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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
  • 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 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:



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


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


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


SITHKOP010Plan and cost recipes
SITXCCS014Provide service to customers
SITHCCC043Work effectively as a cook


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

Companies who hired our graduates

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