Patisserie – Pastry & Bakery
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.
- Business Owner
- Executive Pastry Chef
- Pastry Sous Chef
- Pastry Chef
- Pastry Cook
- Assistant Pastry Chef
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.
2.5 years including 1 yeasr industry placement at William Angliss Institute, Australia.
2.5 years including 1 yeasr industry placement at William Angliss Institute, Australia.
SITXFSA005 | Use hygienic practices for food safety |
SITXWHS005 | Participate in safe work practices |
SITHCCC023 | Use food preparation equipment |
SITHCCC027 | Prepare dishes using basic methods of cookery |
SITHPAT011 | Produce cakes |
SITHPAT012 | Produce specialised cakes |
SITHPAT013 | Produce pastries |
SITHPAT015 | Produce petits fours |
SITHPAT014 | Produce yeast-based bakery products |
SITHPAT017 | Prepare and model marzipan |
SITHCCC034 | Work effectively in a commercial kitchen |
SITHKOP009 | Clean kitchen premises and equipment |
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 |
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 |
SITXCCS016 | Develop and manage quality customer practices |
SITXFIN010 | Prepare and monitor budgets |
SITXGLC002 | Identify and manage legal risks and comply with law |
SITXMGT005 | Establish and conduct business relationships |
SITXCCS015 | Enhance customer service experiences |
Semester 4 (6 months) – Advanced Diploma of Hospitality Management – Patisserie (SIT60322)
BSBFIN601 | Manage organisational finances |
BSBOPS601 | Develop and implement business plans |
SITXFIN011 | Manage physical assets |
SITXWHS008 | Establish and maintain a work health and safety system |
SITXHRM010 | Recruit, select and induct staff |
SITXHRM012 | Monitor staff performance |
SITXMPR014 | Develop and implement marketing strategies |
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 |
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 |
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
2024 course guide
Download our 2024 Course Guide for detailed information about all of William Angliss Institute’s courses.
Download NowLearn from seasoned hospitality professionals and a diverse range of guest lecturers.
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