TAFE NSW will deliver this course.
This course is for students who wish to gain entry level skills in the baking industry. It is recommended that students obtain part-time employment or work experience in a retail baking environment. /

Depending on the units studied, students will acquire skills and knowledge to:

apply basic mathematical functions of addition, subtraction, multiplication and division to carry out routine work tasks

produce pastry and shortbread in an in-store bakery or retail baking environment

produce choux pastry in an in-store bakery or retail baking environment

form pastry and deposit fillings into a pastry shell or onto a pastry sheet which may then be topped according to product requirements

bake pastry in an in-store bakery or retail baking environment

produce a range of cake, sponge and cookie batters in an in-store bakery or retail baking environment

bake sponges, cakes and cookies in an in-store bakery or retail baking environment

prepare and apply decorating materials such as fondants and ganache and use a range of typical decorating techniques

produce a range of yeast-based breads, cakes and pastries in an in-store bakery or retail baking environment

How will students be assessed? / Written tests, project work & practical tasks
Possible outcome
/ Statement of Attainment from FDF30710Certificate III Food Processing (Retail Baking) / TAFE product code FDF30710-01V03
(Training Package: FDF10 Food Processing Industry - Primary)
Pathways in TAFE NSW
/ Students may articulate into:
FDF40110Certificate IV in Food Processing
FDF50110Diploma and in Food Processing
Unit value / Total 2 Units or 4 Units
Eligible for ATAR? /
No
Work Placement /
This course is only available to students undertaking a school-based apprenticeship

Possible outcomes and pathways may be subject to change

Enrolment in TAFE delivered (TVET) courses is organised by your school.

Secondary Education – Senior Pathways
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Informationcurrent as at April 2015