Patisserie course at William Angliss
William Angliss taking applications for their Melbourne Patisserie program STARTING IN FEBRUARY!
Apply now.
This specialist course offers the opportunity to learn unique skills of professional gateaux, pastries and restaurant desserts. You will be trained in innovative techniques and expert knowledge in patisserie creations required by the hospitality industry.
Students are involved in on site training restaurants providing a holistic approach to their development. Other specialised units include petit fours, pastries, breads, and artisan skills of chocolate and sugar decorations.
A qualification in patisserie opens up global opportunities to work in leading hotels, restaurants and boutique patisseries worldwide. William Angliss Institute's trainers are internationally experienced and are recognised leaders in their specialised field.
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 IV in Food Science and Technology
Certificate III in Patisserie
Certificate III in Commercial Cookery
Certificate III in Retail Baking (Combined) - Apprenticeship
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 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 at William Angliss, click here.
