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Remember! Completing this application form does not guarantee you a place in the course you have chosen. You have completed an application to enrol only. |
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| Summary: | You will gain the skills and knowledge to produce and prepare pastry fillings, including an introduction to food safety, the ability to problem solving and work in a supervised team environment. |
| Delivery Mode: | Part-time over 2 semesters. (approximately 3 hours per week) |
| Job Opportunities: | Produce and prepare pastry fillings in a supervised team environment |
| Entry Requirements: | Open entry |
| Additional Information: | Completing one or more of the Baking Production Statements of Attainment gives you credit into the Certificate II in Retail Baking Assistance, Certificate III in Retail Baking (Bread), Certificate III in Retail Baking (Cake and Pastry), Certificate III in Retail Baking (Combined) programs – Contact the Student Services Hub on 02 62073188 for more detail.
You will need to provide a uniform and tools and purchase designated texts (approximate cost $500 and available by order from the CITSA bookshop). A detailed list of requirements is available from the Student Services Hub. |
| Availability: | Student intake offered in Semester 1 and Semester 2 when there is sufficient demand |
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| Qualification: | Statement of Attainment
Training Program in Introduction to Pastry Production
This qualification meets the requirements of the Food Processing Training Package (FDF10) |
| Program No: | SA-TH55 |
| Accredited: | Training Package currently endorsed |
