TAKE YOUR CHANCE TO RISE
RETAIL BAKERY COURSE FIRST STEP TO MAKING DOUGH
THERE are few things in life as difficult to resist as freshly baked bread, and a career as a baker, while hard work, is a rewarding choice.
TAFE’s Certificate III in retail baking teaches students the science behind baking and the characteristics of a variety of artisan breads.
They learn preferments with yeast, making your own starter, the sourdough process and how to make French and Italian varieties.
The course covers the safe use and monitoring of baking equipment and machinery in the retail sector.
It is largely a practical course with a theoretical component to understand how variations can affect your product.
Boris Gaspar, head teacher, said the course demystified the art and would give credit to an apprentice who will enter the baking trade course.
He said students needed to have basic fitness because baking was quite physical work. They needed basic mathematics skills and an ability to think logically.
TAFE students learn from experienced professionals.