FBP30521 Certificate III in Baking

Possible occupations relevant to this qualification include:

• Artisan baker
• Baker
• Bread baker
• Chef patisserie
• Pastry cook
• Pastry chef
• Pastry sous chef

Skill recognition

Recognition of Prior Learning (RPL)
Recognition of Prior Learning (RPL) recognises skills and knowledge gained through previous study, work experience, volunteering, or life experience. If your existing skills and knowledge meet the requirements of a unit of competency, you may be eligible to receive credit towards your qualification. If you would like to apply for RPL, please indicate this when completing your enrolment form. For more information, please contact CDU TAFE Student Services on 08 8946 7111, or email TAFE@cdu.edu.au.

Credit Transfer
If you have completed the same, or an equivalent, unit through another Australian Registered Training Organisation (RTO), you may be eligible for a credit transfer. To apply, submit a completed Application for Credit Transfer Form and supporting documentation. Applications are encouraged at the time of enrolment. There is no fee for credit transfer applications.

Pathways

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 FBP40221 Certificate IV in Baking

Skill recognition

Credit transfer, or advanced standing, is awarded based on previous relevant studies completed successfully within the past seven years.

Recognition of Prior Learning (RPL) is a process of advanced standing where credit is granted based upon the assessment of a student's prior formal, non-formal and informal learning (or a combination thereof) to determine the extent to which the student has achieved the required learning outcomes of a specified unit.

To apply for credit transfer or RPL, you must apply to study at CDU and submit the relevant supporting documents including:

• HE113 Application for Exemption Form (PDF, 216.84 KB)
• Official Academic Record (Academic transcript and award certificates)
• Unit outlines or syllabus matching time-frame of studies. Unit outlines must be specific to the teaching period in which the unit was undertaken and must include:
  • aims/objectives
  • learning outcomes
  • assessment items
  • resources required and institutional identifiers (web links are not accepted, these must be converted to PDF prior to submission)

Please make sure you submit all the required documents with your application to ensure processing time is reduced.

FBP30521 Certificate III in Baking - 2026

This course is for apprentices who have a Training Agreement (Apprenticeship) with an employer.  

There are no entry requirements for students in this qualification, although a basic level of Math and English is required.  

A Language, Literacy, Numeracy and Digital Literacy (LLND) evaluation helps identify any areas where you may need additional support to help you achieve your goals.

This course is also for international students for which English may be a second language; therefore, the learner may require additional support in this area. For International students, a minimum IELTS 5.5 score is required. 

Students are encouraged to seek employment in the baking industry to assist with skill development of their practical skills in a real-world environment. 

Required Resources
Resources are supplied to the learners as required including resource books, recipes and learning and assessment materials, and ingredients. Incidental fees and costs include: 

Uniform
A complete, clean laundered and ironed uniform, and correct footwear must be worn at all times while attending class. Uniform requirements:   

• 2 x Bakers Beret
• 2 x White Bib Apron
• 1 x Closed in Work Footwear
• 2 x White Bakers Long Pants
• 2 x White Bakes Shirt or Polo Shirt

Tools of Trade
Students will be required to bring their own tools of trade to use in the Bakery during practical lessons.  
Below is an indication of equipment needed but the sizes of knives and pallet knives do not need to be  
exact:  

• Crank Handled Pallet Knife 25 cm
• Piping Nozzle - Star Tube Set
• Piping Nozzle - Plain Tube Set
• Pocket Thermometer LCD
• Plastic Dough Scrapers x3
• Piano Whisk 30 cm
• Pastry Brush
• Aluminium Ingredient Scoop 200ml x2
• Kitchen Scissors
• Pizza Cutter Wheel
• Cooks Knife 19 - 25 cm
• Serrated Edge Cake Knife 25 cm
• Paring Knife (straight blade)
• Paring Knife (serrated blade)
• Vegetable Peeler
• Electronic Timer
• Standard Calculator
• Toolbox (sufficient to fit in a locker)
• Padlock for toolbox

As part of the application process, it is important that you meet the minimum academic entry requirements. If you have any questions, please email the International team: international@cdu.edu.au. We look forward to helping you through the process of applying to study with us at CDU.

English language requirements

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

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

Locations: Palmerston

Study Mode: On campus


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

International Students

This qualification is available to international students at Palmerston campus (CRICOS Course No. 107364E). Please refer to VET International for the course and fee information