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.
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.
Occupations relevant to this qualification in industry sectors such as Baking include:
- Cake Manager
- Chef Patissier
- Pastry Sous Chef
Credit transfers & pathways
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 VET RPL Enquiries on 1800 238 838 or email email@example.com.
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 from the qualification
- FBP30417 Certificate III in Bread Baking
- FBP30517 Certificate III in Baking
- FBP40217 Certificate IV in Baking
Course information flyer(s)
CDU Entry Requirements - 2019
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.
Based on course nominal hours of1180 hours, approximate 2019 course fees will be:
VET Tuition Fees: $2,000.00
Domestic Full Fees: $23,010.00
Fee for Service: as per fee for service agreement
The following Fees are applicable to this course:
2019: Information about fees for non-subsidised VET courses is available 2019 VET Fees.
2019: Information about 2019 VET Tuition fees for eligible NT residents is available 2019 VET Fees VET Tuition Fees for 2019 will be charged at $3.20 per nominal hour for subsidised training.
In some circumstances this course may be available as fee-for-service. Please contact the relevant team to discuss delivery charges for this program.
This is a current, nationally accredited qualification from the FBP Food, Beverage and Pharmaceutical Training Package.
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.
Study Mode: Internal, Mixed mode
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.
To achieve a 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 total Nominal Hours for the sequence listed below is 1180. The total nominal hours for this qualification will vary depending on the elective units selected.
|Code||Module/Unit of Competency||
|CORE UNITS OF COMPETENCY|
|FBPRBK2002||Use food preparation equipment to prepare fillings||40|
|FBPRBK3001||Produce laminated pastry products||100|
|FBPRBK3002||Produce non laminated pastry products||80|
|FBPRBK3008||Produce sponge cake products||80|
|FBPRBK3009||Produce biscuit and cookie products||80|
|FBPRBK3010||Produce cake and pudding products||120|
|FBPRBK3013||Schedule and produce cake and pastry production||100|
|FBPRBK3018||Produce basic artisan products||100|
|FDFFS2001A||Implement the food safety program and procedures||30|
|FDFOHS2001A||Participate in OHS processes||40|
|FDFOP2061A||Use numerical applications in the workplace||30|
|Total nominal hours for core units||800|
|ELECTIVE UNITS OF COMPETENCY|
|FBPRBK3003||Produce specialist pastry products||100|
|FBPRBK3005||Produce basic bread products||120|
|FBPRBK3016||Control and order bakery stock||40|
|FBPRBK4003 #||Produce gateaux, tortes and entremets||120|
|Total nominal hours for elective units||380|
|Total nominal hours for the qualification||1180|
# Indicates prerequisite of FBPRBK3010 Produce cake and pudding products.