Certificate III in Cake and Pastry

Overview Course Structure entry Requirements Fees Testimonials

Course Description

This apprenticeship will develop core skills across a range of fundamental cake and pastry competencies, taught on campus or the workplace. With this highly regarded certificate course from Angliss, you can gain a qualification that is highly recognised across the industry. Learn the fundamental skills of cake and pastry production with valuable on-site training as an apprentice.

Develop techniques and knowledge that will set you up for a successful baking future to gain employment in the baking industry.

All apprenticeship programs are workplace-based training. Apprentices are only required to attend on-campus classes if their workplace doesn't meet the training requirements of specific subjects.

The Angliss Experience

Learn the foundational skills of retail baking specialising in cakes and pastries
Learn from bakery specialists about working in an artisan bakery, retail bakery or production bakery to develop your skills to be an industry professional.
Gain a valuable qualification while you continue your work in the industry
Be responsible for driving your learning as you get prepared for a real work environment
Learn industry specific skills balanced with literacy, numeracy and valuable 'life' skills

COURSE DETAILS

Course Code

FBP30321

Study Area

Foods, Baking

Course Level

Certificate III

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

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.