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About the course
This Certificate III qualification prepares you for work as a commercial baker, developing core skills to produce bread, cakes, pastries and biscuits in a workplace setting. Training emphasises practical production processes and working to required workplace procedures, food safety standards and work health and safety regulations. Delivery is based at Palmerston and can be undertaken through an apprenticeship pathway, supporting entry-level bakery careers. The programme emphasises applied skills, workplace readiness, and technical competency for industry entry.
Career outcome
Graduates may seek employment in commercial bakeries and related food production settings, applying practical baking skills in day-to-day operations. Typical roles include baker and bread baker, as well as artisan baker. The qualification can also support pathways into pastry-focused work such as pastry cook or pastry chef (including chef patisserie and pastry sous chef roles), depending on workplace experience and responsibilities in the baking and pastry sector. Preparing graduates for skilled employment, traineeships, and pathways to higher qualifications.
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