Certificate III in Cake and Pastry
FBP30321
This qualification describes the skills and knowledge of a pastry cook who bakes cake, pastry and biscuit products working in a commercial baking environment.
Description
The FBP30321 Certificate III in Cake and Pastry provides the trade baking skills and knowledge of a pastry cook who bakes cake, pastry and biscuit products working in a commercial baking environment.
Course Delivery Location
Training is delivered in the workplace at various industry locations. Knowledge components may be undertaken in a flexible or distance mode including on-line learning opportunities with structured development activities and various assessment methods.
Duration
Can be undertaken over 48 month’s full time or part time equivalent
Occupation description
Pastrycook
Employees make cakes and pastries in a retail, franchise or in-store situation. Employees may also decorate products and prepare fillings. Employees may also assist with the design of products and lead a small team to ensure the smooth operation of the business
Employees make cakes and pastries in a retail, franchise or in-store situation. Employees may also decorate products and prepare fillings. Employees may also assist with the design of products and lead a small team to ensure the smooth operation of the business
Entry Options
There are no entry requirements for this qualification.
Students can enter at any stage. The training is ongoing to ensure there are no waiting periods for training to start.
This Nationally recognised Certificate course is designed for individuals who are under a contract of training (i.e. have an apprenticeship) to an employer or are paying a “Fee for service”. Students generally enter the course through a Level III apprenticeship contract of training with the employer or under a “Recognition of current competence” process. Other course prerequisites are:
Students can enter at any stage. The training is ongoing to ensure there are no waiting periods for training to start.
This Nationally recognised Certificate course is designed for individuals who are under a contract of training (i.e. have an apprenticeship) to an employer or are paying a “Fee for service”. Students generally enter the course through a Level III apprenticeship contract of training with the employer or under a “Recognition of current competence” process. Other course prerequisites are:
Qualification Status
AQF – Australian Qualification Framework level - Certificate III
Study Methods – gaining the skills and knowledge
Students are required to undertake a range of activities and may include a number of the following:
· off-job-training
· formal and informal skills development
· research, review technical workbooks
· complete case studies and projects
· undertake written or verbal questioning
· maintain and submit self-assessment records
· formal and informal skills development
· research, review technical workbooks
· complete case studies and projects
· undertake written or verbal questioning
· maintain and submit self-assessment records
All units are undertaken in a flexible manner and some may be provided in a distance mode including on-line courses
Recognition
Students who have received prior training and/or experience in this industry may apply for Recognition of Prior Learning (RPL) or Credit Transfer from completed units undertaken with different providers. For more information see material provided on “Recognition of Prior Learning” and “Credit Transfer” options.Articulation, Pathways and Exit Points
After achieving this Qualification, candidates may undertake FBP40318 Certificate IV in Food Processing or other suitable Certificate IV Qualifications
Course Content and Organisation
The course consists of a variety of units which are undertaken in clusters of subjects. Some are compulsory core units and the remainder are elective units. This mix of units enables the student to gain the qualification by specialising in one area, or combining units to gain a broad base of general skills. However, the total amount of competencies required to gain the qualification will remain the same in all cases.The activities will be scheduled according to an individualised training plan.
Students are required to complete a comprehensive selection of units from the following list. (For more information please refer to detailed training package information at www.training.gov.au )
Packaging Rules
Total number of units = 15
Core Units = 11
Elective Units = 4
- 2 must be from those units listed in Group A and an additional 2 may be chosen from Group A
- up to 1 from those units listed in Group B
- up to 2 from those units listed in Group C.