Apprenticeship Courses

2011 marks the introduction of the new National Training Package for the Baking Industry

Certificate III in Retail Baking (Cake and Pastry) FDF30510

Certificate III in Retail Baking (Bread) FDF30610

Certificate III in Retail Baking (Combined) FDF30710

General Information

All apprenticeships have a nominal term – this is the timeframe that is on the Apprenticeship training contract. Full-time apprenticeships have an expected nominal term of 36 months.

To achieve a reasonable rate of progress and completion within the expected duration it is anticipated an apprentice would achieve approximately 1/3 of the competencies for the qualification within each 12 month period of the apprenticeship.

Method of Delivery

Each program is offered under fully flexible delivery with two hours per week work release for full-time students. Students are supplied with all workbooks, workbook activities, on-site training and on-site practical assessments.

On-site flexible delivery allows students to progress according to their own capabilities and where applicable accelerate their course to complete early. BITA programs are ideally suited to passionate and motivated students with employers who are keen to support and pass on their skills and expertise to the next generation of tradespeople.

All BITA trainers have extensive trade experience.

On-site delivery benefits:

• The employer is directly involved in training and mentoring the apprentice.

• The apprentice can apply their training directly to the real bakery environment.

• Allows training to take place throughout the year rather than having to wait until the next block course.

• Training can be customised to suit apprentices’ capabilities.

• Clustering of related units enables accelerated progression and assists in linking learning processes.

• Saves both the employer and apprentice money.

• No travel/accommodation costs to apprentices.

Fee For Service Training