William Angliss Institute



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.

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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.

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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.

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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.

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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.

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Culinary degrees integrate experiential learning with academic rigour to prepare students for working in the lively world of the culinary industries.

From classic cooking techniques and menu design to recipe development and artisanal products, these degrees explore the knowledge and skills upon which chefs draw to develop their culinary expertise. These foundations are enhanced by subjects that explore the evolution of the profession and the relationship between culture and cuisine.

Graduates from William Angliss degrees will possess strong management and communication skills to ensure they are prepared for the realities of the hospitality and food industry.

Bachelor of Culinary Management

Food Studies is an emerging and thriving field of study that provides fertile ground for cultivating a holistic understanding of the practical challenges facing government, industry and citizens in how to feed ourselves well.

Food Studies students will explore the relationship between food, agriculture, policy and health, gaining a deep understanding of all aspects of the food system. Site visits to farms, farmers’ markets, community gardens and food enterprises will bring to life the topics and issues that are explored in the classroom.

These specialised degrees produce graduates who will be recognised as positive and productive change-makers and knowledge brokers within their own food environments.

Bachelor of Food Studies
Bachelor of Food Studies (Community Engagement)
Master of Food Systems and Gastronomy

Available Courses




Meat Processing

Food Science & Technology

Foods Degree Programs

Certificate III in Commercial CookeryCertificate III in PatisserieCertificate III in Retail Baking (Bread) - ApprenticeshipCertificate III in Meat Processing (Retail Butcher) - Apprenticeship Diploma of Food Science and TechnologyBachelor of Culinary Management
Dual Qualification: Certificate III in Commercial Cookery / Certificate IV in PatisserieCertificate III in Patisserie - TraineeshipCertificate III in Retail Baking (Cake and Pastry) - ApprenticeshipCertificate II in Meat Processing (Food Service) Bachelor of Food Studies
Certificate III in Commercial Cookery - ApprenticeshipCertificate IV in PatisserieCertificate III in Retail Baking (Combined)   Bachelor of Food Studies (Community Engagement)
Certificate IV in Commercial CookeryCertificate IV in Patisserie - TraineeshipCertificate III in Retail Baking (Combined) - Apprenticeship  Master of Food Systems and Gastronomy
Certificate IV in Commercial Cookery - Apprenticeship Certificate IV in Advanced Baking    
VCAL - Certificate II Kitchen Operations     

For Short Courses, click here.

Contact us

 phone  Phone 1300 ANGLISS or +613 9606 2111

mail  Enquire online

global  International Phone +613 9606 2169

global  International Email international@angliss.edu.au