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Course Description

A patisserie traineeship allows you to gain a valuable qualification while continuing to work in the hospitality industry, supporting your learning with experiential training.

The art of patisserie is explored in greater detail in this traineeship course. Students can expand all aspects of their patisserie abilities through this industry-leading certificate course. With the Certificate IV you'll continue to develop your patisserie competencies and creativity.

Develop your skills in patisserie through practical sessions on campus and in industry to learn artisan techniques of sugar and chocolate decorative work and modern gateaux.

The Angliss Experience

  • Extend your expertise in patisserie and the learn advanced techniques
  • Continue to work in the industry while you gain a valuable specialty qualification

Why Study at Angliss

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Course Code


Study Area

Foods, Patisserie

Course Level

Certificate IV

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
SITHFAB007Serve food and beverage
SITHFAB005Prepare and serve espresso coffee
SITHKOP001Clean kitchen premises and equipment
SITHPAT007Prepare and model marzipan

Stage 2

BSBDIV501Manage diversity in the workplace
SITXCOM005Manage conflict
SITXFSA002Participate in safe food handling practices
SITXHRM003Lead and manage people
SITXMGT001Monitor work operations
SITHCCC018Prepare foods to meet special dietary requirements
SITHPAT002Produce gateaux, torten and cakes
SITHPAT005Produce petits fours
SITHPAT006Produce desserts
SITXINV004Control stock
SITHCCC011Use cookery skills effectively

Stage 3

BSBSUS401Implement and monitor environmentally sustainable work practices
SITXFIN003Manage finances within a budget
SITXWHS003Implement and monitor work health and safety practices
SITHKOP005Coordinate cooking operations
SITHPAT008Produce chocolate confectionery
SITHPAT009Model sugar based decorations
SITHPAT010Design and produce sweet buffet showpieces
SITXFSA004Develop and implement a food safety program
FDFRB3004ADecorate cakes and cookies

Companies who hired our graduates

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