Baking Training Courses in Australia

Baking (Artisan Bread Production) - Statement of Attainment


Baking (Bread Production) - Statement of Attainment


Baking (Introduction to Pastry Production) - Statement of Attainment


Baking (Pastry Production) - Statement of Attainment


Baking (Sweet Yeast Products) - Statement of Attainment


Baking Retail (Bread) - Certificate III


Baking Retail (Cake and Pastry) - Certificate III


Baking Retail (Combined) - Certificate III


Baking Retail Assistance - Certificate II

Cookery, Bakery and Bar (Introduction) - Statement of Attainment

A course developed for those interested in artisan skills in cake making. The course is open to both experienced and novice bakers.

Entry requirements

There are no entry requirements for this course.

Core
Use Basic Mathematical Concepts
Monitor The Implementation Of Occupational Health And Safety Policies And Procedures
Monitor The Implementation Of Quality And Food Safety Programs
Present And Apply Workplace Information

Elective
Measure And Record Workplace Information
Produce Artisan Breads
Bake Bread
Diagnose And Respond To Product And Process Faults (Bread)
Conduct Final Mould And Final Proof
Finish Products
Produce Bread Dough
Prepare Fillings
Produce Yeast-raised Products
Retard Dough
Scale And Mould Dough For Intermediate Proof
Plan And Schedule Production
Participate Effectively In A Workplace Environment

Core
Use Basic Mathematical Concepts
Monitor The Implementation Of Occupational Health And Safety Policies And Procedures
Monitor The Implementation Of Quality And Food Safety Programs
Present And Apply Workplace Information

Elective
Participate In Improvement Processes
Bake Sponges, Cakes And Cookies
Bake Pastry Products
Produce choux pastry
Decorate Cakes And Cookies
Diagnose And Respond To Product And Process Faults (Pastry, Cake And Cookies)
Form And Fill Pastry Products
Finish Products
Produce and decorate gateaux and tortes
Produce Sponge, Cake And Cookie Batter
Prepare Fillings
Produce meringue-based products
Produce Pastry
Produce Yeast-raised Products
Plan And Schedule Production
Participate Effectively In A Workplace Environment
Prepare Chocolate And Chocolate Confectionery
Prepare and display petits fours

Suited to the home cake decorator or aspiring business operator, this course will teach you the fine art of flower modelling and wiring to produce beautiful floral sprays.

Content
Over four sessions you’ll learn how to: �work with modelling paste �produce individually wired flowers and leaves �carnations, roses, lilies �wire sprays to suit all occasions �set up and finish multi tiered cakes �add the finishing touches, drapes, setting sprays into cakes

Design and decorate your own cakes for special occasions! Designed for beginners and keen amateurs. No previous experience is required, with all tools and equipment included in the price of the course and yours to keep!

Content
Through this popular course, you’ll learn to master simple techniques in cake design and construction including: �2D and 3D novelties �icing to achieve both smooth and patterned finishes �using modelling paste to make wired decorations �covering cake boards in plain and decorative finishes �using colouring to achieve specific effect

This qualification will provide you with the practical skills and knowledge to make bread, cakes and pastries. You will learn skills in baking and bread making and/or pastry making, safety and hygiene in the workplace as well as measuring, computing and effective communication skills The course is based at the Gordon’s City Campus, Fenwick St, Geelong.

TAFE NSW - Illawarra Institute recognises the skills and knowledge that you may have gained through previous studies, work and life experiences.

This course is for people who work or who want to work in the retail baking sector of the food processing industry in hot bread shops, franchises, in-store bakeries and similar outlets. You will learn to produce and bake a variety of breads using baking equipment and machinery. You will also learn to work safely and effectively and monitor operational processes in the retail baking sector. This course comprises a group of compulsory core units, specialist elective units and optional units, some specific to this sector of the industry and others covering general skills. This course is being reviewed and may be replaced by a course with a new name and number. Contact your local campus for details.