William Angliss Institute

Dessert delights in Singapore for Patisserie students

Eight William Angliss Institute patisserie students immersed themselves in Singapore food and culture as part of a nine-day VET Outbound Mobility Program excursion.

The focus of the trip was to attend the bi-annual FHA2018 Food Hotel Asia Expo, one of Asia's most comprehensive international food & hospitality trade events, featuring the Asian Pastry Cup competition. This event brings together leading pastry chefs from all around the Asia Pacific region.
 
The students witnessed 12 acclaimed international pastry teams, each from different countries from around Asia Pacific region competing  for a place at Europe’s prestigious “la Coupe de Monde” held in Lyon France in 2019.
 
The students liaised and supported our Australian team who secured third place in the competition and now a position to compete in Lyon 2019.
 
The immersion of the students into the local area included a Food Cultural Walking tour with previous WAI Singaporean student Karen Chen, who showcased the best Singaporean Hawkers centres and wet markets.
 
“Karen provided invaluable insight and samples of iconic Singaporean foods and introduced us to the locals in our travels,” Patisserie program leader Angela Tsimiklis said.
 
“The VET Outbound mobility program provided our students with an incredible learning experience to participate and understand more fluently their qualification in a global context.”
Other highlights of the trip involved industry site visits and networking with leading industry experts at the Callebaut Chocolate Innovation Centre, Shangri La Hotel, Janice Wong 2am Dessert Bar, Pollen restaurant.
 
Students also participated in a traditional Singaporean cooking class at the At- Sunrice Culinary Academy.
 
Student Victoria Leov said it was the best trip ever.
 
“It was a trip of a lifetime and we learnt so much,” Victoria said.

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