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)
| SITHCCC001 | Use food preparation equipment |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITXFSA001 | Use hygienic practices for food safety |
| SITXWHS001 | Participate in safe work practices |
| SITHKOP001 | Clean kitchen premises and equipment |
| SITXHRM001 | Coach others in job skills |
| SITXINV002 | Maintain the quality of perishable items |
| BSBWOR203 | Work effectively with others |
| SITHPAT001 | Produce cakes |
| SITHPAT002 | Produce gateaux, torten and cakes |
| SITHPAT003 | Produce pastries |
| SITXINV004 | Control stock |
| SITHPAT005 | Produce petits fours |
| SITHFAB005 | Prepare and serve espresso coffee |
Semester 2 (6 months) – Certificate 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 |
Semester 3 (6 months) – Certificate IV in Patisserie (SIT40716)
| SITXCOM005 | Manage conflict |
| SITXFIN003 | Manage finances within a budget |
| BSBDIV501 | Manage diversity in the workplace |
| SITXHRM003 | Lead and manage people |
| SITXMGT001 | Monitor work operations |
| SITHKOP005 | Coordinate cooking operations |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices |
| SITXWHS003 | 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
Sri Lankan Students
5 Ordinary Level Passes including English language
International Students
5 passes in the Australian Y12 equivalence 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.
2023 August fees
| Level | Semester | Duration | Semester Fee (Tuition Fee + Loyalty Fee + Tax) |
|---|---|---|---|
| Cert. III in Patisserie Stage – 1 | 1 | 6 months | LKR 561,550.00 |
| Cert. III in Patisserie Stage – 2 | 2 | 6 months | LKR 561,550.00 |
| Cert. IV in Patisserie | 3 | 6 months | LKR 561,550.00 |
| Total Tuition Fee Including Tax | LKR 1,236,150.00 |
|---|---|
| Total loyalty Fee (AUD 1,950 ) | LKR 448,500.00 |
| Registration Fee | LKR 41,000 |
| Total Course Fee | LKR 1,725,650.00 |
(Including government taxes)
*Semester Fee may be changed due to fluctuating AUD exchange rates
*Average exchange rate – 1 AUD = 230 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
experience is everything.
Embark on a journey in the world’s most exciting industry and obtain a world class qualification with experience and knowledge gained from industry experts.
RTO No: 3045
|
+9411 240 7780 - 2 |
|---|---|
|
+9477 007 0109 +9477 880 0368 |
|
info@cahm.lk |
|
William Angliss Institute @ SLIIT, New Kandy Road, Malabe. |
quick links
| Home |
| About Us |
| Career Pathways |
| News and Events |
| FAQ |
| Contact Us |
|
|
|
|---|
| ALL RIGHTS RESERVED © WILLIAM ANGLISS INSTITUTE @ SLIIT | CONCEPT AND DESIGN BY WILLIAM ANGLISS INSTITUTE @ SLIIT |