This unique course gives you the flexibility to explore both cookery and patisserie, and expands your potential employment opportunities both domestically and globally.

This intensive course provides you with strong fundamental skills, practical experience and industry participation across commercial cookery and patisserie.

By adding patisserie skills to your cookery repertoire, you could be the next generation's desserts sensation and an asset to any culinary team.

THE ANGLISS EXPERIENCE

• Learn the expertise of patisserie and cookery together
• Add new skills to your repertoire, learning in our state-of-the-art training facilities
• Learn the fundamentals of patisserie and cookery techniques you'll need to work as a commercial cook or pastry chef
• Units in these programs are creative and specialised allowing diverse career options.
• Gain two culinary qualifications in this unique combined qualification

COURSE DETAILS

Course Code 
SIT30816 / SIT40716

Course Intake
February & July

Course Hours
Full-time 28-30 hours/week

Duration
1.5 year full-time

Campus
Melbourne

COURSE STRUCTURE

Please note that the order of the delivery of units may vary between campuses. Elective units will also differ and not all units listed below will be delivered at all campuses.

STAGE 1

• SITXFSA001  Use hygienic practices for food safety
• SITXHRM001  Coach others in job skills
• SITXINV002  Maintain the quality of perishable items
• SITXWHS101  Participate in safe work practices
• SITHKOP001  Clean kitchen premises and equipment
• SITHCCC001  Use food preparation equipment
• SITHCCC201  Produce dishes using basic methods of cookery
• SITHCCC202  Produce appetisers and salads
• SITHCCC203  Produce stocks, sauces and soups
• SITHCCC204  Produce vegetables, fruit, egg and farinaceous dishes
• SITHCCC301  Produce poultry dishes
• SITHCCC302  Produce seafood dishes
• SITHCCC303  Produce meat dishes
• SITHCCC308  Produce cakes, pastries and breads
• BSBWOR203B  Work effectively with others
• BSBSUS201A  Participate in environmentally sustainable work practices
• SITHCCC011  Use cookery skills effectively
• SITHPAT001  Produce cakes
• SITHPAT003  Produce pastries
• SITHPAT004  Produce yeast based bakery products
• SITHFAB005  Prepare and serve espresso coffee

STAGE 2

• SITHCCC309  Work effectively as a cook
• SITHKOP002  Plan and cost basic menus
• SITHCCC305  Produce pates and terrines
• SITHCCC021  Produce specialised food items
• BSBDIV501  Manage Diversity in the workplace
• SITXHRM003  Lead and Manage people
• SITXMGT001  Monitor Work Operations
• SITHPAT006  Produce Desserts
• SITHPAT002  Produce Gateaux, Torten and cakes
• SITHPAT007  Prepare and model Marzipan
• SITHPAT005  Produce Petits Fours
• SITHCCC306  Handle and Serve Cheese
• SITXINV401  Control and order stock
• SITXFSA002  Participate in safe food handling practices
• SITHCCC018  Prepare Foods to meet Special Dietary requirements

STAGE 3

• BSBSUS401  Implement and monitor environmentally sustainable work practices
• SITXFIN003  Manage finances within a budget
• SITXWHS003  Implement and monitor work health and safety practices
• SITHPAT008  Produce Chocolate confectionery
• SITHKOP005  Coordinate cooking operations
• SITHPAT009  Model sugar based decorations
• SITHPAT010  Design and produce sweet buffet showpeices
• SITXFSA401  Develop and implement a food safety plan
• FDFRB3004A  Decorate cakes and cookies

I'M KEEN

If you're liking the sound of this course and wanna find out some more info, simply chuck your details into the form below and we'll get in touch with you shortly!