National Certificate III in Pastry and Bakery

Individuals with experience in pastry and baking play a crucial part in diversifying the range of food items offered; they may work in high-volume production facilities that make breads, cakes, sweets, and other delectable treats, or resort restaurants.

Program Category


Certificate Level

National Certificate III

National Certificate III in Pastry and Bakery


  • Develop tourism industry knowledge.
  • Apply work ethics and professionalism.
  • Follow health, safety and security procedures.
  • Practice effective workplace communication.
  • Provide effective customer care.
  • Perform basic computer operations.
  • Provide first aid.
  • Respond to fire.
  • Apply knowledge of nutrition to food preparation.
  • Weigh and scale commodities for pastry and bakery products.
  • Prepare, tray up and handle baking of breads and pastry products.
  • Prepare creams, sauces, glazes and fillings.
  • Prepare and present short paste items.
  • Prepare and present choux paste items.
  • Prepare and present breads and yeast leavened items.
  • Prepare and present croissants, Danish and puff pastry items.
  • Prepare and present gateaux, tortes, cakes and sponge products.
  • Prepare and present (fruit based) desserts, pancakes and sweet omelets.
  • Prepare and present baked and steamed puddings.
  • Clean kitchen premises and equipment.

Entry Criteria

Completion of Grade 6

15 Weeks