Course Details - Introduction to Baking and Pastry Arts (Thebarton Senior College)

The information on this page has now been updated and confirmed for 2019. However, it is still possible that there may be some changes to this information prior to the commencement of the course.

Course TitleIntroduction to Baking and Pastry Arts
RegionWestern Adelaide Secondary Schools Network
Host OrganisationThebarton Senior College
Course Length1 semester (0.5 years)
This course will run in semester 1 and semester 2.
DescriptionThis course has a specific focus on baking and techniques used in patisserie work (gourmet pastries, cakes, biscuits and sweet yeast goods). Students also learn basic concepts associated with working in the food industry, such as OHS process, food safety, the application of quality systems/ procedures and environmentally sustainable work practices. This course targets those who wish to work within a food production or production support role.
PathwaysThis qualification can lead to apprenticeships in bakery, patisserie and other areas.
Special RequirementsStudents must meet language, literacy and numeracy requirements.
Delivery Location(s)Thebarton Senior College, 40 Ashley Street, Torrensville, SA, 5031
Dates and Times20 weekly sessions at Thebarton Senior College on Wednesdays from 11:00 until 17:00
Commencement date 07/02/18
Work Placement0 days
SACE DetailsSACE Stage 1, 35 SACE credits
Please refer to the SACE VET Recognition Register.
QualificationPartial Certificate II in Food Processing (National code FDF20111)
RTOTAFE SA (National Code 41026)
CompulsoryFDFFS2001AImplement the food safety program and procedures   (30 nominal hours)
 FDFOHS2001AParticipate in OHS processes   (40 nominal hours)
 FDFOP2063AApply quality systems and procedures   (30 nominal hours)
 MSAENV272BParticipate in environmentally sustainable work practices   (30 nominal hours)
 FDFOP2029AOperate a baking process   (50 nominal hours)
 FDFBK2002AOperate a pastry forming and filling process   (40 nominal hours)
 SIRRMER004APrepare and display bakery products   (25 nominal hours)

The final range of competencies to be delivered may be subject to change in accordance with RTO requirements.
Student Cost$130.00
This consists of $100 (GST free) Regional VET fee and $30 (including GST) for embroidered hat/apron, payable to your Home School.
Home School Cost$150.00
This consists of $150 (GST free) course cost. This will be invoiced to the Home School from Thebarton Senior College.
Cost NotesNil
Number Of StudentsMinimum    12
Maximum   20
Selection ProcessAn information session must be attended.
Orientation DetailsEnrolment through interview. Ring Tina to arrange this on 8159 3100.
Public TransportBuses 287 and 288 from the city.
Contact PersonMs Tina Kritikos, Phone 81593100, Email
Other Resources
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