The Courier-Mail - Career One - - Learning Curve -

Name: An­gela Tsimik­lis Po­si­tion: Pro­gram leader, Patis­serie Cen­tre for Food Trades and Culi­nary Arts, Wil­liam Angliss In­sti­tute What stu­dents learn: Con­nie stud­ied the Cer­tifi­cate IV in Patis­serie at Wil­liam Angliss In­sti­tute, a full-time 1½-year course teach­ing patis­serie skills to give stu­dents the abil­ity to work in a global mar­ket.

This in­ter­na­tion­ally recog­nised course pro­vides the op­por­tu­nity to spe­cialise in a num­ber of ar­eas in­clud­ing plated desserts, choco­late or ice cream.

It com­bines sub­jects in­clud­ing pre­par­ing gateaux, cakes and pe­tit fours, cake dec­o­rat­ing with food safety and busi­ness man­age­ment.

We work closely with in­dus­try to pro­vide good net­works for our stu­dents and alumni.

In­dus­try sup­port for this course means our grad­u­ates have enor­mous op­por­tu­ni­ties for var­i­ous jobs.

Some go on to open their own busi­nesses in Aus­tralia and over­seas and also many work at five-star ho­tels.

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