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Baking and Patisserie: Welcome


This is a guide for Baking and Patisserie students and staff. It provides information on resources available in the LRC and online.

Use the tabs above to select the type of information you are searching for.

For further assistance, contact us either by phone or email (see Contact Us ), or drop into the LRC to speak to a member of the LRC team.

Show me

Duration: 3.05 minutes - An overview of how to do calculations and conversions in the kitchen. To view a full video.

Source: Lark, Brooke, Location unknown. Retrieved from Unshplash []. Accessed: 21/11/2019

A little trivia

Test your Patisserie knowledge!

Baking & Pastry quiz - This quiz should be a piece of cake if you think you know all about pastry.....

Battle of the desserts quiz - "World great dessert chefs had gathered in competition, but fierce rivalry soon saw their creations decorating faces instead of plates. Can you identify their desserts from the ingredients that are plastered all over the combatants?"


Did you know....

  • Everyone with coeliac disease is gluten sensitive, but not everyone with gluten sensitivity will develop coeliac disease

  • There is no such thing as a gluten free oat.


Contact Us

William Angliss Institute Learning Resource Centre (LRC) | Building C | Ground Floor | t: 9606 2237 | e:

© Learning Resource Centre, William Angliss Institute. 555 La Trobe Street, Melbourne, Victoria, 3000 I t: 03 96062237 I e: