Course Description
This Traineeship will develop core skills across a range of fundamental Patissserie competencies delivered in the workplace.
A patisserie traineeship with William Angliss will allow you to complete your qualification while working in the hospitality industry at your workplace of choice, guided by experienced pastry chefs and patissiers.
Gain on-the-job experience while you build a strong resume. You'll develop the fundamental skills for excellence in patisserie; from gateaux and petits fours to food safety and basic cookery methods.
The Angliss Experience
- Work with and learn from industry experts
- Continue to work in industry while you gain a valuable specialty qualification
- Learn the fundamentals of patisserie and the techniques you'll need to work as a pastry chef
- Earn your industry credentials
- Drive your own learning and get prepared for a real work environment
Get an in-demand qualification without long-term debt with JobTrainer. Check your eligibility today.
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This course is in transition
Applications for this course are being accepted, but applicants are advised that this course is in transition. The course code, title, units, fees and content may change in future. Further information will be provided on this website, upon enrolment and/or during the course of your training.
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This course is in transition |
COURSE DETAILS
Course Code
SIT31016Study Area
Foods, PatisserieCourse Level
Certificate IIICourse entry information
Step 1: Eligibility
To ensure that you’re able to successfully apply, there’s some eligibility criteria that you’ll need to meet:
- Have a Victorian residential address
- Prove your residency status (Australian citizen, New Zealand citizen, permanent resident, or Asylum Seeker eligible to participate in the ASVET program)
- Must be at least 16 years old at the time of course commencement
- Not be enrolled in a secondary school (High School) at the time of course commencement
If you have questions about the requirements for this course or how to apply, please contact our team via phone (03) 8595 5334 or email enquiry@angliss.edu.au.
Step 2: Application
Complete the application form.
Step 3: Assessment process
Once you've submitted your application, you’ll need to complete the Pre-Training Review process, which includes:
- Providing a valid Unique Student Identifier (USI)
- Taking a Literacy, Language and Numeracy (LLN) assessment – which takes between 30-60 minutes and can be done online
- Verifying your citizenship/residency documents via our Document Verification System, Green ID
Step 4: Our review
Thank you for your application. We’ll review and get back to you with next steps.
Course Entry Information
Step 1: Application Requirements
To ensure that you’re able to successfully apply, there’s some eligibility criteria that you’ll need to meet:
- Have a residential address within Victoria
- Provide a valid Unique Student Identifier (USI)
- Prove your residency status (Australian citizen, New Zealand citizen, permanent resident, or Asylum Seeker eligible to participate in the ASVET program)
- Obtained Unit FBPRBK3005 Produce basic bread products before course commencement
- Completed a minimum Certificate III qualification in a related field of study (e.g. Certificate III in Baking), or
- Have minimum 3 years full-time employment in a commercial baking environment
Step 2: Application
Complete the application form
Step 3: Assessment process
Once you’ve submitted your application, you’ll need to complete the Pre-Training Review process, which includes:
- Providing a valid Unique Student Identifier (USI)
- Taking a Literacy, Language and Numeracy (LLN) assessment – which takes between 30-60 minutes and can be done online
- Verifying your citizenship/residency documents via our Document Verification System, Green ID
If you have questions about the requirements for this course, please contact our team via phone (03) 8595 5334 or email enquiry@angliss.edu.au.
Step 4: Our review
Thank you for your application. We’ll review and get back to you with next steps.
Course Structure
Please note that the order of the delivery of units and elective units available may vary between campuses, course modes and intakes.
Companies who hired our graduates
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