Certificate III in Retail Baking (Cake and Pastry)

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Government-subsidised training
Meets the requirements of the Australian Qualifications Framework (AQF)
Entry requirements
Certificate II in Retail Baking Assistance; or relevant vocational training and/or work experience
Units in this course
Fee range
$2,300 - $11,025 (full fee)
$1,520 - $2,730
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About government-subsidised training

Students may be eligible for government-subsidised training. This is only offered by training providers who have a contract with the Victorian Government to deliver government-subsidised training.

If you're eligible, the government will contribute to the cost of the training.

Finding government-subsidised training

Government-subsidised training is marked with this symbol Government-subsidised training available. Course availability data is sourced from the Australian Course Information Register.

About pre-apprenticeship courses

This course is available to study as a pre-apprenticeship. A pre-apprenticeship is a great way to get a feel for the industry before committing to an apprenticeship.

Some pre-apprenticeships can help reduce the length of a formal apprenticeship. This only applies to selected courses approved by the Victorian Registration and Qualifications Authority (VRQA). To find out if this applies to your pre-apprenticeship contact your training provider.

For more information about pre-apprenticeships, see our Pre-Apprenticeships page.

About recognition

The courses shown on the Victorian Skills Gateway website are regulated qualifications under the Australian Qualifications Framework (AQF), or short training programs made up of units of competency from regulated qualifications.

Unit code
Unit title
Deliver and monitor a service to customers
Implement the food safety program and procedures
Contribute to OHS processes
Use numerical applications in the workplace
Provide and apply workplace information
Prepare food products using basic cooking methods
Identify cultural, religious and dietary considerations for food production
Support and mentor individuals and groups
Form and fill pastry products
Prepare fillings
Produce meringue-based products
Produce pastry
Produce sponge, cake and cookie batter
Decorate cakes and cookies
Bake sponges, cakes and cookies
Bake pastry products
Diagnose and respond to product and process faults (pastry, cake and cookies)
Produce sweet yeast products
Produce and decorate gateaux and tortes
Plan and schedule production for retail bakery
Participate in product development
Participate in a HACCP team
Apply first aid
Ensure process improvements are sustained
Participate in environmentally sustainable work practices
Prepare chocolate and chocolate confectionery
Prepare and serve espresso coffee
Prepare and display petits fours
Prepare and model marzipan
Prepare and display sugar work
Control and order stock
About the fee range
The fee ranges shown are indicative only.

The full fee range does not factor in any government subsidies.

The government-subsidised fee range marked with this symbol Government-subsidised training available factors in a Victorian Government subsidy.

The ranges are based on:

  • Estimated tuition fees for the whole of the course with a Victorian Government subsidy 
  • Rates for local students only (not for international)  
  • Available data from the Australian Course Information Register

The fee ranges shown do not factor in concessions or scholarships. They also exclude other fees set by the training provider such as materials, services, and amenities.

All subsidies presented on this site are correct at the time of publication; subsidy information is updated on a monthly basis. To obtain the most accurate quote for the course you’re considering, please contact the training provider directly.

About occupations in demand

Occupations in demand are marked with this symbol . If you see a related job marked with this symbol, it’s identifying a role that is currently, or is at risk of, experiencing a skills shortage.

When an occupation has a skills shortage, it means the chances of getting a job after completing your course could be higher.

The information used to identify occupations in demand is primarily sourced from Higher Education and Skills Group (HESG) in the Department of Education and Training (DET), the Australian Bureau of Statistics (ABS) and Deloitte Access Economics.