Certificate III in Food Processing (Retail Baking) Cake and Pastry

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Comments about Certificate III in Food Processing (Retail Baking) Cake and Pastry - On Campus - Bendigo - Victoria

  • Objectives
    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.
  • Entry requirements
    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.
  • Academic title
    Certificate III in Food Processing (Retail Baking) Cake and Pastry
  • Course description
    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

    Duration Options

    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

    Employment Opportunities     

    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.

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