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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 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

The Dual Qualification, Cert III Cookery & Cert IV Patisserie is an intensive full-time course, completed over an 18-month period. Students will divide their time spending 3 days per week focused on cookery classes, and 2 days per week in patisserie (some evening classes may be required). After 12 months, students will complete the Cert III in Cookery. The remaining 6 months of study will be dedicated to stage 3 Patisserie units including the production of chocolate confectionary and modelling of sugar-based decoration. 

In addition to this program the unit SITHCCC020 - Work Effectively as a Cook requires safely and hygienically prepare, cook and present menu items for a minimum of 48 complete food service periods that could cover:

  • Breakfast
  • Lunch
  • Dinner
  • Special Functions

Stage 1

SITXFSA001Use hygienic practices for food safety
SITXHRM001Coach others in job skills
SITXINV002Maintain the quality of perishable items
SITWHS001Participate in safe work practices
SITHKOP001Clean kitchen premises and equipment
SITHCCC001Use food preparation equipment
SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC006Prepare appetisers and salads
SITHCCC007Prepare stocks, sauces and soups
SITHCCC008Prepare vegetables, fruit, egg and farinaceous dishes
SITHCCC012Prepare poultry dishes
SITHCCC013Prepare seafood dishes
SITHCCC014Prepare meat dishes
SITHCCC019Produce cakes, pastries and breads
BSBWOR203BWork effectively with others
BSBSUS201AParticipate in environmentally sustainable work practices
SITHCCC011Use cookery skills effectively
SITHPAT001Produce cakes
SITHPAT003Produce pastries
SITHPAT004Produce yeast based bakery products
SITHFAB005Prepare and serve espresso coffee

Stage 2

SITHCCC309Work effectively as a cook
SITHKOP002Plan and cost basic menus
SITHCCC305Produce pates and terrines
SITHCCC021Produce specialised food items
BSBDIV501Manage Diversity in the workplace
SITXHRM003Lead and Manage people
SITXMGT001Monitor Work Operations
SITHPAT006Produce Desserts
SITHPAT002Produce Gateaux, Torten and cakes
SITHPAT007Prepare and model Marzipan
SITHPAT005Produce Petits Fours
SITHCCC306Handle and Serve Cheese
SITXINV401Control and order stock
SITXFSA002Participate in safe food handling practices
SITHCCC018Prepare Foods to meet Special Dietary requirements

Stage 3

BSBSUS401Implement and monitor environmentally sustainable work practices
SITXFIN003 Manage finances within a budget
SITXWHS003 Implement and monitor work health and safety practices
SITHPAT008 Produce Chocolate confectionery
SITHKOP005 Coordinate cooking operations
SITHPAT009Model sugar based decorations
SITHPAT010 Design and produce sweet buffet showpeices
SITXFSA401Develop and implement a food safety plan
FDFRB3004ADecorate cakes and cookies

Companies who hired our graduates

altara levels.png Atlantic Group levels.png the-big-group levels.png Crown Resorts levels.png Cumulus Inc logo levels.png Cutler&Co levels.png Koko Black grey.jpg Lucas grey.jpg lune grey.jpg Marion levels.png Marriott Grey.jpg Meatsmith.jpg NESTLE levels.png Supernormal levels.png