Charles Darwin University (CDU TAFE)
1 year full-time or 2.5 years part-time
Gain industry-ready skills in bread baking through this nationally accredited Certificate III. Learn to produce a variety of bread products from basic to artisan styles, with practical hands-on training delivered by expert lecturers in a supportive learning environment.
There are no formal entry requirements for this qualification, although a basic level of Maths and English is essential. All applicants must complete a Language, Literacy, Numeracy and Digital Literacy (LLND) evaluation to identify any areas requiring additional support. A formal interview with the course coordinator is mandatory to assess suitability for the course and ensure clear understanding of course requirements. Students are encouraged to seek employment in the baking industry to support skill development.
The Certificate III in Bread Baking comprises 14 units of competency totaling 1080 nominal hours. Core units (720 hours) cover: Food Safety Procedures (30 hours), Numerical Applications in the Workplace (30 hours), Basic Bread Production (120 hours), Savoury Bread Products (100 hours), Specialty Flour Breads (100 hours), Bread Production Scheduling (100 hours), Sweet Yeast Products (100 hours), Artisan Products (100 hours), and Work Health and Safety (40 hours). Students select 5 elective units (360 hours) from options including Food Preparation Equipment (40 hours), Sponge Cake Products (80 hours), Frozen Dough Products (80 hours), Bakery Stock Control (40 hours), and Advanced Artisan Bread Products (120 hours).
Charles Darwin University is the Northern Territory's largest training provider, offering industry-ready skills and experience through expert lecturers and industry professionals. CDU TAFE provides access to first-class facilities, recognition of prior learning to qualify faster, and flexible study options. The university is nationally accredited and offers pathways into higher education for most courses, ensuring students receive quality vocational training with clear progression opportunities.
Upon completion, graduates are qualified for employment as Bread Makers in bakeries, food production facilities, and hospitality establishments. The qualification provides a foundation for progression to further training, including the Certificate IV in Baking (FBP40221). Graduates develop practical skills highly valued in the food processing industry and can pursue supervisory or specialized baking roles with additional experience and training.
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