14 Weeks
FBPSS00002 – Bread baking for pastry cooks skill set
Short Courses
Govt Funded
Overview
This skill set provides the basic skills, knowledge and understanding on what it is like to start a career in the bread baking industry.
Students will learn sweet yeast products including croissants and brioche, savoury bread products and artisan bread products including sourdough breads.
Duration
14 Weeks (5 contact Hours per week )
Study Mode and Assessment Methods
The course operates through a hybrid learning model, combining both on-campus and online classes. Attendance in both settings is crucial for successful course completion. Practical assessments will be conducted in the commercial kitchen facilities at Salford Campus.
Entry Requirements
Prior to the course commencement, students are required to have a baker’s uniform and equipment set. It can be provided at an added cost by Salford College
Fees
Full Fee: $7500
Gap Fees: $750.00
Eligibility for government-subsidized training is possible. Please click on following link for eligibility https://providers.skills.sa.gov.au/subsidised-training-list
If you are ineligible for the subsidised fee the full fee cost will apply.
(Note: Fees are subject to enrolled subjects. Salford College reserves the right to implement necessary changes. Fee updates will be communicated before offers are extended.)
To know about our promotional discounts/government subsidised training cost, please fill the form below so we can send the latest offers to your email.
Course Structure
This skill set consists of 5 units
| Unit Code | Unit Name |
|---|---|
| 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 |
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