Duration
1 year (52 weeks)
Course 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.
No licensing, legislative or certification requirements apply to this unit at the time of publication.
Career Outcomes
Cake Baker and Decorator
Cake bakers are responsible for the preparation, production and baking of cakes and pastries. They ensure preparation and baking meet production requirements for retail outlets and wholesale production.
Pastrycook
Pastrycooks are specialist pastry makers who prepare, bake and decorate high quality bread, pastries, cakes and rolls.
Biscuit Baker
Biscuit bakers are responsible for the preparation, production and baking of biscuits and cookies. They ensure preparation and baking meet production requirements for retail outlets and wholesale production.
CRICOS Details
Certificate III in Cake and Pastry is listed on the official CRICOS register and delivered by Brighton Pacific Pty Ltd in 110107 - Baking and Pastrymaking.
- CRICOS course code: 107371F
- Provider: Brighton Pacific Pty Ltd
- Course level: Certificate III
- Study level: VET
- Field of education: 110107 - Baking and Pastrymaking
- National qualification code: FBP30321
- Dual qualification: No
- Foundation studies: No
- Work component: No
- Course language: English
- Duration: 1 year (52 weeks)
- Locations: Blacktown, Hobart, Ultimo, Upper Mount Gravatt, NSW, TAS
This overview is compiled from official CRICOS register data. Confirm fees, duration, intake dates, and entry requirements directly with the provider before applying.