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52 weeks
On-campus training and industry participation
Full-time; Part-time (available February and July) · Full-time: 18-22 per week; Part-time: 10-12 per week (Classes are delivered on a weeknight and Saturdays)
February, April, July, September
Course Overview
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
Where You Can Study
Melbourne
555 La Trobe St, MELBOURNE, VIC 3000
Eligibility
Career & Study Pathways
Quality & Recognition
Academic Regulator
ASQA
Professional Body
Tourism, Hospitality and Events Industry Body
Accreditation Status
AccreditedSkills Assessor
TRA (Trades Recognition Australia)
Common Questions
You will learn about cake decorating, desserts, pastries and petit fours through on-campus training and industry participation, setting you on a path to a career in patisserie.
The Certificate III in Patisserie is delivered at William Angliss Institute's Melbourne campus, located at 555 La Trobe Street, Melbourne, Victoria, 3000. Sydney students also have access to patisserie courses.
Yes, the course includes both on-campus training and industry participation. Melbourne students can also be part of the annual Angliss Patisserie High Tea, giving them an opportunity to showcase their creativity and skills.
Graduates can pursue careers working in an artisan bakery, a hotel, or a French patisserie, and could become an asset to any international culinary team as a desserts specialist.
Yes, William Angliss Institute offers a Certificate IV in Patisserie (SIT40721) where you can develop further skills in artisan techniques of sugar and chocolate decorative work and modern gateaux. There is also a dual qualification option combining Certificate III in Commercial Cookery with Certificate IV in Patisserie.
Application
Three simple steps to get enrolled
Step 01
Enquire
Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.
Step 02
Submit Documents
Our team will guide you on exactly which documents to prepare and submit.
Step 03
Get Enrolled
Receive your offer letter and confirm your enrolment. Welcome to the course!
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