William Angliss Institute

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New equipment for Food Science study
New equipment for Food Science study Tuesday, 21 February 2017 More than $130,000 has been spent to upgrade equipment in the laboratories for the students studying food science and technology at William Angliss Institute.
New resort degree proves a popular choice
New resort degree proves a popular choice Monday, 20 February 2017 More than 50 students will commence studying at William Angliss Institute enrolled in the new Bachelor of Resort and Hotel Management in 2017.
Higher education orientation success on campus
Higher education orientation success on campus Friday, 17 February 2017 More than 150 students attended a two-day orientation program for the Faculty of Higher Education at William Angliss Institute on 15 and 16 February.

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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