QUALIFICATION

Certificate III in Cake and Pastry


National Code: FBP30317
TAFE SA Code: TP01110


Description

Gain the practical skills you need to work as a cake and pastry chef.

Duration
Example Career Profile
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Up to 6 months 

Full Time

Baker and Pastry Chef Baker and Pastry Chef

In response to COVID-19, TAFE SA has had to make some changes to how courses are delivered. If any changes are made to the delivery or completion date of your course, TAFE SA will communicate with you directly.

Locations & Applications

Campus / Location
Code
Study Mode
Study Load
Scheduled

Course Admission Requirements

  • No course admission requirements, however, students wishing to access subsidised training will be required to demonstrate satisfactory reading, writing and numeracy skills
If there are more applications for this course than places available, applicants will be ranked by date of application to this course
If you have a verified disability/medical condition and require additional support to demonstrate satisfactory reading, writing and numeracy skills please contact Student Services prior to applying to discuss your needs. To be eligible for support you must provide medical documentation to verify your disability/medical condition.

Total Fees for the 6 month course
Subsidised
$4,399
Concession
$2,968

This course is subsidised through the Government of South Australia's Subsidised Training initiative. Assessing your eligibility may include participation in a Language, Literacy and Numeracy pre-assessment. Concessions apply to Subsidised Training only.

Subsidised Training Eligibility
Full Fee
$6,466

Fees vary depending on subjects you enrol into. TAFE SA and their agents reserve the right to make any changes necessary.

  • Upfront Payment

    Each semester, fees can be paid online with VISA or Mastercard or at an Australia Post outlet.

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    Payment Plan

    If you have difficulty paying your fees upfront, you may be eligible for a payment plan.

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  • Employment Outcomes

    Pastry Cook

    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 Cake and Pastry (FBP30317)
    This qualification provides the skills and knowledge of a pastry cook who bakes cake, pastry and biscuit products working in a commercial baking environment. To complete the qualification you are required to complete all 11 core units and 4 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.

    88%*
    of TAFE SA graduates find jobs or continue studying.
    85%*
    of TAFE SA graduates are satisfied with the overall quality of training.



    * 2019 NCVER Student Outcomes Survey findings
  • Below is a list of all units that TAFE SA can offer in this qualification. The selection of units you will be enrolled into depends on the campus you attend, and the qualification packaging rules described on www.training.gov.au.

    Not all units listed below must necessarily be completed to achieve your qualification.

    Core

    Name Nominal Hours
    Implement the food safety program and procedures 30
    Participate in OHS processes 40
    Produce basic artisan products 100
    Produce biscuit and cookie products 80
    Produce cake and pudding products 120
    Produce laminated pastry products 100
    Produce non laminated pastry products 80
    Produce sponge cake products 80
    Schedule and produce cake and pastry production 100
    Use food preparation equipment to prepare fillings 40
    Use numerical applications in the workplace 30

    Elective

    Name Nominal Hours
    Advise on products and services 30
    Prepare food products using basic cooking methods 50
    Produce gateaux, tortes and entremets 120
    Produce meringue products 60
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