News at Angliss

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!

heir 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.

More than 38 Angliss alumni, current students and industry attended the virtual Higher Education Gin Masterclass Cocktail Demonstration in collaboration with Little Lon Distilling Co.

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. We spoke with Henry about his experience of campus life during his Certificate IV in Commercial Cookery and Certificate IV in Patisserie, his role as a student representative, and his current Commis chef role with a dynamic team.

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.