Certificate III in Retail Baking (Cake and Pastry) - Apprenticeship
  • Domestic Students
Course Code FDF30510
Course Level Certificate III
Course Study Area Foods
Course Mode Part Time
Course Location Melbourne
Course Intake On Demand
Course Duration 3 years part time
Entry Requirements  Employer required
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Course Description

A cake and pastry apprenticeship will develop core skills across a range of fundamental competencies. You will undertake units in making and baking pastry and chocolate through to occupational health and safety. On graduation you will have a range of career options such as pastry chef, cake decorator and specialist caterer.

Course units include:

Stage 1

Unit Code
Unit Name
FDFFS2001A
Implement the food safety program and procedures
FDFOP2061A
Use numerical applications in the workplace
FDFRB3003A
Produce sponge, cake and cookie batter
FDFRB3006A
Bake sponges, cakes and cookies
FDFRB2003A
Produce meringue-based products
FDFRB2001A
Form and fill pastry products
FDFRB3001A
Produce pastry
FDFRB2002A
Prepare fillings
FDFRB3007A
Bake pastry products
FDFRB3015A
Produce and decorate gateaux and tortes
FDFRB3004A
Decorate cakes and cookies
Stage 2

MSAENV272B
Participate in environmentally sustainable work practices
FDFOP2064A
Provide and apply workplace information
FDFOHS3001A
Contribute to OHS processes
FDFRB2003A
Produce sweet yeast products
FDFRB3012A
Diagnose and respond to product and process faults (pastry, cake and cookies)

Fees

Fees and charges can be found at www.angliss.edu.au/fees-and-charges

Find Out More

Call 1300 ANGLISS or email study@angliss.edu.au


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