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Certificate III in Bread Baking FBP30421
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Overview

Learn all the essential skills you need for a career in retail baking, specialising in commercial and artisan bread production, such as savoury breads, specialty breads, and sweet yeast products.
Our trainers are internationally experienced and are recognised leaders in their specialised field and will mentor you to create quality products.

Qualification:

 Certificate III in Bread Baking FBP30421

Next Intake:

 Semester 1 2025

Course No:

 C3-TS45

Campus:

 CIT Reid*


*From Semester 2 2025, the location of this course will transition from CIT Reid to the new CIT Woden campus. CIT will provide support for students who will be making the move to Woden. Learn more.

Duration:

 CIT Delivery:
This course is delivered one day per week over 4 semesters at CIT in a simulated environment. OR we can tailor the training to business needs and timings.

Workplace Delivery:
Training and assessment on the job can be negotiated with the Employer and the Australian Apprentice.

Cost Info:

Enrolment fees for this course are based on the costs per subject as indicated below. The total course cost may vary depending on the choice of elective subjects or if subjects are attempted more than once. Subject costs identified as Standard are partially subsidised by the ACT Government. Concessions may be available to eligible students.

Fee information for completing this course under an Australian Apprenticeship arrangement is available on the Apprenticeships and Traineeships page. The total course cost may vary if subjects are attempted more than once.

Indicative Cost:

 $2,437
Apprentice/trainee
  • Subsidised fee $1,450
  • Full fee $10,802

Likely Job Outcome:

 This qualification will provide worldwide opportunities to work in leading hotels, restaurants, catering operations, commercial bakeries, or boutique bakeries as a Baker.

Application Type:

 Standard; Apprentice/Trainee
Share:

Additional Information

Please see attached the uniform and equipment list that all students must purchase.

Entry Requirements

No entry requirements apply.

If you are entering this course as a Trainee/Apprentice under the Australian Apprenticeships arrangements, you must be employed in the industry and you must register with an Apprentice Network Provider (ANP) prior to enrolment.

Skills Recognition

To study any course at CIT (excluding non-accredited training) you must have a Unique Student Identifier (USI).

Literacy Skills Information

We suggest that you will need Australian Core Skills Framework levels of at least 2 across reading, writing, learning, oral communication and, depending on your course of study, numeracy skills to successfully complete this course. If you do not have this level, you can still enrol and seek support to improve your skills or you may prefer to begin with a lower level course, or enrol in the Certificate II in Skills for Work and Vocational Pathways (FSK20119) to develop your literacy skills. Please visit CIT Foundation Skills page.

Transition Information

Qualifications at CIT are regularly updated or replaced to meet current industry needs and maximise your employment opportunities. If this occurs while you are part way through a qualification, you may need to vary your learning to meet the new national requirements. CIT will aim to make this as smooth as possible for you.

Subject Cancellations/Changes

To ensure positive outcomes for all students, CIT may need to cancel or change classes at short notice. CIT will make every effort to inform students as soon as changes are made and will also make every effort to offer alternative arrangements for students to meet the requirements of the subject and complete their qualification. In an unfortunate instance when this cannot be met, you will receive a full refund. Please ensure you maintain current contact details via CIT Self Service or by contacting CIT Student Services at infoline@cit.edu.au.


Subject Information

Complete 14 subjects

Core: Complete all 9

  • FBPRBK3005   Produce basic bread products
    • CIT Code: BAKE176
      Cost: Standard $270.00
      Apprentice $95.00
      Description: This unit of competency describes the skills and knowledge required to produce basic bread products in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace. No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
      Prerequisites: Nil
  • FBPRBK3006   Produce savoury bread products
    • CIT Code: BAKE177
      Cost: Standard $220.00
      Apprentice $170.00
      Description: This unit of competency describes the skills and knowledge required to produce savoury bread products in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace. No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
      Prerequisites: Nil
  • FBPRBK3007   Produce specialty flour bread products
    • CIT Code: BAKE178
      Cost: Standard $220.00
      Apprentice $170.00
      Description: This unit of competency describes the skills and knowledge required to produce specialty flour bread products in a commercial baking environment. Specialty flour bread products include organic flour breads, non-wheat flour breads, gluten-free breads, rye breads, whole grain flour breads and wholemeal breads.This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace. No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
      Prerequisites: Nil
  • FBPRBK3012   Schedule and produce bread production
    • CIT Code: BAKE183
      Cost: Standard $220.00
      Apprentice $110.00
      Description: This unit of competency describes the skills and knowledge required to schedule and produce bread production in a commercial baking environment.This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
      Prerequisites: Nil
  • FBPRBK3018   Produce basic artisan products
    • CIT Code: BAKE188
      Cost: Standard $220.00
      Apprentice $170.00
      Description: This unit of competency describes the skills and knowledge required to produce basic artisan products in a commercial baking environment. Basic artisan products include European basic artisan products, cultural basic artisan products, laminated basic artisan products, fried basic artisan products, highly enriched basic artisan products and festive occasion basic artisan products.This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
      Prerequisites: Nil
  • FBPFSY2002   Apply food safety procedures
    • CIT Code: BAKE194
      Cost: Standard $87.50
      Apprentice $87.50
      Description: This unit of competency describes the skills and knowledge required to maintain food safety, workplace cleanliness and personal hygiene, and conduct work tasks where work involves operation of production and/or packaging equipment and processes. This unit applies to individuals who participate in and comply with safety programs in the food processing sector. It does not apply to the pharmaceutical industry. Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.
      Prerequisites: Nil
  • FBPWHS2001   Participate in work health and safety processes
    • CIT Code: BAKE195
      Cost: Standard $124.00
      Apprentice $87.50
      Description: This unit of competency describes the skills and knowledge required to carry out work in accordance with health and safety requirements and procedures, and to contribute to the maintenance of a safe workplace. The unit applies to entry level workers responsible for applying safe work practices under general supervision. All work must be carried out to comply with workplace procedures according to state/territory health and safety regulations, legislation and standards that apply to the workplace.
      Prerequisites: Nil
  • FBPOPR2069   Use numerical applications in the workplace
    • CIT Code: WKNV203
      Cost: Standard $66.00
      Apprentice $20.00
      Description: This unit of competency describes the skills and knowledge required to use numerical applications in the workplace. This unit applies to individuals who work under general supervision. No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
      Prerequisites: Nil
  • FBPRBK3014   Produce sweet yeast products
    • CIT Code: BAKE184
      Cost: Standard $220.00
      Apprentice $115.00
      Description: This unit of competency describes the skills and knowledge required to produce sweet yeast products in a commercial baking environment. Sweet yeast products include enriched breads and fruited enriched breads.This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
      Prerequisites: Nil

Electives: Complete 5

  • FBPRBK3011   Produce frozen dough products
    • CIT Code: BAKE182
      Cost: Standard $176.00
      Apprentice $115.00
      Description: This unit of competency describes the skills and knowledge required to produce frozen dough products in a commercial baking environment.This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
      Prerequisites: FBPRBK3005 Produce basic bread products
  • FBPRBK4001   Produce artisan bread products
    • CIT Code: BAKE189
      Cost: Standard $264.00
      Apprentice $20.00
      Description: This unit of competency describes the skills and knowledge required to produce artisan bread products in a commercial baking environment. This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
      Prerequisites: FBPRBK3005 Produce basic bread products
  • FBPRBK2002   Use food preparation equipment to prepare fillings
    • CIT Code: BAKE169
      Cost: Standard $88.00
      Apprentice $170.00
      Description: This unit of competency describes the skills and knowledge required to prepare fillings for use in bread, cake or pastry products using food preparation equipment in a commercial baking environment.The unit applies to individuals who undertake routine work under supervision. This includes identifying and providing solutions to a limited range of predictable problems.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
      Prerequisites: Nil
  • SITXHRM001   Coach others in job skills
    • CIT Code: TRNG339
      Cost: Standard $44.00
      Apprentice $20.00
      Description: This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach. The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, hospitality and event sectors.
      Prerequisites: Nil
  • FBPRBK3016   Control and order bakery stock
    • CIT Code: BAKE186
      Cost: Standard $88.00
      Apprentice $87.50
      Description: This unit of competency describes the skills and knowledge required to control and order bakery stock in a commercial baking environment.This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
      Prerequisites: Nil
  • SIRRMER002   Merchandise food products
    • CIT Code: RETL298
      Cost: Standard $55.00
      Apprentice $20.00
      Description: This unit describes the performance outcomes, skills and knowledge required to prepare and maintain the display of food products. It applies to individuals working in frontline operational roles in a diverse range of retail industry sectors and business contexts that sell food products. They operate with some independence under general supervision and guidance from others, and within established organisational policies and procedures.
      Prerequisites: Nil
  • FBPRBK3008   Produce sponge cake products
    • CIT Code: BAKE179
      Cost: Standard $176.00
      Apprentice $87.50
      Description: This unit of competency describes the skills and knowledge required to produce and finish sponge cake products in a commercial baking environment.This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
      Prerequisites: Nil

Related Courses

Certificate III Patisserie SIT31021
Certificate III Cake and Pastry FBP30321
Certificate III Baking FBP30521

More Information

For more information about this course please contact CIT Student Services on (02) 6207 3188 or email infoline@cit.edu.au