Certificate III in Bread Baking

Course Code: FBP30417
Study Area:
Hospitality and Cookery

Start date: Rolling enrolments for apprentice students

Happiness is the smell of freshly baked bread!

With consumers becoming more discerning about their food, the demand for healthy wholemeal and seeded breads has grown and artisanal breads such as sourdough, spelt and ciabatta have become more popular.

If you’re passionate about creating great food and thrive in a fast paced environment, bread baking could offer you a fulfilling career.

  • Workplace based
Course Structure
  • This course is delivered as an apprenticeship in the workplace.


This qualification is nationally recognised

Possible careers
  • Job prospects for graduates of this course include: • Bakery supervisor • Bakery shift leader • Baker

  • You must be registered with an Australian Apprenticeship Support Network (AASN) and be employed at the time of application.

Course overview

The Certificate III in Bread Baking (FBP30417) is designed to help you gain the skills and knowledge required to work as a bread baker in a commercial baking environment.

Our experienced teachers who are experts in their field will guide you through the program. You’ll gain the skills and confidence to perform a range of commercial bread baking tasks including:

  • Scheduling and producing bread production
  • Implementing food safety programs and procedures.

  • How to apply
    Online application direct to Bendigo TAFE

    Selection process
    • All applicants must complete a Language, Literacy and Numeracy assessment.

    Recognition of prior learning (RPL)
    Recognition of prior learning (RPL) may be given for skills and knowledge gained through previous study or other relevant experience.  Further information refer to RPL

    Assessment Methods
    • Assessments may include written, oral or practical assessment methods. You will know in advance about the type of assessment and how it will operate.

    Learning options
    • This course is delivered as an apprenticeship in the work place.

    Key study areas

    You will learn how to produce:

  • Basic, savoury and speciality breads
  • Sweet yeast products
  • Basic artisan products.

  • Further study opportunities


    Your fees are made up of four parts.
    1. Course enrolment type
    2. Materials
    3. Consumables
    4. Student Support Fee.   
    Once you have determined the fees applicable to your situation you will be able to calculate a indicative total fee for your qualification.

    Are you eligible for Government subsidised fees? Check for your eligibility here
    Are you eligible for concession? Check for your eligibility here
    Concessions for Diploma and Advanced Diploma course categories are only available to Aboriginal or Torres Strait Islanders.

    A.   Course enrolment type:Standard
    Government subsidised - average total course fee*$3,874.50
    Concession - average total course fee*$774.90
    Full fee - average total course fee*$15,498.00
    B.   Materials average fee**$157.50
    C.   Consumables average fee**$525.00
    Indicative pricing for:

    *The student tuition fees as published are subject to change given individual circumstances at enrolment and details of any other fees including but not limited to student services, amenities, goods or materials and consumables.
    **Materials/Consumables fees may vary for each individual based on the units they are studying.
    Average tuition fees are based on the typical number of student contact hours undertaken by a student to complete this course. Average fees displayed are purely indicative and may not be your actual fee. Fees vary based on the number/hours of electives chosen by the student. Read more on fees and charges

    D.  Student Support fees
    The Student Support fee is a non-tuition fee for Government subsidised (eligible) students and full fee paying (ineligible) students. Read more. Student support fees are non refundable . Student support fees are payable annually for the duration of your course, over and above tuition fees.

    This page was last updated on 17/03/2019 5:47 PM

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