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However, it is recommended that students have an interest in cake decorating and can attend face-to-face classes during the day. The student should also discuss any food allergies before enrolment with the CDU Culinary Arts team.  \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.  \nDELIVERY DETAILS  \n\n| Location(s) | Palmerston |\n| --- | --- |\n| Duration * | One day per week for up to 5 hours per day for 4 weeks. |\n| Study mode ^^ | Face-to-face and simulated workplace environment. |\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* | $210.00 |\n| Flat Fee | $480.00 |\n\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  \nPage 1 of 3  \nVTP411 Introduction to Cake Decorating 2026 – Version 1  \nCRICOS Provider No. 00300K (NT/VIC) | 03286A (NSW) | RTO Provider No. 0373 | ABN 54 093 513 649  \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 all required resources for this program, including hair nets. Students are to wear long pants and shirts with sleeves and covered footwear during class.  \nSTUDY AND CAREER PATHWAYS  \nFurther training pathways from this program include but are not limited to FBP10221 Certificate I in Baking.  \nPROGRAM CONTENT  \nThis training program covers two (2) units of competency taken from the FBP Food, Beverage, and Pharmaceutical Training Package, which is recognised nationwide.  \nUNITS  \n\n| FBPRBK1001 | Finish products |\n| --- | --- |\n| FBPRBK2003 | Assist sponge cake production |\n\nWITHDRAWING FROM A PROGRAM  \nYou may withdraw from this program and receive, where relevant, a Statement of Attainmen","cbCaik37hNjlIhrG","https://ap.wps.com/l/cbCaik37hNjlIhrG","pdf",307461,"English","# Eligibility/Entry Requirements\n# Delivery Details\n## Location(s) and Study Mode\n# Fees\n# Assessment\n# Recognition of Prior Learning (RPL)\n# Credit Transfer (CT)\n# Resources\n# Study and Career Pathways\n# Program Content and Units\n# Withdrawing from a Program\n# Support Services\n# Contact Details","[{\"question\":\"Are there formal entry requirements for VTP411 Introduction to Cake Decorating?\",\"answer\":\"No formal entry requirements are listed. Learners should have an interest in cake decorating and be able to attend face-to-face classes during the day, and discuss any food allergies before enrolment.\"},{\"question\":\"How long is the program and what study mode is used?\",\"answer\":\"The program is delivered one day per week for up to 5 hours per day over 4 weeks. Study is face-to-face with a simulated workplace environment.\"},{\"question\":\"How are learners assessed in this course?\",\"answer\":\"Assessment is conducted through one or more methods including written assessment, questioning, portfolios, work samples, direct observation, practical assessments, and third-party feedback. Learners receive information on how, when, and where assessments will be conducted.\"}]","VTP411 Introduction to Cake Decorating - 2026 - Version 1 | PDF"]