[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-271423-105":3,"detail-sidebar-cat-0-en-105":85,"doc-detail-271423-en":134},{"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":78,"head_meta":80,"extra_data":82,"updated_unix":84},105,"en","fbp30321-certificate-iii-in-cake-pastry-version-1-tuition-free","FBP30321 Certificate III in Cake & Pastry - Version 1 - Tuition Free","","FBP30321 Certificate III in Cake & Pastry outlines the skills and knowledge for pastry cooks working in commercial bakeries, covering preparation and baking of cake, pastry and biscuit products under workplace food safety and work health and safety procedures. Eligibility has no formal entry requirements, though basic Math and English are required, supported by LLND evaluation and a course coordinator interview. Delivery is offered in Palmerston with face-to-face study in a simulated on-campus bakery. Assessment may include written tasks, observation, portfolios, work samples and third-party feedback, with options for RPL and credit transfer, plus defined uniform, tool requirements, tuition fees for 2026, and progression pathways.",{"@graph":14,"@context":77},[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/fbp30321-certificate-iii-in-cake-pastry-version-1-tuition-free/271423/",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/fbp30321-certificate-iii-in-cake-pastry-version-1-tuition-free/271423.png","ImageObject",300,407,{"name":42,"@type":43},"Emma Wilson","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-20","2026-09-15",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",10,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69,73],{"name":60,"@type":61,"acceptedAnswer":62},"Is there an entry requirement for FBP30321 Certificate III in Cake & Pastry?","Question",{"text":63,"@type":64},"There are no entry requirements for the qualification, but basic Math and English are required. A LLND evaluation and a formal interview with the course coordinator help determine suitability and support needs.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What are the delivery and attendance arrangements for the 2026 course?",{"text":68,"@type":64},"The course runs 1 year full time or 2-5 years part time. Study is face-to-face in a simulated bakery facility on campus, typically following a Monday-Friday block schedule from 8:00 am to 4:00 pm, with the timetable supplied at interview.",{"name":70,"@type":61,"acceptedAnswer":71},"How is the course assessed?",{"text":72,"@type":64},"Skills and knowledge assessments progress students through the course and may use written assessment, questioning, portfolios, work samples, direct observation, practical assessments, and third-party feedback. Students receive information on how, when, and where assessments occur.",{"name":74,"@type":61,"acceptedAnswer":75},"Can I receive credit or recognition for prior learning?",{"text":76,"@type":64},"Yes. RPL is available to determine whether previous study, work, or life experience can count toward the qualification. Credit transfer is also available through recognition of Australian Qualifications Framework qualifications and statements of attainment, and credit requests should be submitted at enrolment.","https://schema.org",{"og:url":32,"og:type":79,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":81,"canonical":32},"index,follow",{"doc_id":83,"site_id":7},271423,1789460633,{"code":4,"msg":86,"data":87},"success",[88,92,96,99,104,109,114,119,124,127,130],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":97,"slug":98},70,"exam",{"id":100,"doc_module":4,"doc_module_name":25,"category_name":101,"show_sort_weight":102,"slug":103},5,"Comic",60,"comic",{"id":105,"doc_module":4,"doc_module_name":25,"category_name":106,"show_sort_weight":107,"slug":108},6,"Technology",50,"technology",{"id":110,"doc_module":4,"doc_module_name":25,"category_name":111,"show_sort_weight":112,"slug":113},7,"Healthcare",40,"healthcare",{"id":115,"doc_module":4,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},8,"Research & Report",30,"research-report",{"id":120,"doc_module":4,"doc_module_name":25,"category_name":121,"show_sort_weight":122,"slug":123},9,"Religion & Spirituality",20,"religion-spirituality",{"id":122,"doc_module":4,"doc_module_name":25,"category_name":125,"show_sort_weight":122,"slug":126},"World Cup","world-cup",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":55,"slug":129},"Lifestyle","lifestyle",{"id":131,"doc_module":4,"doc_module_name":25,"category_name":132,"show_sort_weight":100,"slug":133},19,"General","general",{"code":4,"msg":86,"data":135},{"doc_id":83,"user_id":136,"nickname":42,"user_avatar":137,"doc_module":4,"category_id":33,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":138,"file_id":139,"file_url":140,"file_type":141,"file_size":142,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":33,"language":143,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":144,"faqs":145,"seo_title":146,"seo_description":12,"update_tm":84,"read_time":55},3848291630094,"https://eur-avatar.wpscdn.com/davatar_085a072bc5b1113ac321206ff7593b45","FBP30321 Certificate III in Cake & Pastry  \nDESCRIPTION  \nThis qualification describes the skills and knowledge of a pastry cook who bakes cake, pastry and biscuit products working in a commercial baking environment.  \nAll work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.  \nNo licensing, legislative or certification requirements apply to this unit at the time of publication.  \nELIGIBILITY/ENTRY REQUIREMENTS  \nThere are no entry requirements for this qualification, although a basic level of Math and English is required.  \nA Language, Literacy, Numeracy and Digital Literacy (LLND) evaluation helps identify any areas where you may need additional support to help you achieve your goals.  \nApplicants are to attend a formal interview with the course coordinator to determine suitability for the course and ensure that they have a clear understanding of the course requirements.  \nStudents are encouraged to seek employment in the baking industry to assist with their skills development.  \nDELIVERY DETAILS  \n\n| Location(s) | Palmerston |\n| --- | --- |\n| Duration * | 1 year full time, 2-5 years part time |\n| Study mode ^^ | Face-to-face in a simulated Bakery facility on campus and workbooks |\n| Dates ^ | 2/2/2026 |\n| Attendance ^ | Block schedule\u003Cbr>Monday-Friday\u003Cbr>8.00 am – 4.00 pm\u003Cbr>Timetable supplied at interview |\n\n* Duration may vary depending on how long a student takes to reach the required competency level.  \n^ Course timetable will be provided on application for the course.  \n^^Information relating to study modes can be found in the 2026 TAFE Student Guide  \nFEES  \n\n| Fee Type | 2026 Course Fees |\n| --- | --- |\n| NT Government Supported* | Free |\n| Full Fee | $22,809.40 |\n\nPage 1 of 4  \nFBP30321 Certificate III in Cake & Pastry 2026 – Version 1 – Tuition Free  \nCRICOS Provider No. 00300K (NT/VIC) | 03286A (NSW) | RTO Provider No. 0373 | ABN 54 093 513 649  \n*This course is supported by the NT Government for domestic eligible students who are NT residents. A limited number of NT Government supported places are available, so secure your place now.  \nFees shown are indicative and subject to change annually. Actual course fees may vary depending on the units chosen. For International non-student visa-holders; study eligibility needs to be verified before enrolment. Fees may vary depending on the visa type. The course fee rates will vary for commercial contract arrangements.  \nFor further clarification and information on fees, fee exemptions, payment options, instalment plans, and refunds, contact CDU on 1800 061 963 or refer to TAFE Fees and Payments  \nASSESSMENT  \nSkills and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways including written assessment, questioning, portfolios, work samples, direct observation, practical assessments and third-party feedback.  \nThroughout your course you will receive information about assessments including how, when and where assessments will be conducted.  \nRECOGNITION OF PRIOR LEARNING (RPL)  \nRPL is a process that determines whether the skills, knowledge and experience you've gained through your previous study, work or life experience can count towards a vocational training qualification at CDU. For more information, VET RPL.  \nCREDIT TRANSFER (CT)  \nCharles Darwin University as a Registered Training Organisation recognises the Australian Qualifications Framework qualifications and Statement of Attainments issued by any other Australian Registered Training Organisation (RTO) .  \nStudents are encouraged to submit any requests for credit from previous studies at the time of enrolment, to ensure they are not enrolling in units they may not need to undertake.  \nRESOURCES  \nStudents are issued with the required learning and assessment materials for each unit.  \nUNIFORM  \nA complete, clean l","cbCaid2Tv9D0tHc9","https://ap.wps.com/l/cbCaid2Tv9D0tHc9","pdf",386576,"English","# Course description and eligibility\n## Delivery details\n## Fees\n## Assessment\n## Recognition of prior learning and credit transfer\n## Resources and uniform\n## Tools of trade\n## Study and career pathways\n## Qualification content","[{\"question\":\"Is there an entry requirement for FBP30321 Certificate III in Cake \\u0026 Pastry?\",\"answer\":\"There are no entry requirements for the qualification, but basic Math and English are required. A LLND evaluation and a formal interview with the course coordinator help determine suitability and support needs.\"},{\"question\":\"What are the delivery and attendance arrangements for the 2026 course?\",\"answer\":\"The course runs 1 year full time or 2-5 years part time. Study is face-to-face in a simulated bakery facility on campus, typically following a Monday-Friday block schedule from 8:00 am to 4:00 pm, with the timetable supplied at interview.\"},{\"question\":\"How is the course assessed?\",\"answer\":\"Skills and knowledge assessments progress students through the course and may use written assessment, questioning, portfolios, work samples, direct observation, practical assessments, and third-party feedback. Students receive information on how, when, and where assessments occur.\"},{\"question\":\"Can I receive credit or recognition for prior learning?\",\"answer\":\"Yes. RPL is available to determine whether previous study, work, or life experience can count toward the qualification. Credit transfer is also available through recognition of Australian Qualifications Framework qualifications and statements of attainment, and credit requests should be submitted at enrolment.\"}]","FBP30321 Certificate III in Cake & Pastry - Version 1 - Tuition Free | PDF"]