Celebrating 2023 Melbourne Graduation
The William Angliss Institute August Graduation Ceremony took place over two exciting days and saw over 300 students graduate across the Faculty of Higher Education and the Centre for Foods, Tourism, Hospitality and Events (VET).
Guests were treated to a pre-ceremony gathering in the Student Lounge, where family and friends came together to help the graduands celebrate and offer support for the big day.
Six students received a special Dean's list commendation and twelve students received VET Special Achievement Awards. Twelve students received VET Special Achievement Awards. Aviation student Aijhanne Garcia received the Most Outstanding Aviation Achievement Award which was sponsored by Altara.
Inspirational words of encouragement were spoken by: Board Chair Dr Anne Astin AM, PSM; CEO Nicholas Hunt; and Board Member Mateo Pignatelli.
Alumna and guest speaker at the Faculty of Higher Education ceremony Beverly Fu, completed the Bachelor of Culinary Management and the Certificate IV in Patisserie, and started her career at Grand Hyatt Melbourne in 2013 as a pastry cook during her professional placement.
She is currently Head Pastry Chef and also Culinary Training Manager committed to staff development and enhancing the careers of others. She was a finalist of 'Chef of the Year' TAA 2022 and continues to inspire her creative pastry team in catering for the guests at Grand Hyatt Melbourne.
Guest speaker, alumni and Industry Training Team Leader VET Operations at William Angliss Institute Mark Weatherley motivated students saying, "Utilise your education, skills and passion to make a positive impact on the hospitality industry."
A highly-respected industry leader, Mark's experience spans the culinary and technical areas of food and food development. He has worked in five-star hotels worldwide and high-end fine dining restaurants, including three Michelin starred - Le Gavroche London.
He has also developed products for first and second-tier Quick Service Restaurants, all major retailers, food service companies plus multinational and international customers.
"As you all move forward, embrace the ever-evolving nature of hospitality with open minds, exceptional service, and a dedication to creating unforgettable experiences," added Mark.
Each day concluded with a soirée that was run by students of the Institute, where graduates connected with their student peers and teachers.
Full list of Awards included:
HIGHER EDUCATION SPECIAL ACHIEVEMENT AWARDS
- Leah Gibson – Dux of Master of Philosophy (Major Thesis)
- Nevina Lee – Dux of Bachelor of Resort and Hotel Management
- Daniel O'Brien – Dux of Bachelor of Tourism and Hospitality Management
- Tanvi Cheekhooree - Bachelor of Culinary Management
- Yuka Abe - Bachelor of Culinary Management
- Jia Yii Fong - Bachelor of Food Studies
- Carl Watson - Bachelor of Food Studies
- Adeline Wijaya - Bachelor of Tourism and Hospitality Management
- Alexandra Cotroneo - Associate Degree in Resort and Hotel Management
VET SPECIAL ACHIEVEMENT AWARDS
Simon George and Sons Award for Best Practical and Theory Student for Certificate IV in Commercial Cookery (Non-Apprentice)
(this qualification is now known as Certificate IV in Kitchen Management)
Awarded to Hyeokjin Kim
Sponsored by Simon George & Sons
Best Practical and Theory Student for Certificate III in Commercial Cookery (Apprentice)
Awarded to Benjamin Blyth
Sponsored by Club Chef
Published 1 September 2023