New ‘Super Kitchens’ Boost Training at Angliss
William Angliss Institute students are benefiting from state-of-the-art training kitchens at the Melbourne CBD campus, supporting the next generation of culinary and patisserie talent.
Minister for Skills and TAFE Colin Brooks recently visited the Institute to tour the modernised kitchen facilities, joined by MP for Northern Metropolitan Sheena Watt, who experienced firsthand the dynamic learning environment now available to students.
Industry-standard facilities designed for modern kitchens
The new flexible, multi-use training kitchens and collaboration spaces can accommodate up to 48 students at a time across three classes, supporting commercial cookery, patisserie and culinary management training. Student now have access to:
- Induction and gas cooking stations
- Dedicated workstations for cookery and patisserie
- Industry-standard cooking and baking equipment
- Collaborative learning and multi-use spaces
“The impressive new kitchen facilities at William Angliss Institute give budding chefs real-world experience and ensure they are ready for jobs in Victoria’s dynamic hospitality industry,” said Minister Brooks.
“We’re supporting the next generation of skilled workers by investing in world-class facilities for Victorian TAFEs.”
Funded by a $4 million Victorian Government investment and a $2.5 million contribution from the Institute, the upgrade brings Angliss’ total number of kitchens to 14.
Additional features include a meat ageing machine, food smoker and environmentally sustainable e-water system, alongside upgraded amenities and shared learning spaces.
Investment in future-focused training
This investment builds on previous Victorian Government support, including Angliss’ Tram Café and specialised Gelateria and Chocolateria training facilities.
William Angliss Institute CEO Grant Dreher said the new kitchens reflect the Institute’s commitment to delivering industry-relevant training.
“We’re proud to be putting our students on pathways to exciting careers in foods, hospitality, tourism and events,” he said.
“These new training kitchens ensure our students are developing the practical, industry-relevant skills needed now and into the future.”
Students gaining real-world confidence
Students say the upgraded kitchens are already enhancing their training.
Sebastian Sossa, a dual Certificate III in Commercial Cookery and Certificate IV in Patisserie student, Commis Chef at Stokehouse St Kilda, said the upgraded kitchens improve precision and efficiency.
“It’s great using new equipment, everything feels more efficient and easier to use,” he said. “You can focus on doing things properly and getting more accurate outcomes.”
Sossa added that the alignment between training and industry practice is invaluable.
“Many of us work in the industry while studying, so it complements both sides well,” he added.
China Esson, Certificate III in Commercial Cookery student and Commis Chef at Pan Pacific, highlighted the value of working with different technologies.
“Learning with both induction and gas gives you a really well-rounded foundation,” she said. “It gives you the confidence to step straight into a professional kitchen and know how to use the equipment.”
Pathways into hospitality careers
The investment supports the pipeline of skilled workers for Victoria’s hospitality industry, which includes more than 30,000 venues statewide.
Eligible students can study tuition-free through Free TAFE in courses including:
For students like Sossa, the facilities are a stepping stone to future ambitions.
“My goal is to keep learning, travel and experience different cuisines—and one day have my own restaurant,” he said.
Feeling inspired? Start your career in food: enquiry@angliss.edu.au |+61 3 8595 5334 | Book a campus tour today
