Certificate III in Baking



Certificate III

This qualification depicts the essential skills and knowledge of a baker engaged in baking various products such as bread loaves, birthday cakes, pastries, and biscuits in a commercial baking environment. All tasks must be carried out in compliance with office procedures and in accordance with state/territory food safety and occupational health and safety regulations that apply to the workplace

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Qualification Overview

Qualification Code:


Qualification Name:

Certificate III in Baking


Classroom – Study | Online | RPL | Credit Transfer

Offered By

This qualification depicts the essential skills and knowledge of a baker engaged in baking various products such as bread loaves, birthday cakes, pastries, and biscuits in a commercial baking environment. All tasks must be carried out in compliance with office procedures and in accordance with state/territory food safety and occupational health and safety regulations that apply to the workplace

How STUDYIN can help You?

STUDY IN can help you to find the right institution based on your requirements. We can help you to prepare your application for Enrolment – Admission – Credit Transfer – RPL – Upskills/Upgrade Book an online appointment to discuss further.

Why Study the FBP30521 – Certificate III in Baking?

The FBP30521 Certificate III in Baking is designed to be applicable in real-world, global contexts. This program provides immediate skills that can be utilized effectively and fosters diverse thinking. Developed by industry specialists and endorsed by sector bodies, FBP30521 ensures practical knowledge that allows individuals to excel in small, medium, or large organizations within the baking industry. In today’s competitive job industry, experience alone is no longer sufficient; employers seek evidence of professional proficiency through a current formal qualification.
Set up yourself in the course for the hands-on job in baking and widen your employment potential customers by combining bread, pastry, and food producing in this practical program.
You should give a scope of proof to help your assessor to settle on a choice about your capability if you applying for RPL. The sorts of proof you might be approached to give can include: Proof of abroad capabilities.
  •  Transcripts or evaluations from related past capabilities.
  • Apprenticeship papers.
  • ID Resume Payslips/work contract/ABN if independently employed Letter of Employment Current business contracts Letters of reference.
  • Recordings or photographs of your work.
  • Statements/solicitations and stock requests Temperature sheets
  • Booking sheets/appointmemt setting sheets
  • Cleaning plans Kitchen station task list OHS necessities Approaches and methodology Nourishment administration wellbeing structures
  • Preparation sheets
  • Menus and plans etc asked or required by the RTO
If you want to STUDY then enrolment documentation checklist needs to be completed. Documents such as ID, Academic Documents, Resume or any other documents asked by the RTO/College must be submitted. You can submit directly or provide to STUDYIN to submit on your behalf to complete your enrolment if you decide to parsue.
For a student, it is crucial to know the occupation he/she will eligible once finish a qualification successfully. If you complete this qualification, you will able to work with this role.
  • Baker

To achieve this qualification, competency must be demonstrated in:

  • 19 units of competency:
  • 15 core units plus
  • 4 elective units.

Elective units must ensure the integrity of the qualification’s Australian Quality Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

  • 2 must be from those units listed in Group A and an additional 2 may be chosen from Group A
  • up to 1 from those units listed in Group B
  • up to 2 from those units listed in Group C.

Core Units


Apply food safety procedures


Use numerical applications in the workplace


Use food preparation equipment to prepare fillings


Produce laminated pastry products


Produce non laminated pastry products


Produce basic bread products


Produce savoury bread products


Produce specialty flour bread products


Produce sponge cake products


Produce biscuit and cookie products


Produce cake and pudding products


Produce sweet yeast products


Schedule and produce bakery production


Produce basic artisan products


Participate in work health and safety processes

Elective Units

Group A

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.


Produce specialist pastry products


Produce meringue products


Produce frozen dough products


Operate plant baking processes


Produce artisan bread products


Produce gateaux, tortes and entremets


Coach others in job skills

Group B


Merchandise food products


Advise on products and services


Sell to the retail customer

Group C


Participate in a HACCP team


Prepare food products using basic cooking methods


Identify dietary, cultural and religious considerations for food production


Control and order bakery stock


Develop baked products


Provide First Aid

Prerequisite requirements

Unit of competency

Prerequisite requirement

FBPRBK3011 Produce frozen dough products

FBPRBK3005 Produce basic bread products

FBPRBK3017 Operate plant baking processes

FBPRBK3005 Produce basic bread products

FBPRBK4001 Produce artisan bread products

FBPRBK3005 Produce basic bread products

FBPRBK4003 Produce gateaux, tortes and entremets

FBPRBK3010 Produce cake and pudding products

FBP30521 - Certificate III in Baking (Release 1)

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