Course Overview

About This Course

Develop a complete set of skills to start your bakery career in a variety of businesses, undertaking bread making and cake & pastry creation to give you a broad understanding of everything baking.

Where You Can Study

Available Locations

555 La Trobe Street, Melbourne, Victoria 3000555 La Trobe Street, Melbourne, Victoria, 3000MELBOURNE

Eligibility

Entry Requirements

General Requirements

No specific entry requirements are listed on the page for this course.

Career & Study Pathways

Where this takes you

Career Opportunities

With a baking qualification you'll develop the tools to make it as renowned artisan baker, the owner of specialty bread retailer or supplier anywhere in the world. Career opportunities include working in an artisan bakery, a hotel or a French boulangerie.

Quality & Recognition

Accreditation & Migration

Academic Regulator

ASQA

Professional Body

Tourism, Hospitality and Events Industry Body

Accreditation Status

Accredited

Skills Assessor

TRA (Trades Recognition Australia)

Common Questions

Frequently Asked Questions

What will I learn in the Certificate III in Baking at William Angliss Institute?

You will develop a complete set of skills to start your bakery career in a variety of businesses, undertaking bread making and cake & pastry creation to give you a broad understanding of everything baking.

Is there an apprenticeship version of the Certificate III in Baking available?

Yes, William Angliss Institute also offers a Certificate III in Baking (FBP30521) as an apprenticeship, which covers bread, cake and pastry making and builds a complete set of skills that will lead to a wide range of career opportunities.

Where is the Certificate III in Baking delivered?

The course is delivered at William Angliss Institute's Melbourne campus, located at 555 La Trobe Street, Melbourne, Victoria, 3000.

What career opportunities are available after completing this qualification?

Graduates can pursue careers as a renowned artisan baker, the owner of a specialty bread retailer, or a supplier anywhere in the world, and may find work in settings such as an artisan bakery, a hotel, or a French boulangerie.

Are there pathways to further study after completing the Certificate III in Baking?

Yes, William Angliss Institute offers a Certificate IV in Baking (FBP40221), which is described as an in-depth program providing a wide knowledge of baking methods, cake decorating, sourdough products and pastry creation, and represents a natural progression from the Certificate III.

Application

How to Apply

Three simple steps to get enrolled

Step 01

Enquire

Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.

Step 02

Submit Documents

Our team will guide you on exactly which documents to prepare and submit.

Step 03

Get Enrolled

Receive your offer letter and confirm your enrolment. Welcome to the course!

Course Snapshot

Salary, careers & skills

Typical Salary

Entry-level (0-2 years)AUD $44,000 to $54,000 per year

Early Career (2-5 years)AUD $54,000 to $67,000 per year

Mid-Level (5-10 years)AUD $67,000 to $76,000 per year

Career Paths

BakerPastry CookPastry ChefRetail BakerArtisan Baker

Key Skills

Bread dough preparation, fermentation and proofing techniquesProduction of laminated pastry products (croissants, Danish, puff pastry)Production of non-laminated pastry products (shortcrust, choux)Cake and pudding production including sponge and butter cakesBiscuit and cookie manufacturing at a commercial scale

Full Course Overview

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