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COOKERY, BAKERY and PATISSERIE COURSES IN AUSTRALIA
Menzies Institution of Technology - Sydney
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Certificate III in Food Processing (Retail Baking – Combined)
National Code
FDF30703
CRICOS Code
060423B
Location
La Trobe Campus
Course fee
12,500 plus 1,000 material fee
Duration
66 weeks
Course Description
This course is made up of 20 units of competency and combines the skills
and knowledge for both bread and cake & pastry production. This is a
combined course of the Cake & Pastry and Baking streams.
Students learn
how to make a range of breads, pastries and cakes using baking equipment
and machinery. Students also learn the safety requirements and
operational processes within the retail baking sector.
Career Opportunities
This course gives you the skills to work in both the bakery and cake &
pastry sectors. As it is a combined course, you will have more options
in your career paths. You will be equipped with skills to become a Baker
or a Pastry Chef.
Further Study Opportunities
You may continue on to higher level studies to improve your personal and
management skills such as Certificate IV in Business and the Diploma of
Management. This will help you to become a bakery/pastry shop manager or
owner.
Entrance Requirements
Successful completion of senior high school or equivalent to the
Australian Year 12 level qualification
and IELTS 5.5
or equivalent internationally recognised exam result.
Certificate III in Food Processing (Retail Baking – Bread)
Duration
50 weeks
National Code
FDF30603
CRICOS Code
060422C
Course fee
$ 10,000 plus $ 1,000 material fee
Location
La Trobe Campus
Course Description
Developed in conjunction with Menzies¨ partner bakeries, this bread
making course is designed to provide all the skills needed to work as a
baker in a wholesale bakery or commercial kitchen.
You will learn how to bake bread, produce yeast based products and
artisan breads. You will learn how to communicate and maintain health
and safety procedures in the workplace.
Career Opportunities
This course may provide you with employment opportunities in retail or
wholesale bakeries or commercial kitchens which require bakers.
Entrance Requirements
Successful completion of senior high school or equivalent to the
Australian Year 12 level qualification
English Proficiency
IELTS overall score of 5.5 or equivalent internationally recognised exam
result in line with DIAC regulations
Certificate III in Food Processing (Retail Baking – Cake &
Pastry)
Duration
50 weeks
National Code
FDF30503
CRICOS Code
060423B
Course fee
$ 10,000 plus $ 1,000 material fee
Location
La Trobe Campus
Course Description
This course is made up of 15 units of competency and equips students to
pursue careers in cake shops, in-store bakeries, baking franchises and
similar outlets. Students learn how to produce and decorate a range of
cakes, cookies and pastries.
Career Opportunities
This course may lead you to employment as a cake decorator or pastry
chef in top restaurants, and hotels, or as a cake decorator/artist and
pastry chef.
Further Study Opportunities
You may continue on to higher level studies to improve your personal and
management skills such as Certificate IV in Business and the Diploma of
Management. This will help you to become a manager or owner of a cake
shop.
Entrance Requirements
Successful completion of senior high school or equivalent to the
Australian Year 12 level qualification
English Proficiency
IELTS overall score of 5.5 or equivalent internationally recognised exam
result in line with DIAC regulations
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