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Why Study at Angliss

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Course Code


Study Area

Foods, Patisserie

Course Level

Certificate III

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

SITXFSA001Use hygienic practices for food safety
SITXINV002Maintain the quality of perishable items
SITHCCC001Use food preparation equipment
SITHCCC005Produce dishes using basic methods of cookery
SITHPAT001Produce cakes
SITHPAT003Produce pastries
SITHPAT004Produce yeast based bakery products
SITXHRM001Coach others in job skills
BSBWOR203Work effectively with others
SITXWHS001Participate in safe work practices
SITHFAB005Prepare and serve espresso coffee
SITHKOP001Clean kitchen premises and equipment
SITHPAT007Prepare and model marzipan

Stage 2

BSBSUS201Participate in environmentally sustainable work practices
SITXFSA002Participate in safe food handling practices
SITHPAT002Produce gateaux, torten and cakes
SITHPAT005Produce petits fours
SITHPAT006Produce desserts
SITXINV401Control stock
SITHCCC018Prepare foods to meet special dietary requirements
SITHCCC306Handle and serve cheese
SITHCCC011Use cookery skills effectively

Companies who hired our graduates

altara levels.png Atlantic Group levels.png the-big-group levels.png Builders Arms Hotel Vert levels.png Crown Resorts levels.png Cumulus Inc logo levels.png Cutler&Co levels.png Marion levels.png NESTLE levels.png retailsavvygroup levels.png Supernormal levels.png