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This apprenticeship will develop core skills across both bread making and cake and pastry competencies. Our graduates of this baking course are prepared for a broad range of baking career options, from specialty production to retail baking.

Learn the fundamental skills of commercial baking and pastry production with valuable on-site training as an apprentice. Angliss is a leader in bread, pastry production and cake making, offering you a qualification that is recognised highly in industry.

THE ANGLISS EXPERIENCE

Enjoy the challenge of both bread making and cake and pastry making, building a complete set of skills
Learn the fundamentals of retail baking operations
Gain a valuable qualification while you continue your work in the industry
Drive your own learning as you get prepared for a real work environment
Learn industry-specific skills balanced with literacy, numeracy and valuable 'life' skills

COURSE DETAILS

Course Code
FBP30517

Course Intake
On-Demand

Course Hours
Part-time

Duration
3 years part-time

Campus
Melbourne

COURSE STRUCTURE

Please note that the order of the delivery of units may vary between campuses. Elective units will also differ and not all units listed below will be delivered at all campuses.

UNITS

FBPRBK2002 Use food preparation equipment to prepare filings
FBPRBK3001 Produce laminated pastry products
FBPRBK3002 Produce non-laminated pastry products
FBPRBK3005 Produce basic bread products
FBPRBK3006 Produce savoury bread products
FBPRBK3007 Produce specialty flour bread products
FBPRBK3008 Produce sponge cake products
FBPRBK3009 Produce biscuit and cookie products
FBPRBK3010 Produce cake and pudding products
FBPRBK3014 Produce sweet yeast products
FBPRBK3015 Schedule and produce bakery production
FBPRBK3018 Produce basic artisan products
FDFFS2001A Implement the food safety program and procedures
FDFOHS2001A Participate in OHS processes
FDFOP2061A Use numerical applications in the workplace
SITXHRM001 (A)Coach others in job skills
FBPRBK4003* (A)Produce gateaux, tortes and entremets
FBPRBK3016 (C)Control and order bakery stock
FBPOPR3003 (C)Identify cultural, religious and dietary considerations for food production

I'M KEEN

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