedule and produce bakery production |
| FBPRBK3018 | Produce basic artisan products |
| FBPWHS2001 | Participate in work health and safety processes |
| National ID | Unit title |
|---|---|
| FBPRBK4003 | Produce gateaux, tortes and entremets |
| FBPRBK4004 | Develop baked products |
| HLTAID011 | Provide First Aid |
| SITXHRM001 | Coach others in job skills |
All year round
Details
Units
| National ID | Unit title |
|---|---|
| FBPFSY2002 | Apply food safety procedures |
| FBPOPR2069 | Use numerical applications in the workplace |
| FBPRBK2002 | Use food preparation equipment to prepare fillings |
| FBPRBK3001 | Produce laminated pastry products |
| FBPRBK3002 | Produce non laminated pastry products |
| FBPRBK3005 | Produce basic bread products |
| FBPRBK3006 | Produce savoury bread products |
| FBPRBK3007 | Produce specialty flour bread products |
| FBPRBK3008 | Produce sponge cake products |
| FBPRBK3009 | Produce biscuit and cookie products |
| FBPRBK3010 | Produce cake and pudding products |
| FBPRBK3014 | Produce sweet yeast products |
| FBPRBK3015 | Schedule and produce bakery production |
| FBPRBK3018 | Produce basic artisan products |
| FBPWHS2001 | Participate in work health and safety processes |
| National ID | Unit title |
|---|---|
| FBPRBK4003 | Produce gateaux, tortes and entremets |
| FBPRBK4004 | Develop baked products |
| HLTAID011 | Provide First Aid |
| SITXHRM001 | Coach others in job skills |