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  • FBP30321
  • Certificate III
  • Current
  • NATIONALLY RECOGNISED · AQF

Certificate III in Cake and Pastry

This qualification covers the work of a pastry cook in a commercial bakery. It includes making laminated and non-laminated pastry, sponges, cakes, puddings, biscuits and cookies, preparing fillings and planning production. If you already bake cakes and pastries for a living, your experience may count towards it through RPL.

TRAINING PACKAGE
FBP Food, Beverage and Pharmaceutical
ENTRY REQUIREMENTS
Nil
SUPERSEDES
FBP30317 Certificate III in Cake and Pastry (equivalent)

WHO IT'S FOR

Pastry cooks and cake bakers working in commercial bakeries who want their skills formally recognised.

TYPICAL JOB ROLES

  • Pastry cook
  • Cake baker
  • Cake decorator
  • Biscuit baker

Qualification structure

15 units in total. Elective units must ensure the integrity of the qualification’s Australian Quality Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows: 2 must be from those units listed in Group A and an additional 2 may be chosen from Group A. Up to 1 from those units listed in Group B. Up to 2 from those units listed in Group C.

Core units

11 units
  1. FBPFSY2002Apply food safety procedures
  2. FBPOPR2069Use numerical applications in the workplace
  3. FBPRBK2002Use food preparation equipment to prepare fillings
  4. FBPRBK3001Produce laminated pastry products
  5. FBPRBK3002Produce non laminated pastry products
  6. FBPRBK3008Produce sponge cake products
  7. FBPRBK3009Produce biscuit and cookie products
  8. FBPRBK3010Produce cake and pudding products
  9. FBPRBK3013Schedule and produce cake and pastry production
  10. FBPRBK3018Produce basic artisan products
  11. FBPWHS2001Participate in work health and safety processes

Elective units

14 units

Group A

  1. FBPRBK3003Produce specialist pastry products
  2. FBPRBK3004Produce meringue products
  3. FBPRBK3005Produce basic bread products
  4. FBPRBK4003 (has a prerequisite)Produce gateaux, tortes and entremets
  5. SITXHRM001Coach others in job skills

Group B

  1. SIRRMER002Merchandise food products
  2. SIRXPDK001Advise on products and services
  3. SIRXSLS001Sell to the retail customer

Group C

  1. FBPFSY3002Participate in a HACCP team
  2. FBPOPR3017Prepare food products using basic cooking methods
  3. FBPOPR3018Identify dietary, cultural and religious considerations for food production
  4. FBPRBK3016Control and order bakery stock
  5. FBPRBK4004Develop baked products
  6. HLTAID011Provide First Aid

This unit has a prerequisite unit. Check the unit on training.gov.au for details.

PREREQUISITES

  • FBPRBK4003 Produce gateaux, tortes and entremets — prerequisite: FBPRBK3010 Produce cake and pudding products

EVIDENCE YOU'LL NEED

  • Resume showing your work history
  • Reference letters from employers
  • Photos or videos of jobs you've done
  • Payslips or employment contracts

LICENSING

No licensing, legislative or certification requirements apply to this unit at the time of publication.

View on training.gov.au(opens in a new tab)

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