Skip to Content
Live Chat
Certificate III in Cake and Pastry FBP30317

Overview

To be offered in Semester 1 2019

This qualification describes the skills and knowledge of a baker who bakes cakes, 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.

Qualification: Certificate III in Cake and Pastry FBP30317
Program No: C3-TS13
Campus: CIT Reid 
Duration: This program will be delivered in either block release or one day per week over 4 semesters at CIT in a simulated environment.

Training on the job can be negotiated with the Employer and the Australian Apprentice.
Cost Info:

2018 - Enrolment fees for this course are based on the costs per subject as indicated below. In addition, a Service and Amenities fee of $40 will be payable each semester. Further information is available at Course fees and assistance.

2019 - New enrolment fee arrangements will be introduced. The $40 Services and Amenities fee will be included in the total subject costs. Indicative program cost may vary slightly and the subject costs displayed will also change. Further information is available at Course fees and assistance.

Likely Job Outcome: Baker (cakes and pastries)
Enrolment Type: Standard
Share:

Additional Information

You will need to provide a uniform (PPC) and tools and purchase recommended texts (approximate cost $500 and available by order from the CITSA bookshop). A detailed list of requirements is available from CIT Student Services on 02 6207 3188.

Entry Requirements / How to Apply

Must be employed as an apprentice in baking.

If you are entering this program as a Trainee/Apprentice under the Australian Apprenticeships arrangements, you must be employed in the industry and you must register with an Apprentice Network Provider (ANP) prior to enrolment

To study any course at CIT (excluding degrees and non-accredited training) you must have a Unique Student Identifier (USI).

  • Literacy Skills Information

    • We suggest that you will need Australian Core Skills Framework levels of at least 2 across reading, writing, learning, oral communication and, depending on your program of study, numeracy skills to successfully complete this program. If you do not have this level, you can still enrol and seek support to improve your skills or you may prefer to begin with a lower level program, or enrol in the Certificate I in Skills for Vocational Pathways (FSK10213) to develop your literacy skills. Please visit Foundation Skills or phone (02) 6207 4872 to have a chat to one of our teachers.

  • Transition Information

    • Qualifications at CIT are regularly updated or replaced to meet current industry needs and maximise your employment opportunities. If this occurs while you are part way through a qualification, you may need to vary your learning to meet the new national requirements. CIT will aim to make this as smooth as possible for you.

  • Subject Cancellations/Changes

    • To ensure positive outcomes for all students, CIT may need to cancel or change classes at short notice. CIT will make every effort to inform students as soon as changes are made and will also make every effort to offer alternative arrangements for students to meet the requirements of the subject and complete their qualification. In an unfortunate instance when this cannot be met, you will receive a full refund. Please ensure you maintain current contact details via CIT Self Service or by contacting CIT Student Services at infoline@cit.edu.au.


Subject Information

Core - Complete all 11

  • FBPRBK2002 Use food preparation equipment to prepare fillings
    • CIT Code: BAKE169
      Description: This unit of competency describes the skills and knowledge required to prepare fillings for use in bread, cake or pastry products using food preparation equipment in a commercial baking environment.
      The unit applies to individuals who undertake routine work under supervision. This includes identifying and providing solutions to a limited range of predictable problems.
      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.
      Prerequisites: OHSS490 FDFFS2001A Implement the food safety program and procedures
  • FBPRBK3001 Produce laminated pastry products
    • CIT Code: BAKE172
      Description: This unit of competency describes the skills and knowledge required to produce laminated pastry products using pastry fats in a commercial baking environment.
      This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.
      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.
      Prerequisites: Nil
  • FBPRBK3002 Produce non laminated pastry products
    • CIT Code: BAKE173
      Description: This unit of competency describes the skills and knowledge required to prepare food products using basic cooking methods.This unit applies to individuals who work under broad direction and take responsibility for their own work in a food processing environment.. All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.
      Prerequisites: Nil
  • FBPRBK3008 Produce sponge cake products
    • CIT Code: BAKE179
      Description: This unit of competency describes the skills and knowledge required to produce and finish sponge cake products in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. 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.
      Prerequisites: Nil
  • FBPRBK3009 Produce biscuit and cookie products
    • CIT Code: BAKE180
      Description: This unit of competency describes the skills and knowledge required to produce and finish biscuit and cookie products in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. Food safety legislation applies to workers in this industry. Requirements vary between industry sectors and state/territory jurisdictions. Users are advised to check with their food safety authority for specific requirements.
      Prerequisites: Nil
  • FBPRBK3010 Produce cake and pudding products
    • CIT Code: BAKE181
      Description: This unit of competency describes the skills and knowledge required to produce and finish cake and pudding products in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. 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.
      Prerequisites: Nil
  • FBPRBK3013 Schedule and produce cake and pastry production
    • CIT Code: BAKE192
      Description: This unit of competency describes the skills and knowledge required to schedule and produce cake and pastry production in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. 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.
      Prerequisites: Nil
  • FBPRBK3018 Produce basic artisan products
    • CIT Code: BAKE188
      Description: This unit of competency describes the skills and knowledge required to produce basic artisan products in a commercial baking environment. Basic artisan products include European basic artisan products, cultural basic artisan products, laminated basic artisan products, fried basic artisan products, highly enriched basic artisan products and festive occasion basic artisan products. This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems. 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.
      Prerequisites: Nil
  • FDFFS2001A Implement the food safety program and procedures
    • CIT Code: OHSS490
      Description:

      This unit of competency covers the skills and knowledge required to maintain personal hygiene and conduct food handling, housekeeping and waste disposal related to work tasks and responsibilities where work involves operation of production and/or packaging.

      Prerequisites: Nil
  • FDFOHS2001A Participate in OHS processes
    • CIT Code: OHSS491
      Description: This unit of competency specifies the workplace performance required for an entry level employee to participate in occupational health and safety (OHS) processes in the workplace, in order to ensure their own health and safety at work, as well as that of
      Prerequisites: Nil
  • FDFOP2061A Use numerical applications in the workplace
    • CIT Code: WKNV162
      Description: This is unit of competency covers the skills and knowledge required to apply basic mathematical functions of addition, subtraction, multiplication and division to undertake workplace calculations or to estimate approximate answers when exact calculations are not required.
      Prerequisites: Nil

Elective Group B - May complete maximum 1

  • SIRRMER002 Merchandise food products
    • CIT Code: RETL298
      Description: This unit describes the performance outcomes, skills and knowledge required to prepare and maintain the display of food products.
      It applies to individuals working in frontline operational roles in a diverse range of retail industry sectors and business contexts that sell food products. They operate with some independence under general supervision and guidance from others, and within established organisational policies and procedures.
      Prerequisites: Nil

Elective Group C - May complete maximum 2

  • FBPRBK3016 Control and order bakery stock
    • CIT Code: BAKE186
      Description: This unit of competency describes the skills and knowledge required to control and order bakery stock in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. 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.
      Prerequisites: Nil
  • FBPRBK4004 Develop baked products
    • CIT Code: BAKE191
      Description: This unit of competency describes the skills and knowledge required to apply baking techniques to develop baked products in a commercial baking environment. This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems. 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.
      Prerequisites: Nil
  • FDFTEC3001A Participate in a HACCP team
    • CIT Code: BAKE160
      Description: This unit of competency covers the skills and knowledge required to participate in the development and/or review of a HACCP-based food safety program under direction. "
      Prerequisites: OHSS490 FDFFS2001A Implement the food safety program and procedures

Elective Group A - Complete minimum 2

  • FBPRBK3003 Produce specialist pastry products
    • CIT Code: BAKE174
      Description: This unit of competency describes the skills and knowledge required to produce specialist pastry products using butter in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. 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.
      Prerequisites: Nil
  • FBPRBK3004 Produce meringue products
    • CIT Code: BAKE175
      Description: This unit of competency describes the skills and knowledge required to produce meringue products in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. 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.
      Prerequisites: Nil
  • FBPRBK3005 Produce basic bread products
    • CIT Code: BAKE176
      Description: This unit of competency describes the skills and knowledge required to produce basic bread products in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. 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.
      Prerequisites: Nil
  • FBPRBK4003 Produce gateaux, tortes and entremets
    • CIT Code: BAKE190
      Description: This unit of competency describes the skills and knowledge required to produce and finish gateaux, tortes and entremets in a commercial baking or hospitality environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. 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.
      Prerequisites: BAKE181 FBPRBK3010 Produce cake and pudding products
  • SITXHRM001 Coach others in job skills
    • CIT Code: TRNG339
      Description:

      This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
      The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures.
      It applies to all tourism, hospitality and event sectors.

      Prerequisites: Nil

Related Courses

Certificate IV Patisserie SIT40716
Certificate III Baking FBP30517
Certificate III Bread Baking FBP30417
Certificate III Retail Baking (Combined) FDF30710
Certificate III Patisserie SIT31016
Certificate III Retail Baking (Bread) FDF30610

More Information

For more information about this course please contact CIT Student Services on (02) 6207 3188 or email infoline@cit.edu.au