William Angliss Institute

VET expert explores artisan skills

William Angliss Institute program leader patisserie and bakery Angela Tsimiklis delivered a session exploring the architecture of VET at the 2017 Australian Vocational Education and Training Research Association (AVETRA) conference held at the Institute from 18-20 April.

The presentation was “The Rise of the Artisans: How participatory action research benefits the development of specialised artisan skills”.

Angela used participatory action research to explore further what the industry needs from training in the development of artisan skills for making gelato.

“The emphasis is on the collaboration between researchers and participants working together to examine a situation,” Angela said.

“We need to be training people to be gelato designers – not just to deliver set recipes. This training should be about sharing a depth of knowledge.”

 

Training at Angliss supports tourism growth

As an extension of its specialist areas and in order to meet the needs of the growing tourism and hospitality sectors, William Angliss Institute is offering a whole range of training options in travel and tourism for students, complete with new suite of Bachelor of Tourism courses to commence in 2018.

Brett Howell website

Australia’s tourism and hospitality sector will require an additional 123,000 workers by 2020, the 2015 Australian Tourism Labour Force Report has found. According to the report, Australia is undergoing its most rapid period of hotel development, with over 70 hotels and some 10,000 rooms under construction or in advanced stages of planning. 

Specialising in travel and tourism training including tour guiding, aviation (cabin crew), travel and tourism management, William Angliss Institute provides a range of courses from certificate to degree to ensure graduates are job ready and prepared for whatever adventure they are seeking.

The new suite of tourism degrees will commence in 2018 including Bachelor of Tourism, Bachelor of Tourism (Ecotourism), and Bachelor of Tourism (Marketing).

Two current Bachelor of Tourism and Hospitality Management students are on work placement at the idyllic Sheraton Mirage, Port Douglas.

On-site at the prestigious beachfront resort, surrounded by tropical gardens and saltwater lagoons, Lecksudha Purboo is training as a housekeeping attendant and gaining experience in other departments including  sales and marketing, and human resources. 

“The placement year is not only helping me financially but is also building my resume. I now have a true picture of a workplace in the hospitality industry,” Lecksudha said.

Fellow tourism and hospitality management degree student, Rumbi Mangi is working as a team leader in the housekeeping department and also training in the reservations and front office departments.

Rumbi found William Angliss Institute’s practical approach to education beneficial, “During my course, lecturers would bring in industry specialists as guest speakers who would give us insight into their respective positions and industries. In addition we had opportunities to go on field trips to different areas increasing our exposure to the many facets of hospitality and tourism.”

Advanced Diploma of Travel and Tourism graduate Brett Howell also studied at William Angliss Institute because of its industry-based learning.

A wildlife enthusiast Brett has found his ideal career guiding visitors on the ultimate nature-lover adventures in his nature guide role at Echidna Walkabout tours.

Brett started the tour-guiding course at the Institute wanting to show people the local natural beauty and wildlife and guide people walking in the bush.

“I believe the hands-on approach to learning is key in this course, as it enables students to feel confident about their place in the tourism industry and give them the skillset to go out and succeed,” Brett said.

 

 

Hot Cross Buns an Easter sensation

William Angliss Institute Patisserie and Bakery students produced more than 4860 Hot Cross Buns for the annual industry and student Bun Day morning teas.

600 buns were donated to the Royal Children’s Hospital Pied Pipers Good Friday volunteers, with a further $150 donated to the Angliss Patisserie Hong Kong study tour. 

“This is a great way for Angliss students to learn the process, including making the dough, allowing it to rise, cutting it to shape, ‘crossing’, baking and glazing,” patisserie and bakery program leader Angela Tsimiklis said.

Nearly 70 industry guests and Institute partners enjoyed the freshly made Hot Cross Buns, and coffee was prepared by the Institute’s Coffee Academy students.

The finished buns have a reputation for being exceptional quality as a handmade product by our students and are available for pre-order in the weeks leading up to Easter each year through the Institute’s Bakeshop which is open daily during semester.

Students learn and support homeless community

More than 60 students from William Angliss Institute’s Youth Learning department joined Hospitality Employment and Training (HEAT) students with Executive chef Arnold Greiner to serve a three course lunch to 150 homeless members of the community  at Luna Park.

Read more: Students learn and support homeless community

2017 Higher education mentoring program launched

The William Angliss Institute Faculty of Higher Education Mentoring Program was launched on 3 April.

 

Read more: 2017 Higher education mentoring program launched

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