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Training and work activities must follow workplace procedures and comply with applicable state/territory food safety and work health and safety regulations. The qualification supports domestic and international learners with study mode details, entry guidance, eligibility including an IELTS threshold for international students, and covers assessment, RPL and credit transfer processes plus required resources, uniform and tools.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":20,"@type":76,"position":81},"https://docshare.wps.com/document/exam/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/fbp30521-certificate-iii-in-baking-version-1-tuition-free/271502/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/fbp30521-certificate-iii-in-baking-version-1-tuition-free/271502.png","ImageObject",300,407,{"name":92,"@type":93},"Emma Wilson","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-29","2026-09-15",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",11,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"Who is eligible to study FBP30521 Certificate III in Baking?","Question",{"text":113,"@type":114},"The course is for apprentices with a Training Agreement with an employer. There are no qualification entry requirements, but a basic level of Math and English is required, and international students require additional support and an IELTS minimum score of 5.5.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What are the delivery and attendance details for 2026?",{"text":118,"@type":114},"Study is face-to-face in a simulated Bakery facility on campus and uses workbooks, delivered over 2/2/2026. The schedule runs Monday to Friday from 8.00 am to 4.00 pm with a timetable supplied at interview and an individual call-up notification letter for apprentices.",{"name":120,"@type":111,"acceptedAnswer":121},"How are students assessed in this qualification?",{"text":122,"@type":114},"Assessment progresses through the course using methods such as written assessment, questioning, portfolios, work samples, direct observation, practical assessments and third-party feedback. 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Please refer to International for the course and fee information.  \nNo licensing, legislative or certification requirements apply to this unit at the time of publication.  \nELIGIBILITY/ENTRY REQUIREMENTS  \nThis course is for apprentices who have a Training Agreement (Apprenticeship) with an employer.  \nThere are no entry requirements for students in this qualification, although a basic level of Math and English is required.  \nA Language, Literacy, Numeracy and Digital Literacy (LLND) evaluation helps identify any areas where you may need additional support to help you achieve your goals.  \nThis course is also for international students for which English may be a second language; therefore, the learner may require additional support in this area. For International students, a minimum IELTS 5.5 score is required.  \nStudents are encouraged to seek employment in the baking industry to assist with skill development of their practical skills in a real-world environment.  \nDELIVERY DETAILS  \n\n| Location(s) | Palmerston |\n| --- | --- |\n| Duration * | 1 year full time, 2.5 – 3 years part time |\n| Study mode ^^ | Face-to-face in a simulated Bakery facility on campus and workbooks |\n| Dates ^ | 2/2/2026 |\n| Attendance ^ | Block schedule\u003Cbr>Monday-Friday\u003Cbr>8.00 am – 4.00 pm\u003Cbr>Timetable supplied at interview\u003Cbr>Apprentices will receive an individual call-up notification letter. |\n\nPage 1 of 5  \nFBP30521 Certificate III in Baking 2026 – Version 1 – Tuition Free  \nCRICOS Provider No. 00300K (NT/VIC) | 03286A (NSW) | RTO Provider No. 0373 | ABN 54 093 513 649  \n* Duration may vary depending on how long a student takes to reach the required competency level.  \n^ Course timetable will be provided on application for the course.  \n^^Information relating to study modes can be found in the 2026 TAFE Student Guide  \nFEES  \n\n| Fee Type | 2026 Course Fees |\n| --- | --- |\n| NT Government Supported* | Free |\n| Full Fee | $31,314.60 |\n\n*This course is supported by the NT Government for domestic eligible students who are NT residents. A limited number of NT Government supported places are available, so secure your place now.  \nFees shown are indicative and subject to change annually. Actual course fees may vary depending on the units chosen. For International non-student visa-holders; study eligibility needs to be verified before enrolment. Fees may vary depending on the visa type. The course fee rates will vary for commercial contract arrangements.  \nFor further clarification and information on fees, fee exemptions, payment options, instalment plans, and refunds, contact CDU on 1800 061 963 or refer to TAFE Fees and Payments  \nASSESSMENT  \nSkills and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways including written assessment, questioning , portfolios, work samples, direct observation, practical assessments and third-party feedback.  \nThroughout your course you will receive information about assessments including how, when and where assessments will be conducted.  \nRECOGNITION OF PRIOR LEARNING (RPL)  \nRPL is a process that determines whether the skills, knowledge and experience you've gained through your previous study, work or life experience can count towards a vocational training qualification at CDU. For more information, VET RPL.  \nCREDIT TRANSFER (CT)  \nCharles Darwin University as a Registered Training Organisation recognises the Australian Qualifications Framework qualifications a","cbCaippKtEXpFp7S","https://ap.wps.com/l/cbCaippKtEXpFp7S","pdf",313811,"English","# Qualification overview\n## Eligibility and entry requirements\n## Delivery details\n## Fees (2026)\n## Assessment\n## Recognition of prior learning (RPL)\n## Credit transfer (CT)\n## Resources, uniform and tools of trade","[{\"question\":\"Who is eligible to study FBP30521 Certificate III in Baking?\",\"answer\":\"The course is for apprentices with a Training Agreement with an employer. There are no qualification entry requirements, but a basic level of Math and English is required, and international students require additional support and an IELTS minimum score of 5.5.\"},{\"question\":\"What are the delivery and attendance details for 2026?\",\"answer\":\"Study is face-to-face in a simulated Bakery facility on campus and uses workbooks, delivered over 2/2/2026. The schedule runs Monday to Friday from 8.00 am to 4.00 pm with a timetable supplied at interview and an individual call-up notification letter for apprentices.\"},{\"question\":\"How are students assessed in this qualification?\",\"answer\":\"Assessment progresses through the course using methods such as written assessment, questioning, portfolios, work samples, direct observation, practical assessments and third-party feedback. Learners receive information on how, when and where assessments will be conducted throughout the program.\"}]","FBP30521 Certificate III in Baking - Version 1 - Tuition Free | PDF",13]