Certificate III in Cake and Pastry - FBP30317
William Angliss Institute VIC
Type of institution: TAFE Institute
Level: Pre-degree
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 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
Study information
| Campus | Fees | Entry | Mid year intake | Attendance |
|---|---|---|---|---|
| Melbourne |
Domestic: $2,864 |
|
No |
|
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