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Certificate III · national qualification

Certificate III in Cake and Pastry

You learn to make the cakes, pastries and biscuits sold in bakeries and cafes, using commercial equipment and recipes scaled up to production sizes.

Compare 10 providers
How long it takes
18 to 24 months
full time at TAFE NSW
How you can study
On campus
Taught by
10 providers
Every state and territory

Is this course right for you?

What the Certificate III in Cake and Pastry asks of you, and what you might want to check first.

It helps to have

  • an interest in baking cakes, pastries and biscuits
  • a careful approach to food safety and hygiene
  • good numeracy for measuring and adjusting recipes
  • the ability to work efficiently in a commercial kitchen

Before you start

There are no entry requirements for this qualification.

Where this course can take you

The study that can follow this course.

Pay is the median for everyone in the job, and “In demand” means the job is on the national shortage list.

Where you can study this course

There are 10 places you can study this course. When you compare them, check they teach it the way you want to study, how far you'd be from a campus, what it will cost you and what past students say about the teaching and support. They're listed by how often people search for them, and none of them pays to be here or to move up.

What you’ll learn

15 units: 11 that everyone takes and 4 you choose.

  • Food safety and hygiene
  • Laminated pastry and dough
  • Sponges, cakes and puddings
  • Biscuits and cookies
  • Fillings and food preparation
  • Scheduling cake and pastry production
See all 11 core units

Core units

Everyone completes these. Select a unit to see what it covers.

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Questions to ask before you enrol

Providers run this course differently, so the answers change from one to the next.

  1. When is the next intake, and how many are there each year?
  2. What is the total cost, including materials, checks and any placement costs?
  3. Can I study part time or online, and how does that change the length?
  4. Do the units count towards a higher qualification if I go on to study further?

Questions people ask

Who is this qualification for?

This qualification is for someone who wants to work as a pastry cook, baking cakes, pastries and biscuits in a commercial kitchen. You will learn to use commercial equipment, scale recipes to production sizes and plan a day's production. It can lead to roles such as baker, cake decorator or pastry chef.

Do I need experience or other qualifications first?

There are no entry requirements for this qualification. However, individual providers can set their own conditions, so check with the provider you choose.

Related courses

The national training register, training.gov.au. TAFE course pages, read 20 September 2026. Google reviews. Pay and shortage status from Jobs and Skills Australia.