William Angliss Institute

Patisserie

courses

This specialist course offers students the opportunity to learn unique skills in the production of professional gateaux, pastries and restaurant desserts. Students are trained in innovative techniques and are provided with the expert knowledge in patisserie creations required by the hospitality industry.

We offer government-supported places for our complete suite of Victorian patisserie courses.

Students are involved in Angliss’s on-site training restaurants which provides a holistic approach to their development.

International study tours are regularly on offer as part of this program, allowing students to learn more about global patisserie trends and practices.

A qualification in patisserie opens up worldwide opportunities to work in leading hotels, restaurants and boutique patisseries. Our trainers are internationally experienced and are recognised leaders in their specialised field.

For Sydney Patisserie courses, click here.

Courses

Patisserie

Cookery

Baking

Meat Processing

Food Science & Technology

Certificate IV in Patisserie Bachelor of Culinary Management Certificate IV in Advanced Baking  Certificate III in Meat Processing (Retail Butcher) - Apprenticeship  Diploma of Food Science and Technology
Certificate IV in Patisserie - Traineeship Certificate IV in Commercial Cookery Certificate III in Retail Baking (Combined)  Certificate II in Meat Processing (Food Service)   
Certificate III in Patisserie Certificate III in Commercial Cookery Certificate III in Retail Baking (Combined) - Apprenticeship Dual Qualification: Certificate III in Commercial Cookery / Certificate II in Meat Processing (Food Service)  
Certificate III in Patisserie - Traineeship Certificate III in Commercial Cookery - Apprenticeship Certificate III in Retail Baking (Bread) - Apprenticeship    
Dual Qualification: Certificate III in Commercial Cookery / Certificate IV in Patisserie Dual Qualification: Certificate III in Commercial Cookery / Certificate II in Meat Processing (Food Service) Certificate III in Retail Baking (Cake and Pastry) - Apprenticeship    
  Dual Qualification: Certificate III in Commercial Cookery / Certificate IV in Patisserie      

For Short Courses, click here.

Contact us

 phone  Phone 1300 ANGLISS or +613 9606 2111

mail  Enquire online

global  International Phone +613 9606 2169

global  International Email international@angliss.edu.au