The FBPRBK3002 Produce Non-laminated Pastry Products covers the skills and knowledge needed to create non-laminated pastry items using pastry fats in a commercial bakery. It is intended for individuals who apply extensive knowledge and skills independently, including addressing and communicating solutions for predictable issues. Enquire now for a full list of entry requirements and available enrolment dates.
Entry requirements for the Produce Non-laminated Pastry Products vary depending on the institution but generally include completion of Year 12 with a minimum ATAR, VET pathway courses or prior experience.
If you don't meet the standard entry criteria, enquire with a course provider to discuss alternative entry pathways.
Course fees vary depending on the course provider.
The Produce Non-laminated Pastry Products will prepare you for the following roles.
A Pastry Chef prepares food items such as cakes, pastries, biscuits, tarts and buns. You might work for a restaurant or café or for a specialist ba...
A Baker prepares food items such as bread and pastries for sale in a bakery, grocery store, café or restaurant. You might specialise in gourmet bak...
A Bakery Assistant performs a range of tasks in the kitchen of a bakery or bakery department. You might ensure ingredients and equipment are ready...
A Cake Decorator bakes and decorates cakes in a bakery or specialist cake business. You might prepare cakes for special occasions such as weddings...
A Bakery Production Operator works as part of a high volume bakery production team. You might be involved in preparing a range of bakery items incl...
A Patissier is a chef who specialises in sweet treats such as cakes, tarts, pastries, biscuits and desserts. You might decorate cakes or other item...
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