COURSE TYPE:
Qualification
-
Course Overview
-
Learning Outcomes
-
Fees Information
-
Pathways & Careers
-
Next Steps
- Course Enquiry
Course Overview
Overview
This course is available for Apprentices only. Baking for retail is generally defined as bread, and cake and pastry, however this course combines both, so you get the best of both worlds! You'll learn how to prepare and produce pastry, fillings, cakes, cookies, and bread. You will also learn some decorating skills.
Duration
3 years
Requirements
You must be employed as an apprentice prior to undertaking this course.
It is recommended that you have your own laptop or have access to a computer and internet for at-home and online learning studies.
It is expected that you will meet industry requirements with your apparel. You will be required to wear your typical work uniform, or white polo shirt, enclosed non-slip protective shoes, bakers cap and apron.
Assessment
The assessments will enable students to demonstrate the underpinning knowledge, skills and attributes required to meet the course outcomes. Non-apprentices assessment methods are solely campus-based, whereas apprentices undergo workplace training and assessment as depicted by their employer in-line with the qualification. You'll be assessed in both your theoretical and practical abilities.
Learning Outcomes
Skills Developed
- Prepare products for baking
- Process and bake dough, pasty, fillings, sponge, cake and cookies
- Learn basic cooking methods
- Plan and schedule production for retail baking
- OHS, food safety, hygiene and numerical applications to the workplace
- Decorating of cakes and pastries
Certification
On successful completion of this course you will receive a nationally recognised AQF Qualification.
Compulsory Units
FBPFSY2002 - Apply food safety procedures
FBPOPR2069 - Use numerical applications in the workplace
FBPOPR3018 - Identify dietary, cultural and religious considerations for food production
FBPRBK2002 - Use food preparation equipment to prepare fillings
FBPRBK3001 - Produce laminated pastry products
FBPRBK3002 - Produce non laminated pastry products
FBPRBK3004 - Produce meringue products
FBPRBK3005 - Produce basic bread products
FBPRBK3006 - Produce savoury bread products
FBPRBK3007 - Produce specialty flour bread products
FBPRBK3008 - Produce sponge cake products
FBPRBK3009 - Produce biscuit and cookie products
FBPRBK3010 - Produce cake and pudding products
FBPRBK3014 - Produce sweet yeast products
FBPRBK3015 - Schedule and produce bakery production
FBPRBK3016 - Control and order bakery stock
FBPRBK3018 - Produce basic artisan products
FBPRBK4001 - Produce artisan bread products
FBPWHS2001 - Participate in work health and safety processes
Fees Information
Fees
| 2025 | Tuition | Materials | Total |
|---|
| Government Funded | $5,395 | - | $5,395 |
| Concession | $1,079 | - | $1,079 |
| Full Tuition | $9,960 | - | $9,960 |
Fees Additional Information
The student tuition fees published are indicative only and can be subject to change given individual circumstances at the time of enrolment. Funding is made available to eligible individuals by State and Commonwealth Governments. If funding is utilised, this may affect future opportunities to access additional funding in the future. For more information see 'Fee information and eligibility' under the 'How to Apply' tab on the Wodonga TAFE website.
Pathways & Careers
Careers
Baker - cakes, pastry and bread
Next Steps
How To Apply
Applying for a course at Wodonga TAFE is a simple 4-5 step process. You can learn more here: Understanding the application process
I'm ready to apply! What next?
Online applications are not open at the moment.
Press the Enquire Now button to register your interest.
DEBUG:
CourseHasOnlineEnrolment |