Charles Darwin University (CDU TAFE)
4 weeks
Learn professional cake decorating techniques in this 4-week hands-on course. Perfect for hobbyists or those exploring a career in the food industry, with all materials provided and flexible scheduling.
There are no formal entry requirements for this course. However, prospective students should have a genuine interest in cake decorating and be able to attend face-to-face classes during daytime hours at the Palmerston campus. A Language, Literacy, Numeracy and Digital Literacy (LLND) evaluation is available to identify areas where additional support may be needed. Students must discuss any food allergies with the CDU Culinary Arts team before enrolment. Appropriate attire is required: long pants, shirts with sleeves, and covered footwear during all class sessions.
The course comprises two units of competency totaling 100 nominal hours. Unit FBPRBK1001 covers Finish Products (20 hours), focusing on decorating and finishing techniques for baked goods. Unit FBPRBK2003 covers Assist Sponge Cake Production (80 hours), providing hands-on training in sponge cake preparation and production methods. All instruction is delivered through practical, face-to-face training with industry-relevant techniques and food safety standards.
CDU is a leader in research and flexible study delivery with a student-centred approach. The university offers smaller class sizes for personalized attention, maintains deep connections with industry and businesses across the Northern Territory and Australia, and provides an inclusive, welcoming learning environment. CDU's TAFE programs are highly targeted and designed to help students improve specific skills, maintain currency in their field, or explore new career pathways with practical, industry-relevant training.
Upon completion, graduates can pursue further training in culinary and hospitality fields, including the Certificate I in Baking (FBP10221). Career pathways include roles as baking factory workers, pastry chefs, cake decorators, or food production specialists. The course serves as an entry point into the broader food processing and hospitality industry, with opportunities in bakeries, restaurants, catering companies, and food manufacturing facilities.
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