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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
  • There are opportunities to take part in an international study tour and culinary competitions,  exploring global food trends and preparing you for a career which could lead to working in a culinary kitchen
  • Have the opportunity to be part of the annual patisserie Angliss High Tea experience and showcase your design and creative skills in delicious confectionary

COURSE DETAILS

Course Code

SIT30816 / SIT40716

Study Area

Foods, Cookery, Patisserie

Course Level

Certificate III & Certificate IV

Application Requirements

William Angliss Institute accepts direct applications from domestic students who are not currently in Year 12.

Year 12 students applying for February intake should apply through VTAC.

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

Please note that the order of the delivery of units may vary between campuses. Elective units will also differ and not all units listed below will be delivered at all campuses.

Stage 1

SITXFSA101Use hygienic practices for food safety
SITXHRM301Coach others in job skills
SITXINV202Maintain the quality of perishable items
SITXWHS101Participate in safe work practices
SITHKOP101Clean kitchen premises and equipment
SITHCCC101Use food preparation equipment
SITHCCC201Produce dishes using basic methods of cookery
SITHCCC202Produce appetisers and salads
SITHCCC203Produce stocks, sauces and soups
SITHCCC204Produce vegetables, fruit, egg and farinaceous dishes
SITHCCC301Produce poultry dishes
SITHCCC302Produce seafood dishes
SITHCCC303Produce meat dishes
SITHCCC308Produce cakes, pastries and breads
BSBWOR203BWork effectively with others
HLTAID003Provide first aid
BSBSUS201AParticipate in environmentally sustainable work practices
SITHCCC207Use cookery skills effectively
SITHPAT301Produce cakes
SITHPAT303Produce pastries
SITHPAT304Produce yeast based bakery products
SITHFAB204Prepare and serve espresso coffee

Stage 2

SITHCCC309Work effectively as a cook
SITHKOP302Plan and cost basic menus
SITHCCC304Produce and serve food for buffets
SITHCCC305Produce pates and terrines
SITHCCC401Produce specialised food items
FDFFST4010AApply sensory analysis to food processing
BSBDIV501AManage Diversity in the workplace
SITXHRM402Lead and Manage people
SITXMGT401Monitor Work Operations
SITHPAT306Produce Desserts
SITHPAT302Produce Gateaux, Torten and cakes
SITHPAT401Prepare and model Marzipan
SITHPAT305Produce Petits Fours
SITHCCC306Handle and Serve Cheese
SITXINV401Control and order stock
SITXFSA201Participate in safe food handling practices
SITHCCC307Prepare Foods to meet Special Dietary requirements

Stage 3

BSBSUS301AImplement and monitor environmentally sustainable work practices
SITXFIN402Manage finances within a budget
SITXWHS401Implement and monitor work health and safety practices
SITHPAT402Produce Chocolate confectionery
SITHKOP403Coordinate cooking operations
SITHPAT403Model sugar based decorations
SITHPAT404Design and produce sweet buffet showpeices
SITXFSA401Develop and implement a food safety plan
FDFRB3004ADecorate cakes and cookies

Companies who hired our graduates

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