William Angliss Institute

Confectionery

confectionery

Learn how to craft chocolate, candy, caramel, marshmallow and honeycomb in the world’s most delicious course.

You will discover that creating the perfect flavour isn’t just about ingredients it’s about science. The confectionery manufacturing specialisation covers a comprehensive range of food science and technology subjects to introduce you to the profession.

As a Confectionery Technologist you will have a range of career options available to you from research and development through to running your own business.

Available Courses:

Food Science & Technology

Meat Processing

Patisserie

Cookery

Baking

Diploma of Food Science and Technology Certificate III in Meat Processing (Retail Butcher) - Apprenticeship  Certificate IV in Patisserie Bachelor of Culinary Management Certificate IV in Advanced Baking 
Certificate IV in Food Science and Technology
Certificate II in Meat Processing (Food Services)  Certificate III in Patisserie Certificate IV in Commercial Cookery Certificate III in Retail Baking (Combined) 
Certificate IV in Food Science and Technology - specialising in Confectionery Manufacturing
  Certificate III in Patisserie - Traineeship Certificate III in Commercial Cookery Certificate III in Retail Baking (Combined) - Apprenticeship
      Certificate III in Commercial Cookery - Apprenticeship Certificate III in Retail Baking (Bread) - Apprenticeship
      Certificate II in Kitchen Operations Certificate III in Retail Baking (Cake and Pastry) - Apprenticeship

For Short Courses, click here.