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Key details

Duration

1 year/s

This qualification is delivered over a period of one (1) year face-to-face. 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.

* - Student Visa holders must study internally full time

Locations

Palmerston
Not available to international students.

Course code

FBP30321

Overview

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.

Infection control, including COVID-19 measures and the associated restrictions, have been implemented, to ensure the safety and well-being of students, lecturing staff and teh wider community.

Career opportunities

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

  • Baker
  • Pastry Chef
  • Cake Decorator

Credit transfers and advanced standing

Skill recognition

Recognition of Prior Learning (RPL)

RPL is the acknowledgement of a person's skills and knowledge acquired through previous training, work or life experience, which may be used to grant status or credit in a subject regardless of how and where they were attained, including overseas.

This can include skills from:

  • Previous study excluding courses at another VET/TAFE institution, but including courses at school or college, through adult education classes or training programs at work;
  • Work experience (including both work that is paid and unpaid); and/or
  • Life experience (for example leisure pursuits or voluntary work).

RPL is a form of assessment. It is used to determine whether a person has acquired, through formal or informal learning, the skills and experience consistent with the stated competency standards that comprise a qualification. RPL is not time referenced, so there are no parameters on how or when the skills are acquired. However, the skills that have been acquired through life experience etc., must be current and must match the elements and performance criteria contained in the individual unit.

Students seeking RPL need to indicate this on their enrolment form at the time of enrolment.

For further information please refer to the Applicant's Guide to the Recognition of Prior Learning or contact Student Central on 1800 061 963 (free call) or email Student.Central@cdu.edu.au.

Credit Transfer

Charles Darwin University as a Registered Training Organisation recognises the Australian Qualifications Framework qualifications and Statement of Attainments issued by any other Australian Registered Training Organisation.

Students are encouraged to submit any requests for credit from previous studies at the time of enrolment, to ensure they are not enrolling in units they may not need to undertake.

In order to apply for exemption/credit transfer from units completed at another training organisation, you will need to complete an Application for Exemption Form available from any campus, centre, or team, or a copy of the form can be obtained from the web.

Your completed Application for Exemption form together with attached documentary evidence (certified copy of Qualification/Statement of Attainment) to support your request for exemption/credit transfer should be submitted directly to the University either in person or by mail. Requests without documentary evidence will not be processed and will be returned to students. There are no fees attached to Credit Transfers.

Pathways

VET to Higher Education Pathway Mapping for completed Awards in the same field or discipline.

Further training pathways from this qualification include but are not limited to FBP30521 Certificate III in Baking, FBP304121 Certificate III in Bread Baking and FBP40221 Certificate IV in Baking.

Fees

2022 indicative course fee:
This course is free for eligible students who receive an NT Domestic Subsidised place or $23,600.00 for Domestic Full fee places. Actual fees will vary according to your choice of units.

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Why study at CDU?

Study with the Territory's largest provider of Vocational Education and Training (VET) and gain industry-ready skills and experience. Whether you're a high school student or a working professional, we've got the courses and qualifications you want plus the support and flexibility you need to succeed.

  • Learn from expert lecturers and industry professionals
  • Access to first-class facilities
  • Recognition of prior learning to qualify faster

What will I study?

To achieve FBP30321 Certificate III in Cake and Pastry a total of fifteen (15) units of competency must be completed comprising eleven (11) Core and four (4) Elective units as detailed in the packaging rules and listed below. The electives offered may vary between campuses.

Course structure

The total nominal hours for the sequence listed below is 1140.
 

CodeModule/Unit of CompetencyHours
Core units of competency
FBPFSY2002Apply food safety procedures30
FBPOPR2069Use numerical applications in the workplace30
FBPRBK2002Use food preparation equipment to prepare fillings40
FBPRBK3001Produce laminated pastry products100
FBPRBK3002Produce non laminated pastry products80
FBPRBK3008Produce sponge cake products80
FBPRBK3009Produce biscuit and cookie products80
FBPRBK3010Produce cake and pudding products120
FBPRBK3013Schedule and produce cake and pastry production100
FBPRBK3018Produce basic artisan products100
FBPWHS2001Participate in work health and safety processes40
 Total nominal hours for core units800
Elective units of competency (Select 4)
FBPRBK3003Produce specialist pastry products100
FBPRBK3005Produce basic bread products120
FBPRBK3016Control and order bakery stock40
FBPRBK4003Produce gateaux, tortes and entrements *120
 Total nominal hours for elective units380
 Total nominal hours for the qualification1140

* unit has prerequisite of FBPRBK3010 Produce cake and pudding products
 

Entry requirements

Admission criteria

There are no entry requirements for this qualification, although a basic level of Math and English is required.

All students 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.

Students are encouraged to seek employment in the baking industry to assist with their skills development.

Essential requirements

English language requirements

The teachers at CDU were amazing!

They were very passionate and knowledgeable and worked hard to meet both the learning and personal needs of students. Their care and individual attention meant that students like me received additional one-on-one training when I missed classes due to family or work commitments. 

Leah

CDU Student

CDU student Leah Sloane in front of her pub

Course details

Accreditation

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

VET for secondary schools

VET for Secondary Students (VSS)

Select VSS for more detail about this program.

Employability skills

Employability Skills are embedded in the training and assessment of national training package qualifications. Information on the Employability Skills relevant to your qualification can be obtained by visiting this website and keying in the national code for the qualification: training.gov.au

Location and study mode

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

Locations: Palmerston

Study Mode: On campus

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

Additional information

Sector
Vocational Education & Training
Industry groups
FOOD PROCESSING
Occupation types
Pastrycook
Area of study
Culinary Arts, Tourism and Hospitality

Contact details

Email:Student.Central@cdu.edu.au. Phone: (08) 8946 7766 or 1800 061 963 (free call).

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How to apply

How to apply for domestic students

CDU VET has several pathways for you to apply.

 

Visit How to apply for CDU VET courses for more information.

 

Admission requirements for domestic students

Before applying, you may want to check if you meet the admission requirements for studying with CDU.

 

CDU has many pathways to study, so don't worry if you don't meet the admission requirements right now. There is a study pathway to get you started on your journey.

Not sure if you are a domestic or international student?

That's OK - it can be a little tricky to know the difference.

 

To help you out, we've put together a guide to answer any questions you might have.

How to apply for international students

Applications to CDU must be submitted online.

 

The process is simple, all you need is a valid email address to create your online account.

 

Once you have started the application you will have the option of saving your application and resuming it at a later date.

 

There is no application fee when you apply online.

Find a CDU agent partner

Applicants may seek further information about international education in Australia from the Australian Government Department of Education and Training or from our overseas / external representatives.

 

To help with the process, we've compile a list of authorised representatives.

Not sure if you are a domestic or international student?

That's OK - it can be a little tricky to know the difference.

 

To help you out, we've put together a guide to answer any questions you might have.

 

Things like the difference between domestic and international students or the difference between course types like VET and undergraduate.

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