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Certificate III in Baking FBP30521

Overview

The Certificate III in Baking provides the chance to broaden your career opportunities by combining learning across four related fields of bread, pastry, cake, and biscuit making. The focus of the course is to acquire practical skills and knowledge, understand contemporary trends and innovate your own signature recipes. Our trainers are internationally experienced and are recognised leaders in their specialised field and will mentor you to create quality bakery products.

Qualification:

Certificate III in Baking FBP30521

Course No:

C3-TS46

Campus:

CIT Reid 

Duration:

CIT Delivery:
This course is delivered one day per week over 6 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:

Further information about fees is available at Course fees and assistance

Indicative Cost:

$3,736
Apprentice/trainee
  • Subsidised fee $1,980
  • Full fee $17,677

Likely Job Outcome:

The Certificate III in Baking provides trade baking skills and knowledge for those working in a retail baking environment with a focus on cakes, pastry, and bread.
This qualification will provide worldwide opportunities to work in leading hotels, restaurants, catering operations, commercial bakeries, or boutique bakeries as a:
- Baker
- Pastry Chef/Chef P√Ętissier
- Cake Baker
- Sales Representative
- Food Technician

Application Type:

Register Your Interest
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Additional Information

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

Skills Recognition

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.

To study any course at CIT (excluding degrees and 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 19 subjects

Core: Complete all 15

  • 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
  • FBPRBK3002   Produce non laminated pastry products
    • CIT Code: BAKE173
      Cost: Standard $176.00
      Apprentice $20.00
      Description: This unit of competency describes the skills and knowledge required to produce non laminated pastry products using pastry fats 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
  • 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
  • FBPRBK3009   Produce biscuit and cookie products
    • CIT Code: BAKE180
      Cost: Standard $176.00
      Apprentice $170.00
      Description: This unit of competency describes the skills and knowledge required to produce and finish biscuit and cookie 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. Food safety legislation applies to workers in this industry. Requirements vary between industry sectors and state/territory jurisdictions. Users are advised to check with their food safety authority for specific requirements. No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
      Prerequisites: Nil
  • FBPRBK3010   Produce cake and pudding products
    • CIT Code: BAKE181
      Cost: Standard $283.00
      Apprentice $170.00
      Description: This unit of competency describes the skills and knowledge required to produce and finish cake and pudding 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
  • FBPRBK3001   Produce laminated pastry products
    • CIT Code: BAKE172
      Cost: Standard $245.00
      Apprentice $20.00
      Description: This unit of competency describes the skills and knowledge required to produce laminated pastry products using pastry fats 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 $110.00
      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 $125.00
      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
      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
  • FBPRBK3005   Produce basic bread products
    • CIT Code: BAKE176
      Cost: Standard $264.00
      Apprentice $87.50
      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
  • 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
  • FBPRBK3015   Schedule and produce bakery production
    • CIT Code: BAKE185
      Cost: Standard $264.00
      Apprentice $140.00
      Description: This unit of competency describes the skills and knowledge required to schedule and produce bakery 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

Electives: Complete minimum 2

  • FBPRBK3004   Produce meringue products
    • CIT Code: BAKE175
      Cost: Standard $132.00
      Apprentice $85.00
      Description: This unit of competency describes the skills and knowledge required to produce meringue 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
  • 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
  • FBPRBK4003   Produce gateaux, tortes and entremets
    • CIT Code: BAKE190
      Cost: Standard $287.00
      Apprentice $75.00
      Description: This unit of competency describes the skills and knowledge required to produce and finish gateaux, tortes and entremets in a commercial baking or hospitality 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: FBPRBK3010 Produce cake and pudding 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

Related Courses

Certificate IV Patisserie SIT40716
Certificate III Patisserie SIT31016
Certificate III Cake and Pastry FBP30321
Certificate III Bread Baking FBP30421

More Information

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