Fact Sheet - Pastrycook (ANZSCO: 351112) - Assessment and Qualification Requirements

Sep 25, 2026

Uploaded by Finn

Fact sheet for Pastrycook (ANZSCO: 351112) covering core duties in preparing and baking a range of buns, cakes, biscuits and pastry goods. Describes assessment in two stages, including eligibility based on years of employment and whether formal training aligns with national training standards. Stage 2 relies on an English technical interview without interpreters. States qualification requirements for FBP30317 Certificate III in Cake and Pastry, including 11 core and 4 elective competency units, plus outcomes and where to find further unit information.

LanguageEnglish

CategoryExam

FormatPDF

Pages4

Reading Time10 min

AccessFree to download

Job description

How will I be assessed?

Stage 1

Stage 2

What skills and knowledge do I need?

How do I find out more about each unit of competency?

What will I receive after the assessment?

Where can I find more information?

Fact sheet Pastry cook (ANZSCO: 351112) Job description Pastycooks prepare and bake buns, cakes, biscuits and pastry goods. Their job involves: » checking the cleanliness of equipment and operation of premises before production runs to ensure compliance with occupational health and safety regulations » checking the quality of raw materials and weighing ingredients » kneading, maturing, cutting, moulding, mixing and shaping dough and pastry goods » preparing pastry fillings » monitoring oven temperatures and product appearance to determine baking times » coordinating the forming, loading, baking, unloading, de-panning and cooling of batches of pastry products » glazing buns and pastries, and decorating cakes with cream and icing » operating machines which roll and mould dough and cut biscuits » emptying, cleaning and greasing baking trays, tins and other cooking equipment. The qualification relevant to this job is FBP30317 Certificate III in Cake and Pastry. How will I be assessed? Assessment is conducted in two stages: Stage 1: We will review your training and employment evidence to ensure you have: » 5 years’ employment experience as a Pastrycook (with no formal training) OR » 3 years’ employment experience as a Pastrycook (with relevant formal training*) . *‘Formal training’ is training that aligns with the national training standards in your country of training. Your evidence must show you have worked in your occupation for at least 12 months within the last 3 years. For more information on the documents required for Stage 1, see the Evidence Guide on our website. Stage 2: If you are successful in Stage 1, an assessor will assess you via a technical interview. The technical interview will be conducted in English and no interpreters are allowed. For more information on Stage 2, see the Stage 2 Assessment Guide on our website. Pastrycook (ANZSCO: 351112) June 2019 © VETASSESS RTO No. 21097 What skills and knowledge do I need? To be awarded the qualification FBP30317 Certificate III in Cake and Pastry, you must demonstrate competence in a number of units of competency. Each unit of competency defines a selection of knowledge and skill required in Australian workplaces. You must achieve 15 units of competency: 11 core units and 4 elective units These units have been organised into 4 groups as follows: GENERAL BAKERY SKILLS » FDFFS2001A Implement the food safety program and procedures [Core] » FDFOHS2001A Participate in OHS processes [Core] » FDFOP2061A Use numerical applications in the workplace [Core] MAKE AND BAKE PASTRY AND FILLINGS FOR RETAIL SALE » FBPRBK3013 Schedule and produce cake and pastry production [Core] » FBPRBK3001 Produce laminated pastry products [Core] » FBPRBK2002 Use food preparation equipment to prepare fillings [Core] » FBPRBK3002 Produce non laminated pastry products [Core] BAKE AND PRESENT CAKES AND COOKIES FOR RETAIL SALE » FBPRBK3009 Produce biscuit and cookie products [Core] » FBPRBK3010 Produce cake and pudding products [Core] » FBPRBK3008 Produce sponge cake products [Core] » FBPRBK3018 Produce basic artisan products [Core] ELECTIVE UNITS » FBPRBK3003 » FBPRBK3004 » FBPRBK4003 » SITXHRM001 » SIRXSLS001 » FBPRBK3016 Produce specialist pastry products [Elective] Produce meringue products [Elective] Produce gateaux, tortes and entremets* [Elective] Coach others in job skills [Elective] Sell to the retail customer [Elective] Control and order bakery stock [Elective] NOTE: * indicates that a unit requires a pre-requisite. Pastrycook (ANZSCO: 351112) June 2019 © VETASSESS RTO No. 21097 How do I find out more about each unit of competency? You are strongly encouraged to review each of the units of competency shown above. To do this: 1. Go to the following website: [http://training.gov.au/Search/Training](http://training.gov.au/Search/Training) [2](2). Enter a unit code (e.g. FDFFS

FAQs

What are the main responsibilities of a Pastrycook?

Pastrycooks prepare and bake buns, cakes, biscuits and pastry goods. Tasks include preparing dough, monitoring baking, glazing and decorating, and cleaning and preparing baking equipment.

How does Stage 1 assessment determine eligibility?

Stage 1 reviews training and employment evidence to confirm either 5 years’ Pastrycook employment without formal training, or 3 years’ employment with relevant formal training. Evidence must show at least 12 months worked in the occupation within the last 3 years.

What happens in Stage 2 and what language is it conducted in?

After successful Stage 1, an assessor conducts a technical interview. The interview is conducted in English and no interpreters are allowed.

Sep 25, 2026

Uploaded by Finn