About Us

TAFE South Australia is proud on its outstanding range of programs available to international students. You are able choose from more than 100 courses in a large spectrum of Bachelor, Advanced Diploma, Diploma and Certificate courses. TAFE South Australia qualifications are built and examined in consultation with universities and industry and have clearly defined pathways to further study at university. You will get a high quality education in an ideal study environment, with excellent career prospects once you have completed your study program.

Certificate III in Food Processing (Retail Baking - Combined)

  • Duration: 1 year
  • Note: one year of study is equivalent to not less than 36 weeks of instruction.
  • Course Type: Training Package Qualification
  • Entry Requirements: Satisfactory completion of year 12 or overseas equivalent. English proficiency demonstrated by IELTS 5.5
  • Commencement Details: January
  • Assessment Method: Modules
    Module based assessment used such as tests, practicals.
  • Expected Employment Outcome Example: Students who have completed the Certificate III in Food Processing - Retail Baking (Combined stream) will be able to work in international hotels, catering institutions, hotbread shops, supermarket bakeries, artisan bakeries, restaurants, cafes, plant bakeries (Tip-Top, Buttercup), bread and cake franchises (Brumby's, Bakers Delight & Cheese Cake Shop) and hospitals. Two years of industry experience is required after successful completion of this qualification to be eligible to apply for trade equivalence status from the Food, Tourism and Hospitality Industry Skills Advisory Council. Students who have completed the Certificate IV in Hospitality (Patisserie) can expect to find employment in International Hotels, Resorts, Cruise Ships, world class Catering and Convention Centres, high class Restaurants and specialist Patisseries and Cafes. Highly skilled Patissiers are sought after all over the world.
  • Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.
  • Skills Covered:
    Cake and sponge-making; following OH&S procedures; food hygiene and sanitation; food science and nutrition; fundamentals of bread making; making continental cakes; pastry production; preparing biscuits, cookies and meringues; quality concepts; rye and savoury breads; sweet yeast; trade calculations; workplace communications; cake decorating; and a work placement.
  • Study Mode: Face to face in a classroom

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