Patisserie – Pastry & Bakery

AQF (Australian Quality Framwork)
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
Pastry and bakery (Patisseri) Intake
course intake
April, August, December
Pastry and bakery (Patisseri) course Duaration
duration
1.5 years
Pastry and bakery (Patisseri) course mode
course mode
Full Time
Pastry and bakery (Patisseri) dilivery mode
delivery mode
Classroom Lecture theatre Specialist classroom delivery (includes training kitchens, training restaurants,) Work-based learning
Pastry and bakery (Patisseri) Assesments Methods
Assessment methods
A wide range of assessment practices is used by staff to assess competency for courses
Pastry and bakery (Patisseri) Uniforms
Uniform
Theory – Casual Wear Practical – Full Chef Uniform (Uniform provided by the university)
Study pathway
pastry and bakery (Patiseertie) students pathway to Australia
Pastry and baking students
Patisserie Students decoreting a cake with ganche
Patisserie chef student holding a desert.
Baking students prepare a dough in the bakery.
course structure
Semester 1 (6 months) – Certificate III in Patisserie (SIT31021)
SITXFSA005Use hygienic practices for food safety
SITXWHS005Participate in safe work practices
SITHCCC023Use food preparation equipment
SITHCCC027Prepare dishes using basic methods of cookery
SITHPAT011Produce cakes
SITHPAT012Produce specialised cakes
SITHPAT013Produce pastries
SITHPAT015Produce petits fours
SITHPAT014Produce yeast-based bakery products
SITHPAT017Prepare and model marzipan
SITHCCC034Work effectively in a commercial kitchen
SITHKOP009Clean kitchen premises and equipment
Semester 2 (6 months) – Certificate III in Patisserie (SIT31021)
SITXINV007 Purchase goods
SITHKOP010 Plan and cost recipes
SITXHRM007 Coach others in job skills
SITXWHS006 Identify hazards, assess and control safety risks
SITHCCC042 Prepare food to meet special dietary requirements
SITHPAT016 Produce desserts
SITXFSA007 Transport and store food
SITXFSA006 Participate in safe food handling practices
SITXINV006 Receive, store and maintain stock
Semester 3 (6 months) – Certificate IV in Patisserie (SIT40721)
BSBTWK501 Lead diversity and inclusion
SITHPAT018 Produce chocolate confectionery
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITHCCC044 Prepare specialised food items
SITHCCC032 Produce cook-chill and cook-freeze foods
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITHPAT019 Model sugar-based decorations
SITXMGT004 Monitor work operations
SITHKOP013 Plan cooking operations
SITXWHS007 Implement and monitor work health and safety practices
SITHPAT020 Design and produce sweet buffet showpieces
Semester 4 (6 months) – Diploma of Hospitality Management – Patisserie (SIT50422)
SITXCCS016Develop and manage quality customer practices
SITXFIN010Prepare and monitor budgets
SITXGLC002Identify and manage legal risks and comply with law
SITXMGT005Establish and conduct business relationships
SITXCCS015Enhance customer service experiences

Semester 4 (6 months) – Advanced Diploma of Hospitality Management – Patisserie (SIT60322)

BSBFIN601Manage organisational finances
BSBOPS601Develop and implement business plans
SITXFIN011Manage physical assets
SITXWHS008Establish and maintain a work health and safety system
SITXHRM010Recruit, select and induct staff
SITXHRM012Monitor staff performance
SITXMPR014Develop and implement marketing strategies
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 610,357.50
Cert. III in Patisserie Stage – 2 2 6 months LKR 610,357.50
Cert. IV in Patisserie 3 6 months LKR 610,357.50
Diploma of Hospitality Management 4 6 months LKR 416,924.63
Advanced Diploma of Hospitality Management 5 6 months LKR 416,924.63
Course Fee – Up to Cert. IV in Patisserie
Total Tuition Fee Including Tax LKR 1,421,572.50
Total loyalty Fee ( AUD 1,950 ) LKR 409,500.00
Registration Fee LKR 41,000
Total Course Fee LKR 1,872,072.50
Course Fee – Diploma to Advanced Diploma of Hospitality Managment
Total Tuition Fee Including Tax LKR 560,849.26
Total loyalty Fee ( AUD 1,950 ) LKR 273,000.00
Total Course Fee LKR 833,849.26

(Including government taxes)



*Semester Fee may be changed due to fluctuating AUD exchange rates

*Average exchange rate – 1 AUD = 210 LKR

2024 course guide

Download our 2024 Course Guide for detailed information about all of William Angliss Institute’s courses.

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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.

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