Course Description
This apprenticeship will develop core skills across a range of fundamental cake and pastry competencies, taught on campus or the workplace. With this highly regarded certificate course from Angliss, you can gain a qualification that is highly recognised across the industry. Learn the fundamental skills of cake and pastry production with valuable on-site training as an apprentice.
Develop techniques and knowledge that will set you up for a successful baking future to gain employment in the baking industry.
All apprenticeship programs are workplace-based training. Apprentices are only required to attend on-campus classes if their workplace doesn't meet the training requirements of specific subjects.
The Angliss Experience
- Learn the foundational skills of retail baking specialising in cakes and pastries
- Learn from bakery specialists about working in an artisan bakery, retail bakery or production bakery to develop your skills to be an industry professional.
- Gain a valuable qualification while you continue your work in the industry
- Be responsible for driving your 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
FBP30321Study Area
Foods, BakingCourse Level
Certificate IIIAlert
Course Structure
Please note that the order of the delivery of units and elective units available may vary between campuses, course modes and intakes.
Units
DOMESTIC STUDENT FEES MELBOURNE
Tuition Fee type is determined via the Pre-Training Review process, or a post Letter of Offer concession application.
Total student fees are distributed per enrolment period; for eligible students, tuition fees can be deferred to a Payment Plan on application, but all additional costs must be paid up front in full.
GOVERNMENT SUBSIDISED PLACE TUITION FEE
$3,374
CONCESSION TUITION FEE
$675
ADDITIONAL COSTS
These costs are payable by all students and apply to all tuition types.