Pastry & Bakery – Patisserie
course description

Learn the advanced techniques of Patisserie and gain industry-level knowledge from our Patisserie experts on this delectable art. You will be challenged to bring out your creative skills and work with the artisan techniques of cake decoration, desserts, chocolate, petit fours and more. Become a leading Pastry Chef in the world of patisserie with the extensive knowledge gained at our State-of-the-Art facilities. The management skills and the financial knowledge given during the course will help you to open your own Pastry business as well.

career pathways
  • Business owner
  • Executive Pastry Chef
  • Pastry Sous Chef
  • Pastry Chef
  • Pastry Cook
  • Assistant Pastry Chef
Industry placements

Careers and Employment Services can assist you with career development and opportunities to gain valuable experience to ensure a smooth transition from study to work Staff are on campus to provide career guidance and development

  • assist with guidance on written resumes interview skills
  • employment vacancy notice board
  • employer information session and on campus interviews
  • annual career related events and activities where you can
  • network and meet potential employers
  • course intake

    April | August | December


    1.5 years

    course mode

    Full Time

    delivery mode

    Classroom Lecture theatre Specialist classroom delivery (includes training kitchens, training restaurants,) Work-based learning

    Assessment methods

    A wide range of assessment practices is used by staff to assess competency for courses


    Theory – Casual Wear

    career pathways
    course structure
    Semester 1 (6 months) – Certification III in Patisserie (SIT31016)
    SITHCCC001 Use food preparation equipment
    SITHCCC005 Prepare dishes using basic methods of cookery
    SITXFSAOO1 Use hygienic practices for food safety
    SITXWHSOO1 Participate in safe work practices
    SITHKOPOO1 Clean kitchen premises and equipment
    SITXHRMOO1 Coach others in job skills
    SITXLNV002 Maintain the quality of perishable items
    BSBWOR203 Work effectively with others
    SITHPATOO1 Produce cakes
    SITHPAT002 Produce gateaux, torten and cakes
    SITHPAT003 Produce pastries
    SITXINVOO4 Control stock
    SITHPAT005 Produce petits fours
    SITHFAB005Prepare and serve espresso coffee
    Semester 2 (6 months) – Certification III in Patisserie (SIT31016)
    SITXFSA002 Participate in safe food handling practices
    SITHCCC018 Prepare food to meet special dietary requirements
    SITHPAT006 Produce desserts
    BSBSUS201 Participate in environmentally sustainable work practices
    SITHCCC017 Handle and serve cheese
    SITHCCC011 Use cookery skills effectively
    SITHPAT004 Produce yeast based bakery products
    SITHPAT007 Prepare and model marzipan
    SITHCCC011 Use cookery skills effectively
    Semester 3 (6 months) – Certification IV in Patisserie (SIT31016)
    SITXCOM005 Manage conflict
    SITXFINOO3 Manage finances within a budget
    BSBDIV501 Manage diversity in the workplace
    SITHKOPOO4 Develop menus for special dietary required
    SITXHRMOO3 Lead and manage people
    SITXMGTOO1 Monitor work operations
    SITHKOP005 Coordinate cooking operations
    BSBUS401 Implement and monitor environmentally sustainable work place
    SLTXWHS003 Implement and monitor work health and safety practices
    SITHPAT008 Produce chocolate confectionery
    SITHPAT009 Model sugar-based decorations
    SITHPAT010 Design and produce sweet buffet showpieces
    entry requirements
    Domestic Students
    5 Ordinary Level Passes including English language
    International Students
    5 passes in the 10th standard including English language
    If you don’t meet the above requirements, you are able to join our Youth Learning Programme which will develop the necessary knowledge required for the main course.

    *Prior industry experience, professional and academic qualifications from any other nationally / internationally acclaimed university may make you eligible for exemptions from the courses listed above or some of the course units. This is subject to WAI’s approval.
    Local students Fees Structure
    Level Semester Duration Tuition Fee Loyalty Fee
    Cert. III in Patisserie Part – 1 1 6 months LKR 343,375 AUD 650
    Cert. III in Patisserie Part – 2 2 6 months LKR 343,375 AUD 650
    Cert. IV in Patisserie 3 6 months LKR 343,375 AUD 650

    Total Tuition Fee LKR 1,030,125
    Total loyalty Fee AUD 1,950
    Registration Fee LKR 25,625
    Total Course Fee LKR 1,543,250
    Semester 1
    Level Cert. III in Patisserie Part – 1
    Duration 6 months
    Tuition Fee LKR 343,375
    Loyalty Fee AUD 650
    Semester 2
    Level Cert. III in Patisserie Part – 2
    Duration 6 months
    Tuition Fee LKR 343,375
    Loyalty Fee AUD 650
    Semester 3
    Level Cert. IV in Patisserie
    Duration 6 months
    Tuition Fee LKR 343,375
    Loyalty Fee AUD 650
    Total Course Fee
    Total Tuition Fee LKR 1,030,125
    Total loyalty Fee AUD 1,950
    Registration Fee LKR 25,625
    Total Course Fee LKR 1,543,250

    (Including government taxes)

    *Semester Fee may change due to fluctuating AUD exchange rates
    *Average exchange rate – 1 AUD = 250 LKR

    2022 course guide

    Download our 2022 Course Guide for detailed information about all of William Angliss Institute’s courses.

    download now
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    Learn from seasoned hospitality professionals and a diverse range of guest lecturers Take advantage of work experience opportunities in the Angliss Restaurant in Melbourne, or Rubric Restaurant in Sydney

    Apply Now
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