Course Info

Certificate III in Cake and Pastry

National Course Code: FBP30317


The nationally recognised Certificate III in Cake and Pastry helps you launch a sweet career as a pastry sous chef. Be sought after in this high demand industry as you learn to create delicious cakes, pastries, biscuits, craft your own signature recipes and perfect cake and pastry formulas.


Through a mix of theory and practical coursework, learn to:

  • Create laminated and non-laminated pastries
  • Produce all types of cakes, puddings, biscuits and cookies
  • Control and order stock and produce
  • Create specialist and artisan treats
  • Conduct tastings with the public


Develop the attributes to help you get ahead:

  • A collaborative spirit
  • Effective communication
  • Creative flair
  • Time management
  • Problem solving skills


Completing this course provides you with:

  • A nationally recognised trade qualification at a Certificate III level
  • A strong pathway to continue your study and enhance your career opportunities
  • Skills and knowledge to start your own business


Take your career further with the:

  • Certificate III in Baking
  • Certificate III in Bread Baking
  • Certificate IV in Patisserie

This course is superseded. You can still enrol in this course, and you will be contacted if you need to transition into the next version when it is available.


This course is currently available at 7 campus locations across NSW. Enquire now for other locations.

Course details

People who are successful in this industry have:

  • A passion for food and baking
  • A collaborative teamwork spirit
  • Effective communication
  • Problem solving

Assessments give you the opportunity to demonstrate what you have learned so far and to identify what knowledge or skills may need further development.
In this course you will undertake:

  • Case studies
  • Portfolio of work that contributes toward assessments
  • Practical skills assessments
  • Projects
  • Theory knowledge assessments

You will participate in a range of structured workshop activities that allow you to practice your skills before attempting assessments.

The Certificate II level course is your gateway to the industry and covers the skills and knowledge you will need to work as a bakers assistant while preparing you for the Certificate III trade qualification.

The Certificate III is a trade qualification where youll gain the skills to work in the industry as a pastry cook, cake manager, pastry chef or pastry sous chef.

This course does not offer excursions, however you will get a behind the scenes experience through your apprenticeship and employment as well as in the TAFE NSW campus bakery.

Youll gain hands-on experience in:

  • Baking cakes, biscuits, cookies, pastries
  • Master the art of sweet and savoury, and laminated and non-laminated pastries
  • Techniques to perfect a croissant and other pastries

TAFE NSW is known for delivering theory accompanied real-world learning.
Work on projects that give you a taste of the industry, such as:

  • Following a production schedule and baking from scratch for the requirements of the day

TAFE NSW offers you a range of study environments to enhance your learning and employability. Industry-standard facilities include:

  • Commercially equipped, industry-standard, campus bakery
  • Campus classrooms and computer rooms
  • Fully equipped industry standard simulated workplace environment
  • Dedicated study areas, including library facilities
  • General student facilities including cafeterias

Demand for trade qualified and experienced bakers continues to set growth records. The number of people working as Bakers and Pastrycooks has grown strongly over the last 5 years and is expected to grow strongly over the next 5 years: from 34,900 in 2018 to 39,200 by 2023.

This qualification was designed with industry to support the record growth that is forecast and the skills shortage that is currently experienced in the baking industry.

It prepares you for success by putting your technical skills to work, baking in the capacity of a pastry cook, cake manager, chef patisserie or pastry sous chef.

  • Nationally Recognised Training
  • Apprenticeship Allowed
  • On campus, Combination, Workplace
  • Part Time

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Showing 1 to 8 options of 8 for Certificate III in Cake and Pastry

Hamilton (Apprenticeship): Part Time, On campus

  • Full Fee: Enquire
  • Start Date: Anytime
  • Duration: 2 Years

Kingscliff (Apprenticeship): Part Time, On campus

  • Full Fee: $14,060.00
  • Start Date: Anytime
  • Duration: 2.5 Years

Nepean, Kingswood: Part Time, Combination

  • Full Fee: $14,060.00
  • Start Date: Enquire Now

Nepean, Kingswood (Apprenticeship): Part Time, Combination

  • Full Fee: $14,060.00
  • Start Date: 02 Feb 2022
  • Duration: 2 Years

Ryde/Meadowbank (Apprenticeship): Part Time, Combination

  • Full Fee: $14,060.00
  • Start Date: Anytime
  • Duration: 2 Years

Wollongong (Apprenticeship): Part Time, Combination

  • Full Fee: $14,060.00
  • Start Date: Anytime
  • Duration: 2 Years

Wollongong (Apprenticeship): Part Time, Workplace

  • Full Fee: $14,060.00
  • Start Date: Anytime
  • Duration: 2 Years

Showing 1 to 8 options of 8 for Certificate III in Cake and Pastry