FBP31121
Certificate III in High Volume Baking
Vocational Education and Training
Get an operator’s job at a high volume production bakery with the FBP31121 Certificate III in High Volume Baking. This nationally recognised qualification will give you an outstanding knowledge of flours and bakery ingredients as well as the standard practices in food processing. Competencies include: operating and monitoring pastry baking processes, making bread dough, freezing and thawing dough, manufacturing water products and crisp breads, producing fillings and confectionary, staying safe on the job, operating food production equipment. Enquire now for the full list of study units, production bakery competencies, and upcoming enrolment dates.
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Duration
12 months - 24 months
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Entry requirements may vary by provider.
There are no formal academic requirements
Fees can vary as they are set by individual training providers. The final cost will depend on your location, delivery method, and your eligibility for financial support.
Course fee
Varies by provider
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