Charles Darwin University (CDU TAFE)
1 year full-time or 2.5-3 years part-time
Develop practical baking skills in a commercial environment through this nationally accredited Certificate III. Learn to produce bread, pastries, cakes and biscuits while gaining industry-ready competencies and food safety knowledge.
There are no formal entry requirements, though a basic level of mathematics and English is beneficial. For international students, a minimum IELTS 5.5 score is required. A Language, Literacy, Numeracy and Digital Literacy (LLND) evaluation helps identify support needs. Students must have a Training Agreement (Apprenticeship) with an employer if undertaking as an apprentice. Employment in the baking industry is encouraged to develop practical skills in a real-world environment.
Core units cover: Food safety procedures, numerical applications in the workplace, food preparation equipment use, and production of laminated pastry products, non-laminated pastry products, basic bread products, savoury bread products, specialty flour bread products, sponge cake products, biscuit and cookie products, cake and pudding products, sweet yeast products, basic artisan products, and bakery production scheduling. Elective units (4 to be selected) include specialist pastry products, bakery stock control and ordering, artisan bread production, and gateaux, tortes and entremets production. Total of 1620 nominal hours across all units.
CDU is the Northern Territory's largest training provider with expert lecturers and industry professionals. The institution offers first-class facilities, recognition of prior learning to qualify faster, and packages into higher education for most courses. CDU provides flexible study options and comprehensive student support to help you succeed in your baking career.
Graduates can pursue careers as bakers, artisan bakers, bread bakers, pastry chefs, pastry cooks, and pastry sous chefs in commercial bakeries, hotels, restaurants, and hospitality venues. The qualification provides pathways to further training, including Certificate IV in Baking (FBP40221), and opens opportunities for advancement into bakery management and specialized baking roles.
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