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About the course
This apprenticeship-based Certificate III in Baking builds practical skills for producing a wide range of commercial baked goods, including bread, cakes, pastries and biscuits. Training combines workplace experience with structured campus blocks, supported by Federation TAFE. On completion, you gain an Australia-wide recognised qualification designed for employment in the commercial baking industry at Certificate III level in bakery. The programme emphasises applied skills, workplace readiness, and technical competency for industry entry.
Career outcome
Graduates are prepared for roles in commercial and retail baking environments, with skills aligned to day-to-day production and product range requirements. Typical pathways include bread baker, retail baker, production baker, combined bread baker and pastry cook roles. This qualification supports entry to employment and progression within baking operations through a recognised Certificate III credential in bakery. Preparing graduates for skilled employment, traineeships, and pathways to higher qualifications.
Entry requirements
Students must be employed as an apprentice in the baking industry.
Average Salary***
