William Angliss Institute

CAUTHE captures Angliss expertise

A group of academics from Angliss presented seven papers at the recent CAUTHE conference on topics including tourism teaching simulations, designing study tours and student leadership development, indicating their strong contribution to this field.

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Young butchers head to Ireland for World Challenge

William Angliss Institute butchery graduates Caleb Sundqvist from South Australia and Jimmy Neville from Victoria have won the opportunity to compete and represent Australia at the 2018 World Butchers' Challenge in Ireland in March. 

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On top of the world at Vue de monde

Looking out from Vue de monde on the 55th floor of the Rialto, pastry chef Elisha Kesici has an amazing panoramic view of Melbourne.

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Indigenous graduates step up at Ayers Rock

Twenty-two trainees graduated from the National Indigenous Training Academy’s Indigenous Trainee Program at Ayers Rock Resort (ARR) in December 2017.

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Collaboration creates new industries in meat

Dry aged meat and wine were on the menu at a demonstration held at William Angliss Institute to investigate ways to dry age lower value cuts of meat like mutton and older sheep, to gain a more premium value in the marketplace.

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 phone  Phone 1300 ANGLISS or +613 9606 2111

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global  International Email international@angliss.edu.au