BITA is industry recognised for delivering high quality professional training that drives the future of the baking industry. We offer specialised on-site programs delivered under the Australian Quality Training Framework (AQTF) and designed to meet the needs of school-based apprentices, apprentices, employers, and industry. Our courses are nationally recognised programs specifically tailored to the needs of the baking industry.

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Certificate 3 in Baking

Certificate III in Baking
(FBP30517 / FBP30521)

Schedule of Fees

This qualification describes the skills and knowledge of a baker who bakes bread, cake, pastry and biscuit products working in a commercial baking environment.

To achieve this qualification, competency must be demonstrated in 19 units – 15 core units plus four elective units.

This course will offer the following, but is not limited to, units:
• Use food preparation equipment to prepare fillings
• Produce laminated pastry products
• Produce non-laminated pastry products
• Produce basic bread products
• Produce savoury bread products
• Produce specialty flour bread products
• Produce sponge cake products
• Produce biscuit and cookie products
• Produce cake and pudding products
• Produce sweet yeast products
• Schedule and produce bakery production
• Produce basic artisan products
• Implement the food safety program and procedures
• Participate in OHS processes
• Use numerical applications in the workplace

Certificate 3 in Cake and Pastry

Certificate III in Cake and Pastry
(FBP30317 / FBP30321)

Schedule of Fees

This qualification describes the skills and knowledge of a pastry cook who bakes cake, pastry, and biscuit products working in a commercial baking environment.

To achieve this qualification, competency must be demonstrated in 15 units – 11 core units plus four elective units.

This course will offer the following, but is not limited to, units:
• Use food preparation equipment to prepare fillings
• Produce laminated pastry products
• Produce non-laminated pastry products
• Produce sponge cake products
• Produce biscuit and cookie products
• Produce cake and pudding products
• Schedule and produce cake and pastry production
• Produce basic artisan products
• Implement the food safety program and procedures
• Participate in OHS processes
• Use numerical applications in the workplace

Certificate 3 in Bread Baking

Certificate III in Bread Baking (FBP30417 / FBP30421)

Schedule of fees

This qualification describes the skills and knowledge of a bread baker who bakes bread products working in a commercial baking environment.

To achieve this qualification, competency must be demonstrated in 14 units – nine core units plus five elective units.

This course will offer the following, but is not limited to, units:
• Produce basic bread products
• Produce savoury bread products
• Produce specialty flour bread products
• Schedule and produce bread production
• Produce sweet yeast products
• Produce basic artisan products
• Implement the food safety program and procedures
• Participate in OHS processes
• Use numerical applications in the workplace