FBP31121

Certificate III in High Volume Baking

This qualification describes the skills and knowledge of workers in a production bakery where high-volume production of bread, pastry products, biscuits and/or cakes is undertaken.

To achieve this qualification, competency must be demonstrated in 17 units of competency: 9 Core and 8 Electives, 2 of which can be selected from the optional listed units below. We will work with you to create a custom qualification that meets the needs of your organisation.

Delivery and Duration

• Workplace-Based delivery over a period of 12-18 months.
• Blended delivery mode.
• Flexible scheduling to accommodate shift work and seasonal demands.
• Learning materials, assessments and communication available via web-enabled student portal.
• Student portal accessible on smartphones, tablets or PCs.

Delivery mode

This course is available in the following study modes:

Entry Requirements

Course fees

For more information about this course, the costs, and potential funding, please enquire now. 

Related career opportunities

This course will prepare you for the following roles.

About National Food Institute

National Food Institute is a Registered Training Organisation providing quality workplace training and assessment in Food Processing, Warehousing, Transport & Logistics, Drivers Operations, Hospitality, Business and Horticulture.

We provide workplace-based training by working closely with employers and the wider industry to ensure our students receive the best learning outcomes that are only possible when students are exposed to real work environments under the close guidance and supervision of their employers.