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Certificate III in Bread Baking

FBP30421

Certificate III in Bread Baking FBP30421

Course Overview

The Certificate III in Bread Baking is the recognised qualification to become an Artisanal Baker or Bread Baker.

Whether they want to work in their own bakery or a franchise, students will learn what it takes to bake bread products in a commercial baking environment, gaining skills in baking basic breads, artisan baked goods, savoury, sweet, and specialty flour products.

More than that, learners will finish the course with the skills and knowledge to succeed in a retail bread baking environment, including food safety procedures, and retail selling skills.

This course is delivered as an apprenticeship.

Please note: the information on this page is relevant for 2022 enrolments.

Studying during COVID-19 Restrictions

During COVID‐19 lockdown periods, this course will have the majority of the training delivered using online methods of teaching and communication while students engage from home with their trainers. Any required practical components of the course will be moved to a more appropriate time later in the year.

Career Pathways

This course prepares you for a role as a Bread Baker or Artisanal Baker within a retail baking environment.

Bakers start early in the day and often work weekends. They need to be on their feet during work hours.

Further Study

Students wishing to continue with their studies may wish to undertake the Certificate IV in Baking (FBP40221).

Course Dates & Times

Shepparton - Fryers Street

Apprentices - Open from 6th June - Block release - 8am to 4.30pm / 2022

1. Subsidised Apprentice
$3,300.00
2. Subsidised Apprentice (Concession)
$660.00
3. Full Fee
$11,900.00
Course Materials
$500.00
Student Services Fees (per year)
$85.00

This training is delivered with Victorian and Commonwealth Government funding to eligible individuals.

Please note that the fees on this webpage, for this particular course:

  • are correct at the time of publishing for those enrolling in 2022 and may change without notice.
  • will be discussed with applications as part of the application process to ensure it is understood what is being paid for and which fee rates they may be eligible for.

Course Fees consist of 3 different components:

  1. Student Tuition Fee - cover the costs of training and assessment. These fees vary across courses and are calculated based on a rate per nominal hour enrolled in. The student tuition fees as published are subject to change given individual circumstances at enrolment. Circumstances may include:
    1. an individual’s eligibility for Victorian (Skills First) and Commonwealth government-funded training
    2. an individual’s eligibility for concession rates on Victorian (Skills First) and Commonwealth government-funded training
    3. ineligible individuals who are required to pay the full fees for tuition and other costs.
  2. Material Fee - where applicable, cover the costs of classroom consumables, handouts and booklets, e-Learning resources and associated license access fees and excursions.
  3. Student Services Fee (SSF) - contributes to the provision of student engagement, learning and support services. SSF is a non-refundable annual fee that does not apply to short course participants.

Additionally, some courses require students to purchase or supply textbooks, 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.

GOTAFE offers a range of payment options to help you pay your fees.
Learn more about fees, charges, refunds and payment options

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:

  • Complete a Basic Key Skills Builder (BKSB) online test to ensure the required literacy and numeracy levels for the course are met.
  • Undertake a Pre-training Review by interview to ensure the course suits their needs and aspirations, and that they are likely to complete the course successfully.
  • Please apply through an Apprenticeship Network Provider with your employer to organise your apprenticeship contract prior to applying for this course.

Students will be required to have access to the following in order to complete this blended course:

  • Laptop/Computer with internet access, including access to YouTube.
  • Access to a digital camera or video camera for visual and audio assessment tasks.
  • Bakers toolkit, uniform, and safety boots
Core Units
FBPFSY2002
Apply food safety procedures
FBPFSY2002
Apply food safety procedures
FBPOPR2069
Use numerical applications in the workplace
FBPOPR2069
Use numerical applications in the workplace
FBPRBK3005
Produce basic bread products
FBPRBK3005
Produce basic bread products
FBPRBK3006
Produce savoury bread products
FBPRBK3006
Produce savoury bread products
FBPRBK3007
Produce specialty flour bread products
FBPRBK3007
Produce specialty flour bread products
FBPRBK3012
Schedule and produce bread production
FBPRBK3012
Schedule and produce bread production
FBPRBK3014
Produce sweet yeast products
FBPRBK3014
Produce sweet yeast products
FBPRBK3018
Produce basic artisan products
FBPRBK3018
Produce basic artisan products
FBPWHS2001
Participate in work health and safety processes
FBPWHS2001
Participate in work health and safety processes
Elective Units
FBPOPR3017
Prepare food products using basic cooking methods
FBPRBK2002
Use food preparation equipment to prepare fillings
FBPRBK3008
Produce sponge cake products
FBPRBK3011
Produce frozen dough products
FBPRBK3016
Control and order bakery stock
FBPRBK4001
Produce artisan bread products
SIRRMER002
Merchandise food products
SIRXPDK001
Advise on products and services
SITXHRM001
Coach others in job skills

Students will be required to complete assessment tasks throughout the course, in the following way:

  • Portfolio & Products e.g. samples of work completed, use of documents, reflective journal, practical placement record, log books, videos, annotated photos, projects, reports, products (e.g. creation of a physical item such as baking bread)
  • Practical observation / Simulated demonstration; e.g. observations while completing tasks in the workplace or simulated workplace, practical tasks, simulation demonstration/role plays
  • Questions – written (including online) and oral questions & tasks; e.g. knowledge questions, multiple choice (objective) questions, tests, exams, short and long written answers, assignments, case studies, presentations, role plays, interviews, scenarios, verbal/oral questions

Kirstie Ash

This course is delivered to apprentices via a blend of workplace delivery, block release training, and online learning and assessment.

Students are provided with a study plan which outlines their course structure and they are also given an induction into the LMS-goLearn, where their learning materials and assessments are delivered through. Students that do not wish to use the online LMS will be offered paper learner guides and resources.

  • GOTAFE trainers visit students in the workplace 4 times a year over the duration of their course.
  • Monthly online or telephone support with trainers is available to all students over the duration of their training. Students can schedule a one-on-one phone call during office hours if required.
  • Students are required to undertake structured online learning through goLearn where they read learning materials, watch videos on YouTube and complete interactive learning activities related to the unit of study.
  • Students are required to spend time researching and undertaking assessment tasks in their own time.
  • Students consolidate their knowledge and skills by undertaking practical tasks in the workplace.
3 year full-time , students will attend on campus for a total of 21 days throughout their course (7.5 hrs per day)
  • Year 1; is 1 x 3-day induction block plus 1 x 5-day training block.
  • Year 2; is 1 x 5-day training block.
  • Year 3; is 1 x 3-day training block plus 1 x 5-day training block

6 years part-time, students will attend on campus for a total of 21 days throughout their course (7.5 hrs per day)

  • Year 1; is a 1 x 3-day induction block.
  • Year 2; 1 x 5-day training block.
  • Year 3; is a 1 x 5-day training block.
  • Year 4; is a 1 x 3-day training block.
  • Year 5; is a 1 x 5-day training block

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.

Learning support

A free and confidential service to help you build the foundation skills you need to be successful at TAFE. Improve your english language, maths and/or writing skills; enhance your computer, exam and study skills.

Learn more about our learning support services

Library

Our library team are passionate about supporting students to achieve their study goals. They have subject guides, referencing help, and online resources to assist you with you assessments.

Find how to reach out to our library in Shepparton

Jobs and study options

Our Skills and Jobs Centres can assist and talk through options for courses, careers, assistance with job applications and more.

Reach out to our Skills and Jobs Centres

Whether you need support with time management, your mental health, grief and loss, a diagnosed disability, financial hardship, or any other challenge life through your way, we are here to help.

Support for personal issues

We have a dedicated team to ensure students have the help they need with personal issues impacting studies such as homelessness, family problems & setting up payment plans.

Find out how the Student Experience Team can help you

Disability support

Get access to the supports and adjustments you need for your disability or medical condition to be successful in your studies.

Seek support from our Equitable Learning Advisors

Counselling services

We offer free counselling services to help you work through life's challenges including grief and loss, mental health or relationships.

Learn about our Student Wellbeing Advisors

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.

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Certificate III in Baking (FBP30521)

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Certificate III in Bread Baking (FBP30421)

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