Certificate III in Retail Baking (Cake and Pastry)

Duration Up to 6 months Full Time
National CodeFDF30510
TAFE SA CodeTP00062
Example Career ProfileBaker and Pastry ChefBaker and Pastry Chef
PrintCourse page PDF


This hands on course will equip you with the skills and knowledge to work in a range of retail bakery environments from wholesale and commercial bakeries to small independent bakeries with a focus on cakes, pastry and sweet yeast.



Campus / Delivery Study Mode Application
Regency ParkOn CampusApply Now

Course Admission Requirements

  • No course admission requirements
    If there are more applications for this course than places available, applicants will be ranked by Date of application
    toggle layer

    Employment Outcomes

    This course provides trade baking skills and knowledge for those working in a retail baking environment with a focus on cakes and pastry.

    Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.

    Qualifications & Skills Covered

    Certificate III in Retail Baking (Cake and Pastry) (FDF30510)
    You will learn how to make savoury and sweet pastries, croissant, brioche, meringues, macaron, cakes, gateaux and torten, decorating techniques and fillings. To complete the qualification you are required to complete all 13 core units and 3 elective units.

    Note: Students who successfully complete only one or more units of competency but not the full Qualification are eligible to receive a Statement of Attainment.


     Fee Range (approx)
    Total TAFE SA course cost$4,988 - $5,787
    Help with Fees