National Certificate in Baking (Level 3)

About the Programme

The diversity of bakery products available today means that skilled bakers are in great demand in all sectors of the industry. The National Certificate in Baking (Level 3) includes practical and theoretical sessions on a wide range of subjects. Some Unit Standards included in the National Certificate in Baking (Craft Baking) Level 4 are assessed during the programme.

Offered by

Faculty of Consumer Services - School of Baking and Patisserie

Entry Requirements

Applicants must meet the following entry requirements:

• Be physically capable of completing the practical aspects of the programme
• Have English language competence to undertake this programme which is taught and assessed in English.

Any applicant whose first language is not English may be asked to undertake a test to provide evidence of an overall IELTS (Academic) band score of 5.5 (with no score below 5.0) or equivalent.

• Be able to demonstrate the following attributes:
  • A positive attitude
  • Good personal presentation
  • Show commitment to the baking, catering and hospitality industries.

The above attributes will be assessed through an interview process. The interview will also provide an opportunity to discuss further study and career options.

Applicants will be accepted in order of their application.

Cost

$5,836

International Student Fees

$18,050 per year (additional costs up to $1,000)

Programme Summary

The National Certificate in Baking (Level 3) offered by the School of Baking and Patisserie at MIT is a national qualification, allowing our graduates to more easily gain entry into studies at higher levels such as Level 4 apprenticeships. This programme will teach students the core skills of literacy, numeracy, plus oral and written communication, required in a bakery environment.

Health And Safety
This course will give students an understanding of good work practice including safe handling of bakery machinery, food hygiene and legislative requirements in the bakery environment.

Fundamentals of Biscuit and Pastry Baking
Baking is a practical course introducing students to a variety of baking ingredients and functions while learning the various techniques required in biscuit production and pastry making, including short, sweet, puff and choux pastry products.

Cakes and Yeasted Dough Products
A practical course which provides the principles and processes for mixing and baking cakes as well as their decoration and presentation. The category of yeast raised dough products is also introduced alongside the more in-depth scientific principles of baking and bakery calculations necessary to produce quality products.

Bread Baking
Bread Baking provides an understanding of yeasted products and is consolidated and further developed to broaden the range of recipes for both hand-made artisan styles and breads produced using commercial bakery equipment.

Fundamentals of Patisserie
Students will extend the skills acquired in the programme by producing a range of desserts and baked goods suitable for the  hospitality, culinary and baking industry.

Speciality Gateaux and Torten
During this last course students consolidate knowledge of bakery ingredients and techniques to refine their skills in the cake-making sector of the bakery industry. Production sessions involve the consideration of production planning and time management systems.

Courses

Further Training or Study

Diploma in Baking (Level 5)* - subject to approval.

Professional Recognition

National Certificate in Baking (Level 3)

Career Opportunities

The National Certificate in Baking (Level 3) will allow new bakers to pursue a career in all aspects of the baking industry from a hot bread shop to a cruise ship. Local bakery, restaurant, hotel and catering companies are the ideal starting points for a new career in baking.

Further work opportunities include cake decorating specialists, in-store baking, confectioners’ boutiques and artisan baking.

Apply here now!