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Key details



This course is delivered over a period of one (1) semester. The length of time to complete this qualification will depend on the location, study mode and selected units. Refer to the relevant course information flyer for further information.



Palmerston, Remote
Not available to international students.

Course code



This qualification describes the basic skills and knowledge of an individual preparing for entry level work or training in a commercial baking environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

Career opportunities

Occupations relevant to this qualification in industry sectors such as baking include:

  • Bakery Production Assistant
  • Baker's Assistant

Credit transfers and advanced standing

Skill recognition

Recognition of Prior Learning (RPL)

RPL is the acknowledgement of a person's skills and knowledge acquired through previous training, work or life experience, which may be used to grant status or credit in a subject regardless of how and where they were attained, including overseas.This can include skills from:

  • Previous study excluding courses at another VET/TAFE institution, but including courses at school or college, through adult education classes or training programs at work;
  • Work experience (including both work that is paid and unpaid); and/or
  • Life experience (for example leisure pursuits or voluntary work).

RPL is a form of assessment. It is used to determine whether a person has acquired, through formal or informal learning, the skills and experience consistent with the stated competency standards that comprise a qualification. RPL is not time referenced, so there are no parameters on how or when the skills are acquired. However, the skills that have been acquired through life experience etc., must be current and must match the elements and performance criteria contained in the individual unit.

Students seeking RPL need to indicate this on their enrolment form at the time of enrolment.

For further information please refer to the Applicant's Guide to the Recognition of Prior Learning or contact Student Central on 1800 061 963 (free call) or email

Credit Transfer

Charles Darwin University as a Registered Training Organisation recognises the Australian Qualifications Framework qualifications and Statement of Attainments issued by any other Australian Registered Training Organisation.

Students are encouraged to submit any requests for credit from previous studies at the time of enrolment, to ensure they are not enrolling in units they may not need to undertake.

In order to apply for exemption/credit transfer from units completed at another training organisation, you will need to complete an Application for Exemption Form available from any campus, centre, or team, or a copy of the form can be obtained from the web.

Your completed Application for Exemption form together with attached documentary evidence (certified copy of Qualification/Statement of Attainment) to support your request for exemption/credit transfer should be submitted directly to the University either in person or by mail. Requests without documentary evidence will not be processed and will be returned to students. There are no fees attached to Credit Transfers.


VET to Higher Education Pathway Mapping for completed Awards in the same field or discipline.

Further training pathways from this qualification include but are not limited to FBP20221 Certificate II in Baking, FBP30321 Certificate III in Cake and Pastry and FBP30421 Certificate III in Bread Baking.


At the time of enrolment, secondary school students will receive tuition fee exemption by providing details of their secondary school on the VET101 - VET Enrolment form.

If you are living in the NT and your course is conducted in the NT more than 50km away from all the following towns, you may be eligible for an exemption from tuition fees as a Remote Area 2 student: Alice Springs, Batchelor, Darwin, Jabiru, Katherine, Nhulunbuy, Palmerston, Tennant Creek.

2022 indicative course fee for students who are eligible for an NT Government supported place is $412.50.

VET fee exempt

Exemptions apply to VET tuition fees for NTG supported courses only.

At the time of enrolment, students in these categories will be exempt from paying tuition fees:

  • Recipient of a Centrelink payment
  • Recipient of a Veteran's Affairs payment
  • Enrolled Secondary Students
  • Permanent residents with refugee or humanitarian status

Certified copy of the evidence must be provided at the time of enrolment.

If your course is delivered in a location that is listed on the NTG’s Location Categories for VET Funded Programs, with remote as the location category you may be eligible for the Remote 2 Location tuition fee exemption.

Delivery allowance for VET funded programs

Course information flyer(s)


Why study cookery or baking at CDU?

Reach your full potential with skills in the dynamic culinary arts and food processing industry. Upskill with a hands-on training course.

  • Learn in state-of-the-art commercial facilities
  • Qualify faster with recognition of prior learning
  • The Territory's largest training provider

Why study cookery or baking at CDU?

Gain the skills to reach your full potential in the dynamic culinary arts and food processing industry. Upskill yourself with a hands-on training course for you at CDU.

  • learn in state-of-the-art commercial facilities

What will I study?

To achieve a FBP10221 Certificate I in Baking a total of eight (8) units of competency must be completed comprising six (6) Core and two (2) Elective units as detailed in the packaging rules and listed below. The electives offered may vary between campuses.

Course structure

The total nominal hours for the sequence listed below is 275.

CodeModule/Unit of CompetencyHours
Core units of competency
FBPFSY1002Follow work procedures to maintain food safety20
FBPOPR1012Prepare basic mixes20
FBPOPR1013Operate basic equipment30
FBPRBK1001Finish products20
FBPWHS1001Identify safe work practices30
FSKNUM009Use familiar and simple metric measurements for work15
 Total nominal hours for core units135
Elective units of competency (Select two)
FBPRBK2004Assist basic bread production60
FBPRBK2003Assist sponge cake production80
 Total nominal hours for elective units140
 Total nominal hours for the qualification275


Entry requirements

Admission criteria

There are no entry requirements for this qualification.

To ensure you have the right skills and support to succeed in your course, a Language, Literacy and Numeracy (LL&N) evaluation helps identify any areas you may need additional support to help you achieve your goals.

The student can attend a formal interview with the course coordinator to assess if the student is suitable for the course and has a clear understanding of the course requirements.

The teachers at CDU were amazing!

They were very passionate and knowledgeable and worked hard to meet both the learning and personal needs of students. Their care and individual attention meant that students like me received additional one-on-one training when I missed classes due to family or work commitments. 


CDU student

CDU student Leah Sloane in front of her pub

The lecturers really care about us, and CDU has really good equipment to support our study. If you really want to join this course, you must know that everyone can cook, but not everyone can be a chef.


CDU student


Course details


This is a current, nationally accredited qualification from the FBP Food, Beverage and Pharmaceutical Training Package.

VET for secondary schools

VET for Secondary Students (VSS)

Select VSS for more detail about this program.

Employability skills

Employability Skills are embedded in the training and assessment of national training package qualifications. Information on the Employability Skills relevant to your qualification can be obtained by visiting this website and keying in the national code for the qualification:

Location and study mode

Delivery at all locations is subject to sufficient demand and resources.

Locations: Palmerston, remote

Study Mode: On campus

Subject to demand other locations and modes may become available throughout the year

Additional information

Vocational Education & Training
Industry groups
Occupation types
Baking Factory Worker
Area of study
Culinary Arts, Tourism and Hospitality

Contact details Phone: (08) 8946 7766 or 1800 061 963 (free call).

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How to apply

How to apply for domestic students

CDU VET has several pathways for you to apply.


Visit How to apply for CDU VET courses for more information.


Admission requirements for domestic students

Before applying, you may want to check if you meet the admission requirements for studying with CDU.


CDU has many pathways to study, so don't worry if you don't meet the admission requirements right now. There is a study pathway to get you started on your journey.

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To help you out, we've put together a guide to answer any questions you might have.

How to apply for international students

Applications to CDU must be submitted online.


The process is simple, all you need is a valid email address to create your online account.


Once you have started the application you will have the option of saving your application and resuming it at a later date.


There is no application fee when you apply online.

Find a CDU agent partner

Applicants may seek further information about international education in Australia from the Australian Government Department of Education and Training or from our overseas / external representatives.


To help with the process, we've compile a list of authorised representatives.

Not sure if you are a domestic or international student?

That's OK - it can be a little tricky to know the difference.


To help you out, we've put together a guide to answer any questions you might have.


Things like the difference between domestic and international students or the difference between course types like VET and undergraduate.

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