Certificate III in Cake and Pastry - FBP30321
William Angliss Institute VIC
Type of institution: TAFE Institute
Level: Vocational Education and Training (VET)
CRICOS: 01505M
This qualification describes the skills and knowledge of a pastry cook who bakes cake, pastry and biscuit products working in a commercial baking environment.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Subjects
- Sell to the retail customer
- Produce cake and pudding products
- Identify dietary, cultural and religious considerations for food production
- Produce laminated pastry products
- Use food preparation equipment to prepare fillings
- Use numerical applications in the workplace
- Apply food safety procedures
- Participate in a HACCP team
- Control and order bakery stock
- Schedule and produce cake and pastry production
- Produce biscuit and cookie products
- Produce sponge cake products
- Merchandise food products
- Produce non laminated pastry products
- Provide First Aid
- Produce basic bread products
- Produce basic artisan products
- Coach others in job skills
- Produce meringue products
- Participate in work health and safety processes
- Produce gateaux, tortes and entremets
- Prepare food products using basic cooking methods
- Produce specialist pastry products
- Develop baked products
- Advise on products and services
Study information
| Campus | Fees | Entry | Mid year intake | Attendance |
|---|---|---|---|---|
| Melbourne | Domestic: $3,374 | No |
|
Fee comments
Campuses: Melbourne.
Domestic fee listed is the government subsidised place tuition fee. Additional costs will cover materials, equipment and uniform.
Related courses
Enquire about this course
