Pastrycook

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Areas Of Interest:   Commercial Baking & Pastrycooking
Certificate Level:  Certificate III
Certificate Name:  Certificate III in Cake and Pastry
Certificate Description:  Working in a commercial baking environment pastry cooks are responsible for preparing quality products such as cakes, pastries and biscuits following traditional and modern recipes. Employees may also decorate products and prepare fillings.
Code:  FBP30317
Work Type:  Persuading & Service Practical & Manual

Skills & Knowledge you will learn

Use food preparation equipment to prepare fillings
Produce laminated pastry products
Produce non laminated pastry products
Produce sponge cake products
Produce biscuit and cookie products
Produce cake and pudding products
Schedule and produce cake and pastry production
Produce basic artisan products
Implement the food safety program and procedures
Participate in OHS processes
Use numerical applications in the workplace
Produce meringue products
Produce gateaux, tortes and entremets
Identify cultural, religious and dietary requirements for food products
Control and order bakery stock