News at Angliss

Scholarship recipient Chelsea Grace Boehm has urged other students to apply for William Angliss Institute’s scholarships which are now open for 2022.

The Victorian Training Awards recognise and celebrate the outstanding achievements of individuals, employers and training providers in Victoria’s TAFE and training sector.

Through the pandemic, the Institute has continued to develop its programs, offering additional courses and upgrading training facilities to ensure we offer students the best learning, while delivering industry the best graduates.

Growing up, Clea always loved cooking and had no problems following recipes. Once she decided to pursue cookery as a career, she wanted to understand how the different components work together and learn an array of technical skills.

Moving to work in a field she was passionate about led to Vimmi finding a job through her William Angliss Institute training and work placement, where she continues to work 10 years on.

You’re invited to hear from industry experts as they discuss the future of the events industry in the emerging landscape.

Focussing on the next steps to turn practical skills into a business, the four-part series was created for entrepreneurial Angliss Alumni and students nearing the end of their courses.

Both John and Minh have over 20 years of combined hospitality experience working for fine-dining and contemporary establishments. They became patisserie and cookery experts during that time and absorbed how restaurants at the top of their game run their businesses.

Working in the events industry during a lockdown can still bring a satisfying level of human connection, as Ollie discovered in his role at Fred Hollows Foundation.

Networking and making the most of student opportunities led Jacinta Tasker on her path to become Head Chef at Nikos in Fairfield. She now has some valuable career advice for those keen to study foods and, in particular, Patisserie.

Current research on the event industry by Higher Education Bachelor of Event Management lecturers, Dr Effie Steriopoulos and Dr Jeff Wrathall, has highlighted how the event industry will continue to transform to meet global demands.

Twenty-two companies provided inspiration and information to more than 130 students at the William Angliss Institute Virtual Careers and Employment Expo across two days in September.

The leisurely walk will include caffè and biscotti, cooked from a recipe in the First Australian Continental Cookery Book en route and more.

Twenty-two companies are set to join the William Angliss Institute Virtual Careers and Employment Expo which will be held across two days on 9 and 10 September.

AIHS and Hospitality Program Leader David Wilson said the unparalleled learning and work experience of the AIHS with its customised study pathway allows students to take their service delivery skills to a new and luxurious level.

The hospitality teachers had the opportunity to hone their skills and work with Angliss trainers on a series of masterclasses with students to develop key course elements for both the lunch and dinner focussing on using Indigenous ingredients.

Angliss Open Day delivered a strong message of hope for the future of the foods, hospitality, tourism and events industries, as more than 30 teachers, industry experts and icons presented a range of masterclasses, panels and information sessions.

The Institute continued to demonstrate delivery excellence in training and support services for students, partners and the people of Victoria.

If you missed it or couldn’t watch all the sessions you wanted on the day, we have all of our Open Day sessions recorded so you can watch them back at your own pace.

Internationally renowned, award-winning chefs Guy Grossi and Frank Camorra are both keynote speakers at Angliss Online Open Day on Saturday 14 August.

When you’re done with our live sessions and you’ve been inspired by some masterclasses, come visit our Alumni Expo, where you can relax and get inspo for your next purchase or meal out!

Nestlé Professional has been a partner with the Institute for more than 20 years, working together to share industry best practices with innovation and skills training.

With the course developed in collaboration with Altara, the Certificate III in Aviation (Cabin Crew) has received widespread support from the airline industry.

Twenty-five years on, Great Chefs continues to be the most successful program of its type in Australia, fostering communication, connections and networks between students, teachers and the hospitality industry.

When you register, you’ll be in the running to win a $100 gift voucher from your favourite outlet. An easy way to score yourself a new fit or a week’s worth of treats for home.

Feeding hungry kids is working at a different pace to his previous job at Mya Tiger in The Esplanade Hotel St Kilda, otherwise known as ‘The Espy’, and is a far cry from Henry’s former work as an accountant.

After completing her Certificate IV in Cookery, Certificate IV in Patisserie, Kyuhee also completed her Diploma in Hospitality Management to give her additional management training to support her career.

How can someone choose a career that will last a lifetime? There’s no quick answer or shortcut, but a step in the right direction is to explore your options and speak to someone in the know, or even better, ask the experts!

Bachelor of Tourism (Marketing) student Vanessa Lauricella has won the 2021 VTIC Student Entrepreneurial Award.

Chef Luca Ciano demonstrated the careful techniques employed in creating this specialised product as well as some of the ways it could be used.

Darren's unique journey has helped him develop a well-rounded skill set. He hopes his students and any aspiring chefs would open themselves up to opportunities that might be different to what they have planned.

All final year students from the Diploma of Food Science and Technology participated in the major assessment piece, a student product development showcase, and were assessed by industry experts.

Angliss has joined the ranks of the top culinary education institutions in the world, being recognised by the international World Association of Chefs’ Societies.

Student Amberlea Scott said having the opportunity to organise the Create your Personal Toolkit workshop as part of a team and run it under the guidance of our teacher was an eye- opening experience.

The many changes through COVID-19 lockdown in Melbourne were explored with the increase in high end restaurants joining online delivery portals like Providoor as well as the rapid uptake of technology.

The Travellers Aid Australia's Workforce Social Event was managed by students Maddie Davies, Bree Armstrong, Rhonda Kruize and Julia Coates who teamed up to create project group Supreme Events supported by events teacher Sandra Grima.

Three Bachelor of Tourism students presented impressive ideas to grow tourism in regional Victoria to a panel of industry experts.

The workshop showcased indigenous crops worked into familiar dishes, highlighting the ease of which locally native foods could be incorporated into the Australian diet.

On a sunny winter's day, our Sydney hospitality students had the exciting opportunity to peek behind the curtain of Australia's most iconic venue, the Sydney Opera House.

Diploma of Event students got to hear first-hand about the opportunities and challenges of running a production company through the COVID-19 pandemic.

Demand for skilled hospitality and tourism workers continues to dominate the jobs market – especially in Victoria. 

As you get to know Bakery Apprentice Jessica Hercott, you start to understand where her love for bread comes from. Growing up on a wheat farm, freshly baked bread in the morning was part of the daily ritual.

Ecotourism students spent three days at the popular Victorian destination learning about visitors, conservation and access across the park, in preparation for their industry-led assessments.

Hailing from Sri Lanka, International Cookery and Patisserie student Shelantha was exposed to the world of culinary and hospitality long before enrolling at Angliss.

Chef Sam May was keen to showcase these ingredients and said he draws from two different styles of cooking from his parents.

Yes, we’re here and another Melbourne lockdown is in session. And just in case you don't know what to do with these days of not leaving home - we have seven suggestions for the next seven days.

Angliss travel and tourism staff and students participated in one of the largest conferences in Australia since COVID-19, attending the Victorian Tourism Conference with more than 900 delegates, at the Melbourne Convention and Exhibition Centre.

Students met with industry representatives from more than 30 companies including Altara, Barcats, City of Melbourne, Lucas Group, Delaware North, Federation Square, Park Royal and The Big Group.

As William Angliss Institute launches its workshops and courses in Longevity in 2021, we spoke to Brian Cooper, Group Training Manager at Cater Care, about his career and the opportunities available to students.

With careers advisors, networking opportunities, recruitment sessions from industry leaders and industry guest lecturers all year round at Angliss, Kosta's best advice in excelling your qualification is to take advantage of what's on offer on campus.

With nationally recognised qualifications from the specialist centre for foods, tourism, events and hospitality training, our graduates will be uniquely skilled for opportunities coming from the new tourism projects announced across the state.

To help students ease through the start of the new term, the Student Services team has organised an array of fun and relaxing activities throughout Stress Less Week.

Students have benefited from William Angliss Institute’s close ties with industry yet again with 44 deserving students being awarded a scholarship in the past year.

Leaders in global hospitality, Delaware North, came to Angliss Melbourne campus on the hunt for students to work across some of Melbourne’s most iconic locations like Marvel Stadium and the home of the Australian Open, Melbourne Olympic Park.

We’ve compiled some of our favourite ways for you to impress your mum, partner or friends. Take notes, make that reservation and order them some delicious cake - let’s do Mother’s Day right!

Bachelor of Event Management students experienced first-hand luxury when they visited the Victorian Racing Club, touring the site and witnessing all the precinct has to offer.

It's not hard to find a proud Melbournian - whether it's a scenic drive you're after or a spontaneous adventure in the city - there's something for everyone and we love it.

Made from Angliss’ secret recipe, more than 2200 buns were baked, steaming out of the ovens to delight fellow students, industry partners, Government officials and a local charity.

The Bistro at the Melbourne campus was beaming with a class full of culinary students and a Japanese film crew as Iron Chef and William Angliss Institute favourite Kinsan plated up some amazing dishes in front of the camera.

There’s a new trend subtly bubbling, a trend that’s answering a growing demand among Australians aged 18-24; we’re talking about elevated non-alcoholic drinks.

William Angliss Institute welcomed world-renowned Iron Chef Ikuei Arakane to its Melbourne campus as he put on a masterclass in Japanese fusion cooking for our culinary students.

Angliss staff and students support the Melbourne Food and Wine Festival as alumni Nathan Toleman collaborates to bring an exciting new addition.

William Angliss Institute recently held its first big on-campus celebrations, marking the momentous occasion of our graduates’ achievements.

Whether you're a new addition to Angliss or have been around the block for a couple of years, one of the things that's unique to our Melbourne campus is its many hidden treasures.

William Angliss Institute’s 2021 Orientation offered new students a range of online sessions, panels and events to welcome them to the Institute. A highlight was the Student Experience Panel, presented by four students who will graduate in March. They spoke about their experiences at Angliss and took time to answer questions from eager attendees.

Environmental sustainability and being conscious of the effects we have on the planet are some of the world's biggest challenges. William Angliss Institute believes in educating our students about sustainability to wholly prepare them for the hospitality and tourism industries.

‘We’re here to help’ was the key message presented by the Student Services Team at William Angliss Institute’s 2021 Orientation. At the virtual event, the team discussed their role and the services available to students.

After peeking behind the curtain, she knew if she were to pursue her passion for travel, she wanted to be involved in creating an enjoyable and ethical travel experience.

Melissa Caia's first coffee encounter happened so early that she may have had her first sip of coffee while she learned her ABCs.

Angliss staff presented four academic papers at the CAUTHE 2021 Conference about the current issues in the tourism, hospitality and events industries.

William Angliss Institute uses the Padlet system for easy collaboration between students and teachers online.

In a post-pandemic outlook, the hospitality and tourism industries need to look for viable and innovative business models.

The Hon. Gayle Tierney MP, Minister for Training and Skills and Higher Education, visited south-east Asian restaurant Sunda to experience first-hand the innovation and creativity happening in the hospitality industry.

Pushkar began a journey into veganism and decided to work in an environment where monetary success wasn’t his only goal. Pushkar was looking for purpose, and Mahadeva's Kitchen was his answer.

You don't have to feel panic at the last minute, because we've got you covered. We created a shortlist of our favourite places, food spots and fun activities to help all you time-poor hopeless romantics out there!

To shed some light on the state of the industry, we had a chat with three industry experts - all Angliss alumni! Here's why they’re saying you should keep your chin up for the year to come.

This event was for a new pilot ’immersion‘-style program for Indigenous students to help increase engagement, and build skills and knowledge to assist in the workforce and some career pathway options.

We're excited to continue to share these stories of triumphs with Founder of KittyBakes and ex-Pastry Chef at Vue De Monde, Kitty Budiharjo.

This year say goodbye to lofty, vague goals and anything else that doesn’t contribute to the person you want to be. You define your own yardstick of success

With this surge in demand, 2021 might be the perfect time to make your start, or upskill with a short (or longer) course at Angliss.

Job seekers and young people, including school leavers and those looking to upskill or change careers, can now take advantage of subsidised training to learn skills for jobs in demand.

We’re in the home stretch, and with all that’s been happening this year, exam results are probably just one of the many things you’re thinking about.

Anna de Leeuw Pool feels she must have been a gypsy or a nomad in a previous life – giving her a love of variety, new challenges, being resourceful and adaptable, and discovering new places.

Currently studying the Diploma of Event Management at William Angliss Institute, Samantha is considering going on to the Advanced Diploma in 2021.

Angliss graduate Yan Lei has built a successful career in hotel management working as manager of the four-star Jinyuan Mingdu Hotel in Xiangshan Zhejiang, China.

More than 30 current Certificate III Tourism, Certificate IV Travel and Tourism, and Diploma Travel and Tourism students joined the virtual guest speaker event.

After working in the finance and consulting industries for 20 years in project management, Nathan felt it was the right time for a career change. It was time to pursue his travel career dreams.

All final year students participated in the student product development showcase which is a major assessment piece and assessed by industry experts.

Kanae put her research skills to work when coming up with two award-winning ideas for Grants Picnic Ground in the Dandenong Ranges.

After a long year adapting to a ‘new normal’, living in isolation and missed birthdays and anniversaries - we think it’s time to dedicate the last month of 2020 to catching up on celebrations. Here's how we think you should do it.

With a 55 year history, Nestlé Golden Chef's Hat Award adapted to a new virtual format in 2020.

Specialist training provider William Angliss Institute has today announced the two-year renewal of their milestone partnership with hospitality entrepreneurs and co-working space,Worksmith.

The new kitchens in Building E provide new learning commons spaces to integrate social and training interactions to enhance students’ learning opportunities and outcomes.

Graduate Daniele James turned her volunteer experience into a full-time job in the events industry, combining her experience with her events training at William Angliss Institute.

Intrepid Travel Co-Founder Geoff Manchester co-hosted a lecture with Tourism Lecturer and Former Young Tourism Network Chair, Jess Derham about the future of the tourism industry focusing on the work Intrepid does in ethical animal tourism and climate change.

After working as a chef for nine years in London and Rome, Francesca Papo started work in Melbourne and realised that the hospitality business works differently here.

This semester, Diploma of Event Management teachers Sandra Grima, Julie Rayner and Silvana Madia joined forces to bring to life event management essentials including leadership, sponsorship and legal with a stellar guest speaker series lineup.

It's NAIDOC Week, and as part of the celebration, we're shining the spotlight on some of our favourite Aboriginal and Torres Strait Islander businesses and organisations

Thanh is writing and pitching a show for a streaming platform that shows every aspect of the fruit story – from the grower and weather conditions, to the ripening process, supply chain, quality control, purchase, and finally, consumption.

Through hard work and enthusiasm, Amelia has turned this into a reality, and she has even more bright ideas for her future goals.

Mentors can share their perspective on how students can manage their own personal and professional development. Mentees can then reflect on their own progress and be better prepared for the workforce.

The weather is getting warmer, restrictions are easing and what better way to celebrate than to have a great picnic. Here’s our ultimate guide on how you can spruce up your picnic basket and where you should next lay your picnic mat.

On Wednesday 21 October, Chris Harris, Director Education at William Angliss Institute, brought together a webinar panel of William Angliss Institute alumni who are industry experts in hospitality, events, and travel and tourism.

Cookery student and recent Bake Off Competition winner Henny Puspita has been doing her training online - including the practical aspects

Angliss alumni Alana Benson is going from strength to strength with her unique patisseries now hailed as one of Melbourne’s finest artisan vegan patisserie and dessert shops.

The Masterclass series of events are aimed to engage William Angliss Institute students and community in extending their industry knowledge in a fun and social way by inviting industry partners to offer bespoke short masterclasses.

Angliss graduate Nabil Ansari was inspired to create Indian dishes from his homeland to warm the hearts of Melburnians during the COVID-19 lockdown.

William Angliss Institute hosted a Young Chefs Panel event welcoming Brienna Belfrage-Young (Koko Cottage), Oscar Bui (The Eatery), Quok (Andy) Nguyen (Mr.Bun Mi and Andy's Kitchen) and Paritta Sridamart (Palm Sugar Thai Cafe and Union Tree Thai).

What is it like to work in a COVID-19 normal world? Our hotel management students in Sydney addressed this question by visiting the newly opened five-star Skye Suites.

William Angliss Institute and Learn Local, Westgate Community Initiatives Group (WCIG) piloted a partnership to help those who want to do vocational courses to build foundation skills to study successfully.

If you're interested in joining our 80th-anniversary competition you can start by baking your favourite cake or cupcake recipe or try an Angliss classic.

More than 300 students joined the first William Angliss Institute Virtual Careers Conversation Fair - a week of presentations and interactive workshops with a range of industry experts from such well-known brands as Pan Pacific Hotels, Koko Black, InterContinental and Hilton.

It seems like everywhere you turn, virtual events are a massive part of socialising. Seeing this trend playing out, our Events students didn't want to miss out on the opportunity to learn how their industry is adapting to these changes.

One of the things we miss the most while we can’t travel is getting to try local delicacies. What if there was a way we didn’t have to wait until we can hop on a plane to experience new dishes?

Our graduates celebrated their recent achievements with more than 230 friends, family, and staff joining in live from around the world.

One of the great things about Angliss is you're never short of noteworthy suggestions. Whether it's where to go, what to eat, or what to do - there's always hidden gems ready to be shared in our corridors.

Since then, thousands of students have gone on to successful careers in all aspects of the food, hospitality, events and tourism industries within Australia and worldwide.

VCE VET professional cookery teachers Michael Ng and Gabi McCarthy are delivering practical lessons from their home kitchens to keep students’ online training interesting during Stage 4 lockdown.

There's never been a more important time to check in with your friends and loved ones. However, before you reach out or share, here's a couple of things to think about.

Angliss is gearing up for an October intake by encouraging prospective students, industry and alumni to upskill across meat processing, bakery and cookery.

Angliss student Thanh Truong, who is studying his Master of Food Systems and Gastronomy, is representing Vietnam on Channel Seven’s Plate of Origin.

Polishing up your resume doesn't have to be a chore you avoid. When you know what to include and all the tricks that'll make your resume stand out, it becomes a simple checklist.

A group of Angliss graduates from the Sydney campus have joined forces and are working at The Whitecottage 163 (TWC 163) café, restaurant and wine bar in Whitebridge, Newcastle in New South Wales.

With the current hibernation of the restaurant industry in Melbourne, since May Mitchell has been able to keep working as a butcher at Meatsmith in St. Kilda, in both retail and wholesale.

Having a virtual graduation may not have been how you pictured celebrating one of the most significant achievements in your life, but that doesn’t mean you can’t throw one heck of a party at home!

Their international experience and background provide our students with a rich view of the experience industry. So you wouldn't want to miss what they've prepared for Open Day!

Talking to Hayley Fraser, it's clear she was destined to be a part of the travel and tourism industry and is relishing her current work as a visitor service consultant at Werribee Zoo.

Do you know what you want to study next year? Not sure? The beauty of our virtual Open Day is you don't have to rush from one Information Session to another.

Working as an Accreditation Manager Intern at the ICC T20 World Cup, Ollie said he gathered onsite and behind the scenes knowledge and gained valuable experience.

Pastry chef Francesco Ferrante has continued to set the bar high from working among Michelin-starred chefs at Icebergs Dining Room and Bar- to now managing the kitchen at the Nestlé KitKat Chocolatory which is due to open in July 2020.

A solo adventure around Europe inspired Georgia Danaher to turn her passion for tourism into a career by way of Spain and London.

Passionate travel alumni Mandy Ho has realised her dream job, providing clients with the experience of a lifetime hot air ballooning.

Angliss hospitality student, Mark-Anthony Baini, will be the first Victorian representative in six years to compete in the World Skills Australia National Championship in Restaurant Service in 2021.

We're excited to welcome back some of our talented bakers, chefs, travel organisers and event managers to our big day. Here's a sneak peek of who you might bump into.

The Learning Environments Australasia Awards celebrate educational facilities' development projects which demonstrate an effectiveness in planning, design and construction.

With changes happening so rapidly, see how Australia's experience experts create unforgettable events online.

Year after year, we're excited to show you our campus in full swing on Open Day, and this year we want you to experience the same without you having to leave your living room. Here's how to make sure you're making the most out of our virtual Open Day.

A new traineeship to support smallgoods producers and production workers is commencing at William Angliss Institute.

Providing healthy alternatives for young children has inspired the latest innovation at the 2020 Student Product Development Showcase for Diploma of Food Science and Technology students at William Angliss Institute.

In an Oral History recorded by the Institute, he looked back on his time and long history with the Institute with a sense of pride and achievement “I often refer to William Angliss Food School as the ‘Mother’ of all catering colleges in Australia. Everything grew out of William Angliss College.” said John. 


Since completing her Commercial Cookery apprenticeship program in 2019, she has worked in places such as Ezard, Lee Ho Fook and Dinner by Heston Blumenthal.

With large demand for baked goods and meat during the COVID-19 pandemic, students are taking advantage of the opportunity to upskill with Free TAFE courses at William Angliss Institute.

More than 50 students, academics and industry professionals attended the Higher Education virtual conference on Event Impacts and Sustainability.

We’re so close to the end of the semester! At this time of year it’s common to have assignments piling up and tensions can be high. Here's your guide to remain calm & collected this week.

This scholarship money has helped many students in different ways but the overwhelming response have been that of gratitude, pride, and passion for their chosen industry.

With many hospitality businesses pivoting to takeaway and delivery options, training venue The Bistro at Angliss Melbourne campus has also been offering takeaway options since early April.

With different sessions for all areas focus, students can now learn from our panelists, pick their brains and ask them questions - all from home!

As we all patiently wait until all restrictions are lifted, we observe and celebrate the wonderful things our industry has done to make sure the people who've made it possible are all taken care of.

As you start to plan who you'd like to see first, who to catch up with, and when you should have that belated mother's day brunch, let us relieve you from the pressure of cooking and planning with some of our favorite small business recommendations.

With many food specialists working in the industry, Angliss is offering its Diploma of Food Science and Technology in a part-time format to make it easier for full-time workers to upskill.

Across the William Angliss Institute campus teachers and students are working in new ways using technology to bring the student experience of learning to life.

Are you taking your isolation period seriously? Yes? Good! To help the days go by faster (and more enjoyable), we've thought about some ideas on how you can ride this self-isolation period like a champ!

We feel a huge part of our community, the community that makes our campus special might feel confused at the moment. Here we will try to explain as much as we can about what this means for you and what support is available for you.

Comfort food is deeply personal, often tied with a memory, a person, or a moment. We asked our community about what brings them comfort and joy during isolation and here’s what they had to say.

Unfortunately this year, we have to break the tradition of donating and selling these delicious treats to ensure the safety of our community. But as we pause one of our favourite times of the year, maybe we can all take a swing in making a batch of our own?

William Angliss Institute’s Skill Builders’ courses continue to bring flexible online learning to support skill gaps that are frontline and industry specific.

Online learning can be unknown territory to some, but don't fret. We've gathered the best advice from across the land about how you can self-isolate and be successful in your studies as well.

William Angliss Institute is continuing to monitor the evolving COVID-19 situation and is providing ongoing advice and support to students and staff.

William Angliss Institute held graduation ceremonies at the La Trobe Street campus this week, celebrating the accomplishments of over 216 graduating students across its speciality areas of foods, tourism, hospitality, events and hotel management.

Melbourne has been shaken and stirred by Worksmith's inaugural Cocktail Festival - the city's best bars, restaurants, and event spaces were all involved in the festivities late last month.

Over 40 years and a staggering 500,000 copies, the cakes in the Australian Women’s Weekly Children’s Birthday Cake Book have shaped many of our childhoods and collective memory.

This year we celebrated International Women’s Day with four Angliss alumni who are now thriving in industry.

To continue with the festivities, the Student Services team has planned a jam-packed semester for our students. Here’s what’s coming up in the next couple of months

Ten William Angliss Institute staff have shared knowledge with their peers at the 2020 CAUTHE Conference - Australasia’s leading tourism and hospitality research and education conference.

The honour comes after she was presented with a Public Service Medal in the Victorian Division of the Queen's Birthday Honours in 2011, for services to the dairy industry, national food regulations and rural women.

At a tender age of 19, Michelle has completed a Certificate III in Commercial Cookery, had done work experience in places like Burch & Purchese, Vue de Monde, OmNom Kitchen and, you may recognise her from the ninth season of Masterchef.

Kelly spent her final months at the RCC researching the closure of abattoirs in regional Australia, concerns about animal welfare in meat processing and how farmers are addressing these issues through different models of abattoirs.

Is your IG feed looking a bit dull? We’ve listed some of our favourites, from luxurious hotel tours by Eva Chen, Instagram’s Head of Fashion Partnerships to mouth-watering vegan recipes by Smith & Daugther Chef, Shannon Martinez; here’s our list of follow-worthy people.

A life-changing moment at a wedding Brittany had styled in 2019, helped her realise she wanted to invest extra time and energy into her own events business rather than working for an external events company.

Yes, Valentine’s day is this Friday. And if you didn’t mark your calendars back in January, you might’ve forgotten to make a reservation at your favorite restaurant. Don’t worry; we’ve got you!

Julia Buceto is living her best life in Disney World. After wrapping her Advanced Diploma of Events Management, she jet-setted to Florida, where she is now working as a Character Attendant.

Having completed her patisserie qualifications in 2014, Mikayla has since been working at establishments as diverse as the Grand Hyatt, to the Chateau Yering where she works today.

Henry Pun is a young chef forging his way through the trying but ultimately rewarding career of hospitality. The buzzing Mya Tiger in the newly refurbed Espy Hotel St Kilda is a far cry from Henry’s former work as an accountant.

From waiting tables at Fat Duck in London to working as a Group Assistant GM at Andrew McConnell Restaurants - here's Cameron Maher's story.

Recreate our petits gateaux lined with a decorated hazelnut joconde sponge filled with an olive cake base topped with hazelnut cream, lime cremeux and garnished with a baby hazelnut macaron.

Talking to Hayley Fraser, it’s clear she was destined to be a part of the travel and tourism industry. She has spent 2019 devoted to learning all she can to propel her career in this exciting sector.

On Wednesday 4 December, Ho Chi Minh City Party Secretary, Nguyen Thien Nhan, visited our Melbourne campus to witness the signing of a Memorandum of Understanding between Van Lang University, one of Vietnam's first private universities, and William Angliss Institute.

William Angliss Institute is celebrating working for ten years with social enterprise restaurant Charcoal Lane to train Aboriginal and Torres Strait Islander youth.

With trips around Australia, Asia, and even to America. Here are some of the highlights.

What to do now? Enjoy your time off, obviously! But if you really want to do it right, make sure you’ve ticked off our Angliss Experience Summer guide.

We recently celebrated over 25 of our tourism and events students who completed their placement program with our industry partners.

Dilmah CEO Dilhan C. Fernando has inspired Angliss students about the world of tea on a recent visit to our Melbourne campus.

Chloe Cummins knew she loves working with people and that she is obsessed with being organised. Armed with this knowledge, Chloe and her school Career Counsellor started brainstorming how what she loves and what she's good at could give her direction.

Vegan and healthy food alternative trends featured at the 2019 Student Product Development Showcase for Diploma of Food Science and Technology students at William Angliss Institute.

Unusual and delicious Edible and Indigenous ingredients featured in the student-made desserts showcased at the annual William Angliss Institute patisserie High Tea on 31 October.

Third year cookery apprentice John Waterfall will be joining the iconic Reymond family’s new European focused Frederic and Fred’s Bar in Cremorne.

It can get overwhelming and you don’t want to get swept up by the stress. We’ve compiled simple and practical tips on how you can make the most out of your study time.

Angliss Hotel Management students stepped out on a week-long adventure in Thailand, touring some of the city’s best accommodation and attractions.

Ranim enrolled in the Certificate III in Aviation (Cabin Crew) in 2018, and by March 2019, she began working for one of Australia's major airlines.

William Angliss Institute and Les vergers Boiron are continuing to work in partnership teaching students to work with professional products.

Italy - home to pasta, the Colosseum, gelato and art, and for two weeks in September, to a group of Angliss degree students.

The William Angliss Institute Great Chefs Program is celebrating 25 years as the most successful program of its kind in Australia.

Over the past four years 166 scholarships, worth nearly half a million dollars, have been awarded to William Angliss Institute’s students.

Peter Bouchier has been the trusted name in premium butchering since the first store opened in 1983, but it took Peter’s daughter Danielle some time to join the company.

Zoe's history with Angliss spans both our Melbourne and Sydney campuses, where she enrolled in a Certificate III in Retail Baking and then a Certificate IV in Patisserie.

In 2015 lawyer Bruno Garibaldi left Brazil with his wife Milena to study English in Australia. Falling in love with the country, the couple decided to extend their stay.

Thinking of launching a side hustle while you’re studying? Kate Hudson, currently enrolled in Angliss’ Certificate IV in Patisserie, knows what it takes to run her own small business while working towards a qualification.

Whether you’ve been thinking to shift gears from doing to teaching, or considering a return to the workforce, leverage your hard-earned industry skills and experience by teaching at TAFE.

Earlier this week, 400 Angliss students and graduates attended the annual Careers and Employment Expo held at our Melbourne Campus.

When Angliss student Hannah Garrett was invited to attend one of our speed networking events, she wasn’t aware how many career opportunities it would bring.

This week at our Melbourne campus, graduation and special achievement awards ceremonies were conducted for students who have completed higher education and vocational qualifications across our foods, tourism, hospitality, events, and hotel management specialisations.

The Hon. Gayle Tierney MP, Minister for Training and Skills and Higher Education, visited William Angliss Institute today to congratulate students completing Certificate III in Hospitality and Certificate III in Tourism.

On Tuesday 20 August, the Honorary Consul Mr Peter McMullin, from the Consulate of the Democratic Republic of Timor-Leste (East Timor), visited our Melbourne campus.

Nicky delivers a meal to remember at Great Chefs.

With semester two now in progress, Angliss is offering lots of opportunities for students to experience a range of free and low-cost events held on and off-campus.

Our new Sydney campus is now serving up higher education qualifications alongside a wide range of vocational education and training.

Elaya Carbone is no stranger to winning awards. Since 2018, when she began studying a Certificate III in Commercial Cookery at Angliss, Elaya has been the recipient of ten awards that recognise her academic, culinary and leadership skills.

Earlier this week, Angliss alumnus and current board member for the Institute, Matteo Pignatelli, was awarded the 2019 Lifetime Achiever Award by the 2019 Victoria and Tasmania Savour Australia Restaurant & Catering HOSTPLUS Awards for Excellence.

Last week twenty-one Food Science and Technology students from William Angliss Institute attended the confectionery industry’s annual ConTech Conference and Expo, where Farrah Megson took out the annual Sollich Award for the Best Student of Confectionery.

William Angliss Institute has taken home the award for Best Registered Travel Industry Training Institution at the 2019 AFTA National Travel Industry Awards (NTIA) held at Sydney's International Convention Centre over the weekend.

Professor Sue Beeton PhD, foundation chair of the College of Eminent Professors at William Angliss Institute, has been awarded a Lifetime Achievement Award at the 50th Conference of Travel and Tourism Research Association (TTRA) International recently held at Grand Hyatt Melbourne.

William Angliss Institute recently partnered with the NSW Department of Education and award-winning chef Alessandro Pavoni from Ormeggio at the Spit to provide a rewarding week of training to teachers from New South Wales (NSW).

Two Angliss graduates, Harrison Caruana and Stephanie Goetz, are on their way to representing Victoria in the regional final of the Nestlé Golden Chef's Hat Award.

Residing in one of the world's most livable cities can be a blessing and a curse. There's always something to do in Melbourne, but sometimes it's hard to know where to begin.

Grace Le has been crowned the winner of this year's John Patrick Conway Award, which recognises excellence in baking among Angliss students.

Since graduating in December 2018, Abby Gonzales has been working for one of Australia's prestigious airlines. As a cabin crew member, she often has to do both long-haul flights and quick overnight trips. After so many flights, she is a bonafide traveler.

Who doesn't love a caramelised apple crumble? It's always a crowd favorite. And for the first time, we're sharing our recipe, the same recipe our students use in class, with you. Impress your family and friends with this chef-approved recipe!

Open Day is big, and sometimes it might feel a bit overwhelming, with demos, talks and information galore. But fear not! A little planning can go a long way, and we're here to help you get the most out of your day.

As founder of the popular Melbourne food truck, Yo India, Conan Gomes lives and breathes Indian food, so it was a thrill to be featured in Lonely Planet's Around the World in 80 Food Trucks.

Michael Cole, an acclaimed chef and Angliss alumnus, has won the Foodservice Chef of the Year award for the second time.

Last month, 11 students currently undertaking certificates and diplomas in Tourism and Events at our Melbourne campus travelled to Vietnam for a study tour, where they experienced the country’s thriving tourism and hospitality sector.

Since high school, Angliss student Emil Nilsson knew which direction his career was headed in.

Doing what you love and getting paid for it is rare. So when Gabby Sexton was offered a place in the Certificate III in Tourism program, she knew it was the beginning of an exciting journey.

180 hospitality students have immersed themselves in the unique brewery culture of Stomping Ground. Along with the Venue Manager, Eddie John and his experienced team, the students toured and learned all about the Collingwood based brewery and their grand Beer Hall.

Hospitality graduate Brad Cooke has found his passion opening and managing bars, and coaching hospitality business owners to help them succeed in Melbourne's dynamic bar scene.

Our Sydney campus was officially launched last week, following a move to new premises in Alexandria located only 4kms from the CBD.

More than 140 students participated in speed networking events held at our Melbourne campus.

One of our graduates, Ashlee Brazier, has kicked off her events career in fine form joining one of Australia's leading event management companies, Peter Jones Special Events.

Angliss coffee expert, Melissa Caia, says smaller styles of coffee will be trending across Melbourne in 2019, as coffee lovers want bigger flavours.

Bec Gamble lived in a small country town all her life, working in admin & finance for nearly 20 years. She always had a great love for food & cooking, and although many people told her to become a chef, it never seemed right.

Angliss hospitality students were working front and back of house with the team from Food and Desire Catering at the Formula One Grand Prix in Melbourne.

Scholarships were awarded to 52 William Angliss Institute students from 2018 and 2019 intakes at an awards ceremony held today, which coincided with the annual Angliss Hot Cross Bun Day.

Learning the best ways to break down a lamb, pork and beef carcass and the most suitable techniques to cook the meat to perfection was the goal of a collaboration between Angliss’ meat processing and higher education departments held recently.

William Angliss Institute’s Sydney campus held its first industry networking event recently.

Angliss Diploma of Tourism students recently headed to the goldrush-era town of Beechworth to learn from local businesses about sustainable tourism practices and customer service.

Diploma of Events student Melissa Despotellis is following her heart into the world of event management at Angliss.

Angliss Cookery Teacher Jason Goldingay recently conducted an indigenous ingredients masterclass for a class of Bachelor of Culinary Management students in the Angliss Raingarden, followed by a three-course lunch featuring the herbs and plants foraged during the masterclass.

Two Angliss students - photographed here with worlds 50 best restaurants' Borago owner/chef Rodolfo Guzman - enjoyed the experience of travelling and studying in Santiago, Chile for two weeks awarded the Lopez-Lochert Scholarship.

Being in away from home for big family celebrations can be tough for students in Australia. Angliss student Helen from Vietnam shared her experience and advice on celebrating Lunar New Year (Tet in Vietnam) in Melbourne and some advice on how to have a great time.

William Angliss Institute's Higher Education student team were finalists in the prestigious STR Market Study competition held in New York, USA in mid-November.

Students have been working hard to prepare for their annual Student Product Development Showcase, which will be held on Monday 17 June.

We chat to Kate Stewart and Rocco Trimboli, owners/operators of En Pointe Events to give us insight into their world of events and how they approach each client individually to consider the best way a client can share their ethos through an event.

It has been a stellar year for Certificate III in Commercial Cookery graduate Jack Lee who has gone from being named Chef of the Year by Foodservice Australia to opening a brand new café in Point Cook, Bean Smuggler.

We had a chat to two of our Masters of Food Systems & Gastronomy (MFSG) course's current students, Thanh Truong & Prue Rothwell.

As we grow our new postgraduate programs, we put the spotlight on different businesses within the food industry, each one a pivotal link in the chain of a food system that links to gastronomy. Here we have a chat to George Lucas co-owner of Ocean Made Seafood in Collingwood which supplies some of Melbourne's best restaurants with fresh seafood.

William Angliss Institute has won gold at the RACV Victorian Tourism Awards for Best Tourism Education and Training provider.

William Angliss Institute will help to train and educate a skilled workforce to underpin the growing experience industries, through the Victorian Government's Free TAFE for Priority Courses initiative.

To consider bigger ideas and approaches to food systems of the future, we believe you should talk to those who work with food systems now.

A team of Angliss students and staff won the Asian Cup Culinary Cup at Food and Hotel China's Global Food and Hospitality Expo in Shanghai. It is the first time an Australian team has won this accolade.

Chef Tracey Lister lived in Vietnam for 13 years and when she returned to Australia two years ago, decided to move from the kitchen to organising culinary tours to her former home.

William Angliss Institute launched its ground-breaking book The Study of Food, Hospitality, Tourism and Events: 21st Century Approaches which is an amalgam of contributions authored by educators and eminent experts involved in the food, tourism, hospitality and events fields of study.

William Angliss Institute is the only TAFE in Australia to offer a research-based Master of Philosophy and the only non-university to offer a Master of Philosophy by Praxis and Exegesis.

Trainees at Charcoal Lane were thrilled to host the royal couple the Duke and Duchess of Sussex for native food tastings and lunch.

William Angliss Institute was recognised at the 2018 Victorian International Education Awards, winning two categories and as a finalist in a third category.

Sarah, who works at Swan Street Bakery and Patisserie in Richmond, made a selection of cakes, tarts and delectable eclairs.

Victorian chef and Angliss graduate Michael Cole is prepping for the cooking competition of his life against twenty-three other countries at the final of the Bocuse d'Or 2019 gastronomic Olympics in Lyon, France.

Cameron went on to work at The Fat Duck in the UK and was then asked to be part of the team to open The Fat Duck in Australia and return to his home town.

Having had such a positive experience to express himself via his work as Global Sales Assistant at Urban Adventures, Carlos is keen to encourage other students to step up and grab the opportunities that are waiting in the world of travel.

Angliss's first Dessert Great Chefs dinner was a huge success, with Anna Polyviou working with our students on this special Great Chefs event.

Twenty-four students completed a range of placements across a wide cross-section of industries including working for The Conference Manager, the Accommodation Association of Australia, Incognitus (Event Company), Red Scooter and Queen Victoria Market

Emma won the Event Manager of the Year award at the Meetings & Events Australia Industry VIC Awards and will represent Victoria at the National Awards.

After graduating with a Diploma of Events, Clare McMennemin’s career is moving from strength to strength. As a conference sales executive at the Hotel Grand Chancellor in Melbourne city, Clare’s responsibilities encompass event enquiries, proposals and the full scope of project management.

Ten Bachelor of Event Management students kicked off on their 2017 London Study Tour, learning about the role of events in tourism and how culture and diversity are key players in planning major events.

Commercial Cookery student, Duc Chuang, was lucky enough to get to assist Chef Peter Kuruvita on set of his upcoming show.

As part of her Diploma in Hospitality Management with AccorHotels, Chetrin has made a mark at her placement at the Mercure Sydney International Airport.

Accompanied by Matthew Steel, Manager Educational Operations and Angliss trainers Justine Beasley and Sam Richardson, the group visited the Dilmah School of Tea Academy.

Pastry chef Frankie Ferrante is constantly inspired by working among Michelin-starred chefs at Icebergs Dining Room and Bar.

Angliss International Hotel School students have attended a luxury brandy-tasting masterclass.

Did you know that 99% of the world's biodiversity is invisible to the human eye?

Wildlife enthusiast Brett Howell has found his ideal career guiding visitors on the ultimate nature-lover adventures in his new nature guide role at Echidna Walkabout tours.

Angliss students worked with VCAL graduate and Oakridge Wines apprentice chef George Wintle to prepare lunch for homeless as part of the HEAT Homeless lunch on Friday 22 March.

200 students were launched into careers across the experience industry this week at graduation ceremonies at the La Trobe Street Campus.

Many restaurant industry icons including Scott Pickett, Adrian Richardson, Nicky Riemer and Tony Twitchett will work with William Angliss Institute students and showcase their latest skills and techniques as part of the Great Chefs program 2019.

The Maggie Beer Foundation (MBF), along with partners William Angliss Institute and Altura Learning, very much welcome today’s announcement by Aged Care Minister Ken Wyatt of a $500,000 grant to create online training for aged care cooks and chefs across Australia.

Tourism and Hospitality Management Degree graduate Kara Waterworth has followed her passion for the hospitality industry and is now working as event sales coordinator at the Yarra Valley’s premiere food and wine destination, Stones of the Yarra Valley.

Aviation students have returned from another successful trip to New Zealand to finish their practical assessments.

Tourism graduate Shanan Kovacic is going from strength to strength with his new business, Walk This Way Melbourne which offers walking tours around the city of Melbourne.

Fine Food Australia, the leading trade exhibition for the food industry, has been a huge success for William Angliss Institute. Teachers and students were involved across the board over the four days of the show.

The award-winning Starward Distillery in Port Melbourne played host to a group of Angliss students last week, where they toured the award-winning distillery and learned the process by which spirits are made.

More than 80 William Angliss Institute students and staff helped work alongside the Melbourne Food and Wine Festival (MFWF) to provide events, cookery and food and beverage support for the World’s Longest Lunch.

Jay gave a presentation on TFE Hotels ‘GOMAD’ or ‘Go Make A Difference’ customer service initiative program.

The world’s largest international serviced residence owner-operator, The Ascott Limited (Ascott), has employed its first Ascott Management Associates Program (AMAP) candidate in Australia.

Our patisserie students were lucky to assist Stephane during his demonstrations during the event, a unique opportunity to learn from a true master.

Working as a chef in Hong Kong sparked Caelan O’Rourke’s drive and passion to be the best chef he could be.