Certificate III in Cake and Pastry

Overview Course Structure entry Requirements Fees Testimonials

Course Description

Develop commercial cake and pastry skills and knowledge with this hands-on apprenticeship. Gain real workplace experience while building the skills needed for careers in retail, production and commercial baking. Learn in professional bakery environments, developing technical expertise and practical industry knowledge that will set you apart.

Work alongside experienced bakery specialists as you create a wide range of cakes and pastries, refining your craft and understanding the standards required in professional practice. The program also strengthens essential workplace skills, including literacy, numeracy, teamwork, and time management, so you can continue confidently into a rewarding baking career.

Graduates with a highly regarded Angliss qualification are recognised across the baking industry, equipped with the practical experience and confidence to succeed in bakeries or any professional baking environment.

All apprenticeship programs are workplace-based training. As an apprentice, you are only required to attend on-campus classes if your workplace doesn’t meet the training requirements of specific subjects.

Career Opportunities

Baker
Retail Baker
Artisan Baker
Pastry Cook
Owner/Franchise

Pathways

Progress through further study and into employment with more skills in your pocket. Explore more pathway options from this course.

COURSE DETAILS

Course Code

FBP30321

Study Area

Foods, Baking

Course Level

Certificate III

Course Intake

On-Demand

Duration

3 years part-time

Campus

Melbourne

Course Mode

Part-time

Course Hours

Part-time

Application Requirements

Students wishing to undertake Apprenticeship or Traineeship training with Angliss need to first find an employer.

For more information on how to find an apprenticeship or traineeship visit our Apprenticeships and Traineeships page.

Angliss considers you a domestic student if you:

Are an Australian or New Zealand Citizen
Are an Australian Permanent Resident
Have an Australian Permanent Humanitarian Visa

If you are unsure or hold a different visa type, please contact our Admission Team for more information.

apply now

Course Structure

Please note that the order of the delivery of units and elective units available may vary between campuses, course modes and intakes.

Units

FBPFSY2002Apply food safety procedures

FBPOPR2069Use numerical applications in the workplace

FBPRBK2002Use food preparation equipment to prepare fillings

FBPRBK3001Produce laminated pastry products

FBPRBK3002Produce non laminated pastry products

FBPRBK3008Produce sponge cake products

FBPRBK3009Produce biscuit and cookie products

FBPRBK3010Produce cake and pudding products

FBPRBK3013Schedule and produce cake and pastry production

FBPRBK3018Produce basic artisan products

FBPWHS2001Participate in work health and safety processes

FBPRBK4003Produce gateaux, tortes and entremets

FBPRBK3016Control and order bakery stock

FBPOPR3018Identify dietary, cultural and religious considerations for food production

SITXHRM007Coach others in job skills

Entry Requirements

The Apprentice Lifecycle

Find out about the steps involved in completing an apprenticeship.

PRE-TRAINING REVIEW

The Pre-Training Review is not a test – it is simply a government requirement and must be completed before we can offer you a place.

This allows us to understand why you would like to study your course and what your career goals are. We can also ensure that you enroll in the course that is the best fit for you.

After you submit your application, we will send you a link to complete the Pre-Training Review!

Employer required

Fees

Tuition fees are determined by the number of scheduled contact hours per unit that you are enrolled into. Student services fees are charged per study period that you enrol into.

There are different Tuition Fee types that apply to VET courses depending on your individual eligibility as per residency status, course of choice, and previous access to subsidies.

Government Subsidised Place: if you meet the funded course eligibility criteria but no do not hold a current valid concession entitlement, you may be able to access a reduced tuition fee under Skills First Funding
Free TAFE: if you meet the funded course eligibility criteria, and have not accessed a Free TAFE place previously (or have completed a Priority Pathway course and are looking to access a second waiver under this scheme), you may be eligible to access a tuition free placement
Concession: if you meet all eligibility criteria and hold a current healthcare or pension card, you may be able to access a concession for tuition fees
Full Fee: you will pay the full fee rate if you do not meet the eligibility criteria for any of the above.

Find additional information about fees and charges.

DOMESTIC STUDENT FEES MELBOURNE

Tuition Fee type is determined via the Pre-Training Review process, or a post Letter of Offer concession application.

Total student fees are distributed per enrolment period; for eligible students, tuition fees can be deferred to a Payment Plan on application, but all additional costs must be paid up front in full.