AWARD COURSE

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

Locations & Applications

Campus / Location
Code
Study Mode
Study Load
Scheduled

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

Total Fees for the 6 month course
Full Fee
$6,360
  • 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.

    87%*
    of TAFE SA graduates find jobs or continue studying.
    89%*
    of TAFE SA graduates are satisfied with the overall quality of training.



    * 2017 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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