Certificate III in Baking provides the opportunity to broaden your career opportunities by combining four related fields of bread, pastry, cake and biscuit making qualifications. The aim of the course is to develop and extend practical skills and knowledge, create new recipes and become familiar with contemporary research trends and the latest market developments. This helps to support the skills and knowledge required to produce quality bakery products in the Bakery Industry.
As a part of this process, students will also conduct product sampling and evaluate results. On completion students will have the competitive edge to gain employment as a qualified baker or pastry cook perfect to make dough from a career in the culinary arts.
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Delivery mode
This course is available in the following study modes:
Locations
Level 2, 135 Pirie Street Adelaide 5000
Entry Requirements
There are no formal academic requirements
- Be over 18 years of age
- Have completed Year 12 study or Certificate III level or equivalent. Year 10 candidates may be considered in this cert III level course but subject to individual assessment.
Course fees
Course fee
Unknown
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For more information about this course and payment options please enquire now.
Related career opportunities
This course will prepare you for the following roles.
About Jabin Hopkins Institute of Technology
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Legal name
Jabin Hopkins Pty Ltd
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