Elegance and Skill Shine at Annual Patisserie High Tea
This year’s Annual Patisserie High Tea celebrated the creativity and dedication of our Certificate IV in Patisserie students, with the theme of Elegance reflected in everything from the refined table décor to the exquisite patisserie served.
Held each year, the event offers our students the opportunity to showcase the advanced skills they have developed throughout their studies as they near course completion.
Celebrating Student Collaboration and Craftsmanship
Angliss Program Leader Patisserie and Bakery, Angela Tsimlikis, also acknowledged the significant contribution from Events and Hospitality students. “Many students have taken on the responsibility for today's service and the venue presentation. Their creativity and professionalism have played a vital role in delivering this High Tea experience that we all enjoyed today,” said Angela.
In thanking all associated teaching and venue staff, she added, “I would also like to take the opportunity to acknowledge our industry guests and all our supporters who have joined us this afternoon. Your engagement, partnership and encouragement are invaluable to the growth of our students and programs.
Front-of-house hospitality students warmly welcomed guests and served an array of savoury canapés, including paté en croûte with mustard and potato cannoli filled with salmon mousse, before ushering guests into the Angliss Restaurant.
One of the participating patisserie students, Hatice Dengiz, described her High Tea creation - La Perle Dorée (The Golden Pearl) as a true reflection of the event’s theme. “Its golden sphere adds a touch of luxury, and the delicate presentation creates a refined, elegant indulgence,” she said.
Creating the dish required precision and consistency, a challenge she overcame thanks to the technical training and support of her teachers. “My training at William Angliss Institute helped me develop strong skills and confidence using advanced patisserie techniques,” she added.
Reflecting on the experience, Hatice said, “I feel proud and grateful to be part of today’s High Tea. I’ve improved my presentation skills, strengthened my technical abilities and gained confidence working under pressure.”
A trained medical doctor, Hatice said she pursued patisserie to fulfil a lifelong passion: “I wanted to fulfill my passion for cooking and patisserie, and I have enjoyed every minute. After graduating, I aim to create my own signature style and open a home-based patisserie.”
Kick-start your career in patisserie, hospitality and events today! Learn about our courses, info sessions and campus tours, contact the Future Students team on +613 8595 5334 or email enquiry@angliss.edu.au.
