The Certificate III in Food Processing (Retail Baking) Cake and Pastry is one of three qualifications recognised for a trade apprenticeship in the baking industry. This course specialises of cake and pastry making, and is offered only as part of a workplace based process.
BRIT offers this qualification only as part of a workplace based apprenticeship. Before you commence your training, you must gain full time employment as a baking apprentice, under a training agreement established with your employer.
Certificate III in Food Processing (Retail Baking) Cake and Pastry
Key Study Areas Key study areas include:
Producing and baking a range of sponge, cake and pastry products
Preparing pastry fillings
Forming and filling pastry products
Decorating cakes and cookies
* Quality and food safety
Where • Workplace Based
A retail baking apprenticeship takes up to three years to complete, however it may be possible to achieve time exemptions based on existing competency or accelerated learning achievements. You will attend classes at BRIT during the course of your three-year apprenticeship.
Selection Process • No Selection Process Required
On successfully completing your apprenticeship you will be eligible for employment in cake and pastry production, ranging from small local businesses to large production facilities.
Further Study Options
Additional units from bread baking can be included for a combined retail baking qualification.
You will be assessed as part of this course.
Typical Course Content (exact details may be obtained from the teaching centre)
FDFCORBM2A Use basic mathematical concepts
FDFCORHS3A Monitor the implementation of occupational health and safety policies and procedures
FDFCORQFS3A Monitor the implementation of quality and food safety programs
FDFCORWCM2A Present and apply workplace information
FDFPASFF2A Operate A Pastry Forming An Filling Process
FDFPASMD2A Operate a doughnut making process
FDFPASMG2A Operate a griddle production process
FDFPASMP2A Operate a pastry production process
FDFRBBC2B Bake sponges, cakes and cookies
FDFRBBP2B Bake pastry products
FDFRBCP2B Produce choux pastry
FDFRBDC2B Decorate cakes and cookies
FDFRBDPC3A Diagnose And Respond To Product And Process Faults (Pastry, Cake And Cookies)
FDFRBFD2B Freeze dough
FDFRBFF2B Form and fill pastry products
FDFRBGT3A Produce and decorate gateaux and tortes
FDFRBPC2B Produce sponge, cake and cookie batter
FDFRBPF2B Prepare fillings
FDFRBPM2B Produce meringue-based products
FDFRBPP2B Produce pastry
FDFRBSP3B Plan and schedule production
FDFZCSCS2A Clean And Sanitise Equipment
FDFZPRBE1A Operate basic equipment
Recognition of Prior Learning
Recognition of your current qualifications and prior learning: BRIT has processes to give you credit for relevant units from your prior study, and to assess your prior learning against units in a course.