Certificate III in Food Processing (Retail Baking) - Combined

apprenticeship

Course Enquiries:	Moorabbin campus: 9209 5938 General Enquiries: 9564 1555 Email: info@holmesglen.edu.au
Course Code:	FDF30703
Start Date(s):	April.
Location:	Moorabbin
Total Course Length:	Full-time: 30 weeks
Prerequisites:	Non Apprenticeship. Applicants are required to attend an interview. Apprenticeship. Apprentices and employers must obtain and complete a training agreement. This agreement is forwarded to an Australian Apprenticeship Centre (AAC). A registration number for the agreement is forwarded to the employer and the apprentice. The apprentice should then contact Holmesglen to register for training. On enrolment at Holmesglen the employer, the apprentice and Holmesglen must complete a training program. This must be done within three (3) months of the apprentice commencing employment. Traiining agreement forms are available from the AAB, Apprenticeship Administration Branch. Telephone: 1300 722 603. The forms ar also available from the nearest Australian Apprenticeship Centre.

Overview

Ready Set GO!

The Great Aussie Pie Competition, BIAV State Baking Show and National Awards, Bakers Delight, Brumby's, La Parisienne Bakery, Specialty Artisan Baking, Chocolate or Cake Decorating, Retail Bakery. This course will give you the work placement, skills and qualifications to become part of the dynamic, fun filled industry.

Apprenticeship and Non Apprenticeship Program in Bakery

Extensive career opportunities exist within the bakery industry. This program develops the skills necessary to pursue such opportunities through Holmesglen's specialised bakery training facility. Attending training four (4) days per week, students will gain the ability to work within retail or franchise baking enterprises.

Qualification & Recognition

Upon successful completion of this course, students are eligible to receive the Certificate III in Food Processing (Retail Baking - Combined), a nationally recognised qualification for the baking industry.

Recognition of Prior Learning and Credit Transfer

Students may be able to shorten the length of their chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQTF qualifications and statements of attainment issued by another registered training organisation will be recognised by Holmesglen.

RPL Booklet

RPL process for Bakery courses

Individuals who have previously completed units incorporated into this qualification, either through a certificate course or through the Victorian VET in VCE Program, may be eligible to have these recognised. All claims for RPL and Credit Transfer should be made upon enrolment in the course and must be received by the Program Coordinator within two (2) weeks of the commencement of the unit for which the claim is made. Students should continue to attend classess until confirmation of acceptance of the exemption/credit transfer is received. International students must contact the International Centre to apply for Credit Transfers and RPL within the first two (2) weeks of their course commencing.

Course Fees

Fees are calculated according to the level of course being studied, and the number of hours being undertaken, up to Government established maximums. Certain categories of students may be eligible for a Government Subsidised Place. Assistance is available for those who are unable to afford fee payment up front.

All Victorian TAFE fees will change on 1 July 2009. Please check the links below or contact the Information Office on 03 95641640.

Fees and Charges

How to Apply

Directly to Holmesglen

Course Structure

Students combine workplace experiences with training undertaken in Holmesglen's specially designed bakery training facility.

To successfully achieve the Certificate III in Food Processing (Retail Baking - Combined), students will be required to complete all units.

Unit: Hours

Use Basic Mathematical Concepts: No module detail is available; 20
Monitor The Implementation Of Occupational Health And Safety Policies And Procedures: No module detail is available; 60
Monitor The Implementation Of Quality And Food Safety Programs: No module detail is available; 100
Present and Apply Workplace Information: No module detail is available; 30
Produce Artisan Breads: No module detail is available; 80
Bake Bread: No module detail is available; 40
Bake sponges, cakes and cookies: No module detail is available; 50
Bake pastry products: No module detail is available; 30
Decorate cakes and cookies: No module detail is available; 60
Diagnose And Respond To Product And Process Faults (Bread): No module detail is available; 60
Diagnose and respond to product and process faults (Pastry, Cake and Cookies): No module detail is available; 60
Form and fill pastry products: No module detail is available; 40
Produce sponge, cake and cookie batter: No module detail is available; 70
Produce Bread Dough: No module detail is available; 80
Prepare fillings: No module detail is available; 30
Produce pastry: No module detail is available; 50
Produce Yeast-raised Products: No module detail is available; 50
Scale And Mould Dough For Intermediate Proof: No module detail is available; 30
Participate effectively in a workplace environment: This is a Specialist unit. It covers the skills and knowledge required to participate effectively in a workplace environment.; 30

Assessment

Assessment may be a combination of written and online assignments, tests, examinations and practical application projects.

Career and Further Study Opportunities

Substantial career opportunities exist for qualified individuals within the retail baking and hospitality industries.
Graduates of this program are well positioned to pursue further training opportunities in other areas of hospitality, including specialised training in cookery or higher-level management.