What will I learn?

Course Overview

Certificate III in Baking provides the opportunity to broaden your career opportunities by combining four related fields of bread, pastry, cake and biscuit making qualifications. The aim of the course is to develop and extend practical skills and knowledge, create new recipes and become familiar with contemporary research trends and the latest market developments. This helps to support the skills and knowledge required to produce quality bakery products in the Bakery Industry.

As a part of this process, students will also conduct product sampling and evaluate results. On completion students will have the competitive edge to gain employment as a qualified baker or pastry cook perfect to make dough from a career in the culinary arts.

Course Structure

Certificate III in Baking requires competency in 19 units, and JHIT offers the following highly sought-after units as a part of this qualification:

  • FBPRBK2002 Use food preparation equipment to prepare fillings
  • FBPRBK3001 Produce laminated pastry products
  • FBPRBK3002 Produce non laminated pastry products
  • FBPRBK3005 Produce basic bread products
  • FBPRBK3006 Produce savoury bread products
  • FBPRBK3007 Produce specialty flour bread products
  • FBPRBK3008 Produce sponge cake products
  • FBPRBK3009 Produce biscuit and cookie products
  • FBPRBK3010 Produce cake and pudding products
  • FBPRBK3014 Produce sweet yeast products
  • FDFOP2061A Use numerical applications in the workplace
  • FBPRBK3016 Control and order bakery stock
  • FBPRBK3018 Produce basic artisan products
  • FBPRBK3004 Produce meringue products
  • FBPRBK4003* Produce gateaux, tortes and entremets
  • FDFOHS2001A Participate in OHS processes
  • FBPRBK3015 Schedule and produce bakery production
  • FDFFS2001A Implement the food safety program and procedures
  • FBPOPR3002* Prepare food products using basic cooking methods

* The unit has a prerequisite unit and it will be covered under the qualification.

Possible Job Roles

The Certificate III in Baking provides trade baking skills and knowledge for those working in a retail baking environment with a focus on cakes and pastry and bread. Upon graduation students may enter into the food processing industry as:

• Baker
• Pastry Chef

Students who successfully complete only one or more units of competency within this Qualification will receive a Statement of Attainment and upon successful completion of this course requirements, students will receive a nationally recognised qualification FBP30517 Certificate III in Baking issued by Jabin Hopkins Institute of Technology (JHIT).

Future Pathways

After successful completion of Certificate III in Baking, you will have many other study options available to you. These may include FBP40217 Certificate IV in Baking or other suitable Certificate IV or Diploma level Qualifications.

Course Duration

Total 58 weeks. 20 contact hours per week for full time students which may include online or distance delivery. Different arrangement may be organised if the candidates have relevant knowledge & skills.

CRICOS

0101959

Study options

Online/Distance with attendance (58 weeks)

Tuition fees
Please contact the provider.
Start date

October 2021, January 2022, April 2022, July 2022

Venue

Jabin Hopkins Institute of Technology

Level 2 & 4,

135 Pirie Street,

ADELAIDE,

South Australia,

5000, ADELAIDE, Australia

Entry requirements

For international students

  • English proficiency equivalent to IELTS overall score of 5.5 Or ACSF Level 4 as assessed by Jabin Hopkins Institute of Technology English Language Literacy Assessment
  • Be over 18 years of age
  • Have completed Year 12 study or equivalent.

*There may be different IELTS requirements depending on your chosen course.

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