William Angliss Institute

Great Chefs program for 2018 announced

Restaurant industry icons including Philippe Mouchel, Frank Camorra, Guy Grossi, Nicky Riemer and Christy Tania will work with William Angliss Institute students as part of the Great Chefs program for 2018.

Read more: Great Chefs program for 2018 announced

Angliss Apprentice heads to Paris

Two Victorian apprentice chefs will travel to Paris and work under the mentorship of Thierry Marx at the Mandarin Oriental Hotel.

Read more: Angliss Apprentice heads to Paris

Sensory education in the Angliss raingarden

Bachelor of Food Studies students were transported back to their childhood, during a sensory education class conducted by representatives from the Stephanie Alexander Kitchen Garden Foundation. Learning about the creation of education programs from a child’s perspective, the group were encouraged to explore the Angliss raingarden and to create a salad from the food they picked.

Read more: Sensory education in the Angliss raingarden

Angliss hosts annual AusTAFE competition

William Angliss Institute hosted 18 apprentice and non-apprentice cookery students to compete in the 2017 AusTAFE Culinary Competition.

Read more: Angliss hosts annual AusTAFE competition

Super-foods and plantable packing lead student product showcase

Trending super-foods, plantable packaging and keen attention to detail were key ingredients for the prize-winning projects in the 2017 Student Product Development Showcase for Diploma of Food Science and Technology students at William Angliss Institute.

First place winner Nicholas Rey with his Co-Fu Matcha Choc flavoured frozen dessert.

Nicholas Rey won the showcase with his new Co-Fu Matcha Choc flavoured frozen dessert, runner-up was Selena Greaves-Maher with a Quinoa and Chia Sticky Date Porridge sachet and third place was awarded to Erden Mermer with a lactose-free orange- flavoured ice-cream.
All final year students from the Diploma of Food Science and Technology participated in the student product development showcase which is a major assessment piece.

Students displayed their products, offered samples and talked about the process of developing their product from idea through to final delivery.

They were assessed based on the entire scope of the project, including whether the product had the potential to succeed in the marketplace and if they had delivered sufficient description of the manufacturing equipment and well as completing as shelf life test. They also had to complete a cost analysis and a mock-up of the package with labelling requirements to meet FSANZ standards.

During the launch event, industry judges then assessed the products on innovation, sensory acceptability, market potential, presentation and packaging.

Food Processing Coordinator Bronwyn Graham said the project was a practical way for students to learn to deal with the issues related to developing products for the end-user.

Ms Graham said the judges thought overall the products were of commercial quality and a great variety.
The judging panel was particularly impressed by Nick’s extra efforts, for example with his plantable packaging which showed high attention to detail.
“Nick’s attention to detail also resulted in his labelling meeting FSANZ standards and regulatory requirements,” said Ms Graham.
Nick said he chose to look at trending areas and flavours in the food industry such as sustainability, health consciousness, allergens and super foods and tried to combine as many elements as he could.
“What makes my product special is the uniqueness of both the ingredients and packaging. The product is an organic, vegan, low G.I, FODMAP friendly, gluten, lactose and nut free dessert.  It uses a blend of tofu and coconut that mimics the texture and taste of ice-cream - plus cocoa nibs added an extra dimension in texture,” Nick said.
“I chose to flavour the product with matcha and cacao as they are both trending super-foods, fit the flavour profile of the product and also appealed to the demographic of the intended customer.
“The packaging itself contains seeds so that the consumer is able to plant the waste and grow fruit and vegetables from the product packaging.
“Throughout this project I completed many product formulations, sensory panels, shelf life and microbiology testing. I compiled a lot of research into the nutritional information, product composition, costing, ingredient sourcing and packaging options, plus I also designed compliant labelling and a complete HACCP document.”
Nick said that, coming from a background as a chef, he really enjoyed the creative aspect of starting a project with a basic idea and seeing it transform throughout the development process.
“The Institute has been such a great help throughout all my studies, especially teachers Kris Wilson and Wendy Jarvis, who were never too busy to help, and always provided excellent guidance. The skills and knowledge gained from William Angliss have enabled me to pursuit my passion and interests in being a food technologist,” he said.

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