Do you have a passion for the foods industry, for creating beautiful food, or do you dream of becoming one of Australia's top chefs? This booming and diverse sector has plenty of opportunities for those looking to make their mark. With specialised chef training and food industry courses available, William Angliss Institute can give you the right foundation for your future food career.
For over 75 years, the Institute has been a leader in cookery, patisserie, bakery and food processing and has produced some of Australia’s best-known chefs. Vocations in food are for creative people, passionate about culinary experiences of all kinds.
We offer government-supported places for our complete suite of Victorian foods courses.
We are devoted to providing industry-relevant training to butchers, bakers, patissiers, chefs and food technicans. Our expert trainers encourage you to master traditional methods and innovate which results in graduates who are fully equipped for industry. On the other hand, our Higher Education foods qualifications provide academic insights into the foods industry, and prepare students for management positions.
Key features of William Angliss Institute’s food trades and culinary arts programs include the Great Chefs program, our talented and industry-current professional cookery teachers, our world class facilities and the option for dual qualifications in commercial cookery combined with either meat processing or patisserie.
To find out more about our range of food and hospitality courses, contact us today.
Add some flavor to your career with William Angliss Institute’s cookery courses, designed to give students the very best preparation for a career as a professional chef.
Students develop the fundamental skills and knowledge required in professional cooking and kitchen management using state of the art facilities. Supported our experienced teaching staff, industry partnerships and countless opportunities, you’ll be ready to hit the ground running once you graduate.
Certificate III and IV programs are available, as are Dual qualifications, combined with meat processing or patisserie.
A qualification in patisserie opens up global opportunities to work in leading hotels, restaurants and boutique patisseries worldwide.
In this hospitality program, students are involved in on-site training kitchens providing a holistic approach to their development. Specialised units include petits fours, pastries, breads and artisan skills of chocolate and sugar decorations.
Certificate level qualifications are available, along with traineeship programs.
In this food processing program, students will learn commercial styles of baking along with true artisan style breads using sourdough, wood firing and tandoori.
A choice of certificates and short courses means you can fit your study in around your lifestyle, and we also offer an apprenticeship-based program for those who already have an employer.
Programs are available to non-apprentice and apprentice students. Apprentices can choose from specialisations in bread, cake and pastry, and a combined option.
Butchery skills are always in high demand in the food industry. Our vocational courses give you the opportunity to combine industry and classroom-based training.
William Angliss Institute Meat Processing students undertake training in industry and on-site in our meat processing classrooms, and we work closely with Meat and Livestock Australia to produce candidates who are sought after by employers.
This program offers Certificate II and III qualifications, or has the opportunity to be combined with Commercial Cookery in a Dual Qualification.
Comprehensive food training isn’t just about cooking skills – with our food science and technology courses, students learn how to make food healthier, safer and more delicious.
Studies in food science and technology incorporate chemistry, biology and microbiology and prepare graduates to work in a myriad of roles across the food industry.
Through in-depth classroom instruction and industry visits, students learn how to make food healthier, tastier and safer for consumers.
The Bachelor of Culinary Management enables graduates to successfully operate and manage commercial kitchens and culinary enterprises of various scales and complexity.
Culinary management graduates will be employed in different sectors of the industry, ranging from restaurants and cafes, hotels, hospitals and catering enterprises throughout the culinary industry.
Graduates will possess strong foundations in cookery from classic cooking techniques and menu design to recipe development and sustainable procurement management. These foundations will be enhanced by subjects that explore the evolution of the profession and the relationship between culture and cuisine.
The course is structured to provide students with critical and analytical skills, and to develop strong management and communication skills to ensure they are prepared for the realities of the industry.
The first of its kind in Australia, the Bachelor of Food Studies is designed for students who want to contribute to a more sustainable, ethical and equitable world through food.Graduates will develop the skills and capabilities to reshape food systems to be more sustainable, ethical, healthy and delicious and gives rich insights in to the challenges facing government, industry and citizens on how to feed ourselves well.
This specialised degree produces graduates who will be recognised as positive and productive change-makers and knowledge brokers within their own food environments. Graduates will gain the capacity to effectively communicate their knowledge to a non-specialist audience, engage critically with food policy and legislation, advocate on issues of food ethics and social justice, and contribute to the development and promotion of better food systems for all.
This degree offers a Community Engagement specialisation as a fourth year.
For Short Courses, click here.