William Angliss Institute

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Angliss travel gets AFTA accreditation
Angliss travel gets AFTA accreditation Tuesday, 17 January 2017 William Angliss Institute has become an AFTA (Australian Federation of Travel Agents) Accredited Training Provider in 2017.
New master’s degree brings food systems and gastronomy together
New master’s degree brings food systems and gastronomy together Thursday, 12 January 2017 With a growing global focus on sustainable and ethical food systems, William Angliss Institute is set to launch Australia’s only Master of Food Systems and Gastronomy to explore the challenging problems facing contemporary...
Angliss grads lead new KITKAT Chocolatory
Angliss grads lead new KITKAT Chocolatory Wednesday, 11 January 2017 William Angliss Institute patisserie graduate Connie Yuen has been leading the team at the first-ever permanent KITKAT CHOCOLATORY in Australia in Melbourne Central.

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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