Qualification details

FBP30317 - Certificate III in Cake and Pastry (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 23/Jan/2018

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes FDF30510 - Certificate III in Retail Baking (Cake and Pastry)Redesigned. Units added and removed from the core and electives 22/Jan/2018


Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnEssential
FBPOPR3002 - Prepare food products using basic cooking methodsPrepare food products using basic cooking methods Elective
FBPOPR3003 - Identify cultural, religious and dietary considerations for food productionIdentify cultural, religious and dietary considerations for food production Elective
FBPRBK2002 - Use food preparation equipment to prepare fillingsUse food preparation equipment to prepare fillings Core
FBPRBK3001 - Produce laminated pastry productsProduce laminated pastry products Core
FBPRBK3002 - Produce non laminated pastry productsProduce non laminated pastry products Core
FBPRBK3003 - Produce specialist pastry productsProduce specialist pastry products Elective
FBPRBK3004 - Produce meringue productsProduce meringue products Elective
FBPRBK3005 - Produce basic bread productsProduce basic bread products Elective
FBPRBK3008 - Produce sponge cake productsProduce sponge cake products Core
FBPRBK3009 - Produce biscuit and cookie productsProduce biscuit and cookie products Core
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 351112 Pastrycook 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 514 Certificate III 
Taxonomy - Industry Sector N/A Baking 
Taxonomy - Occupation N/A Pastrycook,Cake Manager,Chef Patissier,Pastry Sous Chef 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351112 Pastrycook 15/Mar/2018 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 15/Mar/2018 
Qualification/Course Level of Education Identifier 514 Certificate III 23/Jan/2018 
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Modification History

Release 

Comments 

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Qualification Description

This qualification describes the skills and knowledge of a pastry cook who bakes cake, pastry and biscuit products working in a commercial baking environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

  • 15 units of competency:
  • 11 core units plus
  • 4 elective units.

Elective units must ensure the integrity of the qualification’s Australian Quality Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

  • 2 must be from those units listed in Group A and an additional 2 may be chosen from Group A
  • up to 1 from those units listed in Group B
  • up to 2 from those units listed in Group C.

Core Units 

FBPRBK2002

Use food preparation equipment to prepare fillings

FBPRBK3001

Produce laminated pastry products

FBPRBK3002

Produce non laminated pastry products

FBPRBK3008

Produce sponge cake products

FBPRBK3009

Produce biscuit and cookie products

FBPRBK3010

Produce cake and pudding products

FBPRBK3013

Schedule and produce cake and pastry production

FBPRBK3018

Produce basic artisan products

FDFFS2001A

Implement the food safety program and procedures

FDFOHS2001A

Participate in OHS processes

FDFOP2061A

Use numerical applications in the workplace

Elective Units 

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

Group A  

FBPRBK3003

Produce specialist pastry products

FBPRBK3004

Produce meringue products

FBPRBK3005

Produce basic bread products

FBPRBK4003*

Produce gateaux, tortes and entremets

SITXHRM001

Coach others in job skills

Group B  

SIRRMER002

Merchandise food products

SIRXPDK001

Advise on products and services

SIRXSLS001

Sell to the retail customer

Group C  

FBPOPR3002*

Prepare food products using basic cooking methods

FBPOPR3003

Identify cultural, religious and dietary requirements for food products

FBPRBK3016

Control and order bakery stock

FBPRBK4004

Develop baked products

FDFTEC3001A*

Participate in a HACCP team

HLTAID003

Provide first aid

Prerequisite requirements 

Unit of competency 

Prerequisite requirement 

FBPRBK4003 Produce gateaux, tortes and entremets

FBPRBK3010 Produce cake and pudding products

FBPOPR3002 Prepare food products using basic cooking methods

FDFFS2001A Implement the food safety program and procedures

FDFTEC3001A Participate in a HACCP team

FDFFS2001A Implement the food safety program and procedures

Qualification Mapping Information

Code and title current version 

Code and title previous version 

Comments 

Equivalence status 

FBP30317 Certificate III in Cake and Pastry

FDF30510 Certificate III in Retail Baking (Cake and Pastry)

Redesigned. Units added and removed from the core and electives

No equivalent qualification

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

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