Certificate III in Retail Baking (Combined)

Code:
FDF30710
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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
$5,460 - $15,799 (full fee)
$1,352 - $5,000
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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. Course availability data is sourced from the Australian Course Information Register.

About pre-apprenticeship courses

This course is available to study as a pre-apprenticeship. A pre-apprenticeship is a great way to get a feel for the industry before committing to an apprenticeship.

Some pre-apprenticeships can help reduce the length of a formal apprenticeship. This only applies to selected courses approved by the Victorian Registration and Qualifications Authority (VRQA). To find out if this applies to your pre-apprenticeship contact your training provider.

For more information about pre-apprenticeships, see our Pre-Apprenticeships page.

About recognition

The courses shown on the Victorian Skills Gateway website are 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
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
FDFPPL3004A
Lead work teams and groups
FDFRB2001A
Form and fill pastry products
FDFRB2002A
Prepare fillings
FDFRB2003A
Produce meringue-based products
FDFRB3001A
Produce pastry
FDFRB3002A
Produce bread dough
FDFRB3003A
Produce sponge, cake and cookie batter
FDFRB3004A
Decorate cakes and cookies
FDFRB3005A
Bake bread
FDFRB3006A
Bake sponges, cakes and cookies
FDFRB3007A
Bake pastry products
FDFRB3008A
Store, handle and use frozen dough
FDFRB3009A
Retard dough
FDFRB3010A
Process dough
FDFRB3011A
Diagnose and respond to product and process faults (bread)
FDFRB3012A
Diagnose and respond to product and process faults (pastry, cake and cookies)
FDFRB3013A
Produce artisan breads
FDFRB3014A
Produce sweet yeast products
FDFRB3015A
Produce and decorate gateaux and tortes
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
SITHCCC001B
Organise and prepare food
SITHCCC002A
Present food
SITHCCC005A
Use basic methods of cookery
SITHCCC014A
Prepare pastries, cakes and yeast goods
SITHCCC022A
Prepare chocolate and chocolate confectionery
SITHFAB012B
Prepare and serve espresso coffee
SITHPAT001A
Prepare and produce pastries
SITHPAT002A
Prepare and produce cakes
SITHPAT003A
Prepare and produce yeast goods
SITHPAT007A
Prepare and display petits fours
SITHPAT008A
Prepare and model marzipan
SITHPAT010A
Prepare and display sugar work
SITXOHS002A
Follow workplace hygiene procedures
TLIA3038A
Control and order stock
About the fee range
The fee ranges shown are indicative only.

The full fee range does not factor in any government subsidies.

The government-subsidised fee range marked with this symbol Government-subsidised training available factors in a Victorian Government subsidy.

The ranges are based on:

  • Estimated tuition fees for the whole of the course with a Victorian Government subsidy 
  • Rates for local students only (not for international)  
  • Available data from the Australian Course Information Register

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

All subsidies presented on this site are correct at the time of publication; subsidy 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 related 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.