Certificate III in Retail Baking (Combined) - Apprenticeship
  • Domestic Students
Course Code FDF30710
Course Level Certificate III
Course Study Area Foods
Course Mode Part Time
Course Location Melbourne
Course Intake On Demand
Course Duration 3 years part time
Entry Requirements  Employer required
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Course Description

With a combined apprenticeship you will be completely skilled up in all areas covered in the bread making stream and the cake and pastry stream. This program develops graduates that have on-the-job experience and are proficient in a range of specialties.

Course units include:

Unit Code
Unit Name
FDFFS2001A
Implement the food safety program and procedures
FDFOP2061A
Use numerical applications in the workplace
FDFRB3003A
Produce sponge, cake and cookie batter
FDFRB3006A
Bake sponges, cakes and cookies
FDFRB2003A
Produce meringue-based products
FDFRB2001A
Form and fill pastry products
FDFRB3001A
Produce pastry
FDFRB2002A
Prepare fillings
FDFOHS3001A
Contribute to OHS processes
MSAENV272B
Participate in environmentally sustainable work practices
FDFRB3007A
Bake pastry products
FDFOP2064A
Provide and apply workplace information
FDFRB3005A
Bake bread
FDFRB3010A
Process dough
Stage 2

FDFRB3004A
Decorate cakes and cookies
FDFRB2001A
Form and fill pastry products
FDFRB3012A
Diagnose and respond to product and process faults (pastry, cake and cookies)
FDFRB3011A
Diagnose and respond to product and process faults (bread)
FDFRB3015A
Produce and decorate gateaux and tortes
FDFRB2003A
Produce sweet yeast products
FDFRB3002A
Produce bread dough

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


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