[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-391521-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-391521-en":131},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","fact-sheet-pastrycook-anzsco-351112-assessment-and-qualification-requirements","Fact Sheet - Pastrycook (ANZSCO: 351112) - Assessment and Qualification Requirements","","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.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/exam/","Exam",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/fact-sheet-pastrycook-anzsco-351112-assessment-and-qualification-requirements/391521/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/fact-sheet-pastrycook-anzsco-351112-assessment-and-qualification-requirements/391521.png","ImageObject",300,407,{"name":42,"@type":43},"Finn","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-11-08","2026-09-25",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",16,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What are the main responsibilities of a Pastrycook?","Question",{"text":63,"@type":64},"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.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How does Stage 1 assessment determine eligibility?",{"text":68,"@type":64},"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.",{"name":70,"@type":61,"acceptedAnswer":71},"What happens in Stage 2 and what language is it conducted in?",{"text":72,"@type":64},"After successful Stage 1, an assessor conducts a technical interview. The interview is conducted in English and no interpreters are allowed.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},391521,1790461646,{"code":4,"msg":82,"data":83},"success",[84,88,92,95,100,105,110,115,120,123,127],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":93,"slug":94},70,"exam",{"id":96,"doc_module":4,"doc_module_name":25,"category_name":97,"show_sort_weight":98,"slug":99},5,"Comic",60,"comic",{"id":101,"doc_module":4,"doc_module_name":25,"category_name":102,"show_sort_weight":103,"slug":104},6,"Technology",50,"technology",{"id":106,"doc_module":4,"doc_module_name":25,"category_name":107,"show_sort_weight":108,"slug":109},7,"Healthcare",40,"healthcare",{"id":111,"doc_module":4,"doc_module_name":25,"category_name":112,"show_sort_weight":113,"slug":114},8,"Research & Report",30,"research-report",{"id":116,"doc_module":4,"doc_module_name":25,"category_name":117,"show_sort_weight":118,"slug":119},9,"Religion & Spirituality",20,"religion-spirituality",{"id":118,"doc_module":4,"doc_module_name":25,"category_name":121,"show_sort_weight":118,"slug":122},"World Cup","world-cup",{"id":124,"doc_module":4,"doc_module_name":25,"category_name":125,"show_sort_weight":124,"slug":126},10,"Lifestyle","lifestyle",{"id":128,"doc_module":4,"doc_module_name":25,"category_name":129,"show_sort_weight":96,"slug":130},19,"General","general",{"code":4,"msg":82,"data":132},{"doc_id":79,"user_id":133,"nickname":42,"user_avatar":134,"doc_module":4,"category_id":33,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":33,"language":140,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":12,"update_tm":144,"read_time":124,"preview_page_count":4},34359740700684,"https://ap-avatar.wpscdn.com/avatar/1f400023980c374ae676?_k=1777273430885731487","Fact sheet  \nPastry cook  \n(ANZSCO: 351112)  \nJob description  \nPastycooks prepare and bake buns, cakes, biscuits and pastry goods.  \nTheir job involves:  \n» checking the cleanliness of equipment and operation of premises before production runs to ensure compliance with occupational health and safety regulations  \n» checking the quality of raw materials and weighing ingredients  \n» kneading, maturing, cutting, moulding, mixing and shaping dough and pastry goods » preparing pastry fillings  \n» monitoring oven temperatures and product appearance to determine baking times » coordinating the forming, loading, baking, unloading, de-panning and cooling of batches of  \npastry products  \n» glazing buns and pastries, and decorating cakes with cream and icing » operating machines which roll and mould dough and cut biscuits  \n» 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.  \nHow will I be assessed?  \nAssessment is conducted in two stages:  \nStage 1:  \nWe will review your training and employment evidence to ensure you have:  \n» 5 years’ employment experience as a Pastrycook (with no formal training) OR  \n» 3 years’ employment experience as a Pastrycook (with relevant formal training*) .  \n*‘Formal training’ is training that aligns with the  \nnational 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.  \nFor more information on the documents required for Stage 1, see the Evidence Guide on our website.  \nStage 2:  \nIf 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.  \nFor more information on Stage 2, see the Stage 2 Assessment Guide on our website.  \nPastrycook (ANZSCO: 351112) June 2019 © VETASSESS RTO No. 21097  \nWhat skills and knowledge do I need?  \nTo 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.  \nYou must achieve 15 units of competency:  \n 11 core units  \nand  \n 4  elective units  \nThese units have been organised into 4 groups as follows:  \nGENERAL BAKERY SKILLS  \n» FDFFS2001A Implement the food safety program and procedures [Core]  \n» FDFOHS2001A Participate in OHS processes [Core]  \n» FDFOP2061A Use numerical applications in the workplace [Core]  \nMAKE AND BAKE PASTRY AND FILLINGS FOR RETAIL SALE  \n» FBPRBK3013 Schedule and produce cake and pastry production [Core]  \n» FBPRBK3001 Produce laminated pastry products [Core]  \n» FBPRBK2002 Use food preparation equipment to prepare fillings [Core]  \n» FBPRBK3002 Produce non laminated pastry products [Core]  \nBAKE AND PRESENT CAKES AND COOKIES FOR RETAIL SALE  \n» FBPRBK3009 Produce biscuit and cookie products [Core]  \n» FBPRBK3010 Produce cake and pudding products [Core]  \n» FBPRBK3008 Produce sponge cake products [Core]  \n» FBPRBK3018 Produce basic artisan products [Core]  \nELECTIVE UNITS  \n» FBPRBK3003  \n» FBPRBK3004  \n» FBPRBK4003 » SITXHRM001  \n» SIRXSLS001  \n» FBPRBK3016  \nProduce specialist pastry products [Elective] Produce meringue products [Elective]  \nProduce gateaux, tortes and entremets* [Elective] Coach others in job skills [Elective]  \nSell to the retail customer [Elective]  \nControl and order bakery stock [Elective]  \nNOTE: * indicates that a unit requires a pre-requisite.  \nPastrycook (ANZSCO: 351112) June 2019 © VETASSESS RTO No. 21097  \nHow do I find out more about each unit of competency?  \nYou are strongly encouraged to review each of the units of competency shown above. To do this:  \n1. Go to the following website: [http://training.gov.au/Search/Training](http://training.gov.au/Search/Training)  \n[2](2). Enter a unit code (e.g. FDFFS","cbCaiio4ISbHcgWd","https://ap.wps.com/l/cbCaiio4ISbHcgWd","pdf",524520,"English","# Job description\n# How will I be assessed?\n## Stage 1\n## Stage 2\n# What skills and knowledge do I need?\n# How do I find out more about each unit of competency?\n# What will I receive after the assessment?\n# Where can I find more information?","[{\"question\":\"What are the main responsibilities of a Pastrycook?\",\"answer\":\"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.\"},{\"question\":\"How does Stage 1 assessment determine eligibility?\",\"answer\":\"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.\"},{\"question\":\"What happens in Stage 2 and what language is it conducted in?\",\"answer\":\"After successful Stage 1, an assessor conducts a technical interview. The interview is conducted in English and no interpreters are allowed.\"}]","Fact Sheet - Pastrycook (ANZSCO: 351112) - Assessment and Qualification Requirements | PDF",1790353881]