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Course Description

This apprenticeship will develop core skills across a range of fundamental cake and pastry competencies, taught on campus and with experiential learning opportunities in the industry. You'll learn specialty cake and pastry skills while also building a foundation in basic cookery and hospitality.

Learn the fundamental skills of commercial cake and pastry production with valuable on-site training as an apprentice. Angliss is a leader in pastry production and cake making, offering you a qualification that is recognised worldwide.

The Experience

  • Learn the foundational skills of retail baking specialising in cakes and pastries
  • Opportunities may be available to go on an international study tour exploring global baking and dessert trends
  • Learn from bakery specialists about working in an artisan bakery, retail bakery or production bakery to develop your skills to be an industry professional



Course Code


Study Area

Foods, Baking

Course Level

Certificate III

Course Structure

Please note that the order of the delivery of units may vary between campuses. Elective units will also differ and not all units listed below will be delivered at all campuses.

FBPRBK2002Use food preparation equipment to prepare filings
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
FDFFS2001AImplement the food safety program and procedures
FDFOHS2001AParticipate in OHS processes
FDFOP2061AUse numerical applications in the workplace
FBPOPR3003 (C)Identify cultural, religious and dietary considerations for food production
SITXHRM001 (A)Coach others in job skills
FBPRBK4003* (A)Produce gateaux, tortes and entremets

Companies who hired our graduates

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