Certificate III In Cake And Pastry

The Certificate III in Cake and Pastry (FBP30317) is designed to help you gain the skills and knowledge required to work as a pastry cook baking cakes, pastries and biscuit products in a commercial baking environment.

You'll graduate with a nationally recognised qualification that enables you to work as a pastry cook in retail outlets, restaurants, cafes and hotels around the world.

Our course delivery features a combination of on-campus and remote (online) learning. This flexibility allows our students to continue to study in a safe, guided and supported manner.

Campus :

• Bendigo City Campus

Course Structure:

• This course is delivered as an apprenticeship in your workplace.

Accreditation:
 

• This qualification is nationally recognised

Possible careers:

• Job prospects for graduates of this course include:
• Pastry chef
• Pastry cook
• Cake decorator
• Pie maker

Prerequisites:

• You must be registered with an Australian Apprenticeship Support Network (AASN) and be employed at the time of application.

Course overview:

If you love nothing more than whipping up a cake or baking a batch of biscuits, why not turn your passion into your profession?

The Certificate III in Cake and Pastry (FBP30317) is designed to help you gain the skills and knowledge required to work as a pastry cook baking cakes, pastries and biscuit products in a commercial baking environment. Our experienced teachers who are experts in their field will guide you through the program.

You'll gain the skills and confidence to perform a range of commercial baking tasks including:

• Scheduling and producing cake and pastry production
• Implementing food safety programs and procedures
• Using food preparation equipment to prepare fillings.

You will hone your skills and learn how to produce:

• Biscuits and cookies
• Basic artisan products
• Cakes and puddings
• Laminated and non-laminated pastries.

You'll graduate with a nationally recognised qualification that enables you to work as a pastry cook in retail outlets, restaurants, cafes and hotels around the world.

Selection process:

• All applicants for this course complete a language, literacy and numeracy assessment.

Recognition of prior learning (RPL)

Recognition of prior learning (RPL) may be given for skills and knowledge gained through previous study or other relevant experience.  Further information refer to RPL

Assessment Methods:

• Assessments may include written, oral or practical assessment methods. You will know in advance about the type of assessment and how it will operate.

Learning options:

• Apprenticeship

You will learn about:

• Biscuits and cookies
• Basic artisan products
• Cakes and puddings
• Laminated and non-laminated pastries