Certificate III in Patisserie

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.