Baking
Courses cover all areas of sweet and savoury baked-goods production, including cake- and sponge-making and decoration, bread making, pastry production, preparing biscuits, cookies and meringues, and cake decorating. Certificate-level graduates find work in international hotels, catering institutions, small and large bakeries, artisan bakeries, restaurants, cafes, cake franchises and hospitals. Specialist courses from Certificate III to Diploma-level are available in patisserie, providing career paths in high-class restaurants or hotels, or specialist cafes and patisseries.
Award Courses 
SATAC application process
Apprenticeships and Traineeships
Short Courses
Courses for International Students
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