Charles Darwin University (CDU TAFE)
1 year full-time or 2-5 years part-time
Learn professional cake and pastry production skills through hands-on training in a nationally accredited vocational program. This qualification prepares you for careers as a pastry cook or cake decorator in the hospitality and food processing industry.
There are no formal entry requirements for this qualification, although a basic level of Mathematics and English is required. Applicants must complete a Language, Literacy, Numeracy and Digital Literacy (LLND) evaluation to identify any areas where additional support may be needed. A formal interview with the course coordinator is required to determine suitability and ensure clear understanding of course requirements. Students are encouraged to seek employment in the baking industry to assist with skills development.
The Certificate III in Cake and Pastry comprises 15 units of competency totaling 1180 nominal hours. Core units (800 hours) include: Apply Food Safety Procedures (30 hours), Use Numerical Applications in the Workplace (30 hours), Use Food Preparation Equipment to Prepare Fillings (40 hours), Produce Laminated Pastry Products (100 hours), Produce Non-laminated Pastry Products (80 hours), Produce Sponge Cake Products (80 hours), Produce Biscuit and Cookie Products (80 hours), Produce Cake and Pudding Products (120 hours), Schedule and Produce Cake and Pastry Production (100 hours), Produce Basic Artisan Products (100 hours), and Participate in Work Health and Safety Processes (40 hours). Students select 4 elective units (380 hours) from options including Produce Specialist Pastry Products (100 hours), Produce Basic Bread Products (120 hours), Control and Order Bakery Stock (40 hours), and Produce Gateaux, Tortes and Entremets (120 hours).
Charles Darwin University is the Northern Territory's largest training provider, offering industry-ready skills and experience through expert lecturers and industry professionals. CDU TAFE provides access to first-class facilities, recognition of prior learning to qualify faster, and packages into higher education for most courses. The institution is a nationally accredited Registered Training Organisation (RTO) that recognizes Australian Qualifications Framework qualifications from other RTOs, ensuring quality and portability of credentials.
Upon completion of the Certificate III in Cake and Pastry, graduates can pursue careers as pastry cooks or cake makers/decorators in bakeries, hotels, restaurants, catering companies, and food manufacturing facilities. The qualification provides a foundation for further training pathways, including progression to the Certificate IV in Baking. Graduates develop professional skills in production, decoration, and food safety that are valued across the hospitality and food processing industries.
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