William Angliss Institute VIC

Certificate III in Cake and Pastry - FBP30321

William Angliss Institute VIC

Type of institution: TAFE Institute
Level: Vocational Education and Training (VET)
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 licensing, legislative or certification requirements apply to this unit at the time of publication.


  • Sell to the retail customer
  • Produce cake and pudding products
  • Identify dietary, cultural and religious considerations for food production
  • Produce laminated pastry products
  • Use food preparation equipment to prepare fillings
  • Use numerical applications in the workplace
  • Apply food safety procedures
  • Participate in a HACCP team
  • Control and order bakery stock
  • Schedule and produce cake and pastry production
  • Produce biscuit and cookie products
  • 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 work health and safety processes
  • Produce gateaux, tortes and entremets
  • Prepare food products using basic cooking methods
  • Produce specialist pastry products
  • Develop baked products
  • Advise on products and services

Study information

CampusFeesEntryMid year intakeAttendance
Melbourne Domestic: $3,213
  • Part-time : 3 years

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