Dual Qualification - Certificate III in Commercial Cookery/Certificate IV in Patisserie

Overview Course Structure entry Requirements Fees Testimonials

Course Description

This unique course gives you the flexibility to explore both cookery and patisserie, and expands your potential employment opportunities both domestically and globally.

This intensive course provides you with strong fundamental skills, practical experience and industry participation across commercial cookery and patisserie.

By adding patisserie skills to your cookery repertoire, you could be the next generation's desserts sensation and an asset to any culinary team.

The Experience

Learn the expertise of patisserie and cookery together
Add new skills to your repertoire, learning in our state-of-the-art training facilities
Learn the fundamentals of patisserie and cookery techniques you'll need to work as a commercial cook or pastry chef
Units in these programs are creative and specialised allowing diverse career options.
Gain two culinary qualifications in this unique combined qualification

COURSE DETAILS

Course Code

SIT30821 / SIT40721

Study Area

Foods, Cookery, Patisserie

Course Level

Certificate III & Certificate IV

Application Requirements

William Angliss Institute accepts direct applications from domestic students.

Angliss considers you a domestic student if you:

Are an Australian or New Zealand Citizen
Are an Australian Permanent Resident
Have an Australian Permanent Humanitarian Visa

If you are unsure or hold a different visa type, please contact our Admission Team for more information.

apply now

Course Structure

The Dual Qualification including the Certificate III Cookery (SIT30821) & Certificate IV Patisserie (SIT40721) is an intensive full-time course, completed over a two year period. The course is divided into four stages, with students studying Patisserie and Cookery units simultaneously in each of these stages.

Part of this program includes the units SITHCCC034 - Work effectively in a commercial kitchen, and SITHCCC043 Work effectively as a cook, that require you to safely and hygienically prepare, cook and present menu items for food service periods that could cover:

Breakfast
Lunch
Dinner
Special Functions

CERTIFICATE III IN COMMERCIAL COOKERY (SIT30821)

STAGE 1

SITHKOP009Clean kitchen premises and equipment

SITXFSA005Use hygienic practices for food safety

SITXWHS005Participate in safe work practices

SITHCCC028Prepare appetisers and salads

SITHCCC027Prepare dishes using basic methods of cookery

SITHCCC029Prepare stocks, sauces and soups

SITXINV006Receive, store and maintain stock

SITHCCC023Use food preparation equipment

STAGE 2

SITXHRM007Coach others in job skills

SITHCCC036Prepare meat dishes

SITHCCC035Prepare poultry dishes

SITHCCC037Prepare seafood dishes

SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031Prepare vegetarian and vegan dishes

SITHCCC025Prepare and present sandwiches

SITXFSA006Participate in safe food handling practices

STAGE 3

SITHCCC040Prepare and serve cheese

SITHCCC042Prepare food to meet special dietary requirements

SITHCCC041Produce cakes, pastries and breads

SITHPAT016Produce desserts

SITHCCC039Produce pates and terrines

BSBSUS211Participate in sustainable work practices

STAGE 4

SITHKOP010Plan and cost recipes

SITXCCS014Provide service to customers

SITHCCC043Work effectively as a cook

CERTIFICATE IV IN PATISSERIE (SIT40721)

Stage 1

SITHPAT011Produce cakes

SITHPAT013Produce pastries

SITHPAT014Produce yeast-based bakery products

SITHPAT017Prepare and model marzipan

BSBTWK501Lead diversity and inclusion

SITXCOM010Manage conflict

Stage 2

SITXHRM008Roster staff

SITHPAT016Produce desserts

SITHPAT012Produce specialised cakes

SITHPAT015Produce petits fours

Stage 3

SITHKOP013Plan cooking operations

SITHCCC034Work effectively in a commercial kitchen

SITHPAT020Design and produce sweet showpieces

SITXMGT004Monitor work operations

SITXHRM009Lead and manage people

Stage 4

SITXFIN009Manage finances within a budget

SITHPAT018Produce chocolate confectionery

SITHPAT019Model sugar-based decorations

FBPRBK4005Apply advanced finishing techniques for specialty cakes

SITXWHS007Implement and monitor work health and safety practices

What our Graduates Say

Passionate instructors prepare you for industry

"There are many passionate instructors at Angliss. They put a lot of effort into making sure that we, as students, understand both the practical and theoretical side of being a chef. Being able to be trained by them has very well equipped me with the skills and knowledge needed to enter the industry very smoothly."

1 I am a:

2 I want to study in:

Dual Qualification - Certificate III in Commercial Cookery (SIT30821)/Certificate IV in Patisserie (SIT40721)