William Angliss Institute

William Angliss Institute staff members were busy at the recent Foodservice Australia show.

Foodservice Australia was an industry event showcasing the latest trends in food, beverage and kitchen equipment.

The Institute’s short course teachers promoted our new gelato training programs being delivered through an Australian-first partnership with the Carpigiani Gelato University and Majors Group.

William Angliss Institute will host up to five new short courses based around the art of gelato-making for the first time in Australia over the next few months. Courses will also run in Sydney, Perth and New Zealand.

William Angliss Institute teacher Melissa Caia said there was a lot of interest in the gelato programs and many attendees were keen to be the first to attend this training.

Another teacher, David Kerr, was a panellist at the Food and Beverage skills training talk discussing the importance of training staff properly for their roles and to improve staff retention.

“It was an interesting session well attended by many small business operators who were keen to discuss the benefits of staff training,” David said.

William Angliss Institute bakery teachers Peter Brown and Brendan Carter and patisserie teacher John DeBont were judges for the 2015 Australia's Best Pie Competition.

“This was Peter’s first year of judging, John has been judging pies for about 15 years and I did my first judging in 1999,” Brendan said.

The three-day competition was run by the Baking Association Australia with around 400 bakeries entered nationally and around 1700 pies judged.

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