Accredited course Outline
Date retreived
22/07/2026 10:18 AM AWST
22/07/2026 10:18 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Unspecified Code Baking
Unspecified Code Baking
Accredited course
National Code:
State Code:
2122
2122
TGA Status:
Draft
Draft
DTWD Status:
Approved
Approved
State Implementation and Classification
Approved Date
12/10/1993
Field of Education
110107 - Baking And Pastrymaking
AQF Level
Unspecified Code
Nominal Hours
774
Duration
Unspecified
Stream of Study
Complete Trades Course (3212)
Accredited Date
Expiry Date
VET Act Classifier
C
VET Act Conditions
Description
To provide trade studies in the Baking trade.
To provide the theoretical basis and the development of skills and safe working
practices commonly found in the Baking industry supplementary to
employer-provided work practice and on-the-job experience in the industry.
Schedule
1. CORE
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| 95258 | AAA000 | Breadmaking 1 | 76 | Module |
| 95257 | AAA001 | Cake and Sponge Making 1 | 76 | Module |
| 95260 | AAA003 | Cake and Sponge Making 2 | 76 | Module |
| 95263 | AAA009 | Cake Decoration 1 | 38 | Module |
| 95251 | AAA017 | Computer Awareness in the Baking Industry | 20 | Module |
| 95254 | AAA020 | Food Hygiene and Sanitation | 12 | Module |
| 95252 | AAA018 | Food Science & Nutrition | 6 | Module |
| 95267 | AAA005 | Meal, Fibre and Grain Breads | 76 | Module |
| 95253 | AAA019 | Occupational Health & Safety | 24 | Module |
| 95256 | AAA002 | Pastry Production 1 | 76 | Module |
| 95259 | AAA004 | Pastry Production 2 | 76 | Module |
| 95269 | AAA014 | Soft and Crusty Rolls/Enriched Bread | 38 | Module |
| 95265 | AAA006 | Sweet Yeast Goods | 76 | Module |
| 95250 | AAA016 | Trade Calculations | 12 | Module |
| 95255 | AAA021 | Workplace Communication | 16 | Module |
2. ELECTIVES
Elective Modules (76 hours)
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| 95262 | AAA008 | Biscuits, Cookies and Meringues | 38 | Module |
| 95270 | AAA015 | Bread Plant Operations | 76 | Module |
| 95264 | AAA010 | Cake Decoration 2 | 38 | Module |
| 95268 | AAA013 | Continental and Speciality Breads | 76 | Module |
| 95261 | AAA007 | Continental Cakes | 76 | Module |
| 95266 | AAA011 | Rye and Savoury Breads | 76 | Module |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| E250 | FDF30700 | Certificate III in Food Processing (Retail Baking - Combined) | Qualification |
VET Info Notes
This course was developed as part of an ACTRAC national project, managed by the
ACT Institute of TAFE. The course was submitted for original accreditation in
Victoria by William Angliss College (03) 606 2111, on behalf of Moorabbin
College of TAFE.
ACT Institute of TAFE. The course was submitted for original accreditation in
Victoria by William Angliss College (03) 606 2111, on behalf of Moorabbin
College of TAFE.
No information