CAREERS

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.