Certificate III in Retail Baking (Bread)

Code:
FDF30610
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Government-subsidised training
Recognition
Meets the requirements of the Australian Qualifications Framework (AQF)
Entry requirements
Certificate II in Retail Baking Assistance; or relevant vocational training and/or work experience
Units in this course
Fee range
$2,300 - $8,000*
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About government-subsidised training

Students may be eligible for government-subsidised training. This is only offered by training providers who have a contract with the Victorian Government to deliver government-subsidised training.

If you're eligible, the government will contribute to the cost of the training.




Finding government-subsidised training

Government-subsidised training is marked with this symbol Government-subsidised training available. Our course listings are current for 2017. Course availability data is sourced from the Australian Course Information Register.

Our listings also identify TAFEs who offer government-subsidised training for specific courses. Other training providers who offer government-subsidised training will be identified as this information becomes available.

About recognition

The courses shown on the Victorian Skills Gateway website are either regulated qualifications under the Australian Qualifications Framework (AQF), or short training programs made up of units of competency from regulated qualifications.

Units
Unit code
Unit title
BSBCUS301A
Deliver and monitor a service to customers
BSBSMB401A
Establish legal and risk management requirements of small business
FDFFS2001A
Implement the food safety program and procedures
FDFOHS3001A
Contribute to OHS processes
FDFOP2061A
Use numerical applications in the workplace
FDFOP2064A
Provide and apply workplace information
FDFOP3005A
Prepare food products using basic cooking methods
FDFOP3006A
Identify cultural, religious and dietary considerations for food production
FDFPPL3003A
Support and mentor individuals and groups
FDFRB3002A
Produce bread dough
FDFRB3005A
Bake bread
FDFRB3008A
Store, handle and use frozen dough
FDFRB3009A
Retard dough
FDFRB3010A
Process dough
FDFRB3011A
Diagnose and respond to product and process faults (bread)
FDFRB3013A
Produce artisan breads
FDFRB3016A
Plan and schedule production for retail bakery
FDFRB3017A
Participate in product development
FDFTEC3001A
Participate in a HACCP team
HLTFA301C
Apply first aid
MSACMS401A
Ensure process improvements are sustained
MSAENV272B
Participate in environmentally sustainable work practices
SITHFAB012B
Prepare and serve espresso coffee
TLIA3038A
Control and order stock
About the fee range

The fees charged for this course may vary as training providers are free to set their own fees.

The fee range shown is indicative only. It is based on:

  • Estimated tuition fee for the whole of the course
  • Rates for local students only (not for international)
  • Available data from the Australian Course Information Register

The fees shown do not factor in concessions, government subsidies or scholarships. They also exclude other fees set by the training provider such as materials, services, and amenities.

To find government-subsidised training, look for a course location marked with this symbol Government-subsidised training available

*All fees presented on this site are correct at the time of publication; fee information is updated on a monthly basis. To obtain the most accurate quote for the course you’re considering, please contact the training provider directly.

About occupations in demand

Occupations in demand are marked with this symbol Occupation in demand. If you see a job marked with this symbol, it’s identifying a role that is currently, or is at risk of, experiencing a skills shortage.

When an occupation has a skills shortage, it means the chances of getting a job after completing your course could be higher.

The information used to identify occupations in demand is primarily sourced from Higher Education and Skills Group (HESG) in the Department of Education and Training (DET), the Australian Bureau of Statistics (ABS) and Deloitte Access Economics.