Patisserie Short Courses

Craft your CAKES

  • Jamaican Rum Cake
  • Chocolate Sponge
  • Mocha Gateaux
  • Chocolate Walnut Loaf
  • Blackforest Gateaux
  • Butter Cream
  • Chocolate Ganache

Time: 9.00 am to 5.00 pm
Dates: Sundays

Course Fee: Rs. 30,000/=

Delight with DESSERTS

  • Panna Cotta
  • Apple Crumble
  • Cream Brulee
  • Baked Cheese Cake
  • Mousse Au Chocolat
  • Sticky Toffee Pudding
  • Doughnuts

Time: 9.00 am to 5.00 pm
Dates: Saturdays & Sundays

Course Fee: Rs. 30,000/=

Perfect your PASTRY

  • Puff Pastry
  • Sausage Rolls
  • Sweet Pastry
  • Almond Tart
  • Pie Dough
  • Quiche
  • Coconut Gizzada

Time: 9.00 am to 5.00 pm
Dates: Saturdays & Sundays

Course Fee: Rs. 30,000/=

Better your BREADS

  • Soft Rolls
  • Hard Rolls
  • Flat Bread
  • Savoury Bread
  • Pizza
  • Health Bread

Time: 9.00 am to 5.00 pm
Dates: Saturdays & Sundays

Course Fee: Rs. 20,000/=

Why follow short courses with William Angliss Institute @ SLIIT?

Our partnership with the William Angliss Institute, Australia brings 80 years of expertise in teaching delivery, specializing in foods, tourism, hospitality and events. We deliver the best components as required by the market with quality.

The short courses at William Angliss Institute @ SLIIT offers a wide range of components for our participants.

The Experience

Experience and learn the fundamentals of Cakes, Pastries, Desserts or Breads with our highly skilled professionals.

Recognize and unleash your skills in our specialized training kitchen.  Acquire the benefits of the limited number of participants per class.

What can you learn?

Knowledge in baking and compiling selected food items which are included in the course.

Opportunity to grow your home skills or expand your business by incorporating the knowledge to your business.

Develop your skills to finish the products in a professional manner.

What You Get ?

  • Take Home What You Make
  • Hands On Training With Professionals 
  • Using Our Specialized Training Kitchen
  • Recipes & Required Stationery
  • Branded Linen Apron
  • Hair Net
  • Carry Bag and Materials 
  • Certificate of Attendance (non Accredited)

Dress Code

It is recommended that the participants wear flat covered shoes, clean and comfortable clothing, without heavy work with beads and sequins since we are handling foods.

Long hair should be tied up and minimal jewelry should be worn to ensure food safety procedures are being followed.


Participants must be over 15 years old.


Hospitality Management
April / August / December
Travel & Tourism Management
April / August / December
Event Management
April / August / December
Commercial Cookery
April / August / December
April / August / December
Cert. i in Hospitality
February / June / October
Short Courses

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