Certificate III in Retail Baking (Bread)
 

Traineeship
National Code
: 
FDF30610
Short Course Guide
CRICOS Code:  
Centre:
Hospitality and Tourism Studies
Location:
Elgar Campus, Workplace
Study Area: Hospitality;
Study Area Sub Category:  
Career Card:
Baker
Jump to:
Units of Competency

What does this course involve?

This hands on course will equip you with the skills and knowledge to work in a retail baking environment, from commercial to independently owned bakeries. 

You will gain practical skills in dough preparation and bake various breads from white, rye, wholemeal to gluten free specialty breads as well as a range of artisan breads and sour dough’s.

What employment opportunities will I have?

This course will provide trade baking skills and knowledge for those wishing to enter into a retail baking environment and for those who are already in the food processing industry and are looking to update their skills.

As a student, the Institute’s Employment Service is your first port of call for advice on gaining employment in this field, and can be contacted on 1300 BOX HILL (1300 269 445).

Accreditation

This course is government accredited and has national recognition

What further study options will I have?

You may wish to continue on to complete the Diploma oof Hospitality specialising in Patisserie.

Can I apply?

You must be employed in a bakery either as an apprentice or in a role which involves bread making.

How do I apply?

Direct entry - rolling enrolments

If you have any queries, please contact the Institute on 1300 BOX HILL (1300 269 445).

How will I be selected for this course?

No selection process

Length of course

Full time - 1 year

Where will I study?

Elgar Campus, Workplace

What costs and other fees should I expect?

Government Subsidised Fees

  1. Tuition Fee - $2.17 per hour
  2. Concession Tuition Fee - $187.50
  3. Service and Amenities Fee - $65.00 or 90.00
  4. Material Fees - contact the Institute

How will I be assessed?

  • Written assessment
  • Practical assessment
  • Workplace assessment

Will my previous experience or study count?

Advanced Standing is approved recognition of prior learning that is displayed as an Exemption (EX) on the student’s academic record. Recognition of Prior Learning (RPL) or Recognition of Current Competencies (RCC) takes into account the knowledge and skills you’ve already gained through your previous education and work. This may be through formal or informal training, paid or unpaid work experience, and can earn you credit if relevant to your chosen course.

 
Units of Competency

MSAENV272A
Participate In Environmentally Sustainable Work Practices
30.00 hr

This competency covers the outcomes required to effectively measure current resource use and carry out improvements including those reducing negative environmental impacts of work practices. This unit is based on the sustainability guideline standard GCSSUS01A Participate in environmentally sustainable work practices.

FDFFS2001A
Implement The Food Safety Program And Procedures
30.00 hr

This unit of competency covers the skills and knowledge required to maintain personal hygiene and conduct food handling, housekeeping and waste disposal related to work tasks and responsibilities where work involves operation of production and/or packaging equipment and processes.

FDFOP2061A
Use Numerical Applications In The Workplace
30.00 hr

This unit of competency covers the skills and knowledge required to apply basic mathematical functions of addition, subtraction, multiplication and division to undertake workplace calculations or to estimate approximate answers when exact calculations are not required.

FDFOP2064A
Provide And Apply Workplace Information
30.00 hr

This unit of competency covers the skills and knowledge required to identify, collect and provide  information to convey meaning to others,

FDFRB1001A
Finish Products
20.00 hr

This unit of competency covers the skills and knowledge required to assemble baked products and prepare and apply sweet fillings, icing and toppings, simple decoration and related presentation techniques used to finish cakes, pastries and bread-based products.

FDFRB3002A
Produce Bread Dough
80.00 hr

This unit of competency covers the skills and knowledge required to produce a range of dough types, including white, brown, wholemeal and grain dough’s, in an in-store bakery or retail baking environment.

FDFRB3005A
Bake Bread
40.00 hr

This unit of competency covers the skills and knowledge required to bake bread in an in-stroe bakery or retail baking environment.

FDFRB3009A
Retard Dough
20.00 hr

This unit of competency covers the skills and knowledge required to retard and recover dough and other yeast-raised products in an in-store bakery or retail baking environment.

FDFRB3010A
Process Dough
60.00 hr

This unit of competency covers the skills and knowledge required to divide, shape and mould dough to final shape, place dough in tins or on baking surfaces and conduct final prove in an in-store bakery or retail baking environment.

FDFRB3011A
Diagnose And Respond To Product And Process Faults (Bread)
60.00 hr

This unit of competency covers the skill and knowledge required to determine cause and address faults in bread products.

FDFRB3013A
Produce Artisan Breads
80.00 hr

This unit of competency covers the skills and knowledge required to plan and produce a range of artisan breads.

FDFRB3016A
Plan And Schedule Production For Retail Bakery
50.00 hr

This unit of competency covers the skills and knowledge required to plan and schedule work to meet production requirements in a retail bakery or in-store bakery environment.

FDFOHS3001A
Contribute To OHS Processes
40.00 hr

This unit specifies the workplace performance required by an employee to contribute to occupational health and safety (OHS) processes where there is responsibility for own work outputs and possibly limited responsibility for the work output of others.

All fees quoted are annual indicative fees and are correct at the time of publishing. The Victorian state government recently announced a series of government funding and fee policy changes for TAFEs. As a result, the advertised tuition fee rates are subject to change, for students commencing their course from 1 July 2012. In subsequent calendar years, fees may be subject to a small increase in line with annual Institute fee pricing reviews. The student tuition fee is indicative only and subject to change given individual circumstances at enrolment. Additional fees may apply such as student services and amenities fees. This qualification may have prerequisites, co-requisite or bridging units from lower or higher level qualifications. An offer of a place is always subject to places being available. The Institute reserves the right to close applications when the course is full. Where minimum course numbers are not met, the course may be cancelled at short notice. In such instances and only when possible, an alternative option may be suggested for accredited courses. For further clarification please seek advice from the Institute.

Course Enquiries

Local Students
1300 BOX HILL (1300 269 445)

International Students
+61 3 9286 9425

Please click here to see the list of courses offered to International students