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Events students lead Australian hospitality for Rotary

When the Rotary International Convention - touted as one of the largest ever conferences for Victoria – came to Melbourne in May, William Angliss Institute's Event Management, Hospitality and Commercial Cookery students had the opportunity to showcase their skills, showing Australian hospitality to a select group of the delegates at an evening at Angliss Restaurant.

The conference brought together over 14000 humanitarians from around the world to exchange ideas for how to improve lives and bring positive, lasting change to communities around the world, and offered an opportunity for students to learn through experience with a real client – Rotary Prahran – and the rewards of working for a not-for-profit organisation.

The dinner saw Event Management students use their project management skills to design menus, manage seating plans and the run sheet, liaise with stakeholders, and theme the space with their styling skills. Students used their resources – the event styling suite and the culinary garden, as well as the nearby Queen Victoria Market – to present an Australian-themed dining experience. Together with Hospitality Management students, the events team curated a signature cocktail featuring finger limes and Melbourne gin, which was a prelude to the specially designed meals prepared by the Cookery students, featuring native ingredients.

"The Diploma of Event Management students study a unit called 'functions', which involves them being allocated a real event in the Angliss Restaurant. The learning outcome sets students up for industry scenarios and provides skills and experience that sets them apart for employers," said Event Management trainer Silvana Madia.

In the lead up to the Rotary International Convention, City of Melbourne Lord Mayor, Sally Capp, commented, "Rotary's history of service is inspiring. I'm delighted convention guests will be able to enjoy the sights and sounds of Melbourne's famed cafes, laneway culture and world-class hospitality." For the Rotary Prahran guests, this hospitality was shown through the wonderful efforts of William Angliss Institute students and staff who are the future of hospitality and events industries.

"It was great to feel like, not only were we getting experience, but we were supporting a really good cause with Rotary – I didn't know all the things they do for the community but now I'd even consider joining, " said Event Management student and project leader Vilara.
"Part of the reason I chose to study at William Angliss Institute was the facilities and that means we can work with great clients to deliver meaningful events as part of our learning experience and have that experience on our resumes," continued Vilara.

Partnering with William Angliss Institute to deliver the event was equally rewarding for Rotary Prahran, whose President Dan Syrus said, "It was brilliant to be able to show Australian hospitality while supporting the emerging talent in hospitality, cookery and events."

Another diner, Jim, particularly enjoyed the cured trout with finger lime entrée, and praised students for their fine dining skills. "Servers were enthusiastic and friendly and all on the table enjoyed the interaction. Venue was perfect," he said.

Adding to the positive feedback in high praise of the students' efforts was another Rotarian, Karen. "Congratulations are extended to the William Angliss Institute cookery, events and hospitality students who were part of the team who seamlessly delivered a delicious three course menu to the guests attending the Rotary International Convention," she said. "The venue was well presented and the menu beautifully showcased Australian indigenous cuisine that was enjoyed by all. The students were attentive, friendly and happy to oblige. A great success overall."

William Angliss Institute has a commitment to collaborating with industry to enhance the student learning experience. For more information about opportunities in hospitality, cookery or events contact study@angliss.edu.au or call +613 8595 5334 to learn more.

Published 28 June 2003