Your web browser may not be properly supported. To use this site and all of its features, we recommend using the latest versions of Chrome, Safari or Firefox

Certificate III in Cake and Pastry


Certificate III in Cake and Pastry FBP30317

Course Overview

Bring your creativity and attention-to-detail to work every day with a career in pastry. The Certificate III in Cake and Pastry is the recognised qualification to become a qualified Pastry Cook.

Not only will you get to cook with delicious food every day, but you’ll come away with a skill set in making:

  • Biscuits and cookies
  • Cakes and puddings
  • Laminated pastry products
  • Sponge cakes
  • Basic bread products
  • Specialist pastry products

You'll also learn important skills in food safety and preparation, pastry scheduling and production, and the maintenance of bakery stock.

This course is delivered as an apprenticeship and is designed for those who are working in a retail baking environment with a focus on cakes and pastry.

Studying during COVID-19 Restrictions

We've had to make adjustments to how our courses are delivered due to the restrictions imposed by COVID-19. This means that we're currently offering a combination of delivery modes including online and flexible learning and, where we can, on-campus classes with strict social distancing in place.

Career Pathways

The Certificate III in Cake and Pastry prepares you to work in the baking industry with a specialisation in cake, pastry & biscuits. Roles you may be eligible for include:

  • Pastry Cook
  • Cake Manager
  • Chef Patissier
  • Pastry Sous Chef

Further Study

After graduating, you might like to undertake further study in the FBP40217 Certificate IV in Baking.

Course Dates & Times

Shepparton - Fryers Street

FBP30317 - Apprenticeship, 18th Jan (8am-4pm) Block Release) / 2021

1. Subsidised Apprentice
2. Subsidised Apprentice (Concession)
3. Full Fee
Course Materials
Student Services Fees (per year)

The student tuition fees as published are subject to change given individual circumstances at enrolment. Please note all fees and charges are correct at time of publication for 2021 and may change without notice.

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 Bookshop. A full list with associated costs will be provided to you at your course information session or during the pre-training review Interview.

All students are required to pay an annual Student Services Fee (SSF) of $70.00. The Student Services Fee contributes to the provision of student engagement, learning and support services. SSF does not apply to short course participants.

Further details on fees available

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.
  • Please apply through an Apprenticeship Network Provider with your employer to organise your apprenticeship contract prior to applying for this course.
Core Units
Use food preparation equipment to prepare fillings
Produce laminated pastry products
Produce non laminated pastry products
Produce sponge cake products
Produce biscuit and cookie products
Produce cake and pudding products
Schedule and produce cake and pastry production
Produce basic artisan products
Implement the food safety program and procedures
Participate in OHS processes
Use numerical applications in the workplace
Elective Units
Produce specialist pastry products
Produce meringue products
Produce basic bread products
Control and order bakery stock
Merchandise food products
Coach others in job skills

Assessment methods may include:

  • Theory assessments
  • Practical observation

Students will be required to purchase resources and wear industry appropriate uniform when attending on-campus classes.

Kim Banfield

This course is delivered over a period of three years as an apprenticeship, with apprentices enrolled full-time. Apprentices attend blocks of training at the GOTAFE campus. These vary from 3 - 5 day periods and comprise 21 days over the 3 years. During these blocks, students attend campus between 8:00am – 4:00pm and practice their skills and knowledge in the Bakery on site.

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.

As an enrolled student at GOTAFE you may access a wide range of academic support services to assist you to meet the academic challenges of your course from our Learning Support Unit.

Learning support

A free and confidential service to help you build the foundation skills you need to be successful at TAFE. Improve your english language, maths and/or writing skills; enhance your computer, exam and study skills.

Learn more about our learning support services


Our library team are passionate about supporting students to achieve their study goals. They have subject guides, referencing help, and online resources to assist you with you assessments.

Find how to reach out to our library in Shepparton

Jobs and study options

Our Skills and Jobs Centres can assist and talk through options for courses, careers, assistance with job applications and more.

Reach out to our Skills and Jobs Centres

Whether you need support with time management, your mental health, grief and loss, a diagnosed disability, financial hardship, or any other challenge life through your way, we are here to help.

Support for personal issues

We have a dedicated team to ensure students have the help they need with personal issues impacting studies such as homelessness, family problems & setting up payment plans.

Find out how the Student Experience Team can help you

Disability support

Get access to the supports and adjustments you need for your disability or medical condition to be successful in your studies.

Seek support from our Equitable Learning Advisors

Counselling services

We offer free counselling services to help you work through life's challenges including grief and loss, mental health or relationships.

Learn about our Student Wellbeing Advisors

Refer to the Student Handbook for information regarding Learner’s Rights Student Handbook.

Further information is provided at course induction.

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

Enrolment in general public entry courses will require a selection interview. Please call 1300 468 233 to enquire further.

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.

Browse other courses

Certificate III in Bread Baking (FBP30417)

Bring your artistic flair to the Certificate III in Bread Baking, the recognised qualification to become an Artisanal Baker or Bread Baker.

Certificate III in Baking (FBP30517)

The Certificate III in Baking is the recognised qualification to become a qualified Baker.

Certificate II in Baking (FBP20217)

The Certificate II in Baking from GOTAFE gives you the skills to start your career in baking.