About the course

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.

　　Infection control, including COVID-19 measures and the associated restrictions, have been implemented, to ensure the safety and well-being of students, lecturing staff and the wider community.

　　This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors. Scholarships - View all scholarships Internships

　　

Start dates and prices

Course fees are indicative and should be used as a guide. Speak to a counsellor to get an accurate price.

　　Duration: 2 Year(s)Fees: Not available

Intake	Location
Semester 1 (March), 2024	Palmerston
Semester 1 (March), 2025	Palmerston
Semester 1 (March), 2026	Palmerston

　　

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How to apply

The next application deadline is 04 February 2024

Further information

Career outcomes

　　

Reviews and rankings

World ranking

　　401st / 1250

　　THE World ranking

　　

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