Prove yourself and become an artisan baker with a Certificate III in Retail Baking (Bread). As a qualified baker, you’ll have the skills to work in top restaurants, patisseries and resorts in an industry that prides itself on excellence, reputation and quality.
Build practical and theoretical skills
Once you’ve created your masterpieces using our state-of-the-art commercial machinery, you’ll have the opportunity to showcase them in our fully operational restaurant, St Georges.
Make a lot of dough
Exceptional bakers are in high demand and you’ll receive top-level training from qualified industry professionals in our world class baking facilities. You’ll be ready to join the bakery world as soon as you graduate.
Learn everything from bread and cake basics to modern techniques. You’ll also have the opportunity to enter trade skill competitions and receive on-the-job training.
Industry connections and resources
Melbourne Polytechnic staff have many contacts within the industry and pass on excellent resources and information to you.
You may find employment as
- restaurant baker
- hotel baking chef
- resort baking chef
You could even own your own bakery one day!
You may already be in the workplace or industry. You’ll also have the opportunity to work in our St Georges Restaurant for real work experience.
Practical demonstration, observation and written and verbal assessment.
Recognition of Prior Learning (RPL)
You can seek RPL where your work or qualifications of an advanced and related nature have been undertaken. Academic Credit is granted on a case-by-case basis, according to our Academic Credit policy and associated procedures. Applications for Academic Credit will be assessed by relevant Melbourne Polytechnic academics and where appropriate, industry experts.
CampusesWorkplace & Industry, Preston, Prahran
DepartmentHospitality Conference Centre Restaurant and Café
Apprenticeship: 3 years
All Hospitality training is conducted between Monday to Saturday from 8.30am to 9.30pm. The nature of the industry requires students to participate in service periods that are reflective of the job outcomes and will include lunch and dinner service periods within our student led cafes and restaurants
Modes of Delivery
Workplace, Face-to-face, Flexible
Enquire now to find out if you are eligible for government funding and other forms of help paying for fees. The student tuition fees as published are correct at time of publication and subject to change given individual circumstances at enrolment. All enrolments excluding RPL/RCC and Higher Education incur an annual Amenities fee with a maximum cap of $250
Assessment MethodsPractical demonstration, observation and written and verbal assessment
MaterialsYou will need to supply a uniform of chef pants, apron, white polo shirt and hat, plus a knife kit.
We will provide you with timetables and a list of books and any other required materials at course induction or class enrolment.
Entrance RequirementsThere are no formal entrance requirements.
Pathways to further studySuccessful completion of this course will enable you to enrol in Certificate IV in Patisserie or Certificate IV in Commercial Cookery. Further study pathways could include the Diploma of Hospitality and the Bachelor of Hospitality Management. Credit may be given for completed subjects/modules
Career PathwaysYou may use this program to develop your career as a baker, with future options including bakery manager and bakery owner
Units Of Study
The hours displayed are nominal, actual classroom hours delivered may differ. Please contact the department for the latest student contact hours information.
|BSBSMB401A||ESTABLISH LEGAL AND RISK MANAGEMENT REQUIREMENTS FOR SMALL BUSINESS||60|
|FDFFS2001A||IMPLEMENT THE FOOD SAFETY PROGRAM AND PROCEDURES||30|
|FDFOHS3001A||CONTRIBUTE TO O.H. & S. PROCESSES||40|
|FDFOP2061A||USE NUMERICAL APPLICATIONS IN THE WORKPLACE||30|
|FDFOP2064A||PROVIDE AND APPLY WORKPLACE INFORMATION||30|
|FDFOP3005A||PREPARE FOOD PRODUCTS USING BASIC COOKING METHODS||50|
|FDFPPL3004A||LEAD WORK TEAMS AND GROUPS||40|
|FDFRB2001A||FORM AND FILL PASTRY PRODUCTS||40|
|FDFRB2003A||PRODUCE MERINGUE-BASED PRODUCTS||20|
|FDFRB3002A||PRODUCE BREAD DOUGH||80|
|FDFRB3003A||PRODUCE SPONGE, CAKE AND COOKIE BATTER||70|
|FDFRB3004A||DECORATE CAKES AND COOKIES||60|
|FDFRB3006A||BAKE SPONGES, CAKES AND COOKIES||50|
|FDFRB3007A||BAKE PASTRY PRODUCTS||30|
|FDFRB3008A||STORE, HANDLE AND USE FROZEN DOUGH||40|
|FDFRB3011A||DIAGNOSE AND RESPOND TO PRODUCT AND PROCESS FAULTS (BREAD)||60|
|FDFRB3012A||DIAGNOSE AND RESPOND TO PRODUCT AND PROCESS FAULTS (PASTRY, CAKES AND COOKIES)||60|
|FDFRB3013A||PRODUCE ARTISAN BREADS||80|
|FDFRB3014A||PRODUCE SWEET YEAST PRODUCTS||50|
|FDFRB3016A||PLAN AND SCHEDULE PRODUCTION FOR RETAIL BAKERY||50|
|FDFRB3017A||PARTICIPATE IN PRODUCT DEVELOPMENT||50|
|FDFTEC3001A||PARTICIPATE IN A HACCP TEAM||50|
|MSAENV272B||PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES||30|
|SITHFAB012A||PREPARE AND SERVE ESPRESSO COFFEE||30|
|TLIA3807B||CONTROL AND ORDER STOCK||40|
Students may be eligible for Victorian and Commonwealth Government funding.