FBP30521 Certificate III in Baking
Become an expert in the wide range of baked goods, from pastries to bread and cakes to cookies with our workplace and classroom based apprenticeship.
Course essentials
Qualification Code
Entry requirements
Fees
Duration
Locations
Course overview
This qualification describes the skills and knowledge of a baker who bakes bread, cake, pastry and biscuit products working in a commercial baking environment. On completion, apprentices will receive a qualification that is recognised Australia wide and which qualifies them to be employed in the baking industry.
IT requirements
To do this course you’ll need a fast and reliable computer and access to high-speed internet. Expect to use about 5GB of data per month for every unit you’re doing. Find out more about the minimum IT requirements for studying with us.
Got questions?
Call us on 1800 333 864, start a live chat or submit an enquiry.
Student support
The support we offer is second to none. Need academic help? No problem. Extra access or financial assistance? Let’s see what we can do. View our student services.
The fine print
The commencement of all courses is subject to available funding and enrolment quotas.
Everything in this course overview is correct at the time of being published. However, the University reserves the right to alter any course, procedure or fee. Please check for changes before you apply or enrol.
Federation University uses Victorian and Commonwealth Government funding (for eligible students) to deliver training.
School department
Federation TAFE
Career paths
- Bread baker
- retail baker
- production baker
- combined bread baker
- pastry cook
Fees and scholarships
Tuition fee information
2026 indicative fees
The fees you pay will depend on your eligibility for a Victorian Government subsidised place under the Skills First Program. The indicative fees displayed below are estimates for the total course and may change depending on individual circumstances at enrolment.
Fees are subject to change annually.
| Concession Government Subsidised Place | Standard Government Subsidised Place | Full Fee Place (Not eligible for government subsidy) |
|---|---|---|
| $838 | $4,191 | $23,698 |
Material fees
This covers things like tools, stationery, uniforms, textbooks, excursions and so on. Expect the cost to be around $502.
Other study costs
Students are required to supply their own:
- bakers uniform,
- bakers tool kit,
- black non-slip industry standard footwear
Other important information
If you need help managing your fee payments, you might be eligible for a direct debit payment plan. Students doing certificate-level TAFE courses can access payment plans for both tuition and materials fees. Diploma and advanced diploma students can access payment plans for materials fees only.
If you’re accessing government-subsidised training under the Skills First Program, doing this course might affect your ability to access future government-subsidised training.
If you’re eligible to enrol in a course under the Victorian Government Free TAFE initiative, the tuition would be free but you’d still have to pay the materials fee (if applicable).
Find out more about fees, payments and refunds.
Scholarships
There’s a range of scholarships and grants available. Find out what you can apply for.
Course details
Start dates
Semester 1, 2026
Locations
SMB (on campus)
Semester 2, 2026
Locations
SMB (on campus)
Information
- Our Mt Helen, SMB, Camp St and Gillies St campuses are located in Ballarat.
Contact hours
7 x 3-day campus blocks of classes for 8 hours each day over 3.5 years, as well as visits in the workplace from the trainer 5 – 6 times per year.
Approximately 6 hours per week of self-directed/independent learning.
Sample course structure
This is a list of units available in this course. Which units you enrol in will depend on the course and stream available.
- Apply food safety proceduresFBPFSY2002
- Use numerical applications in the workplaceFBPOPR2069
- Use food preparation equipment to prepare fillingsFBPRBK2002
- Produce laminated pastry productsFBPRBK3001
- Produce non laminated pastry productsFBPRBK3002
- Produce basic bread productsFBPRBK3005
- Produce savoury bread productsFBPRBK3006
- Produce specialty flour bread productsFBPRBK3007
- Produce sponge cake productsFBPRBK3008
- Produce biscuit and cookie productsFBPRBK3009
- Produce cake and pudding productsFBPRBK3010
- Produce sweet yeast productsFBPRBK3014
- Schedule and produce bakery productionFBPRBK3015
- Produce basic artisan productsFBPRBK3018
- Participate in work health and safety processesFBPWHS2001
- Control and order bakery stockFBPRBK3016
- Produce artisan bread productsFBPRBK4001
- Merchandise food productsSIRRMER002
- Coach others in job skillsSITXHRM001
Entry requirements
Students must be employed as an apprentice in the baking industry.
How you apply will depend on your current situation. Visit our how to apply page for options and instructions.
After you submit your application, we’ll get you to do an online literacy and numeracy review to help us understand where you’re at (and if the course you’re applying for is a good fit). We’ll give you feedback and offer you support if needed.
For information about students’ rights and responsibilities, please refer to the VET Information Guide.
- Direct application
- Yes
- Federation University code
- KAG
- National course code
- FBP30521