Courses

Certificate III in Retail Baking (Bread)

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.

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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.

Employment outcomes

You may find employment as

  • restaurant baker
  • hotel baking chef
  • resort baking chef

You could even own your own bakery one day!

Work placement

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.

Assessment

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.

Contact

For additional information on the Certificate III in Retail Baking (Bread), please contact an Education and Careers Advisor (ECA), on 03 9269 8400, or send an email.

Local Students

Code

FDF30610

VTAC Code

Prahan 6900869474, Preston 6900610304

Campuses

WORKPLACE & INDUSTRY, PRESTON, PRAHRAN

Department

Hospitality Conference Centre Restaurant and Café
03 9269 8400

Duration

Full-time: 12 months

Part-time: 3 years
Apprenticeship: 3 years

Fees for 2017

Eligible:$300
Ineligible:$6000
Concession:$60

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 Amenities fee with a maximum cap of $250

Find out more on fees and charges

View 2016 Fees

Assessment Methods

Practical demonstration, observation and written and verbal assessment

Materials

You 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 Requirements

There are no formal entrance requirements.

Pathways to further study

Successful 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 Pathways

You may use this program to develop your career as a baker, with future options including bakery manager and bakery owner

Enrolment Intake

  • February

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.

Code Subjects Hours
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
FDFRB2002A PREPARE FILLINGS 30
FDFRB2003A PRODUCE MERINGUE-BASED PRODUCTS 20
FDFRB3001A PRODUCE PASTRY 50
FDFRB3002A PRODUCE BREAD DOUGH 80
FDFRB3003A PRODUCE SPONGE, CAKE AND COOKIE BATTER 70
FDFRB3004A DECORATE CAKES AND COOKIES 60
FDFRB3005A BAKE BREAD 40
FDFRB3006A BAKE SPONGES, CAKES AND COOKIES 50
FDFRB3007A BAKE PASTRY PRODUCTS 30
FDFRB3008A STORE, HANDLE AND USE FROZEN DOUGH 40
FDFRB3009A RETARD DOUGH 20
FDFRB3010A PROCESS DOUGH 60
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
HLTFA301C APPLY FIRST-AID 18
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.