William Angliss Institute

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Angliss graduates to inspire at Open Day
Angliss graduates to inspire at Open Day Thursday, 28 July 2016 
Five top Angliss graduates who are industry leaders will share some of their tips and tricks at the upcoming William Angliss Institute Melbourne Open Day on Sunday 14 August.
Specialised events training gives opportunity
Specialised events training gives opportunity Monday, 25 July 2016 The portfolio of events qualifications at William Angliss Institute offers students opportunities to participate in a range of training options from diploma to degree. As the state specialist centre for events, the courses...
Events career a dream under the sea
Events career a dream under the sea Friday, 22 July 2016 Events graduate Amelia Oakley loves her role as event sales executive at SEA LIFE Melbourne Aquarium.

As part of their commitment to ensuring that our students have access to the very best thought leaders in their fields, we have once again been delighted to host a fascinating industry expert.


Jackson Watson, who sits on the committee of Sommeliers Australia, has a very impressive CV which includes Head Sommelier roles at: Vue de Monde, Brooks, Taxi Dining Room, Ezard,  Harry and Frankie, Chez Bruce (London) and La Luna.

His passion for wine and creating extraordinary dining experiences was obvious as he generously shared his insights into current and future trends in the world of the Sommelier.

He spoke about how wine and degustation go hand-in-hand, and how the trend for degustation meals allows for exciting innovation in beverage service as well. He also spoke about what's going to become more poplar in the future too - offering "wine flights" (a smaller serving of several different wines, instead of one larger glass) and the different themes a "wine flight" could encompass.

Jackson predicted that an international trend we could see reflected here is one of moving away from the degustation model, into a more modest series of courses that allow for larger portions and a more substantial dining experience.

Students also learned about the exciting new varietals available in the Australian market and how climate change has been a factor in changing what wines are produced in different regions around the world.

The students walked away with a lot of knowledge and new ideas, no doubt this will prepare them well for their upcoming assessment role-plays where they take on the role of Sommeliers themselves.
Pictured: (left to right) Thalia Vassou, Jackson Watson, Sarah Donnellan and Roz Rimes (Lecturer-Gastronomy).


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