Type of institution: University/Higher Education Institution Level: Pre-degree CRICOS: 00103D
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 occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Structure
13 units: 13 core
3 elective
Subjects
Use numerical applications in the workplace
Sell to the retail customer
Produce cake and pudding products
Produce laminated pastry products
Identify cultural, religious and dietary considerations for food production
Use food preparation equipment to prepare fillings
Implement the food safety program and procedures
Prepare food products using basic cooking methods
Control and order bakery stock
Schedule and produce cake and pastry production
Produce biscuit and cookie products
Participate in OHS processes
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 a HACCP team
Produce gateaux, tortes and entremets
Produce specialist pastry products
Develop baked products
Advise on products and services
Standard entry requirements
There are no entry requirements for this qualification.