Angliss News

Two Angliss students enjoyed the experience of travelling and studying in Santiago, Chile for two weeks awarded the Lopez-Lochert Scholarship

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.

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. 

The five-member team, consisting of Georgia Danaher, Breanna Anderl, Philipa Shearer, Tayla Mangles and Lucinda Yu received sixth place in a fierce competition against 23 global teams.

After being named Chef of the Year by Food Service Australia, Jack Lee has gone on to open his own Cafe in Point Cook.

On December 6 we are holding an information night about our Masters of Food Studies & Gastronomy (MFSG), the only one of its kind in Australia. We have a chat to two of the course’s current students, Thanh Truong & Prue Rothwell.

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.
We met with Deri-Ann & Tim Wyatt from @angelicaorganicfarm in Glenlyon.

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.

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. 

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.

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.

New chocolate flavours featured at the 2018 Student Product Development Showcase for Diploma of Food Science and Technology students at William Angliss Institute.

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.

With a 96 per cent satisfaction rating for the incoming calls from prospective students at the new contact centre, Angliss is striving for exceptional customer service.

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.