Certificate III in Cake and Pastry – FBP30317
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 occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
To achieve the Certificate III in Cake and Pastry – FBP30317, 11 units must be completed. This is made up of all 4 Core units, plus a total of 15 Elective units. For this qualification, electives may be selected to meet either a specialist or multi-skilled job outcome. These elective units can be chosen when consulting one of the Brisbane Business & Hospitality staff who can offer you guidance and assistance to choose the right stream for you.
Brisbane Business & Hospitality Training can deliver this training throughout Metropolitan and Regional Queensland.
This course is structured through competency based training and assessment. Course duration is based on individual training requirements.
Students who wish to enrol in Brisbane Business & Hospitality Training programs are required to obtain a copy of the Student Handbook before making a final decision on training. There are no prerequisites for entry to this qualification.
This course may be delivered through a combination of class, workplace, self-paced and distance learning.
Please phone Brisbane Business & Hospitality Training to discuss fee details for this course.
Brisbane Business & Hospitality Training has a rolling intake. Continuous enrolments allow students to commence training at any time. Enrolments for traineeships involve a consultant visiting your workplace to complete paperwork and answer questions. Call Brisbane Business & Hospitality Training on 07 3117 9722 or 0409 890 298 or email info@bbht.com.au for details.
Participate in environmentally sustainable work practices Clean premises and equipment Provide housekeeping services to guests Prepare rooms for guests Receive and store stock
This is made up of all 11 Core units, plus a total of 4 Elective units.
MANDATORY CORE UNITS | |
| FBPRBK2002 FBPRBK3001 FBPRBK3002 FBPRBK3008 FBPRBK3009 FBPRBK3010 FBPRBK3013 FBPRBK3018 FDFFS2001A FDFOHS2001A FDFOP2061A | Use food preparation equipment to prepare fillings Produce laminated pastry products Produce non laminated pastry products Produce sponge cake products Produce biscuit and cookie products Produce cake and pudding products Schedule and produce cake and pastry production Produce basic artisan products Implement the food safety program and procedures Participate in OHS processes Use numerical applications in the workplace |
4 ELECTIVE UNITS | |
Group A | |
| FBPRBK3003 FBPRBK3004 FBPRBK3005 FBPRBK4003* SITXHRM001 | Produce specialist pastry products Produce meringue products Produce basic bread products Produce gateaux, tortes and entremets Coach others in job skills |
Group B | |
| SIRRMER002 SIRXPDK001 SIRXSLS001 | Merchandise food products Advise on products and services Sell to the retail customer |
Group C | |
| FBPOPR3002* FBPOPR3003 FBPRBK3016 FBPRBK4004s FDFTEC3001A* HLTAID003 | Prepare food products using basic cooking methods Identify cultural, religious and dietary considerations for food production Control and order bakery stock Develop baked products Participate in a HACCP team Provide first aid |
Prerequisite requirements | |
| Unit of competency FBPRBK4003 Produce gateaux, tortes and entremets FBPOPR3002 Prepare food products using basic cooking methods FDFTEC3001A Participate in a HACCP team | Prerequisite requirement FBPRBK3010 Produce cake and pudding products FDFFS2001A Implement the food safety program and procedures FDFFS2001A Implement the food safety program and procedures |
