National Certificate III in Cake Decoration

Purpose of the qualification 

 The Purpose of the qualification for Cake Decoration is to equip individuals with the necessary knowledge and skills to excel in various roles within the cake decoration industry. This qualification focuses on providing comprehensive training in cake decoration techniques, design principles, and industry standards. It aims to prepare learners to create aesthetically pleasing and professionally decorated cakes while also emphasising the importance of hygiene, safety, and customer satisfaction.  

Description of the program

The National Certificate III in Cake Decoration is a meticulously crafted program aimed at instilling fundamental skills and knowledge in the vibrant field of cake decoration. This course is carefully structured to provide individuals with essential competencies necessary for proficient cake decorating techniques. Participants will explore practical insights, focusing on key methods and practices crucial for crafting stunning cake designs with finess

MODULES

01 Apply work ethics and optimise professionalism SOC-01-CM02-V2-24

02 Practice effective workplace communication SOC-01-CM03-V2-24

03 Provide effective customer care SOC-01-CM05-V2-24

04 Perform computer operations SOC-01-CM06-V2-24

05 Respond to emergency situations SOC-01-CM04-V2-24

06 Understand basic entrepreneurship and small business development SOC-04-CM03-V3-24

07 Understand economics and competition strategies in baking SOC-18-CC01-V2-24

08 Apply and design hygiene and safety in cake decoration SOC-18-CC02-V2-24

09 Understand baking measurements and ratio SOC-18-CC03-V2-24

10 Understand baking fundamentals, equipment and handling SOC-18-CC04-V2-24

11 Read and interpret recipes SOC-18-CC05-V2-24

12 Understand basic baking ingredient knowledge and techniques SOC-18-CC06-V2-24

13 Prepare royal icing, chocolate and buttercream SOC-18-CC07-V2-24

14 Apply piping techniques for buttercream SOC-18-CC08-V2-24

15 Apply royal icing techniques SOC-18-CC09-V2-24

16 Demonstrate basic rolled fondant, pastillage, marzipan and sugar paste making SOC-18-CC10-V2-24

General Entry

• Completion of Basic Education OR
• Attainment of a Level 2 qualification.

Alternative Entry

• 18 years old AND ability to communicate in the language of instruction