RPL for Certificate III in Cake and Pastry

Certificate III in Cake and Pastry takes 15 units. Through Recognition of Prior Learning, each unit is assessed on evidence of work you have already done rather than on training you sit through.

What the assessment looks at

Every unit sets out what you must be able to do and what you must know. An assessor works through them one at a time, asking the same question each time: does this person's evidence show they can do this reliably, in a real workplace, recently enough to count?

You can read the full requirements for FBP30321 on the national training register. They are public, and worth a look before you spend anything — if the units describe work you have never done, RPL is not your route.

Evidence worth gathering before you start

• Photos of completed jobs, ideally showing a few stages of the same job, with their original dates intact.
• Job sheets, dockets, work orders or site diaries covering a spread of jobs.
• Supervisors, employers or clients who will confirm specifically what you did.
• Any licences or tickets you already hold.

How the guided process works

You work through the 15 units one at a time, talking about jobs you have actually done. You can speak rather than type. Add photos as you find them, and stop whenever you like — progress saves itself, and most people spread this over weeks while they dig out records. At the end you have an evidence portfolio your RTO's assessor can work through.

What this does not do

It does not assess you, and it cannot promise you FBP30321. An assessor at a registered training organisation makes that decision and may require further evidence or training. What a complete portfolio buys you is a fair assessment rather than a rejection over paperwork.

See what FBP30321 involves →

The 15 units you complete, chosen from these 25

You do not do all 25. Certificate III in Cake and Pastry is 11 core units, which everyone does, plus 4 chosen from the 14 electives below. Read both lists before you spend anything — it is the fastest way to tell whether RPL is your route. If most of this describes work you have done, you have a case to make. If whole sections describe work you have never touched, an assessor will say so, and doing the course is the honest answer.

Worth knowing: 1 of them have a prerequisite unit, so the order you gather evidence in matters.

Core units — everyone does these

• FBPFSY2002 — Apply food safety procedures
• FBPOPR2069 — Use numerical applications in the workplace
• FBPRBK2002 — Use food preparation equipment to prepare fillings
• FBPRBK3001 — Produce laminated pastry products
• FBPRBK3002 — Produce non laminated pastry products
• FBPRBK3008 — Produce sponge cake products
• FBPRBK3009 — Produce biscuit and cookie products
• FBPRBK3010 — Produce cake and pudding products
• FBPRBK3013 — Schedule and produce cake and pastry production
• FBPRBK3018 — Produce basic artisan products
• FBPWHS2001 — Participate in work health and safety processes

Electives — you choose from these

• FBPFSY3002 — Participate in a HACCP team
• FBPOPR3017 — Prepare food products using basic cooking methods
• FBPOPR3018 — Identify dietary, cultural and religious considerations for food production
• FBPRBK3003 — Produce specialist pastry products
• FBPRBK3004 — Produce meringue products
• FBPRBK3005 — Produce basic bread products
• FBPRBK3016 — Control and order bakery stock
• FBPRBK4003 — Produce gateaux, tortes and entremets
• FBPRBK4004 — Develop baked products
• HLTAID011 — Provide First Aid
• SIRRMER002 — Merchandise food products
• SIRXPDK001 — Advise on products and services
• SIRXSLS001 — Sell to the retail customer
• SITXHRM001 — Coach others in job skills

Each unit breaks down further into elements and performance criteria — the specific things you have to be able to show. The guide works through them one unit at a time and asks about jobs you have actually done, rather than making you read the register yourself.

Related qualifications

Same training package, and a common second choice for people who find this one is not quite their trade:

• Certificate III in Baking (FBP30521, 19 units)
• Certificate III in Bread Baking (FBP30421, 14 units)
• Certificate III in Food Processing (FBP30121, 17 units)

More RPL in hospitality, tourism and food

Every qualification in this industry, which of them have a guide ready, and what assessors here accept as evidence: RPL in hospitality, tourism and food.

When you are ready, see what FBP30321 costs and what the guide asks you for, or read what counts as evidence and how RPL compares with doing the course.