Certificate III in Cake and Pastry - FBP30317

William Angliss Institute VIC

Type of institution: TAFE Institute
Level: Pre-degree
CRICOS: 01505M

This qualification is part of the Food Processing Training Package. It covers the retail baking - cake and pastry specialisation within the food processing industry. It provides trade baking skills and knowledge for those working in a retail baking environment with a focus on cakes and pastry.


  • 13 units: 13 core
  • 3 elective


  • 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

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