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