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.
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 6 December 2017 from 11.00am to 1.00pm and 5.00pm to 7.00pm in TAFE NSW Ultimo, corner of Harris Street and Thomas Street Ultimo, Building E Room E4.06
Wednesday 24 January 2018 from 11.00am to 1:00pm and 5.00pm to 7.00pm in TAFE NSW Ultimo, corner of Harris Street and Thomas Street Ultimo, Building C (The Muse).
Attendance can be negotiated so that it best suits you and your employer. Common attendance modes include going to class one day per week (part-time), or attending a block of classes e.g. three weeks of full-time study, three or four times
Before you can start an apprenticeship, you first need to find an employer in the industry you're interested in that will support you through your studies. You and your employer should contact an Apprenticeship Network Provider (APN) and tell them you're interested in studying at Sydney TAFE. The APN will help you and your employer to complete a Training Contract. Once you have a Training Contract, we will help you, your employer and the APN to complete a Training Plan Proposal. Once you have both these documents, the APN will lodge them with State Training Services, who will provide further advice about next steps.
SMART AND SKILLED FEES
This course is government-subsidised, meaning you pay a portion (capped at $2,000) 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|