Certificate III in Cake and Pastry

Course Code FBP30317
Campus Shepparton - Fryers Street
Duration 1050 hours

Course Overview

The FBP30317 Certificate III in Cake and Pastry is the recognised qualification to become a qualified Pastry Cook.

Give your creativity and attention-to-detail an outlet by crafting delectable cakes and pastries. This qualification offers skills and knowledge for those working in the retail baking industry, specialising in cakes and pastry.

This course is delivered as an Apprenticeship. You will be enrolled into a current qualification.

Pathways / Employment Opportunities

The FBP30317 Certificate III in Cake and Pastry is designed for those wishing to further their knowledge and skills to seek employment in the Baking industry.

Job roles may include:

  • Pastrycook
  • Cake Manager
  • Chef Patissier
  • Pastry Sous Chef
  • Working in this industry may involve early morning starts, and requires creative skills with cakes and pastries

    Further studies
    After gaining the FBP30317 Certificate III in Cake and Pastry you might wish to undertake further study in further study in the FBP40217 Certificate IV in Baking.

Sessions - Dates/Times

Campus Times
Shepparton – Fryers Street Apprenticeship
Shepparton – Fryers Street Apprenticeship

Attendance and Commitment

It is important that students commit to all course requirements, including study and assessments the student may need to complete outside their normal training sessions.

Students are encouraged to attend all face-to-face sessions and appointments with your Trainer/Assessor.

Course Co-ordinator

Name: Kim Banfield
Location: Shepparton

Fee Information
Type Average Enrolled Hours Hourly Fee Rate Indicative Tuition Fee Hourly Govt Subsidy Rate Total Govt Contribution
Govt Subsidised-Apprentice 1,050 $3.50 $3,675.00 $13.00 $13,650.00
Govt Subsidised-Apprentice Concession 1,050 $0.70 $735.00 $13.00 $13,650.00
Full Fee 1,050 $10.25 $10,762.50 N/A N/A
Course Materials 1,050 $0.40 $420.00 N/A N/A

The student tuition fees as published are subject to change given individual circumstances at enrolment.

You will receive an Indicative Fee Statement when you decide upon your course. A finalised invoice will be issued upon enrolment. Students will be invoiced for the components of the course that they are enrolled into for each year or semester.

Material fees cover costs associated with the following where applicable, and not limited to:

  • Classroom activity consumables, handouts and booklets
  • E-Learning resources and associated license access fees
  • Excursions

Additionally some courses require students to purchase or supply text books, kits, tools, uniforms and personal protection equipment. Some specific materials may be purchased through the GOTAFE Book Shop. A full list with associated costs will be provided to you at your Course Information session or during the Pre-Training review Interview.

Entry Requirements

Training package entry requirements
There are no training package entry requirements for this qualification.

GOTAFE preferred entry requirements
Before being accepted into the course applicants must:

  • Undertake a Pre-training Review to document previous work experience and qualifications and assess suitability for the course
  • Complete a Core Skills Profile for Adults (CSPA) test to ensure the required language, literacy and numeracy levels are met for the course
  • Register with the Australian Apprenticeship Support Network
Units of Competency

FBP30317 – Core Units

FDFFS2001A – Implement the food safety program and procedures
FDFOHS2001A – Participate In OHS Processes
FBPRBK3018 – Produce basic artisan products
FBPRBK3009 – Produce biscuit and cookie products
FBPRBK3010 – Produce cake and pudding products
FBPRBK3001 – Produce laminated pastry products
FBPRBK3002 – Produce non laminated pastry products
FBPRBK3008 – Produce sponge cake products
FBPRBK3013 – Schedule and produce cake and pastry production
FBPRBK2002 – Use food preparation equipment to prepare fillings
FDFOP2061A – Use numerical applications in the workplace

FBP30317 – Elective Units

SITXHRM001 – Coach others in job skills
FBPRBK3016 – Control and order bakery stock
FBPRBK3005 – Produce basic bread products
FBPRBK4003 – Produce gateaux, tortes and entremets
FBPRBK3004 – Produce meringue products
FBPRBK3003 – Produce specialist pastry products

Assessment Methods

Assessment methods include:

  • theory assessments
  • practical observation
Skills Recognition

Skills Recognition is an assessment only process that may result in credits towards a part or full qualification.  There is no formal training involved, although you may choose to complete further training as a result of the assessment process.

You can apply for Skills Recognition before you enrol in the qualification you are seeking.  You can apply for Skills Recognition through one or both of the following processes:

  • Credit Transfer for formal training that might be equivalent to a new qualification or partial qualification
  • Recognition of Prior Learning (RPL) for people who have relevant and current skills and knowledge that they have gained through non-formal or informal learning i.e. work or life experience.
Information Sessions

For further information regarding this course please call 1300 468 233.


Please note:  Eligible individuals who wish to access a government subsidised place, must participate in a Pre-training Review.  This will consider your:

  • Aspirations/career goals
  • Educational attainment and capability
  • Literacy and numeracy skills
  • Suitability for Recognition for Prior Learning (RPL) and Credit Transfer