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
Pastry and bakery (Patisseri) Intake
course intake
April, August, December
Pastry and bakery (Patisseri) course Duaration
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
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 (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)
SITXFSA002Participate in safe food handling practices
SITHCCC018Prepare food to meet special dietary requirements
SITHPAT006Produce desserts
BSBSUS201Participate in environmentally sustainable work practices
SITHCCC017Handle and serve cheese
SITHCCC011Use cookery skills effectively
SITHPAT004Produce yeast-based bakery products
SITHPAT007Prepare 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.
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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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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.
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