Unit Code Unit Title
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITXFSAOO1 Use hygienic practices for food safety
SITXWHSOO1 Participate in safe work practices
SITHKOPOO1 Clean kitchen premises and equipment
SITXHRMOO1 Coach others in job skills
SITXLNV002 Maintain the quality of perishable items
BSBWOR203 Work effectively with others
SITHPATOO1 Produce cakes
SITHPAT002 Produce gateaux, torten and cakes
SITHPAT003 Produce pastries
SITXINVOO4 Control stock
SITHPAT005 Produce petits fours
SITHFAB005 Prepare and serve espresso coffee



Unit Code Unit Title
SITXFSA002 Participate in safe food handling practices
SITHCCC018 Prepare food to meet special dietary requirements
SITHPAT006 Produce desserts
BSBSUS201 Participate in environmentally sustainable work practices
SITHCCC017 Handle and serve cheese
SITHCCC011 Use cookery skills effectively
SITHPAT004 Produce yeast based bakery products
SITHPAT007 Prepare and model marzipan
SITHCCC011 Use cookery skills effectively



Unit Code Unit Title
SITXCOM005 Manage conflict
SITXFINOO3 Manage finances within a budget
BSBDIV501 Manage diversity in the workplace
SITHKOPOO4 Develop menus for special dietary required
SITXHRMOO3 Lead and manage people
SITXMGTOO1 Monitor work operations
SITHKOP005 Coordinate cooking operations
BSBUS401 Implement and monitor environmentally sustainable work place
SLTXWHS003 implement and monitor work health and safety practices
SITHPAT008 Produce chocolate confectionery
SITHPAT009 Model sugar-based decorations
SITHPAT010 Design and produce sweet buffet showpieces

on completion of the certificate IV programme in Patisserie you may extend
your studies and complete Certificate IV in Commercial Cookery (6 Months)

on completion of the certificate IV in Patisserie you may extend your studies (Diploma and Advanced Diploma Hospitality Management) to broaden your understanding of hospitality and prepare for management roles in industry

Why study Patisserie with William Angliss Institute @ SLIIT?

The essential course for starting an enticing career in patisserie, this certificate arms you with the skills to become a specialist in all things sweet.

At the campus we provide students with the best facilities in order for them to carry out their practical sessions in training and industry participation to learn about cake decorating, desserts, pastries and petit fours will set you on a path to a career in patisserie

Opportunities may be available to go on an International study tour exploring global patisserie and dessert trends.
Course description
This specialist course offers the opportunity to learn unique skills of professional gateaux, pastries and restaurant desserts. Specialized units include petits fours, pastries, breads and artisan skills of chocolate and sugar decorations.

Career outcomes

• Business Owner
• Executive Pastry Chef :- oversees the preparation of desserts and the baking of breads in a commercial kitchen. He or she develops dessert recipes and maintains an inventory of ingredients, while striving to achieve cost-efficiency for the restaurant.
• Pastry Sous Chef :- usually ranked under the head chef of the kitchen. As the title implies, this chef’s expertise lies in making pastries. When the head chef is absent, it can be up to the sous chef to take charge.
• Pastry Chef :- professional that specializes in desserts such as cakes, cookies, and many other pastries. The primary responsibility is baking, preparing or pairing baked sweets to match demands, menus, hot/cold beverages, or even wines recommended by the main chef if they are working in a fine dining restaurant.
• Pastry Cook :- A pastry chef or pâtissier, is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and some cafés
• Assistant Pastry Chef :- He do day-to-day operations of a bakery or pastry kitchen. You collaborate with the head baker on daily tasks and schedules and oversee other pastry chefs or kitchen staff in the absence of the head pastry chef.

Course admission requirements
5 Passes in O/Level (Local/London/Cambridge)including English

Mode of delivery

Teachers utilize a variety of training methods that may include one or more of the following approaches;
• Classroom delivery
• Lecture theater delivery
• Specialist classroom delivery (includes training kitchens, training restaurants,)
• Work-based learning

Assessment methods

The institute assessment procedures comply with the principles of validity, reliability, fairness and flexibility. The assessment will be equitable for all students, taking into account their cultural and linguistic needs.

The successful completion of a course requires demonstration of competency to workplace standard in all units of that course.

A wide range of assessment practices is used by staff to assess competency for courses.


• For all practical sessions irrespective of whether it is Cookery/Patisserie, students are required to wear the appropriate uniform as directed by your teacher. Footwear must include black stockings or socks and black closed-in shoes. (Once again directed by the teacher).
• Where dress required for class is not of a professional standard (dirty or un pressed), students will be excluded from participation.

Accreditation of our programs

Developed by Australian Skills Quality Authority (ASQA) and conceptualized by William Angliss Institute.

Industry placements

Students have the opportunity to apply for a work placement, giving them valuable industry experience

Our location

William Angliss Institute @ SLIIT,
SLIIT Main Campus,
New Kandy Road, Malabe

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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.
RTO No: 3045
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+9477 880 0368
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