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Vocational Education & Training

FDF30710 Certificate III in Retail Baking (Combined)


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Estimated completion time: 1 year/s

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.

CDU Reference
Vocational Education & Training
Industry groups
Occupation types

This Qualification covers the retail baking - cake and pastry and bread specialisations within the food processing industry.

The Certificate III in Retail Baking (Combined) provides trade baking skills and knowledge for those working in a retail baking environment with a focus on cakes and pastry and bread.

Training and assessment is conducted in specialist training facilities at Charles Darwin University.

This qualification may be suitable for Apprenticeships.

International Students
This qualification is available to international students (CRICOS Course No. 076580B). Refer to for course and fee information.

Note: This course may be updated in 2018. Please contact the relevant VET school/team for current course details and location.

Career opportunities

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

  • Baker

Credit transfers & pathways

Skills 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 VET RPL Enquiries on 1800 238 838 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


Pathways into the Qualification

Pathways for candidates considering this Qualification include:

  • FDF20510 Certificate II in Retail Baking Assistance
  • direct entry
  • relevant vocational training and/or work experience.
  • Pathways from the Qualification

    After achieving this Qualification, candidates may undertake FDF40110 Certificate IV in Food Processing or other suitable Certificate IV Qualifications.

    Entry requirements

    There are no specific requirements to enter this qualification however a basic level of maths and English would be expected.

    Students are sent an induction letter inviting them to an induction day, the letter includes contact details of the lecturer coordinating the course and what they can expect from the session. On the day of induction the students complete enrolment forms, complete a learner support indicator assessment to determine if learner support is required and receive course information such as training dates and content.

    On commencement of the course the students are given a campus tour and tour of the kitchen facilities where they will be undertaking the training throughout the course.

    As students complete some study using computers, basic computer literacy is needed.

    International students, please refer to:

    Course fees

    Based on course nominal hours of 970 hours, approximate 2018 course fees will be:
    VET Tuition Fees: $2,910.00
    Domestic Full Fees: $18,915.00
    Fee for Service: as per fee for service agreement
    International Fees: $14,800.00

    The following Fees are applicable to this course:

    Domestic Students

    Domestic full fees

    This course is a full fee paying course. VET full fees will apply to all new and continuing domestic students enrolling in this course.
    2018: Information about fees for non-subsidised VET courses is available 2018 VET Fees.pdf

    VET tuition fees

    This course is subsidised by the NT Government. Information about VET Tuition fees for eligible NT residents is available in the VET Student Guide, VET Fees online or 2018 VET Fees.pdf. VET Tuition Fees for 2018 will be charged at $3.00 per nominal hour for subsidised training.

    International Students

    International Full Fees

    International course fees are included on the International Course Listing page. Select the VET tab for more information.

    • This is a current, nationally accredited qualification from the FDF Food Processing Training Package.

      This qualification will be superseded by FBP30517 during 2018. Further information will be published as soon as it becomes available. It is recommended that students contact the relevant VET school/team for current course details.

    • Away from base

      AFB: This is an approved Away From Base (AFB) 'mixed-mode' course.For further information about AFB see

      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

      Study Mode: Internal, Mixed mode
      Some components of this qualification may be available in other modes of delivery and not all modes are available at all locations.

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

    Contact details

    Culinary Arts
    Location: Palmerston Campus
    Phone: 08 8946 7526
    Fax: 08 8946 7833

    Course structure

    Course Requirements

    To achieve a Certificate III in Retail Baking (Combined) a total of TWENTY (20) units of competency must be completed. This comprises SEVENTEEN (17) core units of competency plus THREE (3) elective units of competency as detailed in the packaging rules and listed below.

    The total Nominal Hours for the sequence listed below is 970. The total nominal hours for this qualification will vary depending on the elective units selected.

    Code Module/Unit of Competency
    FDFFS2001A Implement the food safety program and procedures
    FDFOHS3001A Contribute to OHS processes 40
    FDFOP2061A Use numerical applications in the workplace 30
    FDFOP2064A Provide and apply workplace information 30
    FDFRB2001A Form and fill pastry products 40
    FDFRB2002A Prepare fillings 30
    FDFRB3001A Produce pastry 50
    FDFRB3002A Produce bread dough 80
    FDFRB3003A Produce sponge, cake and cookie batter 70
    FDFRB3004A Decorate cakes and cookies 60
    FDFRB3005A Bake bread 40
    FDFRB3006A Bake sponges, cakes and cookies 50
    FDFRB3007A Bake pastry products 30
    FDFRB3010A Process dough 60
    FDFRB3011A Diagnose and respond to product and process faults (bread) 60
    FDFRB3012A Diagnose and respond to product and process faults (pastry, cake and cookies) 60
    MSAENV272B Participate in environmentally sustainable work practices 30
      Total nominal hours – core units
    FDFRB3013A Produce artisan breads
    FDFRB3014A Produce sweet yeast products
    FDFRB3016A Plan and schedule production for retail bakery
      Total nominal hours – elective units
      Total nominal hours for the qualification


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