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About the course
This TAFE qualification develops practical skills for producing bread and bakery products in a commercial environment. Delivered face-to-face in block delivery at Palmerston, it can be taken full-time or part-time and may also be undertaken as an apprenticeship. Study includes structured training with an intake scheduled from early February. This is a Certificate III programme in bread baking. The programme emphasises applied skills, workplace readiness, and technical competency for industry entry.
Career outcome
Graduates can pursue entry-level work in bakery production environments where consistent bread-making skills are required. The course supports pathways into commercial bakeries and related food production settings and may be completed through an apprenticeship to build workplace experience alongside training. Typical roles include bread maker and similar bakery production positions. This is a Certificate III qualification focused on bread baking. Preparing graduates for skilled employment, traineeships, and pathways to higher qualifications.
Average Salary***
