Learn how to decorate cakes professionally from our award winning, cake decorating teachers. You will produce novelty and traditionally finished cakes of different shapes and finishes, as well as sculpt cake toppers. This hands-on program in our commercial kitchens will provide pastry students, bakers and cake decorating novices with cake decorating and finishing techniques at all levels of experience. You will learn how to create a social media presence for your new found skills in cake artistry, as well as vital knowledge in food hygiene practices.
|Qualification:||Statement of Attainment - training in Cake Decorating for Small Business [from FBP and SIT]|
|Duration:||1 Semester Part time
Blended delivery of online component as well as 1 day per week, 5 hours per session face to face.
|Likely Job Outcome:||Completion of this program will give you the skills and knowledge to enter the cake decorating industry or to extend your current pastry or baking qualification skills.
Note: If you were to open your own small business, a food registration licence including a Food Safety Supervisor’s Certificate would be required. Link to Food Safety Supervisors course
You will need to purchase the following items for this course. These may be purchased through CITSA shop at Reid https://citsa-shop.com/
- Textbook: “Beginners Guide to Cake Decorating”
- Fondant tools
Entry Requirements / How to Apply
To study any course at CIT (excluding degrees and non-accredited training) you must have a Unique Student Identifier (USI).
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.
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 firstname.lastname@example.org.
Complete 3 subjects
Core: Complete all 3
- FBPRBK4005 Apply
advanced finishing techniques for specialty cakes
CIT Code: BAKE193 Description: This unit of competency describes the skills and knowledge required to research and apply a range of finishing and decorating techniques for specialty cakes in a commercial baking or professional decorating 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
- SITXEBS001 Use
social media in a business
CIT Code: EBUS166 Description: This unit describes the performance outcomes, skills and knowledge required to establish a social media presence in a business. It requires an understanding of the use of social media tools and platforms to enhance customer engagement and market a business. The unit is relevant to businesses operating in many industry contexts, including the tourism, travel, hospitality, events and other service industry sectors. It applies to individuals using social media for business at an operational level under limited supervision. Prerequisites: Nil
- SITXFSA001 Use
hygienic practices for food safety
CIT Code: OHSS457 Description: This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. Prerequisites: Nil
For more information about this course please contact CIT Student Services on (02) 6207 3188 or email email@example.com