National Certificate III in Pastry and Bakery
National Certificate III in Pastry and Bakery
Modules
- Develop tourism industry knowledge.
- Apply work ethics and professionalism.
- Follow health, safety and security procedures.
- Practice effective workplace communication.
- Provide effective customer care.
- Perform basic computer operations.
- Provide first aid.
- Respond to fire.
- Apply knowledge of nutrition to food preparation.
- Weigh and scale commodities for pastry and bakery products.
- Prepare, tray up and handle baking of breads and pastry products.
- Prepare creams, sauces, glazes and fillings.
- Prepare and present short paste items.
- Prepare and present choux paste items.
- Prepare and present breads and yeast leavened items.
- Prepare and present croissants, Danish and puff pastry items.
- Prepare and present gateaux, tortes, cakes and sponge products.
- Prepare and present (fruit based) desserts, pancakes and sweet omelets.
- Prepare and present baked and steamed puddings.
- Clean kitchen premises and equipment.
Entry Criteria
Completion of Grade 6
Duration
15 Weeks