Patisserie – Pastry & Bakery
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
duration
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
Uniform
Theory – Casual Wear Practical – Full Chef Uniform (Uniform provided by the university)
Study pathway
course structure
Semester 1 (6 months) – Certificate III in Patisserie (SIT31016)
| SITXFSA001 | Use hygienic practices for food safety |
| SITHCCC001 | Use food preparation equipment |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITHCCC007 | Prepare stocks, sauces and soups |
| SITHCCC006 | Prepare appetisers and salads |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous |
| SITHCCC019 | Produce cakes, pastries and breads |
| SITHCCC012 | Prepare poultry dishes |
| SITHCCC013 | Prepare seafood dishes |
| SITHCCC014 | Prepare meat dishes |
| SITXWHS001 | Participate in safe work practices |
| BSBWOR203 | Work effectively with others |
| SITHKOP001 | Clean kitchen premises and equipment |
| SITXHRM001 | Coach others in job skills |
| SITXINV002 | Maintain the quality of perishable items |
| SITXFSA003 | Transport and store food |
Semester 2 (6 months) – Certificate III in Patisserie (SIT31016)
| SITXCOM005 | Manage conflict |
| SITXFIN003 | Manage finances within a budget |
| BSBDIV501 | Manage diversity in the workplace |
| SITHKOP004 | Develop menus for special dietary requirements |
| SITXHRM003 | Lead and manage people |
| SITXMGT001 | Monitor work operations |
| SITHKOP005 | Coordinate cooking operations |
| BSBUS401 | Implement and monitor environmentally sustainable work place |
| SITXWHS003 | Implement and monitor work health and safety practices |
| SITHCCC009 | Produce cook-chill and cook-freeze foods |
Semester 3 (6 months) – Certificate IV in Patisserie (SIT40716)
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITHKOP002 | Plan and cost basic menus |
| SITHPAT006 | Produce desserts |
| BSBSUS201 | Participate in environmentally sustainable work practices |
| SITXFSA002 | Participate in safe food handling practices |
| SITHCCC020 | Work effectively as cook |
| SITHCCC021 | Prepare specialised food items |
| SITHCCC017 | Handle and serve cheese |
| SITHCCC015 | Produce and serve food for buffet |
entry requirements
Sri Lankan Students
5 Ordinary Level Passes including English language
International Students
5 passes in the 10th standard including English language
*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.
| Level | Semester | Duration | Tuition Fee | Loyalty Fee |
|---|---|---|---|---|
| Cert. III in Patisserie Stage – 1 | 1 | 6 months | LKR 343,375 | AUD 650 |
| Cert. III in Patisserie Stage – 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 |
(Including government taxes)
*Semester Fee may change due to fluctuating AUD exchange rates
*Average exchange rate – 1 AUD = 250 LKR
2023 course guide
Download our 2023 International Course Guide for detailed information about all of William Angliss Institute’s courses.
Download Now
Apply Now
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
