Certificate III in retail baking Combined) is the recognised trade qualification for the baking industry. Through this practical classroom based course you can build a complete set of skills that will enable you to start a career in a variety of businesses. The program will allow you to undertake units in both the bread making stream and the cake and pastry stream, leading to greater employment opportunities.

To attain Certificate III in Retail Baking a total of 20 units, 17 core units and 3 elective units must be completed.

FDFOP2061A Use numerical applications in the workplace
FDFFS2001A Implement the food safety program and procedures
FDFOHS3001A Contribute to OHS processes
FDFOP2064A Provide and apply workplace information
FDFRB2001A Form and fill pastry products
FDFRB2002A Prepare fillings
FDFRB3001A Produce pastry
FDFRB3004A Decorate cakes and cookies
FDFRB3005A Bake bread
FDFRB3006A Bake sponges, cakes and cookies
FDFRB3007A Bake pastry products
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)
MSAENV272B Participate in environmentally sustainable work practices
FDFRB3003A Produce sponge, cake and cookie batter
FDFRB3002A Produce bread dough
FDFRB3016A Plan and schedule production for retail bakery
FDFRB3013A Produce artisan breads
FDFRB2005A Provide assistance in cake, pastry and biscuit production

Qualification Entry Requirements:
There are no entry requirements for this Qualification.

Course Duration: Course duration is 52 weeks

Pathways from the Qualification: After achieving this Qualification, candidates may undertake FDF40110 Certificate IV in Food Processing or other suitable Certificate IV Qualifications.

Potential Job Titles: The Certificate III in Retail Baking (Combined) provides trade baking skills and knowledge for those working in a retail baking environment with a focus on cakes and pastry and bread.