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FBP30317 Certificate III in Cake and Pastry

2020

Sector

Vocational Education and Training

Industry Group

FOOD PROCESSING

Occupation Type

Pastrycook

VET for Secondary Students (VSS)
Select VSS for more detail about this program.

General Description

This qualification describes the skills and knowledge of a pastry cook who bakes cake, pastry and biscuit products working in a commercial baking environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

This qualification is suitable as an Apprenticeship.

Course Information Flyer(s)

FBP30317 Certificate III in Cake and Pastry Apprentice 2020

FBP30317 Certificate III in Cake and Pastry 2020

Accreditation
This is a current, nationally accredited qualification from the FBP Food, Beverage and Pharmaceutical Training Package.

Locations and Study Mode
Delivery at all locations is subject to sufficient demand and resources.

Locations: Palmerston
Study Mode:On campus
Some components of this qualification may be available in other modes of delivery and not all modes are available at all locations.

Subject to demand other locations and modes may become available throughout the year.

Career Opportunities
Occupations relevant to this qualification in industry sectors such as Baking include:

Pastrycook
Cake Manager
Chef Patissier
Pastry Sous Chef

Entry Requirements

CDU Entry Requirements

There are no entry requirements for this qualification, although a basic level of maths and English is required. All applicants will need to complete a language, literacy and numeracy (LLN) assessment to show that they have an appropriate level of LLN skills to participate successfully in the course and to identify any support needs.

Applicants are to attend a formal interview with the course coordinator to determine suitability for the course and that they have a clear understanding of the course requirements.

As a requirement of the course, students must undertake work experience or engage in paid employment for a total of 360 hours in a commercial bakery.

Apprenticeship - For CDU entry requirements please refer to the relevant course information flyer or contact the VET team.

Duration
Estimated completion time: 1 year/s

The length of time to complete this qualification will depend on the location, study mode and selected units.
Refer to the relevant course information flyer for further information.

Contact Details

To find out more about the course, where and when it is offered, how to enrol or any other information please contact:



Culinary Arts Location: Palmerston Campus Phone: 08 8946 7526 Fax: 08 8946 7833 Email: vet.culinaryarts@cdu.edu.au