Qualification Outline
22/07/2026 7:43 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Certificate III in Cake and Pastry
Certificate III in Cake and Pastry
FBP30317
BDO2
Deleted
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 23/01/2018 | Current | Approved |
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.
^ From 1 July 2022 the elective unit HLTAID003 must no longer be delivered and will be replaced in the Packaging Rules by the unit HLTAID011 - for more information see: https://asqa.gov.au/news-events/news/reminder-about-superseded-hlt-first-aid-units
Schedule
Packaging Rules
To achieve this qualification, competency must be demonstrated in:- fifteen (15) units of competency:
- eleven (11) core units plus
- four (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:
- two (2) must be from those units listed in Group A and an additional two (2) may be chosen from Group A
- up to one (1) from those units listed in Group B
- up to two (2) from those units listed in Group C.
1. Core Units
All eleven (11) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| D4537 | FDFFS2001A | Implement the food safety program and procedures | 30 | Unit of competency |
| D4574 | FDFOHS2001A | Participate in OHS processes | 40 | Unit of competency |
| BBH54 | FBPRBK3018 | Produce basic artisan products | 80 | Unit of competency |
| BBF73 | FBPRBK3009 | Produce biscuit and cookie products | 40 | Unit of competency |
| BBF77 | FBPRBK3010 | Produce cake and pudding products | 70 | Unit of competency |
| BBF72 | FBPRBK3001 | Produce laminated pastry products | 50 | Unit of competency |
| BBG95 | FBPRBK3002 | Produce non laminated pastry products | 60 | Unit of competency |
| BBG40 | FBPRBK3008 | Produce sponge cake products | 40 | Unit of competency |
| BBG30 | FBPRBK3013 | Schedule and produce cake and pastry production | 80 | Unit of competency |
| BBF65 | FBPRBK2002 | Use food preparation equipment to prepare fillings | 35 | Unit of competency |
| D4649 | FDFOP2061A | Use numerical applications in the workplace | 20 | Unit of competency |
2. Group A Elective Units
At least two (2) units must be completed.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AWQ45 | SITXHRM001 | Coach others in job skills | 30 | Unit of competency |
| BBF80 | FBPRBK3005 | Produce basic bread products | 80 | Unit of competency |
| BBG69 | FBPRBK4003 | Produce gateaux, tortes and entremets | 80 | Unit of competency |
| BBH36 | FBPRBK3004 | Produce meringue products | 40 | Unit of competency |
| BBF90 | FBPRBK3003 | Produce specialist pastry products | 70 | Unit of competency |
3. Group B Elective Units
Up to one (1) unit may be completed.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AWX02 | SIRXPDK001 | Advise on products and services | 25 | Unit of competency |
| AWX45 | SIRRMER002 | Merchandise food products | 25 | Unit of competency |
| AWW95 | SIRXSLS001 | Sell to the retail customer | 40 | Unit of competency |
4. Group C Elective Units
Up to two (2) units may be completed.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| BBG19 | FBPRBK3016 | Control and order bakery stock | 30 | Unit of competency |
| BBH32 | FBPRBK4004 | Develop baked products | 70 | Unit of competency |
| BBH55 | FBPOPR3003 | Identify cultural, religious and dietary considerations for food production | 40 | Unit of competency |
| D4735 | FDFTEC3001A | Participate in a HACCP team | 50 | Unit of competency |
| BBG81 | FBPOPR3002 | Prepare food products using basic cooking methods | 50 | Unit of competency |
| WG732 | HLTAID003 | Provide first aid | 20 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S769 | FDF30510 | Certificate III in Retail Baking (Cake and Pastry) | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships