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Certificate III in Baking


Certificate III in Baking – FBP30517

Course Overview

If you dream of making fluffy buns and crispy doughnuts, launch into the world of all things baked goods with the Certificate III in Baking. This course is the recognised qualification to become a qualified Baker.

You’ll come away with real-life skills in a bakery setting including mastering breads, biscuits, cakes, puddings, pastries and more. You'll also learn important skills in food safety and preparation, bakery scheduling and production, and stock management.

Delivered as an apprenticeship, this course is designed for those who are working in a retail baking environment with a holistic product focus.

Studying during COVID-19 Restrictions

We’ve had to make adjustments to how our courses are delivered due to the restrictions imposed by COVID-19. This means that we’re currently offering a combination of delivery modes including online and flexible learning and, where we can, on-campus classes with strict social distancing in place.

Career Pathways

This course prepares you to work in the baking industry as a qualified Baker.

Further Study

After graduating, you might like to undertake further study in the FBP40217 Certificate IV in Baking.

Course Dates & Times

Shepparton - Fryers Street

FBP30517 - Apprenticeship, From 18th Jan (8am - 4pm), Block Release / 2021

1. Subsidised Apprentice
2. Subsidised Apprentice (Concession)
3. Full Fee
Course Materials
Student Services Fees (per year)

The student tuition fees as published are subject to change given individual circumstances at enrolment. Please note all fees and charges are correct at time of publication for 2021 and may change without notice.

Students will be invoiced for the components of the course that they are enrolled into for each year or semester.

Material fees cover costs associated with the following where applicable, and not limited to:

  • Classroom activity consumables, handouts and booklets
  • E-Learning resources and associated license access fees
  • Excursions

Additionally some courses require students to purchase or supply text books, kits, tools, uniforms and personal protection equipment. Some specific materials may be purchased through the GOTAFE Bookshop. A full list with associated costs will be provided to you at your course information session or during the pre-training review Interview.

All students are required to pay an annual Student Services Fee (SSF) of $70.00. The Student Services Fee contributes to the provision of student engagement, learning and support services. SSF does not apply to short course participants.

Further details on fees available

Training package entry requirements

There are no training package entry requirements for this qualification.

GOTAFE preferred entry requirements

Before being accepted into the course applicants must:

  • Undertake a Pre-training Review to document previous work experience and qualifications and assess suitability for the course.
  • Complete a Core Skills Profile for Adults (CSPA) test to ensure the required language, literacy and numeracy levels are met for the course.
  • Please apply through an Apprenticeship Network Provider with your employer to organise your apprenticeship contract prior to applying for this course.
Core Units
Use food preparation equipment to prepare fillings
Produce laminated pastry products
Produce non laminated pastry products
Produce basic bread products
Produce savoury bread products
Produce specialty flour bread products
Produce sponge cake products
Produce biscuit and cookie products
Produce cake and pudding products
Produce sweet yeast products
Schedule and produce bakery production
Produce basic artisan products
Implement the food safety program and procedures
Participate In OHS Processes
Use numerical applications in the workplace
Elective Units
Produce meringue products
Control and order bakery stock
Produce artisan bread products
Merchandise food products

Assessment methods include:

  • Theory assessments
  • Practical observation

Students will be required to purchase resources and wear an industry-appropriate uniform when attending on-campus classes.

Kim Banfield
Campus: Shepparton

Stephen Pinnuck
Campus: Shepparton

This course is delivered over a period of three years as an apprenticeship, with apprentices enrolled full-time. Apprentices attend blocks of training at the GOTAFE campus. These vary from 3 - 5 day periods and comprise 33 days over the 3 years. During these blocks, students attend campus between 8:00am – 4:00pm and practice their skills and knowledge in the Bakery on site.

It is important that students commit to all course requirements, including study and assessments the student may need to complete outside their normal training sessions.

Students are encouraged to attend all face-to-face sessions and appointments with your Trainer/Assessor.

If you need any further clarification of the information provided please contact one of our client service officers on 1300 468 233 who can assist you or submit an enquiry through our website now and one of the team will be in touch.

As an enrolled student at GOTAFE you may access a wide range of academic support services to assist you to meet the academic challenges of your course from our Learning Support Unit.

As an enrolled student at GOTAFE you will be welcome to access a variety of non-academic support services from the Student Welfare Unit. These services are designed to best support you to successfully complete your course.

Services include on campus supports and remote supports

  • Counselling
  • employment information
  • careers
  • activities etc.

Learn more about support services

Refer to the Student Handbook for information regarding Learner’s Rights Student Handbook.

Further information is provided at course induction.

Please note: Eligible individuals who wish to access a government subsidised place, must participate in a Pre-training Review. This will consider your:

  • Aspirations/career goals
  • Educational attainment and capability
  • Literacy and numeracy skills
  • Suitability for Recognition for Prior Learning (RPL) and Credit Transfer

Enrolment in general public entry courses will require a selection interview. Please call 1300 468 233 to enquire further.

Skills Recognition is an assessment only process that may result in credits towards a part or full qualification. There is no formal training involved, although you may choose to complete further training as a result of the assessment process.

You can apply for Skills Recognition before you enrol in the qualification you are seeking. You can apply for Skills Recognition through one or both of the following processes:

  • Credit Transfer for formal training that might be equivalent to a new qualification or partial qualification
  • Recognition of Prior Learning (RPL) for people who have relevant and current skills and knowledge that they have gained through non-formal or informal learning i.e. work or life experience.

Browse other courses

Certificate III in Bread Baking (FBP30417)

Bring your artistic flair to the Certificate III in Bread Baking, the recognised qualification to become an Artisanal Baker or Bread Baker.

Certificate III in Cake and Pastry (FBP30317)

Bring your creativity and attention-to-detail to work everyday as a Pastry Cook with the Certificate III in Cake and Pastry from GOTAFE.

Certificate II in Baking (FBP20217)

The Certificate II in Baking from GOTAFE gives you the skills to start your career in baking.