Courses

Certificate III in Retail Baking (Combined)

Improve and advance your baking skills with the Certificate III in Retail Baking (Combined). If you have a passion for creative work as an artisan baker or pastry chef, you’ll thrive in this fast-paced, dynamic and rewarding industry.

Baker with fresh bread, selective focus, space for copy, canon 1Ds mark III

Create, create and bake

Once you’ve created your masterpieces using our state-of-the-art commercial machinery, you’ll have the opportunity to showcase your creations in our fully operational restaurant, St Georges.

We’ve developed this combined Bakery and Commercial Kitchen course to provide you with all the necessary skills to work as a baker in a retail or wholesale bakery, or in a commercial kitchen. Our qualified, experienced teachers are focused on providing you with practical experience while you learn the fundamentals covering bread, cakes and pastries.

Industry connections and resources

Our staff have many contacts within the industry and they’re available to you for work placement or for information.

Course outcomes

You should be able to find employment as a baker in a retail or commercial bakery, or in a commercial kitchen.

Work placement

You may already be in the workplace or industry, but you’ll also have the opportunity to work in our fabulous St Georges restaurant (Preston campus), for real work experience.

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 (Combined), please contact an Education and Careers Advisor (ECA), on 03 9269 8400, or send an email.

Local Students

Code

FDF30710

VTAC Code

Preston 6900610304

Campuses

PRESTON

Department

Hospitality Conference Centre Restaurant and Café
03 9269 8400

Duration

Full-time: 12 months

Apprenticeships are also available.

Part-time: 2 years

Fees for 2017

Eligible:$2500
Ineligible:$9400
Concession:$60
Materials:$250

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

Materials

We will provide you with timetables and a list of required materials and books 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.

Career Pathways

You may use this program to develop your career in hospitality.

Enrolment Intake

  • February
  • July
  • Midyear

International Students

Code

FDF30710

CRICOS Code

078519B

Campuses

PRESTON

Duration

Full-time: 12 months

Apprenticeships are also available.

Entrance Requirements


Academic: Australian Year 11 equivalency
English: Academic IELTS 5.5 with no individual band below 5.0, Pearson PTE Academic 42 overall with no individual communicative skill below 36, or recognised equivalency
Other:Course only available full-time.

Materials

Lists of required materials, books and timetables will be provided at course induction or class enrolment by the teaching department.

Fees

  • Tuition fees per semester: $6500
  • Tuition fees per year: $13000
Want all the information on fees and charges?
Courses fees

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.

Career Pathways

You may use this program to develop your career in hospitality.

Enrolment Intake

  • February
  • July
  • Midyear
See all courses for International Students

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
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
FDFRB2001A FORM AND FILL PASTRY PRODUCTS 40
FDFRB2002A PREPARE FILLINGS 30
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
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
MSAENV272A PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES 30
SITHCCC001B ORGANISE AND PREPARE FOOD 25

Students may be eligible for Victorian and Commonwealth Government funding.