Certificate III in Retail Baking (Bread) - Apprenticeship
  • Domestic Students
Course Code FDF30610
Course Level Certificate III
Course Study Area Foods
Course Mode Part Time
Contact Hours 
Course Location Melbourne
Course Intake On Demand
Course Duration 3 years part time
Entry Requirements  Employer required
Enquire Now
Online Application
How to apply >>

Course Description

An apprenticeship in baking will give you well-developed skills in the fundamentals of commercial and artisan bread production. You will undertake training on site that can then be translated into on-the-job practice and results. This invaluable trade qualification allows graduates to become a qualified baker, artisan baker, wholesale baker, business owner or production manager.

Course units include:

Stage 1

Unit Code
Unit Name
FDFFS2001A
Implement the food safety program and procedures
FDFOP2061A
Use numerical applications in the workplace
FDFRB3002A
Produce bread dough
FDFRB3005A
Bake bread
FDFRB3010A
Process dough
FDFRB3009A
Retard dough
Stage 2

FDFOP2064A
Provide and apply workplace information
FDFOHS3001A
Contribute to OHS processes
MSAENV272B
Participate in environmentally sustainable work practices
FDFOP3006A
Identify cultural, religious and dietary requirements for food products
FDFRB2003A
Produce sweet yeast products
Stage 3

FDFRB3013A
Produce artisan breads
FDFRB3011A
Diagnose and respond to product and process faults (bread)

Fees

Fees and charges can be found at www.angliss.edu.au/fees-and-charges

Find Out More

Call 1300 ANGLISS or email study@angliss.edu.au


back to top