Angliss News

A team of William Angliss Institute students and staff won the Asian Culinary Cup at Food and Hotel China’s Global food and Hospitality Expo in Shanghai. It is the first time an Australian team have 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 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.

William Angliss Institute launched its ground-breaking book The Study of Food, Hospitality, Tourism and Events: 21^st 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 partnered with Scale Free Network as part of Melbourne Knowledge Week.

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

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.

After graduating with a Diploma of Events, Clare McMennemin’s career is moving from strength to strength. 

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.

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

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

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

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

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

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

William Angliss Institute patisserie student Sarah Pyman has won the 2018 John Patrick Conway Award. 

Colombian student Carlos Garcia is using his enthusiasm for tourism to lead a project in which students can start a business with Intrepid’s day tour company Urban Adventures.

William Angliss Institute graduate Cameron Maher is going from strength to strength currently working as the Restaurant Manager at Estelle by Scott Pickett (ESP). 

International Belcolade Master Chocolatier and chocolate artist Stephane Leroux was in Melbourne to attend the 2018 Fine Food industry event and demonstrate what can really be done with chocolate.

A William Angliss Institute graduate is the first Ascott Management Associate in Australia to receive overseas exposure and tailored on-the-job training.

Noted alumni Nicky Riemer showcased the wine-friendly European dishes she’s become famous for at a recent Great Chefs dinner, delighting loyal diners who have followed Nicky’s career since her days at Melbourne Wine Room.

Angliss Alumni Jay Hore presented a professional development masterclass to Angliss International Hotel School (AIHS) students.

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.

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.

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.

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.

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

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.

William Angliss Institute was thrilled to welcome Fat Pig Farm's Matthew Evans and Sadie Chrestman for a very special Farming Feast as part of the 2018 Melbourne Food and Wine Festival.

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.