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Certificate III in Baking
About
This qualification describes the skills and knowledge of a baker who bakes bread, cake, pastry and biscuit products working in a commercial baking environment. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.
Key facts
| Qualification | Certificate |
| Study mode | Full-time, Part-time |
| Duration | 52 weeks |
| Intakes | January, February, March, April, May, June, July, August, September, October, November, December |
| Tuition (Local students) | Data not available |
| Tuition (Foreign students) | RM 32,414 |
Subjects
-
Culinary Art
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Duration
52 weeks
Tuition fees
| Description | Local students | Foreign students |
|---|---|---|
| Tuition fee | Data not available | RM 32,414 |
| Miscellaneous fees | Data not available | Data not available |
| Total estimated cost of attendance | Data not available | RM 32,414 |
| Estimated cost per year | Data not available | RM 32,414 |
Estimated cost as reported by the institution. There may be additional administrative fees. Please contact for the latest information.
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Admissions
Intakes
Entry Requirements
- Completion of year 11 or equivalent. (Subject to the assessment and approval of Baxter Institute Admission team.)
- English requirements: IELTS 5.5 or TOEFL PB 506, TOEFL IBT 62, PTE Academic 46, CAE & CPE (from 2015) 162
- Applicants must be 18 years of age and above
- Successful completion of Pre-training review (PTR)
- LLN Level 2
Curriculum
CORE
- Implement the food safety program and procedures
- Participate in OHS processes
- Use numerical applications in the workplace
- Apply quality systems and procedures
- Provide and apply workplace information
- Provide production assistance for bread products
- Provide assistance in cake, pastry and biscuit production
- Participate in environmentally sustainable work practices
ELECTIVE
- Prepare fillings
- Form and fill pastry products
- Produce meringue-based products
- Finish products
- Prepare and serve espresso coffee