Certificate III in Baking
Course Overview
Certificate III in Baking provides the opportunity to broaden your career opportunities by combining four related fields of bread, pastry, cake and biscuit making qualifications. The aim of the course is to develop and extend practical skills and knowledge, create new recipes and become familiar with contemporary research trends and the latest market developments. This helps to support the skills and knowledge required to produce quality bakery products in the Bakery Industry.
As a part of this process, students will also conduct product sampling and evaluate results. On completion students will have the competitive edge to gain employment as a qualified baker or pastry cook perfect to make dough from a career in the culinary arts.
Course Code
FBP30521
CRICOS Course Code
107361H
Duration
58 Weeks
Entry Requirements
Entry requirements for international students
- Generally, international students need an IELTS band score of 6.0, or recognised equivalent, to demonstrate their English proficiency for Certificate or Diploma courses. Alternatively, students may join in this course having IELTS band score of 5.0 if accompanied by at least 20 weeks of ELICOS.
- Be over 18 years of age
- Have completed Year 12 study or equivalent.
Possible Job Roles
The Certificate III in Baking provides trade baking skills and knowledge for those working in a retail baking environment with a focus on cakes and pastry and bread. Upon graduation students may enter into the food processing industry as:
- Baker
- Pastry Chef
Certification on Course Completion
Students who successfully complete only one or more units of competency within this Qualification will receive a Statement of Attainment and upon successful completion of this course requirements, students will receive a nationally recognised qualification FBP30517 Certificate III in Baking issued by Jabin Hopkins Institute of Technology (JHIT).
Future Pathways
After successful completion of Certificate III in Baking, you will have many other study options available to you. These may include FBP40217 Certificate IV in Baking or other suitable Certificate IV or Diploma level Qualifications.
Course Availability
JHIT has regular intakes for each of its qualifications. These are based around the school terms as follows:
January Term 1 intake
April Term 2 intake
July Term 3 intake
October Term 4 intake
Please contact JHIT to confirm the next set of available intake dates for the course and see which date best suits your needs.
Course Duration
58 weeks which include 48 weeks of teaching over 4 terms of 12 weeks each term, and 10 weeks of break all together. 20 contact hours per week for full time students which may include online or distance delivery. Different arrangement may be organised if the candidates have relevant knowledge & skills.
Delivery Mode
Face to Face
Primary delivery mode for the course for international students is face to face in the classroom and kitchen environment where students can interact with the lecturer and other students face to face. International students are required to comply with the ESOS Standards.
Blended
Domestic students are able to study with the flexibility of mix mode where they can study part of the course online. It allows student to balance their study, work and family life. Students are supported in all the delivery modes as they needed. However, there are regular compulsory face to face practical sessions due to the nature of the course.
Course Credit
Australian Qualifications and Statements of Attainment that have been issued by any other Registered Training Organisation (RTO) will be recognised by Jabin Hopkins Institute of Technology and students will not be required to complete these units again. To apply for Credit Transfer students must be able to present their original Qualification or Statement of Attainment or certified copies, with national codes and titles that match the current course in which a student is enrolled.
Students may also apply for Credit Transfer for other units undertaken elsewhere and have these units count towards the qualification, where these units are applicable.
Recognition of Prior Learning (RPL) is available for this course
Assessment Methods
A wide variety of assessments methods will be used to assess student competency in each unit. These include but are not limited to:
- Demonstration and observation
- Review questions and answers
- Group assignments
- Individual projects / portfolios
- Case studies
- Role plays
- Presentations
Recognition of Prior Learning (RPL)
Recognition of Prior Learning enables a participant to receive recognition for the current skills, knowledge and experience they possess regardless of where the learning was obtained. These skills can be gained from:
- Previous study
- Work experience
- General life experience
- Prior qualifications and/or results
RPL is an assessment process through which the knowledge, skills and experience previously gained by you are applied towards the achievement of competencies required for a particular qualification outcome. This assessment process helps you get the qualification you deserve without duplicating learning.
Please contact JHIT directly to discuss your previous experiences and we will be able to guide you through the RPL process.
Course Structure
Certificate III in Baking requires competency in 19 units, and JHIT offers the following highly sought-after units as a part of this qualification:
| FBPRBK2002 Use food preparation equipment to prepare fillings |
| FBPRBK3001 Produce laminated pastry products |
| FBPRBK3002 Produce non laminated pastry 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 |
| FBPOPR2069 Use numerical applications in the workplace |
| FBPRBK3016 Control and order bakery stock |
| FBPRBK3018 Produce basic artisan products |
| FBPRBK3004 Produce meringue products |
| FBPRBK4003 Produce gateaux, tortes and entremets |
| FBPWHS2001 Participate in work health and safety processes |
| FBPRBK3015 Schedule and produce bakery production |
| BPFSY2002 Apply food safety procedures |
| FBPOPR3017 Prepare food products using basic cooking methods |
Fees
Charges vary between courses, subjects and time; please contact JHIT directly to know the current course fees.
