Certificate III in Cake and Pastry

FBP30321

This page is updated when information changes, but it's always best to talk to your training provider to confirm course details before you enrol.

Overview

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.

  • Financial help

    • Government funding is available for this course. Check your eligibility for:

      • Career Start (apprenticeship)
      • Free Apprenticeships for Under 25s

      *To be eligible for this funding, you have to do an apprenticeship.

      Check your eligibility

  • Cost

    Course costs can vary by provider and location. Ask your training provider for a cost estimate.

    • VET Student Loans are not available
    • You may need to pay for equipment or materials.

    To see how government funding could help to reduce the cost of your course, check your eligibility for funding.

  • On-the-job training

    • Completing this course through an apprenticeship can help you to learn the skills you need.

    This apprenticeship is available:

    • Pastry Cooking

  • Entry requirements

    This course doesn't have any entry requirements. It could be a good starting point for your career.

  • Duration

    You complete this course when you’ve learned the skills, not after a set amount of time. The times shown are estimates.

    • Through apprenticeship:
      3 years
    • Qualification only:
      1–2 years

  • Delivery options

    You may be able to access this training in these ways:

    • Workplace-based
    • Some classroom learning
    • Part-time available
    • Partially online
    • Practical learning

Course content

This course is made up of units.

All courses have core units—these are mandatory for completing the course. Most courses also have elective units, which you can choose from to suit your needs and interests. Not all training providers offer every elective, so check with your provider to find out which electives they can offer you.

For more information about course content, talk to your training provider or visit the National Training Register.

Unit Unit type
Apply food safety procedures Core
Participate in work health and safety processes Core
Produce basic artisan products Core
Produce biscuit and cookie products Core
Produce cake and pudding products Core
Produce laminated pastry products Core
Produce non laminated pastry products Core
Produce sponge cake products Core
Schedule and produce cake and pastry production Core
Use food preparation equipment to prepare fillings Core
Use numerical applications in the workplace Core
Advise on products and services Elective
Coach others in job skills Elective
Control and order bakery stock Elective
Develop baked products Elective
Identify dietary, cultural and religious considerations for food production Elective
Merchandise food products Elective
Participate in a HACCP team Elective
Prepare food products using basic cooking methods Elective
Produce basic bread products Elective
Produce gateaux, tortes and entremets Elective
Produce meringue products Elective
Produce specialist pastry products Elective
Provide First Aid Elective
Sell to the retail customer Elective

Job prospects

The Certificate III in Cake and Pastry sets you up for roles like these, but the skills you learn could take you even further.

  • Baker

    ANZSCO 351111

    Bakers prepare and bake bread loaves and rolls.

    Recommended education level:
    Certificate III or IV

  • Pastrycook

    ANZSCO 351112

    Pastrycooks prepare and bake buns, cakes, biscuits and pastry goods.

    Recommended education level:
    Certificate III or IV

  • Cook

    ANZSCO 351411

    Prepare and cook food to fulfil customer orders.

    Recommended education level:
    Certificate III or IV

  • Pastrycook's Assistant

    ANZSCO 851211

    Pastrycook Assistants assist Pastrycooks by performing routine tasks in the kitchen such as preparing ingredients, and cleaning and storing equipment.

    Recommended education level:
    Certificate I or secondary education

Training providers delivering Certificate III in Cake and Pastry

It's a good idea to research multiple training providers to make sure you're getting the right training for you.

Showing: 8 providers

How to enrol in this course

To enrol, choose a training provider that offers this course. You can see provider details on this page.

When you find one that you think suits you, visit their website or contact them directly to confirm details like start dates, fees, funding, delivery locations and delivery options.

The provider will guide you through the enrolment process.

Delivery locations can change as students enrol. If you're doing any workplace-based training, like an apprenticeship, this will take place in a different location from your classroom training. Contact your training provider to confirm delivery locations.
Government funding may be available. Contact your training provider to confirm.
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