Baking

Baking / Imagine starting each day with the aroma of freshly baked bread and the satisfaction of seeing the fruits of your hard work literally growing before your eyes. Our baking students learn time-honoured artisan skills along with the more delicate arts of pastry and cake making while earning a qualification that is recognised all over the world.
FDF30510 Certificate III in Retail Baking (Cake and Pastry)
APPrENTicESHiP

FDF30610 Certificate III in Retail Baking (Bread)

APPRENTICESHIP
COURSE CODE VTAC CODE INTAKES APPLICATIONS ENTRANCE REQ. DURATION MODE OF STUDY

Qualification
Certificate II Certificate III Certificate IV Diploma Advanced Diploma Degree

After successful completion of any of the courses listed below graduates will find many career choices to follow from working in bakeries, cake and patisserie shops, large hotels to even having the skills to open up your own business. By undertaking baking training with the Institute, you will earn a qualification recognised worldwide, opening up an exciting future filled with excellent prospects and possibilities.

COURSE CODE VTAC CODE INTAKES APPLICATIONS ENTRANCE REQ. DURATION MODE OF STUDY

FDF30510 N/A Monthly AAC Employer required 3 yrs PT

FDF30610 N/A Monthly AAC Employer required 3 yrs PT

Career Paths
Bakery courses could lead you to positions such as: > Owner / Franchisee > Store Manager > Production Manager > Technical Advisor > Baker / Pastry Cook > Apprentice Baker

This apprenticeship gives you well-developed skills in the areas of: making and baking pastry, preparation of fillings, cake and sponge baking, cake and cookie batter, yeast-raised products, chocolate, chocolate confectionery and decoration of cakes. It also covers: cookies, gateaux and tortes, choux pastry, meringue based products, and product and process faults. You will gain a broad knowledge base of: mathematical concepts, communications, occupational health and safety, and quality and food safety programs. This invaluable trade qualification allows graduates to become a qualified pastry chef, patissier, retail cake maker, cake decorator, caterer or business owner.

This apprenticeship gives you well-developed skills in the areas of: producing bread dough, scaling and moulding dough for proofing, baking bread, cultural, religious and dietary requirements, artisan breads, and retarding dough. You will also gain a broad knowledge of: mathematical concepts, communications, occupational health and safety, and the implementation of quality and food safety programs. This invaluable trade qualification allows graduates to become a qualified baker, artisan baker, wholesale baker, business owner or production manager.

FDF30710 Certificate III in Retail Baking (Combined)

APPrENTicESHiP
COURSE CODE VTAC CODE INTAKES APPLICATIONS ENTRANCE REQ. DURATION MODE OF STUDY

FDF30710 Certificate III in Retail Baking (Combined)

COURSE CODE VTAC CODE INTAKES APPLICATIONS ENTRANCE REQ. DURATION MODE OF STUDY SELECTION CRITERIA

FDF30710 N/A Monthly AAC Employer required 3.5 yrs PT

FDF30710 N/A Feb, Jul Direct Yr 10 or equiv. 1 yr FT Preselection form, interview

Recognition of Prior Learning You may be eligible to receive Recognition of Prior Learning. For more information contact (03)9606 2111 or email info@angliss.edu.au How to Apply Visit www.angliss.edu.au/how-toapply for the application process. Part-time Study Courses available upon request. Contact Details William Angliss Institute 555 La Trobe Street Melbourne VIC 3000 Tel: (03) 9606 2111 Fax: (03) 9670 1330 Email: info@angliss.edu.au Web: www.angliss.edu.au Disclaimer Every effort has been made to ensure that the information contained in this document is correct at the time of printing. Visit www.angliss.edu.au for the most up-to-date information

PROFILE
Freyja Tusek Certificate III in Retail Baking, Apprentice Current Occupation Baker, Red Beard HistoricBakery
What is your current role and what does it involve? My current role is Baker and Pastry Chef so my days are spent baking things like bread, cakes, pastries or biscuits. Everything I do is from scratch so it can also involve making creme patisserie and syrups or preparing fresh fruits and vegetables. Every day is full ofvariety. What is a moment in your career that you are proud of? I could name several moments of my career I am extremely proud of, but honestly it is doing this job that I am most proud of. I have found something amazing that I love doing and sharing those moments with people who have the same passion isexciting. What is the best thing about studying at William Angliss Institute and what have you found to be most valuable? The best thing about studying at William Angliss was the relaxed atmosphere and the people I met along the way. Ifound talking with teachers and students to be as valuable as the classes and the block release learning gave me a really broad range of skills.

The Retail Baking Combined apprenticeship will have you completely skilled up in all the areas from both the breadmaking stream and the cake and pastry stream, making you the most employable baking allrounder out there.

This one year classroom based course will have you completely skilled up in all the areas from both the breadmaking stream and the cake and pastry stream, making you the most employable baking all-rounder out there. Where are some of our graduates? Apprentice, Convent Bakery Baker, Parkview Bakery, Maryborough Pastry Chef, Crown Casino Owner Operator, Bakery, Kew

For 70 years William Angliss Institute has been a learning community devoted to students with a passion for foods, hospitality and tourism, inspiring them and nurturing their careers with expert training, education and mentoring.

Call 03 9606 2111 or visit www.angliss.edu.au

RTO No. 3045 | CRICOS Provider No. 01505M

2296-V3 0412