Patisserie – Pastry & Bakery
AQF (Australian Quality Framework)
Course Description
Learn the advanced techniques of Patisserie and gain industry-level knowledge from our Patisserie experts on this delectable art. You will be challenged to bring out your creative skills and work with the artisan techniques of cake decoration, desserts, chocolate, petit fours and more. Become a leading Pastry Chef in the world of patisserie with the extensive knowledge gained at our State-of-the-Art facilities. The management skills and the financial knowledge given during the course will help you to open your own Pastry business as well.
Career Pathways
- Business Owner
- Executive Pastry Chef
- Pastry Sous Chef
- Pastry Chef
- Pastry Cook
- Assistant Pastry Chef
Industry placements
The Industry Engagements Department can assist you with career development and opportunities to gain valuable experience to ensure a smooth transition from study to work Staff are on campus to provide career guidance and development
- Assist with guidance on Curriculum Vitae and interview skills.
- Employment vacancy notice board.
- Employer information sessions and on-campus interviews.
- Annual career-related events and activities where you can.
- Network and meet potential employers.
course intake
April, August, December
duration
1.5 years
course mode
Full Time
delivery mode
Classroom,
Lecture Theatre,
Specialist Classroom Delivery (includes training kitchens, training restaurants)
Work-based Learning
Assessment methods
Practical Demonstrations,
Document/Folios,
Critical Incident Reports,
Journals,
Oral Presentations,
Interviews,
Projects,
Group Projects,
Written Assignments,
Research Projects
Uniform
Theory – Casual Wear,
Practical – Full Uniform,
(Uniform provided by the Academy)
Study pathway
12 months
18 months
24 months
30 months
Cert. III in Patisserie
Cert. IV in Patisserie
Diploma of Hospitality Management
Advanced Diploma of Hospitality Management
Bachelor of Culinary Management or Bachelor of Tourism & Hospitality Management.
2.5 years including 1 yeasr industry placement at William Angliss Institute, Australia.
2.5 years including 1 yeasr industry placement at William Angliss Institute, Australia.
Anywhere in the world
12 months
Cert. III in Patisserie
18 months
Cert. IV in Patisserie
24 months
Diploma of Hospitality Management
30 months
Advanced Diploma of Hospitality Management
Bachelor of Culinary Management or Bachelor of Tourism & Hospitality Management.
2.5 years including 1 yeasr industry placement at William Angliss Institute, Australia.
2.5 years including 1 yeasr industry placement at William Angliss Institute, Australia.
Anywhere in the world.
course structure
Semester 1 (6 months) – Certificate III in Patisserie (SIT31021)
| SITXFSA005 | Use hygienic practices for food safety |
| SITXWHS005 | Participate in safe work practices |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHPAT011 | Produce cakes |
| SITHPAT012 | Produce specialised cakes |
| SITHPAT013 | Produce pastries |
| SITHPAT015 | Produce petits fours |
| SITHPAT014 | Produce yeast-based bakery products |
| SITHPAT017 | Prepare and model marzipan |
| SITHCCC034 | Work effectively in a commercial kitchen |
| SITHKOP009 | Clean kitchen premises and equipment |
Semester 2 (6 months) – Certificate III in Patisserie (SIT31021)
| SITXINV007 | Purchase goods |
| SITHKOP010 | Plan and cost recipes |
| SITXHRM007 | Coach others in job skills |
| SITXWHS006 | Identify hazards, assess and control safety risks |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHPAT016 | Produce desserts |
| SITXFSA007 | Transport and store food |
| SITXFSA006 | Participate in safe food handling practices |
| SITXINV006 | Receive, store and maintain stock |
Semester 3 (6 months) – Certificate IV in Patisserie (SIT40721)
| BSBTWK501 | Lead diversity and inclusion |
| SITHPAT018 | Produce chocolate confectionery |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITHCCC044 | Prepare specialised food items |
| SITHCCC032 | Produce cook-chill and cook-freeze foods |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITHPAT019 | Model sugar-based decorations |
| SITXMGT004 | Monitor work operations |
| SITHKOP013 | Plan cooking operations |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITHPAT020 | Design and produce sweet buffet showpieces |
Semester 4 (6 months) – Diploma of Hospitality Management – Patisserie (SIT50422)
| SITXCCS016 | Develop and manage quality customer practices |
| SITXFIN010 | Prepare and monitor budgets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXMGT005 | Establish and conduct business relationships |
| SITXCCS015 | Enhance customer service experiences |
Semester 4 (6 months) – Advanced Diploma of Hospitality Management – Patisserie (SIT60322)
| BSBFIN601 | Manage organisational finances |
| BSBOPS601 | Develop and implement business plans |
| SITXFIN011 | Manage physical assets |
| SITXWHS008 | Establish and maintain a work health and safety system |
| SITXHRM010 | Recruit, select and induct staff |
| SITXHRM012 | Monitor staff performance |
| SITXMPR014 | Develop and implement marketing strategies |
entry requirements
Sri Lankan Students
5 Ordinary Level Passes, including English language
International Students
5 passes in the Australian Y12 equivalence, including English language
*Prior industry experience, professional and academic qualifications from any other nationally/internationally acclaimed university may make you eligible for exemptions from the courses listed above or some of the course units. This is subject to approval from the William Angliss Institute, Australia.
Course fees
| Level | Semester | Duration | Semester Fee (Tuition Fee + William Angliss Institute Course Fee + Tax) |
|---|---|---|---|
| Cert. III in Patisserie Stage – 1 | 1 | 6 months | LKR 671,243.25 |
| Cert. III in Patisserie Stage – 2 | 2 | 6 months | LKR 671,243.25 |
| Cert. IV in Patisserie | 3 | 6 months | LKR 671,243.25 |
| Diploma of Hospitality Management | 4 | 6 months | LKR 458,467.09 |
| Advanced Diploma of Hospitality Management | 5 | 6 months | LKR 458,467.09 |
Course Fee – Up to Cert. IV in Patisserie
| Total Tuition Fee Including Tax | LKR 1,563,729.75 |
|---|---|
| Total William Angliss Institute Course Fee ( AUD 2,250 ) | LKR 450,000.00 |
| Application Fee | LKR 41,000.00 |
| Total Course Fee | LKR 2,054,729.75 |
Course Fee – Diploma to Advanced Diploma of Hospitality Managment
| Total Tuition Fee Including Tax | LKR 616,934.18 |
|---|---|
| Total William Angliss Institute Course Fee ( AUD 1,500 ) | LKR 300,000.00 |
| Total Course Fee | LKR 916,934.18 |
(Including government taxes)
*Semester Fee may be changed due to fluctuating AUD exchange rates
*Average exchange rate – 1 AUD = 200 LKR
2024 course guide
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info@cahm.lk |
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Colombo Academy of Hospitality Management, SLIIT Main Campus, New Kandy Road, Malabe, Sri Lanka. |
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