Certificate III in Cake and Pastry

Overview

This course is only available for apprentices. If you are employed as a pastry cook and baker and want to formalise your experience, this is the course for you! Learn to prepare and produce pastry, fillings, sponge, cake and cookie batter, as well as bake and decorate cake and pastries - all to a professional standard.

Delivery Methods

• Apprenticeship – Teaching and assessment will be required to be conducted as part of an apprenticeship

Locations

• McKoy Street, Wodonga Vic (Main campus)

When You Can Enrol

This course is for apprenticeships only. For apprenticeship information and enrolments, the Australian Apprenticeship Support Network (AASN) is your first point of contact for queries about a traineeship or apprenticeship, www.australianapprenticeships.gov.au/about-aasn.

Duration

Full-time: 3 years

Schedule

• Individual training plans will be developed in consultation with your employer, as part of your apprenticeship.
• Monday - Thursday, 8am to 4pm, attendance dates vary for 1st, 2nd and 3rd year students as per timetable.

Requirements

You must be employed as an apprentice prior to undertaking this course. It is recommended that you have your own laptop or have access to a computer and internet for at-home and online learning studies. It is expected that you will meet industry requirements with your apparel. You will be required to wear your typical work uniform, or white polo shirt, enclosed non-slip protective shoes, bakers cap and apron.

Assessment

The assessments will enable students to demonstrate the underpinning knowledge, skills and attributes required to meet the course outcomes. Non-apprentices assessment methods are solely campus-based, whereas apprentices undergo workplace training and assessment as depicted by their employer in-line with the qualification. You’ll be assessed in both your theoretical and practical abilities.

Skills developed

- Prepare and produce pastry
- Prepare and produce fillings, sponge, cake and cookie batter
- Baking and decorating of cakes and pastries

Compulsory Units

FBPFSY2002 Apply food safety procedures
FBPOPR2069 Use numerical applications in the workplace
FBPRBK2002 Use food preparation equipment to prepare fillings
FBPRBK3001 Produce laminated pastry products
FBPRBK3002 Produce non laminated pastry products
FBPRBK3008 Produce sponge cake products
FBPRBK3009 Produce biscuit and cookie products
FBPRBK3010 Produce cake and pudding products
FBPRBK3013 Schedule and produce cake and pastry production
FBPRBK3018 Produce basic artisan products
FBPWHS2001 Participate in work health and safety processes
FBPRBK3004 Produce meringue products
FBPRBK3005 Produce basic bread products
FBPOPR3018 Identify dietary, cultural and religious considerations for food production
FBPRBK3016 Control and order bakery stock

Certification

On successful completion of this course you will receive a nationally recognised AQF Qualification.

Fees

Government Funded $3,445.00 (Tuition $3,445.00, Materials $0.00)
Concession $689.00 (Tuition $689.00, Materials $0.00)
Fee For Service $6,360.00 (Tuition $6,360.00, Materials $0.00)

Fees Additional Information

The student tuition fees published are indicative only and can be subject to change given individual circumstances at the time of enrolment. Funding made available to eligible individuals by State and Commonwealth Governments. If funding is utilised, this may affect future opportunities to access additional funding in the future. For more information see ‘Fee information and eligibility’ under the ‘How to Apply’ tab on the Wodonga TAFE website.

Careers

The Certificate III in Cake and Pastry provides trade baking skills and knowledge for those working in a Retail Baking environment, specialising in cakes and pastry.

How to apply

You will enrol with Wodonga TAFE as part of your apprenticeship with your employer. The Australian Apprenticeship Support Network (AASN) is your first point of contact for queries about a traineeship or apprenticeship, www.australianapprenticeships.gov.au/about-aasn.

Please note: We reserve the right to close course intakes early. Many courses have limited places and high demand. Early applications are recommended. We reserve the right to cancel intakes and courses if there are insufficient student numbers.