Wodonga TAFE
3 years
Master retail baking through a 3-year apprenticeship combining bread, pastry, and cake production with decorating skills. Ideal for aspiring bakers seeking hands-on industry training with nationally recognised qualifications.
Applicants must be employed as an apprentice before commencing this course. It is recommended that you have your own laptop or access to a computer and internet for at-home and online learning studies. You will be required to wear appropriate work uniforms including a white polo shirt, enclosed non-slip protective shoes, baker's cap, and apron to meet industry standards. Prior baking experience is not required as the course is designed for apprentices entering the baking industry.
The Certificate III in Baking covers comprehensive baking and pastry production techniques. Students learn to prepare and produce laminated and non-laminated pastry products, specialist pastry items, meringue products, and a full range of bread products including basic, savoury, and specialty flour breads. The curriculum includes sponge cake, biscuit, cookie, and cake production, along with basic artisan baking techniques and sweet yeast products. Students also develop decorating skills for cakes and pastries. Essential workplace competencies include food safety procedures, work health and safety processes, numerical applications, production scheduling, bakery stock control and ordering, and identification of dietary, cultural and religious considerations for food production.
Wodonga TAFE is a registered training organisation (RTO 3097) delivering nationally recognised qualifications across Victoria. The institution provides industry-aligned apprenticeship training with experienced instructors and workplace-integrated learning. Students benefit from hands-on practical training combined with theoretical knowledge, ensuring they meet current industry standards and employer expectations. The apprenticeship model allows students to earn while they learn, gaining real-world experience in professional bakery environments.
Upon successful completion of the Certificate III in Baking, graduates are qualified to work as professional bakers in retail bakeries, supermarkets, hotels, restaurants, and catering establishments. Career opportunities include positions as bakers specialising in cakes, pastry, and bread production. Graduates may progress to supervisory or management roles within bakery operations, or pursue further qualifications in hospitality management. The skills developed provide a foundation for self-employment as an independent baker or bakery owner.
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