Retail Baking – Pastry Competition

A pastry cook is skilled in the making of pastries, basic cakes, cookies, gateaux and tortes, and chocolate-making. Pastry cooks must display creativity and a sense of detail, while staying abreast of modern trends in the industry.

The WorldSkills Australia competition has been designed to test the competitor’s ability to complete a set of projects by applying basic trade skills to produce a range of items in the most hygienic, efficient and economical manner with the aid of recipes.

YOU SHOULD PURSUE A CAREER IN PASTRY BAKING IF YOU:

  • Are interested in practical work
  • Are able to work with your hands
  • Enjoy food and food culture
  • Are artistic and creative
  • Have good health, with no skin allergies or chronic chest complaints
  • Are clean and tidy
  • Are physically fit

IT ALL BEGINS AT A REGIONAL COMPETITION

The WorldSkills Australia Retail Baking – Pastry Competitions begin at a grass roots level in one of 34 Australian regions. The Retail Baking – Pastry Regional Competitions test the skills and knowledge of 4000+ apprentices, trainees and students, who have the opportunity to win gold, silver and bronze medals and gain the chance to go on to compete at a national level.

WorldSkills Australia competitions operate on a two-year cycle. The next Retail Baking – Pastry Regional Competition rounds are now running across the country. 2018 and 2020 are the next National Championship years.

Register your interest to compete in Retail Baking – Pastry


Training Package Requirements

The 2018 WorldSkills Australia Retail Baking – Pastry competitions align to the FDF10 – Food Processing (Release 4.1) Training Package. 

Regional Competition

Training Package Requirements – Regional Level

The 2018 WorldSkills Australia Regional Competition for Retail Baking – Pastry align to the Units of Competency (Elements of Competency and Performance Criteria) in the FDF 30510 Certificate III in Retail Baking (Cake & Pastry) (Release 3) Qualification.

  • FDFRB3007A – Bake pastry products
  • FDFRB2001A – Form and fill pastry products
  • FDFRB3001A – Produce pastry
  • FDFRB3001A – Implement the food safety program procedures
  • FDFOP206A – Use numerical applications in the workplace
  • FDFRB3006A – Bake sponges, cakes, cookies
  • FDFRB3004A – Decorate cakes & Cookies
  • FDFRB3003A – Produce sponge, cake & cookie batter
  • FDFRB3015A – Produce and decorate gateaux and torten
  • FDFRB2002A – Prepare filling
  • FDFOHS3001A – Contribute to WHS process
  • FDFOP2064A – Provide and apply workplace information
  • FDFOHS3001A – Contribute To WHS process
  • FDFOP2064A – Provide and apply workplace information

Regional Tasks

  • Produce short pastry, choux pastry, sponges, cookies, gateaux and decorations
  • Demonstrate hygiene, efficiency and economy
  • Implement food safety, WHS procedures and environmentally sustainability procedures

Regionals Competition Duration

6 hours – 1 day

National Competition

Training Package Requirements – National Level

The 2018 WorldSkills Australia National Competition for Retail Baking – Pastry align to the Units of Competency (Elements of Competency and Performance Criteria) in the FDF 30510 Certificate III in Retail Baking (Cake & Pastry) (Release 3) Qualification.

In addition to the Regional requirements, the National also includes:

  • SITHCCC022A – Prepare chocolate and confectionery

National Tasks

  • Produce short pastry, choux pastry, sponges, cookies, gateaux and decorations
  • Produce marzipan modelling and chocolate masterpiece
  • Demonstrate hygiene, efficiency and economy
  • Implement food safety, WHS procedures and environmentally sustainability procedures

Nationals Competition Duration

18 hours – 3 days

 

Find out more about training options

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