COURSE DESCRIPTION
The essential course for starting an enticing career in patisserie, this certificate arms you with the foundational vocational skills to become a specialist in all things sweet as a Pastry Chef/Patissier.
We provide on-campus training and industry engagement to teach you about desserts, gateaux, pastries, food safety, special dietary requirements and petit fours will set you on a path to a career in patisserie.
Special experiences the students might undergo may include excursions or study tours such as market visits, tours to specialist producer's sites and workshops and master classes with industry specialists.
The Angliss experience
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Learn the fundamentals of patisserie and the techniques you'll need to work as a pastry chef
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Work with and learn from industry experts in our state-of-the-art training facilities
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Learn industry specific skills balanced with literacy, numeracy and valuable 'life' skills to get you business ready
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Make the most of small class sizes and mentorship from our expert trainers
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Have the opportunity to participate in the acclaimed Angliss Patisserie High Tea
COURSE DETAILS
Course Code
SIT31021Course Level
Certificate IIICourse Intake
February, April, July, SeptemberDuration
1 year full-time
2 years part-time
Campus
Melbourne
Sydney
Course Mode
Full-time
Part-time (available February and July)
Course Hours
Full-time: 18-22 per week
Part-time: 10-12 per week (Classes are delivered on a weeknight and Saturdays)
COURSE STRUCTURE
Please note that the order of the delivery of units and elective units available may vary between campuses, course modes and intakes.
Stage 1 (Full-time)
Stage 2 (Full-time)
Timetables
Want to get a handle on your schedule? Find timetables for food courses at the Melbourne campus for our next intake. Please note this is a sample of group timetables that are subject to change. Some courses may have multiple groups, which may have classes timetabled on different days.
