William Angliss Institute

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Angliss graduate wins scholarship for overseas adventure
Angliss graduate wins scholarship for overseas adventure Monday, 24 October 2016 William Angliss Institute graduate Caelan O’Rourke was awarded an Australian Overseas Foundation international scholarship, and will spend up to two years in Hong Kong to further his knowledge and skills.
Double the scholarships and bursaries support Angliss students in 2017
Double the scholarships and bursaries support Angliss students in 2017 Wednesday, 19 October 2016 William Angliss Institute is offering twice the opportunities in scholarships and bursaries for 2017 as in previous years , with more scholarships now available for commencing students, part-time students, and those...
Six Patisserie students' immersion in Dubai
Six Patisserie students' immersion in Dubai Tuesday, 11 October 2016 Six Patisserie students and Patisserie Program Leader Angela Tsimiklis boarded an Emirates flight to Dubai to undertake a Patisserie culinary immersion at the Jumeirah group’s Madinat Resort in September.

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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