Turn your sugar obsession into a specialty skill. With patisserie skills, you could be the next generation’s desserts sensation and an asset to any international culinary team.
- Learn the art of pastry from experienced chefs
- Have the opportunity to go on an international study tour exploring global food trends
- Learn from patissiers about working in an artisan bakery, a hotel or a French patisserie
- Melbourne students can be part of the annual Angliss High Tea experience and showcase your creativity in confectionary
Certificate III in Patisserie
On-campus training and industry participation to learn about cake decorating, desserts, pastries and petit fours will set you on a path to a career in patisserie.
Certificate III in Patisserie (Traineeship)
A patisserie traineeship allows you to learn the fundamental skills and knowledge with on-site training at your workplace while also gaining on-the-job experience.
Certificate IV in Patisserie
Develop your skills in patisserie with practical sessions on-site and in industry to learn artisan techniques of sugar and chocolate decorative work and modern gateaux.
Certificate IV in Patisserie (Traineeship)
Your patisserie traineeship offers our expert training at your workplace coupled with ongoing work experience to put your skills into practice as you learn.
Dual Qualification: Certificate III in Commercial Cookery / Certificate IV in Patisserie
SIT30816 / SIT40716
This intensive course provides you with strong fundamental skills, practical experience and industry participation across commercial cookery and patisserie.
Master of Philosophy (M.Phil)
095029A and 095028B
Undertake research at Australia's premier learning institute for the Experience Industry. Whether by thesis or by Praxis and Exegesis, Angliss is ideally placed to offer you internationally recognised higher degrees by research programs with a compelling mix of academic rigour and practical real world experience.