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The program is delivered part-time, one day per week for up to 4 weeks, with face-to-face practical training in a simulated workplace bakery at CDU (Palmerston). Entry has no formal prerequisites, with recommended food allergy awareness and LLND evaluation support. 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They are involved in mainly routine and repetitive tasks and work under direct supervision.  \nThis qualification provides a pathway to work in various hospitality settings, such as restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.  \nThe skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.  \nNo occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.  \nELIGIBILITY/ENTRY REQUIREMENTS  \nThere are no entry requirements for this VTP however it is recommended that the student has no food allergies related to ingredients being used and can physically undertake the training.  \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 * | Training is delivered part-time. One day a week for up to 5 hours a day over 4 weeks |\n| Study mode ^^ | Face-to-face and practical hands-on delivery in simulated workplace environment in the CDU training bakery. |\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* | $231.00 |\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.  \nPage 1 of 3  \nVTP458 Introduction to Pastry Making 2026 – Version 1  \nCRICOS Provider No. 00300K (NT/VIC) | 03286A (NSW) | RTO Provider No. 0373 | ABN 54 093 513 649  \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 to wear long pants and shirts with sleeves, and covered footwear during class.  \nStudents are issued with all required resources for ","cbCaivCTX0Jamp2y","https://ap.wps.com/l/cbCaivCTX0Jamp2y","pdf",311852,"English","# Program Overview\n## Eligibility and Entry Requirements\n## Delivery Details\n## Fees\n# Assessment and Pathways\n## Assessment\n## Recognition of Prior Learning (RPL)\n## Credit Transfer (CT)\n## Study and Career Pathways\n# Program Content\n## Units of Competency\n## Resources\n## Support Services\n## Contact Details","[{\"question\":\"What is the delivery format and duration for VTP458?\",\"answer\":\"Training is part-time: one day a week for up to 5 hours per day over 4 weeks, delivered face-to-face and practically in the CDU training bakery environment.\"},{\"question\":\"Are there any entry requirements for this course?\",\"answer\":\"There are no formal entry requirements, but students are recommended to have no relevant food allergies and be physically able to undertake training. LLND evaluation helps identify support needs.\"},{\"question\":\"How are skills assessed in VTP458?\",\"answer\":\"Assessment may use written tasks, questioning, portfolios, work samples, direct observation, practical assessments, and third-party feedback. Students receive information about how, when, and where assessments occur.\"}]","VTP458 Introduction to Pastry Making - Course Information - 2026 Version 1 | PDF"]