Bread Baking for Pastry Cooks Skill Set

FBPSS00002

Course Overview

The Bread Baking for Pastry Cooks Skill Set has been designed to equip pastry cooks with the practical skills and knowledge to bake a wide variety of bread products. Delivered by experienced trainers, this hands-on program ensures that students meet current industry needs while gaining confidence in commercial bakery practices. Upon successful completion, participants will be issued a Statement of Attainment by Alliance College (RTO Code: 0137) for the units of competency completed.

Duration: 14 weeks, 1 day per week (5 hours per session)
Delivery: On-campus, face-to-face training
Availability: Domestic Students. This course can be subsidised through the Government of South Australia’s Subsidised training.
Subsidised Fee: $270 AUD
Concession Price: $270 AUD
Incidental Fee: $100 AUD

This training is funded through the Government of South Australia and delivered by Alliance College (RTO Code: 0137)

Course Unit

FBPRBK3005

Produce basic bread products

FBPRBK3006

Produce savoury bread products

FBPRBK3007

Produce specialty flour bread products

FBPRBK3014

Produce sweet yeast products

FBPRBK4001*

Produce artisan bread products

Note: Prerequisite – FBPRBK3005 Produce basic bread products must be completed before attempting FBPRBK4001.

Entry Requirements

Minimum age: 15 years (turning 16 in the first year of study)
Academic: Completion of Year 9 or equivalent OR AQF Level 1
Participate in a suitability interview including a pre-Training LLND (Digital Literacy) assessment.

For students seeking government funding under South Australia's Funded Activities Agreement (FAA):

Must meet Skills SA funding eligibility criteria (e.g. residency, visa status, previous education)
Must complete the Upfront Assessment of Need (UAN) process, which includes:
- A validated Core Skills Profile for Adults (CSPA) assessment to determine language, literacy, and numeracy skill levels
- Any additional indicators that may help identify the need for learning support

Uniform requirement: Baker’s uniform including chef hat, pants, jacket, and enclosed shoes (available for purchase if required)

Learning Outcomes

Produce a variety of basic and specialty bread products.

Bake savoury breads and sweet yeast products.

Apply artisan techniques to create high-quality bread products.

Work safely and hygienically in a commercial baking environment.

Understand industry food safety legislation and requirements.

Employment Pathways

This skill set supports entry-level employment and upskilling opportunities within commercial baking and patisserie environments. It is suitable for individuals seeking to build foundational bread-making skills or enhance existing pastry and baking capabilities.

Possible job roles include:

Bakery Assistant
Bread Baker Assistant
Pastry Cook Assistant
Commercial Kitchen Assistant (bread preparation)
Café or Bakery All-Rounder

Graduates of this course may:

Continue study in qualifications such as:
- FBP30317 Certificate III in Cake and Pastry
- SIT31021 Certificate III in Patisserie
- SIT40721 Certificate IV in Patisserie
- SIT50422 Diploma of Hospitality Management
Gain employment in roles such as:
- Commercial Baker
- Pastry Cook with bread baking specialisation

Notes

Please contact us here for more information about future intakes.

Bread Baking for Pastry Cooks Skill Set