National Certificate III in Pastry and Bakery Commis

06 Months
MNQF Level 3


A pastry commis who completes this training will be working in a resort under close supervision of chief pastry chef. Participants who complete this course should be able to prepare and bakes cakes, cookies, pies, puddings, or desserts, according to recipe: Measures ingredients, using measuring cups and spoons.

And also mix ingredients to form dough or batter, using electric mixer or beats and stirs ingredients by hand. Shape dough for cookies, pies, and fancy pastries, using pie dough roller and cookie cutters or by hand.

Purpose of the qualification 


The holders of this qualification are expected to work as Pastry and Bakery Commis mainly in a resort or a Bakery and will be working under the supervision of a chief pastry chef

Qualification Code: TOU02SQ1L317



·        Develop tourism industry knowledge

·        Observe personal and workplace hygiene practices

·        Practice occupational health and safety procedures

·        Provide effective customer care

·        Practice effective workplace communication

·        Weigh and scale commodities for pastry and bakery products

·        Prepare, tray up and handle baking of breads and pastry products

·        Prepare creams, sauces, glazes and fillings

·        Prepare and present short paste items

·        Prepare and present choux paste items

·        Prepare and present breads and yeast leavened items

·        Prepare and present croissants, Danish and puff pastry items

·        Prepare and present gateaux, tortes, cakes and sponge products

·        Prepare and present (fruit based) desserts, pancakes and sweet omelets

·        Prepare and present baked and steamed puddings

·         Clean kitchen premises and equipment

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


Back to List