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Colombo Academy of Hospitality Management (Pvt) Ltd (CAHM) in partnership with William Angliss Institute (RTO No: 3045), Australia.

Patisserie – Pastry & Bakery

AQF (Australian Quality Framework)
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

The Industry Engagements Department 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 Curriculum Vitae and interview skills.
  • Employment vacancy notice board.
  • Employer information sessions 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
Practical Demonstrations, Document/Folios, Critical Incident Reports, Journals, Oral Presentations, Interviews, Projects, Group Projects, Written Assignments, Research Projects
Pastry and bakery (Patisseri) Uniforms
Uniform
Theory – Casual Wear, Practical – Full Uniform, (Uniform provided by the Academy)
Study pathway
12 months
18 months
24 months
30 months
Cert. III in Patisserie
Cert. IV in Patisserie
Diploma of Hospitality Management
Advanced Diploma of Hospitality Management
Bachelor of Culinary Management or Bachelor of Tourism & Hospitality Management.

2.5 years including 1 yeasr industry placement at William Angliss Institute, Australia.
Anywhere in the world
12 months
Cert. III in Patisserie
18 months
Cert. IV in Patisserie
24 months
Diploma of Hospitality Management
30 months
Advanced Diploma of Hospitality Management
Bachelor of Culinary Management or Bachelor of Tourism & Hospitality Management.

2.5 years including 1 yeasr industry placement at William Angliss Institute, Australia.
Anywhere in the world.
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 approval from the William Angliss Institute, Australia.
Course fees
Level Semester Duration Semester Fee
(Tuition Fee + William Angliss Institute Course Fee + Tax)
Cert. III in Patisserie Stage – 1 1 6 months LKR 667,493.25
Cert. III in Patisserie Stage – 2 2 6 months LKR 667,493.25
Cert. IV in Patisserie 3 6 months LKR 667,493.25
Diploma of Hospitality Management 4 6 months LKR 454,717.09
Advanced Diploma of Hospitality Management 5 6 months LKR 454,717.09
Course Fee – Up to Cert. IV in Patisserie
Total Tuition Fee Including Tax LKR 1,563,729.75
Total William Angliss Institute Course Fee ( AUD 1,950 ) LKR 438,750.00
Application Fee LKR 41,000.00
Total Course Fee LKR 2,043,479.75
Course Fee – Diploma to Advanced Diploma of Hospitality Managment
Total Tuition Fee Including Tax LKR 616,934.18
Total William Angliss Institute Course Fee ( AUD 1,950 ) LKR 292,500.00
Total Course Fee LKR 909,434.18

(Including government taxes)



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

*Average exchange rate – 1 AUD = 225 LKR

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