Cert III in Cake and Pastry

Course Code: FBP30317

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.

The following Units of Competency are a typical example however may vary based on the Registered Training Organisation.

 Units of CompetencyNominal Hours
FBPOPR3003Identify cultural, religious and dietary considerations for food production40
FBPRBK2002Use food preparation equipment to prepare fillings40
FBPRBK3001Produce laminated pastry products100
FBPRBK3002Produce non laminated pastry products80
FBPRBK3008Produce sponge cake products80
FBPRBK3009Produce biscuit and cookie products80
FBPRBK3010Produce cake and pudding products120
FBPRBK3013Schedule and produce cake and pastry production100
FBPRBK3016Control and order bakery stock40
FBPRBK3018Produce basic artisan products100
FBPRBK4003Produce gateaux, tortes and entremets120
FDFFS2001AImplement the food safety program and procedures30
FDFOHS2001AParticipate in OHS processes40
FDFOP2061AUse numerical applications in the workplace30
SITXHRM001Coach others in job skills20