Tiny Cakes Skill Set
Learn the art of creating beautiful Petit Fours that impress.
You will learn how to create a variety of tiny cakes using fillings such as creams, ganache and mousse, finished with artful decorations using glazes, fondants, chocolate and fruits.
This is a targeted skill set related to the Skills Ready program, which is aimed at rebuilding our local businesses and communities with free and reduced-price training. Other skill sets can be found on our Skill sets and short courses (opens in a new tab) page.
CampusesBroome Campus.
When Semester 1, 2024. Semester 2, 2024.
Study Mode On campus.
This Skill Set is targeted at local cake decorating enthusiasts wishing to upskill in trending patisserie techniques, tools, equipment and products, and Industry Cooks and Chefs wishing to upskill further formal training.
This course is delivered over 8 weeks, 3 hours of face to face delivery per week. (Evenings)
Units:
SITXFSA005: Use hygienic practices for food safety
SITHPAT015: Produce petits fours
Not all units and study modes are offered at all campuses. Please check with your local campus.
Select your preferred campus and apply
Semester 1
Details
Course fees
(Tuition fee* $72.90 + Resource fee $25.90 )
(Tuition fee* $21.60 + Resource fee $25.90 )
Units and fees
Core
| National ID Unit title | General fee | Concession | Resource fee |
|---|---|---|---|
| SITHPAT015 Produce petits fours | $48.60 | $14.40 | $0.00 |
| SITXFSA005 Use hygienic practices for food safety | $24.30 | $7.20 | $25.90 |
Our estimated fees are based on:
- Full time study in 2024
- A selection of elective units designed to meet local industry demand for skills (different unit selections will attract different fees)
- For more information regarding eligibility and fees, please visit DTWD website
These fees are estimates only and depend on your eligibility for government funding, concession rates, the units you choose to study or seek to be recognised under Recognition of Prior Learning (RPL). Additional resource, material and/or equipment costs may apply. Visit our Fees and Charges page for more information, including on consumer rights.
Semester 2
Details
Course fees
(Tuition fee* $72.90 + Resource fee $25.90 )
(Tuition fee* $21.60 + Resource fee $25.90 )
Units and fees
Core
| National ID Unit title | General fee | Concession | Resource fee |
|---|---|---|---|
| SITHPAT015 Produce petits fours | $48.60 | $14.40 | $0.00 |
| SITXFSA005 Use hygienic practices for food safety | $24.30 | $7.20 | $25.90 |
Our estimated fees are based on:
- Full time study in 2024
- A selection of elective units designed to meet local industry demand for skills (different unit selections will attract different fees)
- For more information regarding eligibility and fees, please visit DTWD website
These fees are estimates only and depend on your eligibility for government funding, concession rates, the units you choose to study or seek to be recognised under Recognition of Prior Learning (RPL). Additional resource, material and/or equipment costs may apply. Visit our Fees and Charges page for more information, including on consumer rights.
Details
Course fees
(Tuition fee* $72.90 + Resource fee $25.90 )
(Tuition fee* $21.60 + Resource fee $25.90 )
Units and fees
Core
| National ID Unit title | General fee | Concession | Resource fee |
|---|---|---|---|
| SITHPAT015 Produce petits fours | $48.60 | $14.40 | $0.00 |
| SITXFSA005 Use hygienic practices for food safety | $24.30 | $7.20 | $25.90 |
Our estimated fees are based on:
- Full time study in 2024
- A selection of elective units designed to meet local industry demand for skills (different unit selections will attract different fees)
- For more information regarding eligibility and fees, please visit DTWD website
These fees are estimates only and depend on your eligibility for government funding, concession rates, the units you choose to study or seek to be recognised under Recognition of Prior Learning (RPL). Additional resource, material and/or equipment costs may apply. Visit our Fees and Charges page for more information, including on consumer rights.