Events, Tourism and Hospitality Students Create Immersive Experience
The William Angliss Institute Centre for Tourism and Hospitality’s inaugural progressive dinner treated guests to an evening curated by VET tourism, events and hospitality students working in collaboration.
Welcoming guests, Angliss Program Leader for Tourism, Hospitality and Events, Sophie Seeger said, “Tonight is an opportunity for our events, tourism and hospitality students to showcase their talents, while giving them real world experience right here on campus.”
Diploma of Event Management students spent several months planning and then executing the event. Angliss student Sophia Hastie led the event styling, bringing to life the 1940s and 1950s theme across four spaces, ensuring every detail met professional standards.
“Theming is so important for an immersive experience because it builds an emotional attachment to the environment,” she said. “It turns an event into an experience making it more than just dinner. It gives it life, a memory and a story that you will forever cherish.”
Reflecting on the experience, Sophie added, “This opportunity has been one in a million. Seeing students from different specialisations come together to create the event was truly inspiring, and the creative freedom made it such a fun experience.”
A Progressive Journey
Guests were taken on a journey guided by the passion and creativity of the next generation of industry stars.
The evening began at the Tram Café, where 40s Kir Royale cocktails and 80s smoked salmon blinis and Vol-au-vents set the tone for adventure through the decades. Certificate III in Tourism students led small groups around campus explaining the Institute’s rich history and culture. The tour continued to the Melbourne campus Culinary Garden, where Sparkling Lemon Myrtle mocktails were served.
Students across disciplines described the collaboration as transformative for their learning and professional growth.
“The most valuable skills that I developed were applying my tour guide skills, connecting with people in a short time and adapting tours to suit their interests while keeping them engaged. This experience has boosted my confidence in presenting to large groups,” said tourism student Summer Dunn.
The journey continued at the Angliss Restaurant, where main dishes were thoughtfully paired with wines selected by our hospitality students. They also crafted the evenings cocktails and mocktails and provided service and front-of-house operations.
As Restaurant Manager for the night, Diploma of Hospitality Management student Claudia Siswanto was responsible for task allocation, leading the service team, liaising with guests and managing special dietary requests.
Having also completed the Certificate III in Commercial Cookery and Certificate IV in Kitchen Management, Claudia explained, “My training enabled me to answer questions about the food served and has developed my communication skills and confidence. It has also taught me that when things don’t go as planned front-of house, you just keep smiling and provide professional service.”
The grand finalé featured 50s flambé, gelato, petit fours, chocolates and macarons at the roaming dessert stations, paired with dessert wine - a sweet ending to a memorable night.
Practical Learning at the Heart of Angliss Education
Students are not only enjoying unique learning experiences but also finding their studies at William Angliss Institute deeply rewarding.
For Sophia, whose dream is to style high profile occasions such as the Brownlow Medal Night or the Met Gala, her experience at Angliss is setting her up for success. “The teachers genuinely care about your success. They encourage questions and go above and beyond when you need help,” she said. “I also instantly clicked with my cohort - we’re all driven by the aim of planning our own event one day.”
Tourism student Summer shares the same enthusiasm, with ambitions to work in entertainment tourism, ideally at a Disney property. “What I love most about my course is the variety - from advising on international destinations to leading tour groups. I also like how practical it is, with opportunities to explore Melbourne’s CBD and destinations like the Mornington Peninsula,” she said.
Originally from Indonesia, Claudia aims to open her own restaurant where people can enjoy warm hospitality and a memorable dining experience. “I chose to study at William Angliss Institute because of its strong reputation for hospitality and cookery. What makes Angliss special is the focus on students to have complete, well-rounded skills before facing the real world.”
William Angliss Institute is committed to championing immersive learning opportunities that bring students together across disciplines. This live classroom experience not only strengthened their skills but also highlighted the collaboration and creativity that define an Angliss education, as part of the Institute’s ongoing 85th Anniversary celebrations.
To learn more about courses and student opportunities at William Angliss Institute, contact the Future Students team on +613 8595 5334 or via email enquiry@angliss.edu.au to find out about Angliss info sessions and campus tours.
