This page is updated when information changes, but it's always best to talk to your training provider to confirm course details before you enrol.
Overview
This qualification describes the skills and knowledge for workers in a production bakery, where high volume production of bread, pastry products, biscuits and/or cakes is undertaken.
The qualification is designed for production related roles that require application of specific high volume baking skills and knowledge across a range of processes and including some technical and problem solving ability. It caters for multi-skilled outcomes and roles that include team leader functions within the production environment.
All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.
No licensing, legislative or certification requirements are known to apply to this qualification at the time of publication.
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Financial help
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Government funding is not available for this course.
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Cost
Course costs can vary by provider and location. Ask your training provider for a cost estimate.
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VET Student Loans are not available
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You may need to pay for equipment or materials.
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On-the-job training
- Completing this course through an apprenticeship can help you to learn the skills you need.
These apprenticeships are available:
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Entry requirements
This course doesn't have any entry requirements. It could be a good starting point for your career.
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Duration
You complete this course when you’ve learned the skills, not after a set amount of time. The times shown are estimates.
- Through apprenticeship:
3 years - Qualification only:
1–2 years
- Through apprenticeship:
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Delivery options
You may be able to access this training in these ways:
Course content
This course is made up of units.
All courses have core units—these are mandatory for completing the course. Most courses also have elective units, which you can choose from to suit your needs and interests. Not all training providers offer every elective, so check with your provider to find out which electives they can offer you.
For more information about course content, talk to your training provider or visit the National Training Register.
| Unit | Unit type |
|---|---|
| Apply good manufacturing practice requirements in food processing | Core |
| Contribute to work health and safety processes | Core |
| Control contaminants and allergens in food processing | Core |
| Monitor the implementation of food safety and quality programs | Core |
| Operate and monitor interrelated processes in a production or packaging system | Core |
| Participate in traceability activities | Core |
| Use numerical applications in the workplace | Core |
| Work with bakery ingredients, their functions and interactions | Core |
| Work with flours and baking additives | Core |
| Apply digital technology in food processing | Elective |
| Apply raw materials, ingredient and process knowledge to production problems | Elective |
| Complete routine workplace formatted texts | Elective |
| Conduct a traceability exercise | Elective |
| Conduct hazard analysis | Elective |
| Contribute to the development of workplace documentation | Elective |
| Control stock | Elective |
| Develop and adjust a production schedule | Elective |
| Ensure process improvements are sustained | Elective |
| Establish compliance requirements for work area | Elective |
| Estimate, measure and calculate with routine metric measurements for work | Elective |
| Facilitate a Just in Time system | Elective |
| Facilitate and improve implementation of 5S | Elective |
| Facilitate change in an organisation implementing competitive systems and practices | Elective |
| Facilitate the use of planning software systems in a work area or team | Elective |
| Finish baked products | Elective |
| Freeze and thaw dough | Elective |
| Identify dietary, cultural and religious considerations for food production | Elective |
| Implement the pest prevention program | Elective |
| Interpret routine tables, graphs and charts and use information and data for work | Elective |
| Issue work permits | Elective |
| Lead work teams and groups | Elective |
| Manufacture crisp breads | Elective |
| Manufacture wafer products | Elective |
| Measure non-bulk ingredients | Elective |
| Monitor and operate trade waste process | Elective |
| Operate a bread dough make up process | Elective |
| Operate a bread dough mixing and development process | Elective |
| Operate a bulk liquid transfer process | Elective |
| Operate a chocolate tempering process | Elective |
| Operate a continuous freezing process | Elective |
| Operate a depositing process | Elective |
| Operate a final prove and bread baking process | Elective |
| Operate a freezing process | Elective |
| Operate and monitor a baking process | Elective |
| Operate and monitor a batter production process | Elective |
| Operate and monitor a biscuit dough make up process | Elective |
| Operate and monitor a cooling and wrapping process | Elective |
| Operate and monitor a cooling, slicing and wrapping process | Elective |
| Operate and monitor a doughnut making process | Elective |
| Operate and monitor a forming or shaping process | Elective |
| Operate and monitor a griddle production process | Elective |
| Operate and monitor a high speed wrapping process | Elective |
| Operate and monitor a laminated pastry production process | Elective |
| Operate and monitor a non laminated pastry production process | Elective |
| Operate and monitor a pastry baking process | Elective |
| Operate and monitor a pastry forming and filling process | Elective |
| Operate and monitor an extrusion process | Elective |
| Operate and monitor the production of fillings | Elective |
| Operate the labelling process | Elective |
| Organise receival and despatch operations | Elective |
| Participate in a HACCP team | Elective |
| Participate in an audit process | Elective |
| Participate in improvement processes | Elective |
| Participate in product recalls | Elective |
| Perform an allergen risk review | Elective |
| Perform basic tests | Elective |
| Perform packaging equipment changeover | Elective |
| Plan, conduct and monitor equipment maintenance | Elective |
| Provide work skill instruction | Elective |
| Read and respond to information in routine visual and graphic texts | Elective |
| Read and respond to routine standard operating procedures | Elective |
| Receive and store raw materials for food processing | Elective |
| Report on workplace performance | Elective |
| Set up a production or packaging line for operation | Elective |
| Support and mentor individuals and groups | Elective |
| Use digital technology for non-routine workplace tasks | Elective |
| Use digital technology for routine and simple workplace tasks | Elective |
| Use oral communication skills to participate in workplace meetings | Elective |
| Use strategies to respond to routine workplace problems | Elective |
| Use structured problem-solving tools | Elective |
| Work in a freezer storage area | Elective |
Job prospects
The Certificate III in High Volume Baking sets you up for roles like these, but the skills you learn could take you even further.
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Baker
ANZSCO 351111
Bakers prepare and bake bread loaves and rolls.
Recommended education level:
Certificate III or IV -
Pastrycook
ANZSCO 351112
Pastrycooks prepare and bake buns, cakes, biscuits and pastry goods.
Recommended education level:
Certificate III or IV -
Baking Factory Worker
ANZSCO 831111
Baking Factory Workers operate machines and perform routine tasks to make bread, cakes and other baked products, and to slice and wrap products.
Recommended education level:
Certificate I or secondary education
Training providers delivering Certificate III in High Volume Baking
It's a good idea to research multiple training providers to make sure you're getting the right training for you.
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DYNAMIC LEARNING SERVICES (RTO code 40467)
Contact this provider
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National Food Institute (RTO code 3821)
Contact this provider
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Training and Quality Management Services Pty Ltd (RTO code 6051)
Contact this provider
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William Angliss Institute of TAFE (RTO code 3045)
Contact this provider
How to enrol in this course
To enrol, choose a training provider that offers this course. You can see provider details on this page.
When you find one that you think suits you, visit their website or contact them directly to confirm details like start dates, fees, funding, delivery locations and delivery options.
The provider will guide you through the enrolment process.
How do apprenticeships and traineeships work?
Apprenticeships and traineeships let you combine hands-on work experience with training. You’ll gain job-ready skills and earn an income while you complete a qualification.
As an apprentice or a trainee, you work with an employer while completing your training. Most of your time is spent learning on the job, with some classroom or online training to support the skills you're developing in the workplace.
For some jobs, you may need to do an apprenticeship or traineeship before you are allowed to work as a qualified tradesperson. For example, you need to do an apprenticeship if you want to work as a licensed electrician.
Find out more about apprenticeships and traineeships.
See more information about the apprenticeship or traineeship you’re interested in pursuing on the Queensland Training Information Service.
How long will this course take?
This course is competency-based training, which means you progress as you demonstrate your skills and knowledge, rather than in a set amount of time.
The duration shown here is an estimate for full-time study based on how long most people take to complete the course. You may finish earlier than other people, or it may take you a bit longer.
If you’ve already completed training or have worked in a relevant area, you could get credits or recognition of prior learning. This can reduce the training you need to complete a qualification, which could reduce the time needed for training.
Duration for apprenticeships and traineeships
Apprenticeships and traineeships take longer than doing the qualification on its own, but you learn valuable hands-on skills.
For some jobs, you may need to do an apprenticeship or traineeship before you are allowed to work as a qualified tradesperson. For example, you need to do an apprenticeship if you want to work as a licensed electrician.
Learn about how courses are delivered
Different courses have different delivery options. Consider your needs when you’re researching courses. Some courses may be delivered entirely online or partially online. Others may be delivered in a classroom.
Some courses, like those delivered through apprenticeships and traineeships, are mostly based in the workplace but with some classroom or online study.
If a certain type of delivery is important to you, talk to your provider before you enrol to make sure they offer that delivery option.
How to reduce the cost of your course
There are lots of ways you can reduce the cost of your course.
- The government could partly or fully cover the cost of your course. See information about financial help and government funding on this page.
- The government also offers funding for some costs related to your course.
- If you’ve already completed training or have worked in a relevant area, you could get a cost credit or recognition of prior learning. This can reduce the training you need to complete a qualification, which could reduce the cost.
Learn about financial help and government funding
The main cost of training is usually the course fees, which vary depending on things like which course and training provider you choose.
You may be able to get your training for free or at a reduced cost, or you could get help with paying for training-related costs. You can also pay for some courses with a VET Student Loan.
Find out more about getting help paying for your training or check if you're eligible.
What are entry requirements?
Some courses have conditions you need to meet before you can enrol in the course. They help make sure you have the right background or skills for the training.
Entry requirements might include a certain education level, skills or knowledge, work status, or experience.