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1 year
On campus (100% on-campus time); also available via Apprenticeships and Traineeships (workplace, block training, drop in days, mobile training, day release, online or a mix)
Full time / Apprenticeship or Traineeship · 2 days per week on campus plus independent study
13 Jul 2026
Course Overview
Where You Can Study
Eligibility
Career & Study Pathways
Quality & Recognition
Academic Regulator
ASQA
Professional Body
Tourism, Hospitality and Events Industry Body
Accreditation Status
AccreditedSkills Assessor
TRA (Trades Recognition Australia)
Course Content
Apply food safety procedures
This unit of competency describes the skills and knowledge required to maintain food safety, workplace cleanliness and personal hygiene, and conduct work tasks where work involves operation of production and/or packaging equipment and processes.
Use numerical applications in the workplace
This unit of competency describes the skills and knowledge required to use numerical applications in the workplace.
Use food preparation equipment to prepare fillings
This unit of competency describes the skills and knowledge required to prepare fillings for use in bread, cake or pastry products using food preparation equipment in a commercial baking environment.
Produce laminated pastry products
This unit of competency describes the skills and knowledge required to produce laminated pastry products using pastry fats in a commercial baking.
Produce non laminated pastry products
This unit of competency describes the skills and knowledge required to produce non laminated pastry products using pastry fats in a commercial baking environment.
Produce basic bread products
This unit of competency describes the skills and knowledge required to produce basic bread products in a commercial baking environment.
Produce savoury bread products
This unit of competency describes the skills and knowledge required to produce savoury bread products in a commercial baking environment.
Produce specialty flour bread products
This unit of competency describes the skills and knowledge required to produce specialty flour bread products in a commercial baking environment. Specialty flour bread products include organic flour breads, non-wheat flour breads, gluten-free breads, rye breads, whole grain flour breads and wholemeal breads.
Produce sponge cake products
This unit of competency describes the skills and knowledge required to produce and finish sponge cake products in a commercial baking environment.
Produce biscuit and cookie products
This unit of competency describes the skills and knowledge required to produce and finish biscuit and cookie products in a commercial baking environment.
Produce cake and pudding products
This unit of competency describes the skills and knowledge required to produce and finish cake and pudding products in a commercial baking environment.
Produce sweet yeast products
This unit of competency describes the skills and knowledge required to produce sweet yeast products in a commercial baking environment. Sweet yeast products include enriched breads and fruited enriched breads.
Schedule and produce bakery production
This unit of competency describes the skills and knowledge required to schedule and produce bakery production in a commercial baking environment.
Produce basic artisan products
This unit of competency describes the skills and knowledge required to produce specialist pastry products using butter in a commercial baking environment.
Participate in work health and safety processes
This unit of competency describes the skills and knowledge required to carry out work in accordance with health and safety requirements and procedures, and to contribute to the maintenance of a safe workplace.
Common Questions
The full fee for the Certificate III in Baking (FBP30521) is $16,100. Eligible apprentices and trainees that meet the Queensland state funding requirements will be charged a set fee per nominal hour, calculated at a regulated rate of $1.60 per nominal hour. Concession rates apply for students who hold a current Health Care Card or who identify as Aboriginal or Torres Strait Islander. Payment plans are also available for those who have difficulty paying the full cost upfront.
Yes, the Certificate III in Baking is available as an apprenticeship or traineeship pathway. To study this way, you must already be employed and indentured as an apprentice with your employer. TAFE Queensland offers flexible training options including workplace training, block training, drop in days, mobile training, day release, online, or a mix of these options. Note that if your workplace cannot provide all training, you may need to travel to the Brisbane South Bank campus at your own expense, though this may be subsidised by the Queensland Government.
You will gain practical experience in TAFE Queensland's state of the art baking training facilities where you will train with world-class bakers, learning contemporary skills and global baking trends.
Yes, the Queensland Government is supporting young Queenslanders up to the age of 25 by providing access to fully subsidised training across a range of priority apprenticeship or traineeship qualifications, including the Certificate III in Baking.
You may be assessed in a number of ways while studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning. Skills and knowledge assessments are an essential step in progressing through your course.
Application
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!
Processing time: Offer letter issued within approximately 1 business days.
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