Certificate III in Retail Baking (Cake and Pastry)
Retail Baking (Cake and Pastry) course details
Course description and aims
This course is for people who work or want to work in the retail baking sector of the food processing industry and provides trade baking skills and knowledge for those working in hot bread shops, cake shops, franchises, in-store bakeries and similar outlets with a focus on cakes and pastry.
You will learn to produce and decorate a range of cakes, biscuits, pastry and yeast products including specialty products such as gateaux, tortes, petits fours and chocolate. You will also do sugar work and learn how to use baking equipment and machinery. You will also learn operational processes, and how to work safely and effectively in the retail baking sector.
Course outcomes and careers
Baker, baking assistant, bread maker
This qualification covers the retail baking - cake and pastry specialisation
within the food processing industry.
The Certificate III in Retail Baking (Cake and Pastry) provides trade baking
skills and knowledge for those working in a retail baking environment with a
focus on cakes and pastry.
On 1 January 2012 the Work Health Safety Act 2011 (WHS Act) was implemented in
NSW. Delivery and assessment of this course must be based on this legislation.
Work Health and Safety (WHS) was referred to in NSW as Occupational Health and
Safety (OHS) and in some countries people know it as Occupational Safety and
Health (OSH). Please refer to the Work Health and Safety heading in Section B
6.1 Delivery Modes for more information.
TAFE NSW trainers and assessors must meet the requirements specified in the
Standards for NVR Registered Training Organisations 2011: Part 2 SNR 4 & Part 3,
Enrol at any location
Attend the following information session to meet with the teaching staff, discuss the course and get more information about enrolment and next steps.
Wednesday 21, July, from 11:00am to 1:00pm or 5:00pm to 7:00pm, at Ultimo College, Main Campus, 651-731 Harris Street, building E, level 7, The Apprentice Restaurant
You will need to attend approximately 6 hours of class a week over 1 day per week. An indication of how your weekly timetable may look is: Monday: 7:30am to 1:00pm and some afternoon classes as the year passes.
To apply for this course you must meet the Smart and Skilled eligibility criteria: http://www.sydneytafe.edu.au/courses/smart-skilled
GET YOUR UNIQUE STUDENT IDENTIFIER (USI)
Before you enrol you must have a Unique Student Identifier (USI). Visit http://www.usi.gov.au/students/create-your-usi to request a USI. Remember to add Sydney TAFE to your account via the Manage Permissions page (code: 90003, name: TAFE NSW - Sydney Institute).
Find out more about applying and enrolling: http://www.sydneytafe.edu.au/courses/applying-and-enrolling
SMART AND SKILLED FEES
This course is government-subsidised, meaning you pay a portion of the full course fee to Sydney TAFE and the government will pay the balance. However, you must meet certain eligibility criteria for this to apply.
The fee category that will apply to you depends on your eligibility and your individual circumstances. Your fee and eligibility for concession/exemption will be calculated and confirmed during the enrolment process.
For further information about eligibility and explanations of the different fee categories, visit http://www.sydneytafe.edu.au/courses/smart-skilled.
PAYMENT OPTIONS AND ASSISTANCE
Instalment payment options are available for this course. For more information, see http://www.sydneytafe.edu.au/courses/fees-and-charges
Find out more about financial assistance http://www.sydneytafe.edu.au/courses/financial-assistance
Recognition is a process of acknowledging previously completed qualifications, skills, knowledge or experience relevant to your course. This may reduce the amount of learning required, reduce your course fees and allow you to achieve your qualification faster.
Find out more about recognition: http://www.sydneytafe.edu.au/courses/recognition
|Number||Subject name||Nominal hours|
|FDFRB3007A||Bake pastry products||30|
|FDFRB3006A||Bake sponges, cakes and cookies||50|
|FDFOHS3001A||Contribute to OHS processes||60|
|FDFRB3004A||Decorate cakes and cookies||60|
|FDFRB3012A||Diagnose and respond to product and process faults (pastry, cake and cookies)||60|
|FDFRB2001A||Form and fill pastry products||40|
|FDFFS2001A||Implement the food safety program and procedures||80|
|FDFRB3015A||Produce and decorate gateaux and tortes||80|
|FDFRB3003A||Produce sponge, cake and cookie batter||70|
|FDFRB3014A||Produce sweet yeast products||60|
|FDFOP2064A||Provide and apply workplace information||30|
|FDFOP2061A||Use numerical applications in the workplace||30|