Certificate III in Food Processing (Retail Baking) Combined

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Comments about Certificate III in Food Processing (Retail Baking) Combined - On Campus - Bendigo - Victoria

  • Objectives
    The Certificate III in Food Processing (Retail Baking) Combined is one of three qualifications recognised for a trade apprenticeship in the baking industry. This course covers both bread baking, and cake and pastry making.
  • Entry requirements
    BRIT offers this qualification only as part of a workplace based apprenticeship. Before you commence your training, you must gain full time employment as a baking apprentice, under a training agreement established with your employer.
  • Academic title
    Certificate III in Food Processing (Retail Baking) Combined
  • Course description
    Key Study Areas      

    Key study areas include:

        * Commercial bread baking
        * Cake making
        * Pastry production
        * Quality and food safety

    • Bendigo (City Campus)
    • Workplace Based

    Duration Options

    A retail baking apprenticeship takes up to three years to complete, however it may be possible to achieve time exemptions based on existing competency or accelerated learning achievements. You may be required to attend some classes at BRIT during the course of your three-year apprenticeship.

    Selection Process    
    • No Selection Process Required

    Employment Opportunities    

    On successfully completing your apprenticeship you will be eligible for employment in a wide range of bread, cake and pastry production facilities.

    Further Study Options     


    You will be assessed as part of this course.

    Typical Course Content     (exact details may be obtained from the teaching centre)
    FDFCORBM2A       Use basic mathematical concepts
    FDFCORHS3A       Monitor the implementation of occupational health and safety policies and                                         procedures
    FDFCORQFS3A     Monitor the implementation of quality and food safety programs
    FDFCORWCM2A    Present and apply workplace information
    FDFRBAB3A          Produce artisan breads
    FDFRBBB2B          Bake bread
    FDFRBBC2B          Bake sponges, cakes and cookies
    FDFRBBP2B          Bake pastry products
    FDFRBCP2B          Produce choux pastry
    FDFRBDC2B         Decorate cakes and cookies
    FDFRBDPB3A       Diagnose And Respond To Porduct And Process Faults (Bread)
    FDFRBDPC3A       Diagnose And Respond To Product And Process Faults (Pastry, Cake And Cookies)
    FDFRBFD2B         Freeze dough
    FDFRBFF2B          Form and fill pastry products
    FDFRBFM2B         Conduct final mould and final proof
    FDFRBFP1B          Finish products
    FDFRBGT3A         Produce and decorate gateaux and tortes
    FDFRBPC2B         Produce sponge, cake and cookie batter
    FDFRBPD2B         Produce bread dough
    FDFRBPD3B         Participate in product development
    FDFRBPF2B         Prepare fillings
    FDFRBPM2B         Produce meringue-based products
    FDFRBPP2B         Produce pastry
    FDFRBPY2B         Produce yeast-raised products
    FDFRBRD2B         Retard dough
    FDFRBSM2B         Scale and mould dough for intermediate proof
    FDFRBSP3B         Plan and schedule production
    FDFZCSCIP2A     Clean equipment in place
    FDFZCSCS2A      Clean And Sanitise Equipment
    FDFZPRBE1A       Operate basic equipment
    FDFZPRBP2A       Operate a baking process
    FDFZPRW1A        Participate effectively in a workplace environment

    Recognition of Prior Learning    

    Recognition of your current qualifications and prior learning: BRIT has processes to give you credit for relevant units from your prior study, and to assess your prior learning against units in a course.

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