Qualification Outline
Date retreived
22/07/2026 5:20 AM AWST
22/07/2026 5:20 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 Food Processing (Retail Baking - Cake and Pastry)
Certificate III in Food Processing (Retail Baking - Cake and Pastry)
Qualification
National Code:
FDF30500
FDF30500
State Code:
E248
E248
TGA Status:
Deleted
Deleted
DTWD Status:
Archived
Archived
National Endorsed, State Implementation and Classification
Field of Education
0303 - Process And Resources Engineering
Original TGA Release Date
15/07/1998
Approved Date
14/01/2002
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
A
Nominal Hours
620
Duration
Unspecified
Current Release Number
1.00
Current Release Date
15/07/1998
VET Act Conditions
—
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 15/07/1998 | Current | Archived |
Description
Schedule
1.
To gain a Certificate III qualification in the Cake and Pastry stream, the following units must be successfully completed:
- All Core and Specialist units plus their prerequisites;
**CORE**
2.
SPECIALIST UNITS
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| E1939 | FDFRBBP2A | Bake pastry products | 10 | Unit of competency |
| E1932 | FDFRBBC2A | Bake sponges, cakes and cookies | 30 | Unit of competency |
| E1943 | FDFRBDC2A | Decorate cakes and cookies | 30 | Unit of competency |
| E1941 | FDFRBDC3A | Diagnose and respond to product and process faults (Cake and cookies) | 20 | Unit of competency |
| E1945 | FDFRBDP3A | Diagnose and respond to product and process faults (Pastry) | 20 | Unit of competency |
| E1947 | FDFRBFFP2A | Form and Fill Pastry Products | 20 | Unit of competency |
| E1949 | FDFRBPF2A | Prepare fillings | 10 | Unit of competency |
| E1940 | FDFRBCP2A | Produce choux pastry | 10 | Unit of competency |
| E1950 | FDFRBPM2A | Produce meringue-based products | 10 | Unit of competency |
| E1930 | FDFRBPP2A | Produce pastry | 30 | Unit of competency |
| E1931 | FDFRBPC2A | Produce sponge, cake and cookie batter | 40 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| 2121 | Pastrycooking | Accredited course |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| W054 | FDF30503 | Certificate III in Food Processing (Retail Baking - Cake and Pastry) | Qualification |
VET Info Notes
This training program is a representation of the qualification code FDF30500 which is an extension of the Food Processing Industry Training Package FDF98. For a full description of requirements and units the Retail Baking Volume 4820020STD should be consulted, along with Volume 4820002STD for the Core and Optional food processing units at AQF levels 1-3. This qualification is the copyright of The Australian National Training Authority.
2. Further information on this qualification is contained in the training Package available from Australian Training Products Ltd., Tel: (03) 9630 9836.
3. This qualification was entered on to the CMS by the Service Industries Curriculum Support Services Network, South East Metropolitan College of TAFE on 10 January 2002.
2. Further information on this qualification is contained in the training Package available from Australian Training Products Ltd., Tel: (03) 9630 9836.
3. This qualification was entered on to the CMS by the Service Industries Curriculum Support Services Network, South East Metropolitan College of TAFE on 10 January 2002.
Entry Requirements
No information
Traineeships and Apprenticeships
(AP00090) PASTRYCOOKING
Apprenticeship