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:

Cookery

Patisserie

Baking

Meat Processing

Food Science & Technology

Certificate II in Kitchen Operations

Certificate III in Patisserie

Certificate III in Retail Baking (Bread) - Apprenticeship

Certificate III in Meat Processing (Retail Butcher) - Apprenticeship 

Certificate IV in Food Science and Technology

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

For Short Courses, click here.

Contact us

 phone  Phone 1300 ANGLISS

mail  Email study@angliss.edu.au

global  International Phone +613 9606 2169

global  International Email international@angliss.edu.au