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William Angliss Institute

Certificate II in Baking

  • Certificate

Get your start as a commercial Baker with this valuable certificate course.

Key details

Degree Type
Certificate
Duration
18 weeks full-time
Course Code
FBP20221
Study Mode
In person
Intake Months
Feb, Jul
Domestic Fees
$3,115 total

About this course

Course Description

Get your start as a commercial Baker with this valuable certificate course.

This eighteen-week course delivers foundational skills and knowledge of basic bread and baking. Learning on campus from experienced bakers, you will quickly carve your path towards a career in the baking industry.

This course could see you continue your learning as an apprentice or lead you to continue your study specialising in bread baking or pastry. Angliss is a leader in bread, pastry production and cake making, offering qualifications that are recognised worldwide.

Entry requirements

Selection Requirements

Pre-Training Review

  1. A Literacy, Language and Numeracy assessment – which should take between 30-60 minutes.
  2. Proof of ID
  3. Pre-Training Review Form - This is not a test – it is a government requirement you must complete before we can offer you a place. It allows us to understand why you would like to study your course and what your careers goals are. We can also ensure that you enrol in the course that is the best fit for you.

Study locations

Melbourne

Course structure

Course Structure

Please note that the order of the delivery of units and elective units available may vary between campuses, course modes and intakes.

 

FBPOPR2069 Use numerical applications in the workplace
FBPOPR2071 Provide and apply workplace information
FBPRBK2002 Use food preparation equipment to prepare fillings
FBPRBK2005 Maintain ingredient stores
FBPRBK3005 Produce basic bread products
FBPWHS2001 Participate in work health and safety processes
FBPFSY2002 Apply food safety procedures
FBPRBK3014 Produce sweet yeast products
FBPPPL2002 Work in a socially diverse environment
SIRXSLS001 Sell to the retail customer
FBPOPR3018 Identify dietary, cultural and religious considerations for food production
 

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